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2015 Dining Trends by Benchmark

News Benchmark Hospitality International has presented its annual report dedicated to most important trends in dining. Top Dining Trends 2015 were prepared by executive chefs of Benchmark together with culinary professionals. Experts from over 40 hotels, restaurants and resorts from different parts of the world participated in the preparation of the report.

The first trend for this year according to Benchmark is in expo-style cooking. All kinds of show kitchens, open kitchens, mobile kitchens and action stations become increasingly popular. These days, people want to see how their food is made. When it comes to dishes, such food as braised pork shoulder, slow cooked brisket, food grilled with extra virgin olive oil and ceviche-style seafood are among trendiest this year. Dieters will enjoy smaller plates that are also popular in 2015.

Rolled food is another renowned dining trend for 2015. Even such traditional food as sandwich is not presented but rolled. These days many chefs offer club, Reuben, Monti Cristo sandwiches or even hamburgers with ingredients rolled in tortillas.

Low fat food is still very popular. Over the past years, we found out about gluten free and vegan foods. Food with less fat remains on top this year as well, and chefs try such methods as cider poaching, beer braising and more to avoid the use of fats.

Grab-n-go food is another trend for this year. Nowadays, grab-n-go food is not only unhealthy fast food, but all kinds of food from local specialties like Himalayan pumpkin seeds and exotic fruits, to more traditional liver and onions, meatloaf or pan-fried chicken. When it comes to drinks, Curacao cocktails and mixed teas with various herbs and spices will be sought after this year.


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