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WHATS HOT
Top 20 TRENDS
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. Onsite barrel-aged drinks Food-liquor/cocktail pairings Culinary cocktails (e.g. savory, fresh ingredients) Micro-distilled/artisan liquor Locally produced spirits Locally sourced fruit/berries/produce Beer sommeliers/Cicerones Regional signature cocktails Beer-based cocktails Locally produced beer Food-beer pairings/beer dinners Salt (e.g. avored, smoked, regional) House-made lemonade/soft drinks/tonics Cask beer/ale Wine on tap/draft wine Organic cocktails Cocktails on tap Craft beer Signature cocktails
WINE
1. Wine on tap/draft wine
MIXOLOGY THEMES
1. Food-liquor/cocktail pairings
2. Locally produced wine 3. Non-traditional/less popular wine varietals 4. Organic wine 5. Argentinian wine
2. Beer sommeliers/ Cicerones 3. Food-beer pairings/beer dinners 4. Molecular gastronomy/ mixology 5. Food-wine pairings
COCKTAILS
1. Onsite barrel-aged drinks
INGREDIENTS/ GARNISH
1. Locally sourced fruit/ berries/ produce
2. Culinary cocktails (e.g. savory, fresh ingredients) 3. Regional signature cocktails 4. Beer-based cocktails 5. Organic cocktails
2. Salt (e.g. avored, smoked, regional) 3. House-made lemonade/soft drinks/tonics 4. Flower syrup/ essence 5. Spices
BEER
1. Locally produced beer
20. Shrubs
Restaurant.org/FoodTrends 1
HOT Yesterdays Perennial TREND News Favorite 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. House-brewed beer Flower syrup/essence Bitters New Make whiskey Mezcal Locally produced wine Non-traditional/less popular wine varietals Spices Gluten-free beer Microbrews Organic beer Beer ights/samplers Sour beer Seasonal beer Fresh produce/fruit/berries Pisco Edible cocktails Molecular gastronomy/mixology Non-traditional liquors (e.g. soju/sochu, cachaa) Pickled items Argentinian wine Bourbon/rye Froth/foam Exotic fruit Rum Chilean wine Digestifs (e.g. grappa, limoncello) Vermouth Honey Fruit/vegetable pures Belgian-style beer/ale Traditional cocktails (e.g. Martini, Manhattan, Sidecar) Sake/mirin Wine/premium wine by the glass Naturally fermented wine 56% 56% 55% 55% 55% 54% 54% 53% 51% 50% 50% 49% 49% 48% 48% 47% 47% 47% 46% 46% 45% 43% 42% 41% 41% 40% 37% 37% 36% 35% 35% 35% 34% 33% 32% 32% 32% 22% 25% 11% 35% 24% 20% 20% 10% 39% 9% 35% 26% 37% 10% 5% 32% 50% 41% 37% 44% 37% 17% 7% 15% 48% 35% 15% 19% 33% 25% 22% 26% 9% 2% 40% 18% 43% 22% 19% 33% 10% 20% 26% 25% 37% 9% 42% 15% 26% 13% 42% 46% 20% 3% 12% 16% 11% 18% 40% 51% 45% 12% 25% 47% 43% 31% 40% 42% 39% 57% 65% 26% 50% 24%
WHATS
Alcohol
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.
HOT
HOT Yesterdays Perennial TREND News Favorite Onsite barrel-aged drinks Food-liquor/cocktail pairings Culinary cocktails (e.g. savory, fresh ingredients) Micro-distilled/artisan liquor Locally produced spirits Locally sourced fruit/berries/ produce Beer sommeliers/Cicerones Regional signature cocktails Beer-based cocktails Locally produced beer Food-beer pairings/beer dinners Salt (e.g. avored, smoked, regional) House-made lemonade/ soft drinks/tonics Cask beer/ale Wine on tap/draft wine Organic cocktails Cocktails on tap Craft beer Signature cocktails Shrubs 77% 77% 76% 75% 70% 70% 68% 67% 66% 65% 63% 62% 62% 61% 60% 59% 59% 58% 57% 57% 17% 7% 7% 8% 11% 3% 15% 7% 24% 5% 10% 16% 17% 12% 32% 30% 39% 4% 7% 30% 6% 16% 17% 17% 19% 27% 16% 26% 10% 30% 27% 21% 21% 27% 7% 11% 3% 37% 36% 12%
40. Organic wine 41. 42. 43. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57.
Restaurant.org/FoodTrends 2
100. Porters 101. Lager/pilsner 102. Beaujolais Nouveau 103. Fruit-based wine 104. Australian wine 105. Dessert-/candy-avored cocktails 106. Chocolate 107. White sangria 108. French wine
Restaurant.org/FoodTrends 3
WHATS
Alcohol
HOT
CATEGORIES
Ranked by HOT Responses
HOT Yesterdays Perennial TREND News Favorite
SPIRITS
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. Micro-distilled/artisan liquor Locally produced spirits Bitters New Make whiskey Mezcal Pisco Non-traditional liquors (e.g. soju/sochu, cachaa) Bourbon/rye Aperitifs (e.g. Aperol, Campari) Rum Digestifs (e.g. grappa, limoncello) Vermouth Gin Premium tequila Infused/avored liquor Tequila Absinthe Ultra-premium spirits Cordials/liqueurs Brandy/Cognac 75% 70% 55% 55% 55% 47% 46% 42% 41% 37% 36% 35% 29% 27% 26% 24% 23% 20% 19% 18% 8% 11% 11% 35% 24% 32% 37% 7% 15% 15% 33% 25% 12% 40% 54% 14% 56% 55% 25% 30% 17% 19% 33% 10% 20% 20% 16% 51% 45% 47% 31% 40% 59% 33% 20% 62% 20% 24% 56% 52%
Restaurant.org/FoodTrends 4
BEER
1. 2. 3. 4. 5. 6. 7. 8. 9. SPIRITS continued HOT Yesterdays Perennial TREND News Favorite 21. 22. 23. Irish whiskey Scotch whisky Vodka 18% 18% 6% 29% 16% 45% 53% 67% 49% 10. 11. 12. 13. 14. 15. 16. 17. 77% 76% 67% 66% 59% 59% 57% 57% 47% 33% 29% 26% 21% 18% 13% 11% 10% 8% 7% 5% 3% 17% 7% 7% 24% 30% 39% 7% 30% 50% 2% 29% 72% 43% 44% 72% 71% 48% 53% 71% 88% 43% 6% 17% 26% 10% 11% 3% 36% 12% 3% 65% 43% 2% 36% 38% 15% 18% 42% 39% 22% 7% 53% 18. 19. 20. 21. 22. Locally produced beer Cask beer/ale Craft beer House-brewed beer Gluten-free beer Microbrews Organic beer Beer ights/samplers Sour beer Seasonal beer Belgian-style beer/ale Hard cider Flavored/spiced beer IPA/hoppy beer Lambic Wheat beer Pale/blond ale Stouts Porters Lager/pilsner Light/reduced calorie beer Non-alcoholic beer 65% 61% 58% 56% 51% 50% 50% 49% 49% 48% 34% 29% 29% 29% 27% 20% 19% 18% 15% 15% 8% 5% 5% 12% 4% 22% 39% 9% 35% 26% 37% 10% 9% 35% 49% 14% 36% 22% 17% 13% 19% 19% 67% 58% 30% 27% 37% 22% 9% 42% 15% 26% 13% 42% 57% 36% 22% 57% 36% 58% 64% 69% 66% 65% 25% 37%
COCKTAILS
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. Onsite barrel-aged drinks Culinary cocktails (e.g. savory, fresh ingredients) Regional signature cocktails Beer-based cocktails Organic cocktails Cocktails on tap Signature cocktails Shrubs Edible cocktails Traditional cocktails (e.g. Martini, Manhattan, Sidecar) Non-alcoholic/virgin cocktails Skinny/lower-calorie cocktails Specialty/avored Bloody Marys Muddled cocktails Dessert-/candy-avored cocktails White sangria Margaritas/avored margaritas Red sangria Frozen cocktails Hard lemonade Rail/well drinks
Restaurant.org/FoodTrends 5
WINE
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. Wine on tap/draft wine Locally produced wine Non-traditional/less popular wine varietals Organic wine Argentinian wine Chilean wine Sake/mirin Wine/premium wine by the glass Naturally fermented wine Prosecco Ros wine New Zealand wine Mulled/spiced wine Cava South African wine German wine Wine ights/samplers Moscato/muscat wine Champagne Boxed wine Port wine Italian wine Ice wine California wine Dessert/sweet wine Beaujolais Nouveau 60% 54% 54% 46% 43% 37% 32% 32% 32% 31% 30% 29% 28% 28% 28% 26% 25% 23% 23% 22% 21% 20% 19% 19% 16% 14% 32% 20% 20% 44% 17% 19% 40% 18% 43% 20% 22% 27% 48% 26% 36% 22% 38% 37% 10% 65% 22% 13% 52% 16% 26% 48% 7% 26% 25% 11% 40% 43% 26% 50% 24% 50% 47% 43% 24% 47% 35% 50% 37% 40% 66% 13% 57% 66% 28% 64% 58% 35% 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 27. 28. 29. 30. 31. 32. 33. Fruit-based wine Australian wine French wine Red wine White wine Kosher wine Non-alcoholic wine HOT Yesterdays Perennial TREND News Favorite 14% 14% 11% 10% 9% 5% 5% 57% 36% 14% 5% 9% 66% 80% 27% 49% 73% 84% 81% 28% 13%
INGREDIENTS/GARNISH
1. 2. 3. Locally sourced fruit/berries/ produce Salt (e.g. avored, smoked, regional) House-made lemonade/ soft drinks/tonics Flower syrup/essence Spices Fresh produce/fruit/berries Pickled items Froth/foam Exotic fruit Honey Fruit/vegetable pures Tea/iced tea Bacon Coffee Citrus fruit Chocolate Maraschino cherries Onions Olives 70% 62% 62% 56% 53% 48% 45% 41% 40% 35% 35% 32% 28% 19% 18% 13% 10% 8% 6% 3% 16% 17% 25% 10% 5% 37% 48% 35% 22% 26% 32% 61% 30% 10% 51% 43% 50% 24% 27% 21% 21% 19% 37% 46% 18% 12% 25% 42% 39% 37% 11% 50% 72% 36% 47% 42% 70%
Restaurant.org/FoodTrends 6
Specialty/culinary cocktails are a good way to build business and attract customers Specialty/culinary cocktails are fun to make because they are more creative Specialty/culinary cocktails are a challenge because the drinks take longer to make Customers rarely order specialty/culinary cocktails
WHAT IS THE HOTTEST TECHNOLOGY TREND IN BARS/ RESTAURANTS FOR 2013?
67% 26% 1% 1%
Social media for marketing/loyalty programs Tablet computers (e.g. iPad) for menus and wine lists Smartphone apps for consumers (e.g. ordering, menus) Smartphone apps for bartenders (e.g. recipes, measurement converters) Other Mobile/wireless payment options QR codes on menus, marketing, etc.
METHODOLOGY
MIXOLOGY THEMES
1. 2. 3. 4. 5. Food-liquor/cocktail pairings Beer sommeliers/Cicerones Food-beer pairings/beer dinners Molecular gastronomy/mixology Food-wine pairings 77% 68% 63% 47% 18% 7% 15% 10% 41% 16% 16% 16% 27% 12% 66%
ADDITIONAL TRENDS:
ESTIMATED PERCENTAGES OF CUSTOMERS WHO FALL INTO EACH OF THESE CATEGORIES:
The National Restaurant Association conducted an online survey of 195 members of the Unted States Bartenders Guild in October 2012. The bartenders were given a list of 123 items and were asked to rate each item as a hot trend, yesterdays news or perennial favorite on drink menus in 2013.
Note: Figures may not add to 100% due to rounding.
Traditional (always order simple drinks, like a draft beer or house wine) Adventurous (always try new and trendy drinks) Cautious explorer (generally order standbys, but sometimes try trendy items)
COMPARED TO TWO YEARS AGO, ARE CUSTOMERS MORE LIKELY OR LESS LIKELY TO EAT THEIR MEAL AT THE BAR RATHER THAN BEING SEATED AT A TABLE?
More likely About the same Does not apply Less likely
51% 36% 9% 4%
Restaurant.org/FoodTrends 7
Watch the Whats Hot in 2013 Alcohol video on the National Restaurant Associations website: Restaurant.org/FoodTrends
WHATS HOT
2013 Chef Survey
WHATS
HOT in 2013
Top 20 TRENDS
Join the National Restaurant Association on Facebook, Twitter and YouTube for additional restaurant industry updates and information. ABOUT THE NATIONAL RESTAURANT ASSOCIATION: Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 970,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industrys largest trade show (NRA Show May 18-21, 2013, in Chicago); leading food safety training and certication program (ServSafe); unique career-building high school program (the NRAEFs ProStart, including the National ProStart Invitational April 19-21, 2013, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids menu options. For more information, visit Restaurant.org. ABOUT THE UNITED STATES BARTENDERS GUILD The USBG is a group of Bartenders and Beverage Specialists that enjoy networking and learning more about the industry. We currently have 34 Chapters throughout the US and are growing rapidly. Our initiative is to help our members advance in the profession by offering spirit educational series, updates on new spirit launches, bartending techniques seminars, networking lunches and cocktail parties. Many of these events give you the opportunity to meet and interact with top industry professionals. We also conduct many exclusive Cocktail Competitions where competitors are judged on both taste and technique. To learn more or become a member go to www.usbg.org and click Join the USBG!
2012 National Restaurant Association. All rights reserved. The National Restaurant Association logo is a trademark of the National Restaurant Association.
Facebook.com/NationalRestaurantAssociation
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YouTube.com/RestaurantDotOrg
Restaurant.org/FoodTrends 8