Locally-sourced meat, seafood, produce, spirits and wine, healthier kids' meals and gluten-free/allergy-conscious menus made the top 10 menu trends for this year, according to the National Restaurant Association's "What's Hot in 2012" survey of nearly 1,800 professional chefs. In addition, sustainability and children's nutrition as a culinary theme and whole grains ranked top in trends for the year.

Rounding out the top 20 hot menu trends are newly fabricated cuts of meat; farm-branded items; food trucks and street food; artisan spirits; house-made, artisan ice cream; health and nutrition as a culinary theme; non-traditional fish; fruit and vegetable kids' side items; children's mini-meals (i.e. smaller versions of adult menu items); and culinary cocktails. About one-quarter of the chefs ranked smartphone apps as the hottest technology trend in restaurants in 2012, and another quarter said tablet computers (i.e. iPads for menus and wine lists) will be the top technology trend. Sixteen percent said social media would be the top trend, and the same percentage said mobile/wireless/pay-at-the-table payment options would remain trendy. Four percent predicted that QR codes would gain momentum in the marketplace. In addition, more than six out of 10 (61 percent) of the chefs said they would consider launching a food truck as an entrepreneurial business venture.