From ingredients and main dishes to shareables and desserts, restaurant operators pay close to attention to what’s trending or popular on food menus each year, adjusting their offerings to meet guest preferences and to stay profitable.
Here's a look at the food menu items that are resonating with customers at the moment, per industry experts, and what a restaurant should consider when updating its menu or trying to keep up with trends.
Ingredients, Exciting Flavor Experiences That Are Captivating Guests Right Now
Joel Reynders, vice president of culinary and corporate executive chef of Bar Louie, a popular gastrobar and national restaurant chain, said he anticipates 2024 menus to feature a variety of unique ingredients that will captivate diners seeking exciting flavor experiences.
“One ingredient that is gaining traction is Calabrian chili puree,” shared Reynders. “Originally a fermented Italian chili, it has found its way into the culinary scene over the last few years. We are embracing the versatility of the Calabrian chili puree at Bar Louie by exploring innovative ways to add it into dishes that will resonate with our guests. One exciting application is the development of a new hot honey for our menu, which takes the previous version utilizing jalapenos, to a new trend-forward flavor profile.”
Menu items will also focus on regional and international flavors, reflecting a growing interest in worldly cuisines, according to Reynders of Bar Louie.
“Consumers are becoming more adventurous with their choices, leading to an increase in diverse flavors on menus,” Reynders explained. “For example, we are noticing a preference towards Thai-inspired dishes, which motivated us to develop a new appetizer coming soon to our menu that incorporates ingredients like togarashi seasoning, an up-and-coming spice trend over the last few years.”
Grant Kneble, co-owner of Freddy J's Bar & Kitchen in Mays Landing, N.J., said they’re getting adventurous with things like chicken livers and gizzards in 2024.
“It’s all about bringing those underappreciated flavors to the forefront,” said Kneble, “adding a dash of novelty to our comfort food lineup, and doing our bit for sustainability by using more of the animals.”
James Whitehead, executive chef of Seaworthy in New Orleans, La., said they’ve recently seen a lot more young people order caviar.
“There’s an interesting trend where people are putting high-end caviars like Osetra and white sturgeon on Ritz crackers or Pringles,” he said. “A lot of restaurants are selling caviar as ‘bumps’ now. I call it the Veuve Clicquot effect.”
Executive Chef Jordan Arcuri, of Oak Steakhouse in Nashville, Tenn., noted she’s seeing flavor fusion, “…like Asian and Italian or getting some cool pearls that look like caviar but are really vinegar,” she said. “I think food is stepping to a new level where dishes look beautiful and taste like something you wouldn’t imagine!”
Jaime Szczepanski, general manager at Josephine Estelle in New Orleans, La., is seeing more chefs pick up on alternative pasta shapes rather than simply what’s most popular.
“Tajarin is a northern Italian version of the spaghetti noodle; at Josephine Estelle, we prepare it as cacio e pepe,” Szczepanski said. “Caramelle are a hand-filled, ravioli-type pasta in the shape of a candy, which we fill with sweetbreads that are seasoned and grilled.”
Michael Chen, president of Pokeworks, a Hawaiian-inspired casual restaurant, said chili crisps are really hot right now.
“We were ahead of the game and created our crunchy Sichuan chili crisps many years ago for our Sichuan bowl,” Chen noted. “We are bringing our chili crisps back because of popular demand, as a topping for our poke bowls.”
Tara Lewis, Yelp’s trend expert, said guests are loving noodles right now, and restaurants have been adding tsukemen (cold ramen noodles made for dipping in a broth with complex heat) to their menus. “Just as an example, JINYA Ramen Bar in N.Y.C. added Suan-La-Tang Tsukemen Dipping Noodles as a limited-edition dish, and other restaurants such as Gyoza Bar in Los Angeles and Ramen Tatsu-Ya in Austin, have also added the dish this year,” she said. “We expect to see more chefs experimenting with ramen varieties.”
Alexander Reyes, executive chef at Maritana at The Don CeSar in St. Pete Beach, Fla., is seeing a bigger push for “natural foods,” pureness, and less processed ingredients. “We see a trend in our guests’ beliefs on healthy eating and more conscious driven food they are consuming and how it affects their overall health,” said Reyes.
Chef de Cuisine Ivan Collazo, Quinto in Miami, pointed out that menus are going to continue to focus and expand on environmentally friendly dishes and cuisine. “We are already seeing a decline in beef and a large focus on free-range wild birds, such as chickens,” he said. “Many top restaurants and chefs have already incorporated these priorities into their concepts, with many menus leaning vegetable heavy.”
Mains: Big and Bold Dishes, Classics and Creative Twists Will Resonate with Guests
Reynders, of the Bar Louie chain, revealed that big and bold main dishes will stand out in 2024.
“We’re seeing that main dishes that are resonating with consumers right now tend to be ones that offer big and bold flavors, while remaining lighter on the palate and approachable overall,” he said. “For example, our addition of Monterey Chicken has been well-received, as it highlights well the robust flavors that people are craving and is complemented by fresh, seasonal vegetables served within it.”
For Executive Chef Brian Mooney, of Tre Luna Bar and Kitchen and Tre Luna Catering in Hoover, Ala., fresh fish and classics are the stars of the menu in 2024.
“We run a lot of fresh fish from the Gulf, which always seems to go over well with guests, but I’d say the classic Italian dishes – such as the Chicken Parm and Spaghetti Bolognese – are some of the most popular. However, our most popular dish is the slow braised boneless short ribs with classic mashed potatoes and asparagus.”
Reyes, of the Maritana at The Don CeSar, said they still see a huge demand for steaks, beef, veal, and pork in various cuts.
“We placed a 20-ounce porterhouse on the menu in Maritana and to our surprise it’s one of the best sellers,” shared Reyes. “And, of course, local seafood; our guests want to experience our fresh local fish that come from our back yard, the Gulf of Mexico. Our black grouper and gulf red snapper are always featured on our menus, seasonal fish like pompano and sheepshead that are local favorites become chef features during their peak season.”
Kneble, of Freddy J's Bar & Kitchen, said they’re all about the “smoked barbecue vibe” in 2024.
“Right now, brisket is king,” Kneble said. “We're talking about our brisket cheesesteaks, quesadillas, and those Texas Twinkies that people can't get enough of. Sales have skyrocketed, leaving even our killer chicken dishes in the dust. Clearly, folks are craving those hearty, unique flavors you can't just find anywhere. It underscores the importance of quality and uniqueness, as these are not dishes readily found elsewhere, providing a distinct dining experience that patrons are increasingly seeking.”
Chen, of Pokeworks, said plant-based options will continue to be found on menus and resonate with environmentally conscious consumers. “We are testing a delicious plant-based tuna product from Impact Food in both California and N.Y.C. locations,” he said.
According to Randy Evans, director of operations at Mirate in the Los Angeles, Calif. area, guests are looking for an experience when it comes to main dishes, so he expects to see more large-format shared items. “They are often impressive, interactive and a talking point, as well as offering the same sensory experience for everyone at the table,” he explained.
Mark Moeller, founder and president of The Recipe of Success, a national restaurant consulting firm, expects comfort food that’s elevated yet approachable to shine in 2024.
“Outside of the big cities, restaurants have to attract diners with what they know,” he explained. “The creative chefs are putting their twist on those dishes that make them both memorable and craveable. There is more flexibility in the larger cities due to the diverse population and high number of both visitors and residents. We will continue to see new creations centered around Asian and Latin flavors and ingredients.”
Non Mains: What’s Trending with Small Plates, Appetizers, and Desserts?
Hagop Giragossian, co-founder of Dog Haus, a casual restaurant chain, thinks non mains will gain more traction in 2024.
“We are pretty bullish on shareables and appetizers taking the spotlight over main dishes for a lot of people,” Giragossian said. “We are leaning towards healthier options in 2024 for shareables, such as brussels sprouts, spicy gochujang mayonnaise, and reinventing our classics like a basket of bratwurst corn dog nuggets for the table to share. Additionally, using our popular fries and tots as a base for all sorts of toppings is always popular, and I can see people taking this to even more extremes. Think loaded breakfast tots, chopped cheese fries. Just fun items.”
Reyes, of Maritana at The Don CeSar, agrees that appetizers are trending and becoming the main dishes. “What I have been noticing is that at times the appetizers become the main dishes for the event and that is due to the creativity in featuring one main ingredient and showcasing their flavors without adding too many components to the dish,” he said. “So, what our guest have done is almost create a tasting menu with various appetizer courses, one main dish a shareable and multiple dessert dishes. Also, a trend that is coming back with some strength is having a cheese course to finish the dinner instead of a sweet dessert.”
Reynders, of Bar Louie, also believes that appetizers or small plates are becoming more popular. “The trends are leaning towards lighter and sharable options with unique flavors,” he said, with hummus being an example. “Over the years, we’re seen a continued evolution of flavors used in hummus to meet the changing preferences of consumers. Inspired by this, we’re working to develop and launch our own twist on hummus that uses black beans, chipotle, and lime to give a southwestern flair to the otherwise traditional dish.”
Hospitality Works’ Izzy Kharasch, a restaurant industry consultant in Chicago, recommends that venues offer more appetizers on their menus. “Guests enjoy sharing and many times will share enough appetizers to make it their meal,” he said. “In addition, we are listing many appetizers as small plates at a lower price, so that the guests are encouraged to order a few rather than just one. It also can keep their check down, which may have them coming back more often.”
On the desserts side of the menu, vegan and gluten free options are popular, according to Arcuri of Oak Steakhouse Nashville. “I believe that everyone is changing the way they eat for the better – lots of fresh fruit, purées, gluten free cookies, crumbles, vegan tartares – light dishes where people don’t feel guilty eating them,” she said.
Executive Chef Coleman Jernigan, of The Citizen in Alys Beach, Fla., pointed out that citrus flavors will be popular with dessert menus in 2024. “Citrus based desserts – specifically unique citrus flavors like yuzu, blood orange, or Meyer lemon,” he said.
When it comes to desserts, Hospitality Works’ Kharasch advised restaurants to consider offering two options – offer larger desserts to share (desserts for two or more guests to share) and offer smaller desserts or dessert “tasters, for guests to enjoy a bite or two. “This way, the guest gets to enjoy a low-cost dessert without getting full, but has satisfied that sweet tooth,” he explained.
Things to Consider When Updating a Food Menu Based on Trends
Bar Louie’s Reynders said restaurant operators should consider some key factors when making changes to their menu.
“When updating a menu based on current food trends, bar and restaurant owners should prioritize striking a balance between trend-forward items and broadly approachable meals,” Reynders said. “It's crucial to understand customer preferences, incorporating trending or seasonal ingredients where possible, while maintaining consistency and quality across all offerings. By considering these factors, owners can update their menus to reflect current trends while satisfying their customers’ needs.”
Reynders stressed that it’s also essential to identify with guests and understand their preferences, when thinking about updating a menu based on the latest food trends. “Take the time to know what they want and what pleases them, as this will guide your menu development process,” he shared. “Additionally, simplicity is key. Guests are increasingly looking for menus that offer solid execution and reliable quality every time they dine. By keeping it simple and focusing on execution, you can ensure consistent success in pleasing your guests and building loyalty to your restaurant.”
Moeller, of The Recipe of Success, agrees that the key to updating a restaurant menu is to truly know your guests. “Do not put something on the menu because you like it or think that your guests will like it,” he said. “Follow the data provided by your POS and local trends. Absolutely push the envelope where you can, and try new things, but do not stray away from your concept and brand.”
Mooney, of Tre Luna Bar and Kitchen and Tre Luna Catering, said operators should look at their current menu and see what works. “Don’t take a bunch of things off or change something that is working just because you want to show that you changed something,” he said. “Offering specials is a great way to be creative and consistent.”
Kneble, of Freddy J’s, suggested that operators keep their “ear to the ground” and pay attention to what’s trending, but also focus on profitability when updating a menu. “What’s buzzing in the food scene, especially in foodie cities, can inspire some great additions to your menu,” he said. “And don’t forget about menu engineering – it’s not just about what dishes are hot, but also about what’s making you money.”
Kneble said operators should experiment and have fun with their food menu, but they shouldn’t get too caught up in chasing every trend on social media. “Stick to what feels right for your spot,” he said.
Chen, of Pokeworks, said it’s important for restaurants to make menu items that they can execute well and that resonates with their brand. “Do not go into popular items that you cannot make well,” he said. “Hype will capture attention, but you will only gain a loyal following if you make it delicious and craveable.”
Trey Smith, chef and co-owner of Saint-Germain – a tasting menu restaurant and garden patio wine bar in New Orleans, La. – said operators should avoid just following a trend; instead, take a trend and personalize it.
“If something inspires you, utilize it in your menu development,” Smith said. “Take it and make it your own. Don't just follow a trend that doesn't speak to you. Also, maybe just use the things that you've tasted and actually seen work. Seeing something on the Internet and putting it on your menu likely won't turn out the way you hope. Some trends look cool online but aren't that great in person.”
Pokeworks’ Chen said operators should ideally test the new menu item and gather feedback before doing a full launch or making it a staple item. “Often times, we will gather feedback and adjust the recipe depending on how our guests respond,” he shared. “Test your new menu item with staff and guests that will give you honest feedback. Don't be afraid to kill products that fail the deliciousness test. Take a risk, but don't go all in unless you are sure it will be a hit through testing and validation.”
Bar Louie’s Reynders advised restaurant operators to consider the right mix when updating a food menu. “A crucial ‘do’ is to maintain a menu balance of about 20 percent adventurous and 70 percent approachable offerings to both attract new guests and excite existing ones,” he said. “This ensures that while introducing new and trend-forward items, the majority of the menu remains familiar and appealing to a wider audience. On the flip side, a key ‘don't’ is to avoid overwhelming the menu with too many trendy or niche items. Similarly, don't compromise on consistency and quality in pursuit of innovation, as maintaining standards across all dishes is crucial for customer satisfaction and loyalty.”
Kharasch, of Hospitality Works, recommends that his restaurant clients remove 10 to 20 percent of their lowest selling menu items…and that they don’t replace them. “We want the guests to focus on what we do best, and we do this by removing items that don’t sell,” he said. “In addition, we put more emphasis on the specials that we offer. Not only does this reduce the inventory a restaurant carries, but it helps the servers by giving more of their attention to talking with guests about what items are truly guest favorites.”
In the end, food menu should help attract customers and keep them coming back. “Make something interesting, well balanced, well executed and the people will come,” said Evans of Mírate.
Aaron Kiel is an editor, writer and public relations professional in Raleigh, N.C. He’s worked in the beverage, tea and coffee industries for two decades, as well as hospitality and technology. He’s a journalist at heart, but he also wears a PR and communications hat through his consultancy, ak PR Group. He’s a contributing writer/reporter for Questex’s Bar & Restaurant News, and he recently worked as the editor of World Tea News with Questex’s Bar & Restaurant Group. In 2023, he was a finalist and honorable mention in the “Folio: Eddie & Ozzie Awards” for Range of Work by a Single Author – B2B.” Connect with him on Instagram: @adventurer_explorer.
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