Mini cakes for breakfast, plant ‘butchery’ and detox-friendly mocktails are just a few of my favorites! There’s a lot to look forward to in 2017, especially in terms of the trending cuisines which can be added to the menu to attract customers.

The food you serve has a huge impact when it comes to attracting customers and building loyal patrons. In fact, it can be your biggest differentiator in the highly cluttered restaurant market.

So, if you haven’t thought about it yet, here are some trending cuisines you can add to your menu to give your restaurant business an instant boost. Tap the foodie pulse with these cuisines that will take over feeds in 2017!

1. The Taco Fever

As per the expected trends, our taste buds will be set ablaze by hyper-regional food. Customers now expect authenticity to be the order of the day. Now is the time that we get well-versed with the art of tortilla wrangling. A touch of extra authenticity can be added to make your own Mexican mole and create the extra zingy version of tacos.

2. Go Portuguese

One of the hottest travel destinations in Europe at present is Lisbon. Individuals tend to make the most of the decently reasonable flight ticket prices and as well as the promise of delightful food. This, most definitely includes the legendary Portuguese custard tart.

In London, it is already the pastry of the moment. People tend to check out places serving Portuguese classics including spicy sausage, rice pudding and salt cod. It will be interesting to experience a twist to the authentic and conventional dishes, yet while maintaining their legacy.

3. Time to study the insectopedia

Many chefs have been advocating the concept of eating insects. While this has been going on for a long time now, it is only now, that the idea is sustainable increasing on our radar.

What’s even more attracting is the idea of reducing the individual intake of red meat and other conventional sources of proteins. That’s not all. There is a lot more to add to this.

Now, the insects are available in pulverized powdered form. This sounds more appetizing and the flour can easily be used to make food items like pancakes. Some outlets have started selling insects already. Maybe, the worms can decide to take a turn as well this year (pun intended)!

4. Kimchi might get replaced by Sauerkraut as the gut healing, fermented food of choice

Digestion is eased by the consumption of fermented products. This makes them a lot popular. Additionally, they have an anxiety relieving effect due to the sour, refreshing flavor. Unlike kimchi, only two ingredients are required for the fermentation of sauerkraut. These are sauerkraut and salted brine.

This makes it a preferred pick as far as probiotics are concerned. Other ferments and pickles are also a common choice. Gut-friendly foods are thought to be beneficial in cases of low energy, libido, immunity, bloating and irritable bowel syndrome. Hence, the hype!

5. Zero waste food

Time to start some brainstorming now! How do we eliminate food waste? We’re running behind the reduction of food waste. This war against waste is now slowly gaining traction, thanks to some hotels and companies going behind the concept.

Jam producers are using only fruit discard. We’re starting to get some real pioneering. The only question is how do we put on the hats of innovation and join the league. Standing apart is something that gives us an edge over competitors!

6. Food that’s not only tasty, but insta-ready too

For ages, the presentation of food has been linked to its rating. Various surveys have found that more than 40% of the millennials have been posting their food on social media channels. The most used among these is Instagram.

Restaurateurs and producers too have not tailed behind. They caught up with the trend pretty soon, and this paved the way to invent blue algae coffee, black burger buns and rainbow bagels. For looking worthy of Instagram, the food need not be a lurid shade of novelty. There is a lot more to it and in- depth research is definitely required at the business end.

7. Veggies from the sea

Veggie and vegan cooking has witnessed an exponential rise in the past few years. If we have a close look at the trends, there are ‘vegetarian butchers’ with their ilk around veggies not being considered only a mere side order.

One change we look forward to is the increased use of sea vegetables like seaweed (heathy dulse). A briny tang can be brought to the food with its use, considering it is a substitute for salt. Also, it can be used for healthy snacking.
Some of these ideas may sure have been beyond your imagination but they are here to stay! Brew up stuff that will bring a new definition and attention to your business. Let men and women waltz into your restaurant, as if it has always been their favorite. Take out your notepad; delve into everything trendy and delicious at the same time.

It’s all about offering your customers an experience that is unique and defines you. To begin, you can ‘Follow’ food bloggers and links related to world cuisines on Pinterest and other websites to keep abreast with the latest food trends around the world. And don’t forget to encourage innovation in your own kitchen in the restaurant. You never know if you become the new trendsetter in the food business!

Also, you may use a restaurant software to stock up on those gourmet ingredients and manage your inventory before you decide to literally cook up a storm! So get going and pick that one cuisine to add to your menu and get your cash registers ringing!