Coming to America – International influences are ingrained. Sriracha (rooster sauce) is the new salsa, which replaced the old ketchup. Vietnamese Banh Mi is the new ham & Swiss; and Middle Eastern spices and spreads go mainstream as pizza makes way for pide. Forget chicken noodle soup, it is pho; pho sure.

This Is a Stick Up – Small foods on a stick. Skewers, satay and yakitori; no ifs, ands or kebabs about it.

Use Your Noodle – Asian noodles including ramen, soba and pho; from basic broths to high-charged broths with barbecued meats and all sorts of additions.

Sandwich Smorgasbord – Enjoy a globally inspired buffet of sandwichstyle options including Scandinavian open faced, Indian Kati rolls, PLTs with pancetta or pork belly, international grilled cheeses and tricked-out Mexican tortas bursting at the seams. There’s a reason delicious begins with deli.

Love Shack, Baby – Seafood shacks go upscale and mainstream, even in inland areas. Old favorites like oysters, fried clams, fish ‘n’ chips, lobster rolls, crab cakes and clam chowder, as well as fish tacos, clam bakes, lobster boils and all-encompassing fish frys.We’re hooked.

School of Fish – Pristine, local organic produce is no longer enough, chefs and guests are casting their nets beyond small, local, sustainable and organic farming to demand sustainable seafood certified by the Monterey Bay Aquarium Seafood watch and other eco-conscious organizations. So long snapper; make way for mackerel.

Dinner Theatre – Interactive entrees, apps and desserts create an experience, not just a dish. From simple tableside preparations, mix it yourself tartar sauces added at the table, build your own sundaes and ingredients that pop in your mouth, dinner is the show. We’ll all work for food.

One Plate Wonders – The carte du jour is combined for speed, efficiency, cost-savings and fun. It’s a completely fresh take on the blue plate special.

Suit-Your-Size – One size doesn’t always fit all. Entrees available in small and large sizes let guests tailor the experience to size. Call it the shrinking waste-line.

Downsizing – Small is now smaller. With smaller budgets and more flexible menus, we’ll see the equivalent of cocktail hors d’oeuvres, something to nibble with your drink before (or in lieu of) a full meal. Mini tacos, snack-sized empanadas, finger sandwiches, sliders and riblets. Equally approachable for the waistline and wallet, these are the new essential handheld devices.

Paint My Plate – Restaurants and art galleries merge as restaurants with art galleries attached open and art galleries bring in chefs and food for artistic food-focused events.

Garden Tap – Sausages and suds under the open sky. Beer gardens with good grub are spreading like Teutonic plague.

Eat Street – It’s the food truck tweetup, a mash-up of narrowly focused food purveyors clustered together and sharing a communal seating area. Consider it the new block party.

If You’re Happy and You Know It – Extend happy hours; start early, go late and offer a second late-night shift. How happy can you get?

Top 10 Hot Foods

• Eggs: deviled, pickled and deep fried

• Sous vide fruit, jam-packed fruit with Jolly Rancher intensity

• Pasta: ramen, soba and spaghetti

• Legs and feet

• You silly rabbit

• Cassoulet and crock pots

• Fritters and croquettes

• Ceviche (moving east), fried chicken (moving west)

• Polenta and grits

• More than just your token tofu

Top 10 Cool Drinks

• Iced tea is the new water

• Retro sodas

• Red, white or orange: natural wines

• Hard ciders and cask-aged beers

• Dessert drinks and spiked shakes

• All tapped in: wine on tap

• Beer cocktails

• Flower power: rosewater, crème de violette and hibiscus syrup

• Foam art and branded drinks on cocktails and coffee

• Bitter cocoa and coffee tinctures in cocktails

Source: Andrew Freeman & Co., hospitality and restaurant consultants (www.afandco.com)