1. Marjorie Stone, Florida Restaurant and Lodging Association (FRLA)
Trending Now: What's Heating Up and Cooling Down In the Restaurant Industry
Marjorie Stone, Florida Restaurant and Lodging Association (FRLA)

2. 2017 STATE OF THE INDUSTRY REPORT
Trend Bites and Industry Insights
Create options and variety whenever possible
Opportunity for students to see the menu beforehand
Diet specific food (vegan, vegetarian, gluten free, allergy aware)
Utilize technology (apps, electronic ordering)

3. 2017 FOOD TRENDS: WHAT’S HOT
Single presenter

4. TOP 10 FOOD TRENDS HEALTHY KIDS’ MEALS FUN FACT
House-made charcuterie
Sustainable seafood
African flavors
Street food-inspired dishes
Ethnic-inspired breakfast items
House-made condiments
Authentic ethnic cuisine
Heirloom fruit and vegetables
Single presenter
FUN FACT
Street food is eaten each day by 2.5B people around the world. (Food and Agriculture Org of the UN)

5. TOP 10 CONCEPT TRENDS
“Menu trends today are beginning to shift from ingredient- based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies.”
- HUDSON RIEHLE, SVP of Research, NRA
“Chefs are on an endless quest to redefine how consumers eat. By masterfully transforming the ordinary into the extraordinary. Culinary professionals are at the forefront of changing the culinary landscape.”
- THOMAS MACRINA, CEC, CCA, AAC American Culinary Federation (ACF) National President
Single presenter

6. TOP 10 CONCEPT TRENDS FRESH, NATURAL, SIMPLE, Locally sourced
EASY, QUICK: Meal kits (ex: HelloFresh, Publix Apron)
NUTRITION: not necessary “diet” conscious but what’s good for the body
THE NEW NORM: Chef-driven fast-casual concepts
Environmental sustainability: Food waste reduction/ Recycle
QUESTION:
FUN FACT
4-10% of food purchased by a foodservice operation is discarded before ever reaching a guest. (LeanPath/ )

7. TOP 10 CONCEPT TRENDS: BY CATEGORY
GLOBAL FLAVORS:
African
Ethnic Fusion
Middle eastern
Latin american
Culinary Concepts
Pasta/GRAINS
Breakfast
Produce
Sweets
Dishes

8. TRENDS THAT ARE COOLING DOWN
Quinoa, Black (forbidden) rice, non-wheat noodles & pasta
Grass-fed beef/organic produce: people are asking “is it really better?”
Vegetarian/Vegan Cuisine
Ethnic condiments & cheeses
Tapas/Mezze/Dim Sum: “bite-sized” and small sharing dishes
Food trucks: people either want to dine or eat at home
Single presenter

9. 2018 TRENDS TO WATCH “Dude” Food Carbs are back Striking Colors
Minding our Minerals
Warm spice & sweet heat
Chile & chocolate
Cumin or paprika with sweet potatoes
FUN FACT
“Dude food is anything salty, fatty and crisp, with bro-tastic sweetness and wicked heat, that you can eat in front of a television or outside in a yard, while wearing a baseball cap. It’s a cuisine that sits at the intersection of stoner and tailgate, with an emphasis on meat, and it does not encourage moderation.” - Sam Sifton, Food editor, NY Times

10. 7 KID-FRIENDLY TRENDS TO TRACK
Healthy & Wholesome meals
Whole grains
Entrée salad
Fruit & vegetable side items
Oven-baked foods
Ethnic-inspired dishes
Gourmet items
Single presenter

11. This session provides one (1) CEU
Key Area: Communications & Marketing – 4000
Key Topic: Using your #SocialMedia Savvy to take the #SchoolBreakfast Challenge

12. Marjorie Stone Central Florida Director
Florida Restaurant and Lodging Association (FRLA) E: C:
O: (HQ in TLH)