It’s time to tie up 2012 and look ahead to the next year in food and drink. Many publications have already fired up their crystal balls. Here are some predictions we’ve seen so far—best believe we’ll be checking back on these next December:

  • Forbes: Thanks to a confluence of taxes, bans, and ad limitations, the campaign waged against obesity may reach new heights in the coming year.
  • Details: The list zeroes on beer and spirits, highlighting six trends to look out for. These include cocktails with bubbles, molecular mixology, more meat on the bar menu, lower ABV drinks, and quicker order turnover.
  • Nation’s Restaurant News: Based on the National Restaurant Association’s “What’s Hot in 2013″ roundup, micro-distilled liquors will make a splash and we’ll continue to see more gluten-free items on our menus.
  • Los Angeles Times: More restaurants will look to keep it fast-casual à la Chipotle, while consumers will continue the habit of grazing and snacking rather than eating traditional meals. Expect to see more variations of small bites like tapas and mezzes at restaurants.
  • Conde Nast Traveler: The travel mag tapped Wolfgang Puck to pick the hotel-food trends of 2013. His predictions include “the lighter tastes of the Mediterranean” and evocative serving ware.
  • EpicuriousThe recipe site offers its annual “front burner/back burner” treatment, calling which trends are over (Portland, moonshine, meatballs) and which are on the horizon (Toronto, mezcal, cauliflower).
  • Supermarket News: Expect to find more men and “millennials” picking up groceries at the store. The industry rag also says stores should keep their aisles stocked with snacks, mini-meal fixings, and alternatives to beef and chicken, as both will rise in cost.