In October 2007, the National Restaurant Association conducted a survey involving over 1,200 chefs in the American Culinary Federation. Participants in the survey were asked to rate 194 food items, beverages, cuisines and preparation methods.

The survey picked up on several trends within the restaurant industry. Consumers prefer smaller portions, with bite-sized desserts and small plates/tapas/mezze being rated by chefs as the first and forth hottest food items. “Green” options, such as organic or locally grown produce and sustainable seafood, also rated well among the survey’s participants. Finally, the survey revealed that consumers are looking for unique tastes and mixtures.

The following is a list of top 20 hottest items on the menu:

1. Bite-size desserts

2. Locally grown produce

3. Organic produce

4. Small plates/tapas/mezze

5. Specialty sandwiches

6. Craft/artisan/microbew beer

7. Sustainable seafood

8. Grass-fed items

9. Energy drink cocktails

10. Salts (e.g., sea, smoked, colored, kosher)

11. Ethnic fusion Cuisine

12. Flatbreads

13. Martinis/flavored martinis

14. Mojito

15. Asian Entr�e Salad

16. Pomegranates

17. Asian Appetizers

18. Microdistilled/artisanal liquors

19. Organic wine

20. Specialty Beer (e.g., seasonal, fruit, spice/herb, beer cocktails)