Top 10 restaurant menu trends for 2013

Three major factors — high commodity costs, consumers’ growing sense of culinary adventure and the ingenuity of chefs and restaurateurs — will drive food trends in 2013.

My predictions for the coming year range from the shoo-ins, like chicken breast, to the fanciful, such as bush tucka.

Chicken breast. 2013 will undoubtedly be the year of the chicken breast. That might not sound sexy, but due partly to the drought that damaged the nation’s corn crop, a primary component of animal feed, commodity experts expect most other meat to be expensive for most of the year. (Some cuts of pork may be affordable until Easter.) Wing prices will be high, and to the annoyance of restaurateurs who buy wings by the pound but sell them by the piece, wings will likely remain popular.

Many of the largest restaurant chains introduced new chicken breast items and “boneless wings” made of breast in 2012, and I’d be shocked if we didn’t see more of that in 2013. As NRN contributor and commodity expert John Barone said in a recent webinar on the drought’s impact, “The takeaway is to see how you can use more breast meat on your menus.”

Skin. It’s crunchy, usually salty and generally bad for you, so of course people love it — particularly of pork, duck and chicken. Salmon skin is considered more healthful; expect to see more of that, too.



NRN contributor and menu trends expert Nancy Kruse noted the trend at this year’s MUFSO conference, noticing its prevalence as an added bit of crunch at many independent restaurants. Expect to see more of it in 2013 as the whole-animal trend continues and as chefs, looking to trim costs, seek to use every last scrap of food.

Avocado. People generally try to satisfy one of three needs when dining out, not including their expectations of taste: They want something fast; they want something that’s good for them; or they want to indulge, whether in terms of time, calories or money.

Avocado hits the sweet spot that satisfies all of those needs. High in fat, unctuous in texture, and not inexpensive as far as fruit goes, it’s an indulgent treat. But since avocado is high in heart-healthy monounsaturated fat and rich in antioxidants, it’s also considered healthful. It is becoming increasingly popular on sandwiches, also demonstrating its convenience.

Bycatch, game meat make inroads

Bycatch. Anything a fishing boat catches when it means to catch something else — flounder instead of shrimp, for example — is called bycatch, and it’s traditionally regarded as waste.



But with high food costs, fears of overfishing, and diners becoming increasingly adventuresome, junk fish is now a delicacy. Sea robin, lion fish, green crabs, scup and other fish that used to leave fishermen and chefs scratching their heads will increasingly find places on the menu.

Custom beer. Beer trend expert Peter LeFrance predicted this one: Restaurants will increasingly commission breweries to make signature beers. Brooklyn Brewery in Brooklyn, N.Y., makes custom brews for Danny Meyer’s Shake Shack and Blue Smoke restaurants, and Eleven Madison Park in New York City. Sapporo Brewery in Japan brews a special brand for French restaurateur Joël Robuchon to serve in his restaurants.

We’ll also see more chefs brewing their own beer. Seattle area-based chef John Howie says he plans to brew his own beer at a restaurant he’s opening in Bothell, Wash., next year. Nearby, he’s testing a distillery for gin, vodka, and varietally- and winery-specific grappa. Don’t be surprised to see more restaurants doing their own distilling, although probably off-site for legal reasons.

Game meat. The chief executive of New York City-based better-burger chain Bareburger says bison burgers outsell the restaurant’s turkey burgers by two to one, and lamb burgers by four to one. Other chefs report a growing popularity of elk, and venison is now a regular addition to Season 52’s winter menu. Antelope is making strides, too, although it might not find its place on menus for a couple of years.



I don’t expect to see goat on chains that don’t have Caribbean themes for a while, but it’s certainly a darling of whole-animal-roasting independents. Expect to see more of that in 2013.