| Characteristic | Share of respondents |
|---|---|
| Fresh/house-made sausage | 67% |
| House-cured meats/charcuterie | 59% |
| Vegetarian appetizers | 59% |
| Ethnic/street food-inspired appetizers (e.g. tempura, taquitos, kabobs) | 53% |
| Seafood charcuterie | 52% |
| Amuse-bouche/bite-size hors d'oeuvre | 51% |
| Ethnic dips (e.g. hummus, tabbouleh, baba ganoush, tzatziki) | 41% |
| Poke/ceviche | 33% |
| Bone marrow | 32% |
| Jerky (e.g. beef, fish, turkey, boar, bison) | 32% |
| Flatbread appetizers | 30% |
| Oysters | 25% |
| Sliders/mini-burgers | 24% |
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Source
Source
Release date
November 2015
More information
Region
United States
Survey time period
September 2015
Number of respondents
1,575 respondents
Age group
18 years and older
Special properties
chef members of the American Culinary Federation
Method of interview
Online survey
Supplementary notes
* Forecast.
The survey was conducted among professional chef members of the American Culinary Federation. The chefs were given a list of 221 items and were asked to rate each item as a "hot trend," "yesterday's news" or "perennial favourite" for restaurant menus in 2016.
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