Each year, many publications predict food trends that will take over the restaurant industry. Between Nation’s Restaurant News, Restaurant Business, and the National Restaurant Association, there’s no shortage of prediction.
Now that we’re almost halfway through the year let’s take a look at which restaurant trend made it in 2019.
As dinersdemandconvenience, and 80% of diners place online orders from a restaurant website, many restaurateurs are experimenting with delivery services. Many have decided to outsource to delivery companies such as UberEats, SkiptheDishes to save money on not creating internal delivery services.
Healthy Menu Items
As more and more consumers are seeking a healthier lifestyle, many restaurants are embracing healthy food trends. In a recent Nielsen survey, 63% of Americans said they were actively trying to eat healthier while another 49% were consciously eating products with reduced fats, gluten, salt or sugar. As allergen-free foods become more mainstream, restaurants are also starting to incorporate gut-friendly foods to improve digestions.
Plant-based dining now means more than just swapping meats for veggies; it represents a strategy that includes zero-waste policies and a broader focus on sustainability. Restaurant companies are banning plastic straws in an eco-friendly push to eliminate waste and pollution, and operators are making compostable, plant-based food packaging a priority.
The health-conscious trend continues. As the FDA rolls out menu labeling requirementsfor larger restaurants, calorie counts on menus, or at least the option for gueststo have that information if they ask, has been a common trend at the start of 2019. Consumers are more and more aware of what they are putting in their bodies and will continue to demand this type of transparency from restaurants.
Food Waste Reduction
As food waste is most prevalent in the restaurant industry due to overproduction, expiration, spoilage, and trimming, many restaurants have stepped up to reduce their impact. Some restaurants are even selling their uneaten entrées to the public for a discounted price. Some are even selling extra produce. They’re also committing to using the entire plant or animal in entrees and side dishes.
Many chefs source their food from local farmer’s marketsin addition to ordering from larger food suppliers. However, more and more restaurants are starting to create their ingredients from scratch. Restaurants are opening up their gardens, brewing their own beer on site, or creating homemade items. This trend is called hyper-local sourcing.
As food giants such as McDonald’s and Chipotle vow to reduce greenhouse gas emissions and restaurant waste from landfills, smaller restaurants are also taking strides towards environmental sustainability. Environmental sustainability is the maintenance of factors and practices that contribute to the quality of the environment on a long-term basis.
As the year progresses, more and more restaurantswill open with new concepts, or continue to experiment with food trends to adapt to the ever-changing consumer demands. Which one will you adapt into your restaurant?