US Bar trends for 2011

Alcoholic beverages can enhance the restaurant experience, and new National Restaurant Association research shows that artisan liquor, locally produced wine and beer, and culinary cocktails are among the top 20 restaurant menu trends in 2011. The Association surveyed more than 1,500 professional chefs – members of the American Culinary Federation – on which food and drink items will be hot trends in restaurants next year. 

Micro-distilled liquor is ranked the number one alcohol trend (number 11 on the list of all 226 survey items) with 74 percent of the chefs calling it a hot trend. Culinary cocktails made with fresh ingredients, beer-food pairings, the concept of mixology, craft beer, regional cocktails, gluten-free beer and organic wine illustrate that consumers are seeking a more sophisticated experience when selecting beverages with their meals – and restaurants deliver.

Alcohol trends mirror overall consumer sentiment with diners more interested in where their meals come from and how they are made. Smaller local producers, fresh ingredients, professional mixologists and food pairings all show up as hot trends for next year and we expect to see many new and exciting creations on cocktail menus, wine lists and beer taps in the nation’s restaurants.

The Association surveyed 1,527 American Culinary Federation member chefs in October 2010, asking them to rate 226 individual food items, beverages, cuisines and culinary themes as a “hot trend,” “yesterday’s news,” or “perennial favorite” on restaurant menus in 2011. 

The alcohol trends revealed by the survey reflect trends in food and culinary themes. Topping the survey are locally sourced food and sustainability, and locally produced beer and wine end up at number 12. 

For complete “What’s Hot in 2011” survey results, a video, and downloadable images, visitwww.restaurant.org/foodtrends.