Food Trends for 2007

December 2006

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According to the National Restaurant Association, restaurants sell more than 70 billion meals at $511 billion a year. As the New Year closes in, diners are looking for the next 'hot' commodity in the culinary world. Some upcoming trends include traveling cuisine, open kitchens and the comeback of carbs.

Brad Nelson, vice president of culinary and corporate chef for Marriott International, an industry veteran for close to 30 years, forecasts what's coming in 2007.

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DINERS NEEDS FOR QUALITY, SPEED AND CONVENIENCE WILL BE A FOCUS IN 2007. MANY CHEFS ARE OFFERING MENU SELECTIONS TO GO, FILLING THAT NEED FOR QUICK FOODS THAT ARE AS GOOD AS IN HIGH-END RESTAURANTS. ALSO, CHEFS ARE BRINGING DEVELOPMENT FRONT AND CENTER, USING OPEN KITCHENS, COOKING CLASSES, ANYTHING TO PROVIDE FRONT ROW INTERACTION TO TRY OUT NEW IDEAS, INGREDIENTS AND PRESENTATIONS. FINALLY, TOAST AND ALL THE GREAT CARBS ARE BACK - CARBS WITH A SERIOUS ATTITUDE AND REAL FLAVOR.

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For more food trends, visit www.marriottnewsroom.com.