Seven out of ten top trends identified on the NRA What’s Hot 2011 Survey made clear what chefs across the country are focusing on for their 2011 menu development: local sourcing of produce, meats and seafood, sustainability, and simplicity. As expected, terms like house-made, artisan, chef-grown, and made-from-scratch have all popped up on menus this year. And now more than ever, consumers are passionately driving this trend with a conscious effort to go “back to basics” or “return to real” when it comes to their food.

For all consumers, health and safety are the biggest concern, therefore increasing the demand for the freshest, least processed foods at home and away from home. A great tasting dish simply isn’t good enough for today’s consumer. Mounting concerns regarding health, sustainability for future generations, and getting the most out of each food dollar has brought about higher expectations for pure and real ingredients. Exceptional quality and flavor of locally grown, fresh-picked produce and made-from-scratch goods also has  fueled the momentum and craving for true scratch cooking.

Read the full article at FastCasual.com.

Cari Price is the corporate development chef at Food IQ. The company’s goal is to help restaurant operators create food with impact. Food that starts with true insight into a concept’s business, its customers and its competition, and ideas with the culinary skill, experience and vision that help restaurant operators connect with their audience.