An interesting development in restaurants is how they are embracing social media and smartphones. While the report stressed that establishments should utilize Instagram and "clever hashtags" to attract new customers,there is also a trend to shun the texting culture that now dominates dining tables and is the bane of free-flowing conversations.
Bucato in Los Angeles limits phone use to areas outside of the restaurant, while Washington, D.C.'s Rogue24 makes diners sign a no-cell-phone-use contract before dining there.
In a similar vein, restaurants should also take note of developments at Pizza Hut, which launched an Xbox 360 app in 2013. The company has revealed that in the four months since its launch, the app provided the firm with more than $1 million in business through Xbox Live.
Bethany Wall, a U.S.-based food service analyst at Mintel Research, agreed that technology was a key factor in the restaurant business in 2014.
"We see technology playing an increasingly important role with consumers, providing an experience beyond standard operational efficiencies," she told CNBC via email. "Technology is being used more and more to connect consumers with brands in new ways to make their lives better. This spans from QR codes on kids menus that lead to additional stories and games accessible via smartphone, as well as brands using tech to create health and wellness challenges."
Learning from the cronut craze
Aside from restaurant décor and practises, the report also detailed food trends. Hot on the heels of Dominique Ansel and her infamous cronut (half donut, half croissant) and Keizo Shimamoto's ramen burger, the report said that more hybrid creations will be sprouting up across the U.S. Scala's Bistro in San Franciso, for instance, has a "Nutella Pizza" on its dessert menu, which consists of caramelized pizza, bananas, nutmeg marshmallows and toasted hazelnuts.
(Read more: Cronut mania spawns imitators and a trademark rush)
On a similar note, restaurants are increasingly interested in the science of cooking, with new flavors, techniques and textures being sampled. The Momofuku Culinary Lab in New York City collaborates with Harvard and UCLA scientists to devise its menu, while Chicago's Grant Achatz incubates new dishes in a custom culinary laboratory before he serves them up at his restaurant, Alinea.
Ice cream sandwiches
While Andrew Freeman & Co.'s report said that cupcakes, Korean tacos and fried chicken were now out of fashion, ice cream sandwiches will apparently lead the way in culinary crazes.
California already has some interesting ice cream sandwiches on offer: Hardwater in San Francisco offers diners a milk chocolate and malt ice cream sandwich, while the Ramen Shop in Oakland offers an Asian take on the delicacy, with combinations such as ginger and black sesame.
The report also claims that as restaurateurs become more experimental, a chicken dish will not always be on the menu, and there will be plenty of room for sustainable ingredients from the ocean -- not just fish. "Picklers are venturing into marine vegetables to bring new texture and tastes," wrote Sarah Weiner, the director of the Good Food Awards, Seedling Projects.
As Freeman said in his company's report: "This year's trends are about the experiential."
—By CNBC's Kiran Moodley. Follow him on Twitter