When the national restaurant Association (NRA) surveyed American Culinary Federation members for its annual Restaurant Industry Forecast, more than 1,000 chefs shared their opinions about what food trends are heating up and what trends are cooling off.

One trend in particular is helping boost dessert sales. VTK, a Chicago-based Lettuce Entertain You restaurant, was on the cutting edge of the trend when it began serving bite-size desserts in 2003.

The tiny confections, including a passion fruit souffle, a chocolate beignet filled with coconut cream and mango rolls in raspberry sauce, are served at lunch only, according to the NRA. Priced at $1 to $1.50 for each dessert, "how can you say no?" says Geoff Alexander, VTK partner, adding that the trend toward downsizing desserts will likely continue. "It's a great thing; it's sweeping Chicago."

Other Trends
The NRA's list of food trends "provides a perfect mirror of what's hot today," notes says Nancy Kruse, president of The Kruse Co. in Atlanta, whose company analyzes restaurant-industry trends.

The hot items "all address key consumer demands/expectations: ethnic foods [Asian, Pan-Asian, Mediterranean, Latin]; premium products [bottled water, upscale coffees, exotic mushrooms]; products perceived to have healthful benefits [organic, grass-fed and free-range, pomegranates, bite-size desserts]; flavorful foods [fresh herbs, salt, pan searing and grilling]; and convenience [specialty sandwiches]," she says. "These are all long-term trends, not fads, and will impact menu research and development well into the future."

Another trend that appears to have staying power is the increased use of locally grown produce, which was the second-hottest item on the association's list.

"Local is the new food frontier," says Renee Brooks Catacalos, University Park, Md.-based co-publisher of the Local Mix newsletter and the www.realpeopleeatlocal.com Web site, which provide information on locally grown foods in the Mid-Atlantic region.

Take it for 'granate'
Among the produce items winning raves from chefs surveyed by the NRA were pomegranates. The fruit's growing popularity is no surprise to Sandy D'Amato, chef/owner of the Sanford Restaurant in Milwaukee.

D'Amato says pomegranates began to reach a wider audience when the fruit's juice became available in stores. "Normal consumers didn't know what to do with it — they were intimidated by the whole seed thing and it stains," he explains. "With the advent of the juice drinks, people realized how tasty pomegranate was and its antioxidant health benefits—it sort of overtook low-carb as the big health trend."

People Making Food News
Cookbook author and Food Network personality Sandra Lee announced her partnership with Market Day Corp., a producer of specialty frozen foods, spices and seasonings, bread and dessert mixes, sauces and marinades and kitchen accessories. A portion of Market Day's profits is donated to schools throughout the country.

Together, Lee and Market Day are providing cooking and lifestyle tips and easy recipes for busy consumers.

Dave & Busters Inc. hired Brian Jenkins as chief financial officer. During his 10 years at Six Flags Inc. as senior vice president of finance, he strengthened the finance department and reduced costs while increasing efficiencies. "Brian's extensive experience in entertainment, foodservice and retail, in combination with finance and operations is a perfect fit with D&B," CEO Steve King said in a statement.

Safety Awards
NSF International is accepting nominations for its 2007 Food Safety Leadership Awards. The program recognizes organizations and individuals who have made a difference in foodservice safety. Awards are presented in six different categories, such as technology breakthroughs, equipment design and product development. Winners will be announced at the NRA Hotel-Motel show in Chicago on May 19.