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NRA Tasting the trends

Aug. 13, 2014
Tanta cebiches

Peruvian was the top ethnic trend of the NRA’s 2014 forecast. At Tanta, cebiches (Peruvian ceviche) are made to order at a dedicated bar.

Travelle’s Chickpea Pannise

Travelle’s broad approach to Mediterranean—a top driver of global menus—highlights all regions, including Morocco with this Chickpea Pannise.

Nico Osteria cocktail

Cocktails at Nico Osteria, chef Paul Kahan’s first hotel eatery, have drawn crowds since its December opening.

Travelle lounge

In the lounge at Travelle, The Second Ginger City cocktail, named for its Chicago locale, is a signature and best-seller.

Dawson tuna crudo and pâté-topped toast

The Dawson paired bites (tuna crudo and pâté-topped toast) of its reimagined American menu with inventive drinks.

LYFE Kitchen Art’s Unfried Chicken

Playing to the better-for-you trend, LYFE Kitchen trotted out Art’s Unfried Chicken, an under-600 calorie twist.

Trending

Marketing

Sweetgreen wants to be a lifestyle brand again

Hoping to turn around traffic declines, the fast-casual chain is shifting its marketing strategy back to what was used in the early days, with music and events. CEO Jonathan Neman is promising "wild stuff" this year.

Financing

The oil price problem

The Bottom Line: Economists are expecting a better year for restaurants in 2026. But that changes if oil prices remain too high for too long.

Marketing

Buffalo Wild Wings mixes two trends into one wild cocktail

The Espresso Proteini contains Muscle Milk protein powder and is flavored like a chicken wing. The chain says the unusual combination is “uniquely B-Dubs.”

Financing

Burger King appears to come out on top of the burger wars

The fast-food chain received a spike in visits last week after the brand’s president went viral for taking a bite of the Whopper, according to data from the food traffic tracking firm Placer.ai.