Continue to Site >>>
Food

See the National Restaurant Association's What’s Hot 2023 Culinary Forecast

More than 500 professional chefs were surveyed to identify What’s Hot for 2023.   By National Restaurant Association on Nov. 17, 2022
Photo courtesy of the National Restaurant Association

More than 500 professional chefs were surveyed on 110 menu items and industry trends in 11 categories to identify What’s Hot for 2023.  

Results show that consumers are hungry for restaurant experiences, are not tethered to conventional meal times, and their craving for international foods and flavors continues to evolve. 

The What’s Hot 2023 Culinary Forecast presents the top 10 Hot Trends overall, the top Hot Trend by category, and the top 3 Hot Trends from each category. The top 10 emerging trends (ones to watch) and trends that chefs say are starting to cool also are featured. Read more.

Download your free copy of the What’s Hot 2023 Culinary Forecast today. 

The What’s Hot 2023 Culinary Forecast is generously supported by Nestlé Professional.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

National Restaurant Association 

The National Restaurant Association is the largest foodservice trade association in the world* — supporting over 500,000 restaurant businesses. In partnership with our state restaurant associations...

View All Articles by This Author

Multimedia

High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities

Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food

Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight

An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks

The Latest

Financing

Dutch Bros sales and profits took off last quarter

Operations

Restaurant consultancy The Culinary Edge sold to CORE Foodservice

Operations

Portillo's sees consumers reaching boiling point on pricing

Listen to your daily news: RB PodcastsNew episodes weekdays
RB Daily
A Deeper Dive
Menu Talk
Restaurant Rewind
Working Lunch

More on this Topic

Food

Sweetgreen's Caramelized Garlic Steak earns a spot on the permanent menu

Food

High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities

Food

Popeyes introduces its latest riff on the fried chicken sandwich

Food

LTOs at Cinnabon, &pizza and Ruby Slipper explode with flavor

Food

Pizza serves as a blank canvas for culinary innovation—in the U.S. at least

Food

Eating your way around Chicago

Exclusive Content

Financing

Why social media, and not price, is behind Starbucks' sales problems

The Bottom Line: The coffee shop chain lost momentum quickly in November. That was too fast to be explained by consumer reaction over the prices of its beverages.

Financing

Franchisors who want faster remodels should reach into their pocketbooks

The Bottom Line: Burger King is spending $550 million to get more of its restaurants remodeled, not counting its own upgraded restaurants. More brands should do this.

Leadership

Meet the restaurant fixer who now owns Etta

Tech entrepreneur Johann Moonesinghe suddenly finds himself leading a growing group of restaurants. His secret? He doesn't expect to make a profit.

Trending

Financing

Dutch Bros sales and profits took off last quarter

Operations

Restaurant consultancy The Culinary Edge sold to CORE Foodservice

Operations

Portillo's sees consumers reaching boiling point on pricing

More from our partners

How restaurants can set themselves apart as banquet venues

How to use the plus-one strategy to build unique LTOs

How restaurants can make margin improvements that improve the bottom line

Ensuring Food Safety: How Better Equipment Helps

Investing in beverage programs without maxing labor: Why innovative products matter more than ever