Dining is the yummy part of the vacation experience and AAA inspectors dine at more than 10,000 restaurants annually as part of the evaluation process. Eating out so much definitely qualifies inspectors to validate restaurant trends as they occur and just released are the top ten 2009 restaurant trends as identified by these dedicated AAA inspectors:

• Innovation: greater creativity and differentiation leading to more eclectic decor, menu items, styles of service and pricing policies.
• Healthier options: organic ingredients, hormone-free meats and smaller portions including bite-sized desserts.
• “Greener” restaurants: more establishments employing eco-friendly practices such as recyclable or compostable containers, energy efficient appliances and eco-friendly cleaning supplies.
• Attention to value and convenience: options such as fresh prepackaged to-go items and one-price meals.
• Regional ethnicity: increased focus on cuisines from smaller, regional areas such as southern Mexico or Piedmont, Italy.
• Fewer general cuisines: fare identified by specific country of origin such as Korea or Vietnam rather than a broader region such as Asia.
• Increased use of local ingredients: menus highlighting fresh, indigenous ingredients.
• Multiple serving sizes: options such as small plates, prix-fixe dining (complete meal with several courses), shareable dishes, family-style platters and bar menus.
• Upgraded/expanded children’s menus: child versions of signature items and/or healthier options for kids.
• Diverse beverage menus: selections such as micro-distilled liquor, culinary cocktails and organic wine, specialty iced tea, organic coffee and flavored/enhanced water.

Who’s hungry for a vacation?