N.R.A.'s 2014 menu trend forecast
Locally sourced meats and seafood
Some restaurants are leveraging locally sourced protein by highlighting it in housemade charcuterie, a term that has risen on menus over the past year, according to market research firm Datassential. “There are a lot of ways operators can take something that’s very familiar, like a cured meat product, and make it something very unique because you can only get it at that place because it’s being made back-of-house,” said Maeve Webster, senior director at Datassential.
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