NEW YORK — Restaurant consultant group Baum & Whiteman has released its annual report about what diners can look forward to from foodservice operators in 2014, FOX News reports, “across-the-board” projections that touch on nearly all elements of the dining experience.

Among the trends cited are the following:

• Restaurants in retail stores: Talk about non-traditional formats. According to the report, retail stores including Tommy Bahama’s will begin merging food with fashion, adding restaurants to their in-store experience. The reasoning? Eating and drinking gives shoppers more time to linger in the store.
• Food halls replace food courts: Upscale food halls, marked by artisanal food from local restaurants, will swell in popularity, while mall food courts will wane.
• Anchovies are back: Diners have been increasingly turning to the fishy fish to kick up their meals, especially Spanish salt-packed ones called bocquerones.
• Craft sodas: Restaurants will follow the SodaStream DIY example by offering their versions of house-made, craft sodas.
• Sour beer (ick): Sophisticated beer drinkers, according to the report, are favoring beer with a sour taste, responding to craft brewers who have begun inoculating beers with wild yeasts.
• Pressed juices: Juice is going mainstream, with consumers of all shapes searching for just-pressed goodness.
• Interesting spreads: Move over butter, restaurants will be offering far more creative spreads in 2014, including tapenades, jams, hummus, and mustard variations.
• Nutritious offerings: Healthy offerings will go far more mainstream in 2014, with gluten-free, vegetarian and even vegan becoming increasingly popular.
• Asian flavors: A new wave of Asian flavors — see Lay’s sriracha potato chips, for instance — will go mass market next year. “Better learn about gochujang,” reads the report. “Suggest you research okonomiyaki” and here’s a hint, “Parilla isn’t a Spanish condiment.”