SAN FRANCISCO – The humble pie will rise to the top in 2011, the Andrew Freeman & Co. consultancy group predicts. Sweet and savory pies will head the list of restaurant trends next year, followed by mini plates and fried veggies, Nation’s Restaurant News reports.

“If I had one trend — one trend — of the year that I could predict, that’s why it’s in the No. 1 position, this would be the trend for pie,” said Andrew Freeman, who heads the group. “I think that we’re going to make room for pie shops in the next year.”

The pie trend is a natural to follow on the cupcake shop craze. Freeman points to Hill Country Chicken in New York City’s popular “Pie Happy Hour,” as one of the restaurants on the cutting edge of this trend. “This is not just sweet pies, this is savory pies, bite-sized pies. They are even blended into milkshakes,” he said. “I’ll eat pie if I don’t get this one right at the end of the year.”

Freeman also noted that smaller, self-financed restaurants with limited funds will increase. One-ingredient restaurants, such as grilled cheese sandwiches, hot dogs and sliders, will continue to pop up.

Mini plates, a take on the small plate phenomenon that was big over the last few years, will take center stage. Mini plates will have mini desserts and mini portions. “Everybody wants a little more of everything. Our sense of wanting to be satisfied and fulfilled and experience as much as possible is really, really key,” he said.

For veggies, more restaurants are experimenting with meatless Mondays to celebrate the gardens and farms and local farmers. Veggies will also get a dip in the fryer, as fried cauliflower, turnip chips and Brussels sprouts are appearing on menus.