Members of Les Dames d’Escoffier International (LDEI) gathered in San Antonio to reconnect and share ideas on what the future might hold for the food, fine beverage and hospitality industries. This was the first chance members had to gather in person since their exclusive 2020 Trends Report was released before the global pandemic changed the world.
This conference was a perfect time to collect insight and opinions on the relevance of those trends today. This report highlights conversations about trends with momentum.
The Future for Restaurants
The established and growing trends identified in the 2020 report continue to gain momentum. Some of these include: plant-based menus, pop-up/experiential locations and chef driven fast casual.
One trend that was identified as losing steam in the 2020 study was the food truck. However, fueled by pandemic era consumers and the realities of the new normal for indoor restaurants, food trucks are experiencing a boon.
Cashless transactions were identified as emerging in 2020 and the pandemic has massively accelerated the growth curve, making these types of transactions the new normal.
Food halls have been completely reimagined as marketplaces that have become safe havens for consumers who want large dining spaces and the option of imaginative carry out meals.
A 2019 study by Y-Pulse® (ypulse.org) identified an emerging new segment of the foodservice industry “marketplace fast casual” driven by the demands of younger consumers and shaped by the popularity of farmers markets and food halls. Pandemic era dining has added energy to markets that offer culinary adventure and conviviality for consumers and chefs craving personal connections.
International Flavor Favorites
The most influential parts of the world on the American food scene in 2020, continue to be important. These include: Latin America and South East Asia. Looking forward, flavors of North and East Africa and the Balkans are emerging. Many of these regions focus on vegetables and grains. Smaller portions of meat are seasoned with more herbs and spices.
Travel was identified as the number one source of culinary inspiration by those participating in the 2020 study. As consumers learn to live with the pandemic, the enthusiasm for global travel is expected to rebound.
Healthy and Sustainable Trends
As a new normal emerges for consumers, their quest for a healthy and sustainable lifestyle is front and center. The time the pandemic afforded most people, built a deeper awareness of many more people in the supply chain.
Culinary Visions® Mindful Dining Initiative studies of consumers during various stages of the pandemic found that consumers’ concerns for everyone involved in bringing food to their tables have been heightened.
Prior to the pandemic, new superfoods were emerging on a regular basis. Yet, supply chain challenges have focused consumers on somewhat more readily available superfoods like blueberry, avocado and salmon.
Gen Z Influence on Food and Cooking
Expect resilient Gen Z consumers to play an important role in shaping the food scene of the future. Their impact is most noticeable in some of the following areas:
Sophisticated & Adventurous–An innate desire to explore new foods and flavors.
Health Consciousness–Understanding that a healthy body and a healthy planet are connected.
Environmental Focus–Belief in supporting sustainable food practices with their purchases.
Transparency Mandate–Technology savvy since birth, they seek out information.
24/7 Culture–Ready to return to pre-pandemic expectations like customization on demand.
The New Beverage Menu
Captivating drinks are just as likely to be imaginative non-alcoholic beverages as trendy cocktails. Wine enthusiasts are finding new ways to indulge and explore amidst a precarious supply chain. The relaxing of restrictions on direct to consumer and home delivery has been a positive side effect of the pandemic for craft breweries.
Environmental Policy and the Food Business
Some imperatives identified in the 2020 trend report have found new advocates in today’s food culture. These include: protecting food systems, reducing waste, especially plastic packaging and recognition of the effects of climate change.