Top 10 restaurant trends for 2014: What do you think?

[Robin Garr]

Here's an interesting article from the Food Navigator site, looking at 10 hot trends in restaurants for 2014. They see moves toward more information in menus (including ingredient listing) ... price-driven cutbacks in beef resulting in increased interest in chicken, pork and meat-free protein substitutes ... and carbs coming back.

Click to read all 10, and the details ... then post your thoughts here!

Top 10 restaurant trends for 2014: From veg proteins and Korean kimchi to the comeback of carbs… What will we be eating in restaurants next year, and how will that impact what we buy at the supermarket?

Coffee from a beer tap? I'm too old for this world!

I don't understand the context for this article. Where did the carbs go that they need to come back? If chicken is going to be "big again," has there been some dearth of chicken I've missed? And how in the world is popularity of pork a new thing? I'm sure that the news that pork barbecue is a New Thing would be news indeed for the thousands of pit masters out there who've been making a living on it for decades.

It feels like there's some kind of implicit context for these observations, some subset of restaurants where these trends change fast enough for it to be meaningful to talk about a carb comeback for 2014.