1. Convince me it’s real: Menus describing local sources, restaurants being "true to place," as in "if the restaurant positions itself as authentically Italian, for instance, it must use ingredients sourced from Italy and/or prepared using authentic Italian methods."
2. Pushing the parameters of proteins: Lots of chicken, more pork, lamb and game, egg and vegetarian alternatives, from mushrooms to beans to soy-based products. (Not sure what's trendy here, but ... it's their contention.)
3. Return of the carbs: Ramen to buckwheat noodles to other-ingredient pastas; rice bowls, flatbreads, waffles!
4. Creamy, cheesy, high-fat goodness: As backlash to healthier eating, more cheese melts "and oddities like doughnut-based sandwiches."
5. Pucker up: Pickled, fermented and sour foods, from kimchi to sour cocktails in reaction to "last year's candy-sweet drinks."
6. Day for night: "Consumers are less likely to eat according to a three-square-meals schedule; they nosh, skip meals, eat breakfast for dinner and vice versa." So restaurants are doing innovative breakfast items and serving them all day, etc.
7. Every daypart is a snack daypart: "The snacking lifestyle goes mainstream" so customers look for snack-size handhelds, car-friendly packaging, sharing dishes and flights.
8. On tap: Tap technology for cold-brewed coffee, sodas, wines and more.
9. For fast service, bring your own device: Ordering in advance and in the restaurant using your mobile device.
10. Everything is political: "Consciously or unconsciously, (customers) will gravitate to concepts that share their worldview, and some restaurants will promote this cultural identification."