{"id":427,"date":"2014-11-19T12:00:27","date_gmt":"2014-11-19T12:00:27","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=427"},"modified":"2014-11-19T12:00:27","modified_gmt":"2014-11-19T12:00:27","slug":"top-menu-trends-2015","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/top-menu-trends-2015\/","title":{"rendered":"Top Menu Trends for 2015"},"content":{"rendered":"<p><span style=\"font-family: 'Times New Roman', serif;\">Andrew Freeman of Andrew Freeman &amp; Co. has his prediction for 2015&#8217;s biggest menu trends, and it all boils down to one thing: \u201cI want what I want, when I want it.\u201d His theme in his annual trend prediction report is, \u201cThe Pleasure Principle,\u201d saying that guests want instant gratification as well as education and participation in their restaurant experiences.<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman', serif;\">Top food trends include versatile choices like tacos and scrambled eggs. These dishes leave a lot of room for creativity and flexibility. Bobby Flay&#8217;s Gato in New York, for instance, has a scrambled egg dish with almond romesco, boucheron cheese, and tomato confit toast. Expect to see menues all over turning up the heat when it comes to spice, too. With Sriracha so popular among millenials, you can bet that chefs will be turning it up a notch. And while Thai food and Japanese ramen aren&#8217;t going anywhere in the popularity contest quite yet, they&#8217;ll have to make room for tapas and other Spanish cuisine, which is quickly gaining popularity among American chefs. Any way you slice it, 2015 is sure to be an exciting year in the restaurant business! <\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman', serif;\">Read the full article here: <a title=\"Hot Restaurant Menu Trends for 2015\" href=\"http:\/\/nrn.com\/food-trends\/hot-restaurant-menu-trends-2015#slide-0-field_images-119521\" target=\"_blank\" rel=\"noopener\">Hot Restaurant Menu Trends for 2015<\/a><\/span><br \/>\n[sc:mbtc]<br \/>\n[sc:mbta]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What are the top restaurant trends that will emerge in 2015? We have the answers!<\/p>\n","protected":false},"author":2,"featured_media":8151,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45,39],"tags":[40,38,42],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/427"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=427"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/427\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8151"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}