Keeping up with food and beverage trends is vital for restauranteurs. That’s why so many turn to the National Restaurant Association’s What’s Hot in 2010 Chef Survey.

The Association polled over 1,800 chefs nationwide to create their list, among them are important but also predictable trends (locally grown produce and meats, sustainability, farm-branded ingredients, etc). But, there are also a few quiet, slow growing trends like healthful and better-quality children’s menus, mini-desserts, and more options for people with food allergies or gluten intolerance.

Read The Association’s full survey results at (PDF):