What to expect in restaurants in 2007: Are you more adventurous in your eating habits? Are you more health-conscious?

The National Restaurant Association has released its 2007 Restaurant Industry Forecast, which predicts restaurant sales will rise 5% to a record $537 billion next year, fueled by diners becoming more adventurous and more health-conscious. Some of the hottest menu trends include pomegranate, smaller deserts and free-range meats.

(Washington, DC) Restaurant industry sales are expected to reach a record $537 billion in 2007—a solid 5.0 percent increase over 2006 sales—announced in the National Restaurant Association's 2007 Restaurant Industry Forecast. The nation's 935,000 restaurant-and-foodservice outlets will employ 12.8 million individuals, and add two million new career and employment opportunities in the next decade. The industry is heading into 2007 as an economic powerhouse and an essential part of Americans' lifestyle, with Americans spending 47.9 percent of their food budget in restaurants.

"Restaurants touch millions of lives every day by serving quality meals, providing abundant career and employment opportunities for individuals of all backgrounds, and being a driving force in the U.S. economy and local communities nationwide," said Steven C. Anderson, president and chief executive officer of the Association. "The restaurant industry will enter its 16th consecutive year of real growth in 2007, and will have a total economic impact that will exceed $1.3 trillion."

Consumer and Menu Trends

In addition to economic and workforce trends, the 2007 Restaurant Industry Forecast also reveals consumer and menu trends, including:

• What's Hot on Restaurant Menus? A survey of more than 1,000 chefs shows that some of the hottest menu trends are bite-sized desserts, locally grown and organic produce, flatbread and bottled water. Additional "hot" items include pomegranates; figs; grass-fed and free-range meat; fresh herbs and exotic mushrooms; whole-grain breads and focaccia; Mediterranean, Latin American and Pan Asian fusion cuisines; salts, aged meats and ginger; pan-seared, grilled and braised items; specialty sandwiches; and Asian appetizers.

• Organic and Local Items Increase in Popularity. Organic items are growing in popularity across the board at tableservice restaurants. Among restaurants that currently serve organic items, 52 percent of fine dining, 42 percent of casual dining, and 27 percent of family dining restaurant operators expect higher sales of those in 2007. Locally produced food items are also growing in popularity. Fifty-one percent of fine dining, 38 percent of casual dining, and 31 percent of family dining operators expect sales of locally-sourced items to grow in 2007.

• Diners Like To Serve Themselves. Forty-six percent of Americans say they are likely to use customer-activated ordering and payment terminals if available in their favorite tableservice restaurant. Younger consumers are more likely to do so, as 71 percent of 18 to 24-year-olds, and 64 percent of 25 to 34-year-olds say they would. About half of all adults – and roughly two-thirds of those aged 18 to 34 – say they would use a self-serve order and payment terminal at a quickservice restaurant if it were available.

• Americans Are Starting To Take Back Their Mealtimes. Thirty-six percent of adults say they are eating on–the-go less frequently now than they did two years ago. In addition, 48 percent say they eat in their car less frequently.

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