#1: VEGETARIAN COMFORT FOOD
Vegetables will continue its rise on the dinner plate, as animal proteins and heavy side dishes make way for more vegetarian options. According to Pinterest, there’s a rise in the word “veggies” in its comfort food searches by 336% last year, while words such as “lasagna,” “macaroni” and “Stroganoff” were off by 69%, 55% and 50%, respectively. What this means is that many more people are likely to order mashed cauliflower instead of rice and pasta, and (if possible) request for vegetable crust for healthier pizza.
#2: ARTISAN BUTCHER SHOPS-PLUS-RESTAURANTS
Given the rise of vegetarian options out there, expect push back from the other end. This comes in the form of artisanal butcher shops-cum-restaurants, which fortify people’s love for meat. Delivering a more upscale flair to the craft of butchery, this “butcher-to-table” trend lets customers be in awe with the preparation of everything from grilled steak to charcuterie. Plus, you'll get to eat them right away.
#3: BREAKFAST, UPDATED
For many of us, all-day breakfast is hardly a new concept. But with many fast food chain offerings such as the “Brunchfast” at Jack-in-the-box and spiced up breakfast sandwiches at Starbucks, what’s particularly unique about this trend in 2017 is how the texture of breakfast will change. Forget smoother breakfast offerings such as soft scrambled eggs, buttered grits, or oatmeals. What you’ll find are the so-called, more “aggressive” crunchier items like fried chicken, crispy chorizo and chimichurri. As a bonus, smaller chains and independent eateries will justify these around-the-clock breakfast items as perfect hangover cures!
#4: KALE NO MORE
Remember the days when kale represented all that is healthy? Well, according to Whole Foods’ former global grocery coordinator, it’s time to say goodbye (at least when it comes to the consumer packaged version). Nowadays, there are many more options if you’re looking for healthy vegetables that are also good for reducing food waste. For instance, there’s a large range of seaweeds, which pack in more umami flavors for different broths. And as for the waste-not economy, many chefs are looking out for newer, more interesting alternatives such as beet greens, chard, turnip greens, mustard greens, and carrot tops. Since kale seems to have gone past its peak, get ready to find other yet-to-be-discovered vegetable for creative, new dishes.
#5: BOWLS, BOWLS, BOWLS
First, there were acai bowls. Then, there was poké. In 2017, eating from bowls will be taking over further as restaurants are migrating from serving handheld items to placing in bowls like Korean bibimbap. There are many benefits to this trend. Not only is it less likely for what's in the takeaway bowls to get splattered on the office desktop, it’s also easier and faster to assemble a bowl than plated upscale entrees. Moreover, holding a bowl would likely make you psychologically more prone to mindfulness. You’ll feel a full a lot faster, and be able to savor all the flavors and textures with every bite. What’s not to like?