After surveying leading chefs, sommeliers, restaurant managers and bartenders from dozens of acclaimed Kimpton restaurants, bars and lounges across the world, the brand releases its predictions for 2018. The findings?

Many chefs predict plant-based proteins become more popular across the mainstream dining scene. One-third feel vegan and nut- or seed-based spreads could potentially uproot avocado toast from its current top spot as a breakfast item.

International cuisine finds its way onto American menus, including Nordic flavors, Mexican dishes and Chifa — a Cantonese and Peruvian fusion. Za’atar, a Middle Eastern spice blend, and vadouvan, a French take on Indian curry and Kampot pepper, also emerge in popularity.

An overwhelming majority of mixologists, 91 percent, say they plan to incorporate vegetables into cocktails in 2018, from green beans and corn to radishes and butternut squash. Similarly, 90 percent look to go beyond traditional Irish coffees, creating unique coffee cocktails, such as Turkish espressos with aged rum.

Both chefs and mixologists plan to create dishes with social media in mind, knowing their work may most likely end up on Instagram.

“Kimpton chefs and bartenders pushed the envelope with their exploration of international spices, regional influences and unexpected flavor profiles, as well as the social and cultural drivers transforming today’s dining experience,” said Alex Taylor, senior vice president of restaurants and bars. “We’re excited to see these trends brought to life everywhere from five-star establishments to food trucks and home kitchens.”