Signature sausages, globally inspired sandwiches and a resurgence in fried foods are among the 10 major influencers driving menu trends for 2010, according to Flavor & the Menu magazine.
For the annual “Top 10 Flavor Trend” issue, Flavor & the Menu editors watch menu development, restaurant growth and dining patterns, and, with input from a team of restaurant industry experts, select ten trends likely to influence menus and restaurants for the coming year. Flavor & The Menu's top ten trends for 2010 are:
- Top ethno-cuisine trend: ethnic and regional sandwiches
- Top sauce trend: chili-based sauces
- Top menu-making trend: diner-style foods
- Top technique trend: deep-fried
- Top concept trend: American tavern
- Top ingredient trend: signature sausages using high-end meats and served with other premium ingredients
- Top culinary trend: rustic foods, from regional, home-style cooking to foraged foods and farmstead cheeses
- Top dining trend: “Global Grab & Go” foods, such as kebabs, dosas, crepes and gorditas
- Top dessert trend: sentimental sweets such as cupcakes, cookies, whoopie pies and popsicles
- Top beverage trend: booze-free buzz
