As 2014 winds up, most folks are focused on making New Year’s resolutions – you know, those well-intentioned promises that less than 10% actually keep…..

Of course, as per usual chefs and restaurateurs are the exception to the norm – right about now, they’re setting their sights on something far more realistic (and attainable) than some lofty alcohol-fueled New Year’s resolution. That’s right – it’s that special time of year when industry watchers try to predict annual food trends!

We’ve sorted through all the noise to bring you a quick rundown of what’s hot (and what’s not) in the restaurant business for 2015:

Craft Beers Are Tapped Out – Now It’s Cocktail Time! 

While the craft beer craze shows no signs of slowing, let’s face it – the market for premium suds has a ceiling, and it’s looking like hipster beer aficionados have begun to level up to premium quality brews while reducing their overall consumption.

2015 is the year of the cocktail – bottled, high-end cocktails, to be specific. These premium pre-mixed spirits make it easy for restaurants to serve up the perfect cocktail – without the cost of hiring a pretentious mixologist or installing a full-service bar.

Pre-Paid Meals & Mobile Apps Gain Popularity

Diners are a demanding bunch – they expect high-quality meals packed with fresh fruit and top shelf vegetables, yet they don’t want to be bothered to wait in line, wait at their table, or worse yet, even be bothered to actually keep their reservations….

The solution? Pre-paid meals using mobile apps! What started as a way to hold disrespectful diners accountable for skipped reservations is predicted to be an emerging trend that’s popular with both chefs and customers – it’s a win-win situation, after all. Restaurant owners can achieve greater control over their costs, while diners can pre-order (and pay for) their food using mobile apps, just like leading quick-serve chains such as Starbucks, Chipolte and Jimmy John’s have launched.

Bigger Isn’t Better 

As America’s waistlines continue to expand, health-conscious consumers are demanding more from their local restaurants – more nutrient-packed produce, locally-sourced vegetables and high-quality ingredients.

This quest for higher-quality, additive-free food has given rise to a trend towards smaller platesin both high-end and quick-serve establishments, as customers gain the understanding that great food is about the quality, not the quantity.

Trends That Aren’t Going Away

Look for the food truck trend to remain wildly popular among hipsters and foodies across the nation throughout 2015, as will the demand for gluten-free foods (along with other ‘free-from’ offerings that eliminate common allergens like nuts, dairy and eggs).

Local vegetables and produce will continue to be in-demand, as will small-batch specialty foods like cheeses, condiments and baked goods. Fermentation is big (think kimchee and pickled vegetables), while the overall trend towards ‘flexitarian’ eating will spill over into 2015 and beyond.

And yes, despite the naysayers, bacon is still on trend…  So enjoy the New Year, and have fun creating new and exciting dishes that will make your establishment one of the trend-setters for 2015!