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Canada-based food-centric marketing consultant THP predicts restaurant goers will expect some shifting trends to pop up on their menus next year, reports Fast Casual. As restaurants look to 2017, they may want to consider adding a few of these trendier, up and coming items and concepts to their repertoire.

"Our customers look to us to develop recipes inspired by current and forward-looking ingredient trends," said THP CEO Amanda Riva in a news release. "Doing this helps ensure that the content we're developing resonates with a brand's core consumer, as well as the consumer group it's looking to grow."

Some of the up and coming menu trends include activated charcoal (an ingredient that is already popping up everywhere), squid ink, healthy fats (brought on by push back against the adage that fat is ‘bad’ for you), bubbly beverages, Jewish culinary staples, and upscale beef jerky.

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Nick Powills

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Nick Powills

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Nick Powills, CFE, founded No Limit Agency in 2008 and serves as Chief Brand Strategist for the Chicago-based firm. No Limit is a full-service communications agency that establishes and elevates brands by bridging Public Relations, Social Media, Marketing, Advertising, Digital, and a lot of creativity, to best strategize well-rounded and successful campaigns for 50+ global franchise brands. By presenting visionary ideas and building real relationships, No Limit is able to create effective media branding strategies to help companies grow. Nick currently leads a staff of writers, media strategists, designers, social media experts and digital producers in an office think-tank where brands are humanized for strong, compelling media stories. Prior to starting No Limit at the age of 27, Nick spent four years working at a franchise PR agency where he mastered the art of building rapport with media outlets and creating newsworthy pitches for earned media placements. He holds a Bachelor of Journalism from Drake University in Iowa.

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