WHAT'S HOT

Looking at 2017’s hottest industry trends, we see that almost everything old is new again

1. Hyper-local sourcing

Chefs are putting extra emphasis on the freshness of their produce. For some, that means they are growing it on the premises (think restaurant roof gardens). Others are even starting their own indoor hydroponic gardens.

2. Chef-driven fast-casual concepts

‘Fast-food’ may not conjure up images of gourmet items and refined cuisine, but that is starting to change, with chefs now exploring the quick-service space. Menus are focusing on fresh, high-quality ingredients, as chefs create fine-dining versions of burgers, pizza, sandwiches...

3. Environmental sustainability

More diners are searching for restaurant brands that share their beliefs and values. They want businesses they frequent to recycle, manage their food waste and source locally. And chefs, who recognize the benefits of sustainability are winning over new, loyal customers.

4. Simplicity/back to basics

Diners and chefs alike are nostalgic over the old days. Think back to before the time of culinary chemistry, when chefs mostly worked with simple preparation methods and uncomplicated recipes.