The National Restaurant Association (NRA)
International Foodservice Marketplace is an annual event where over 2,300 companies from around the world showcase their products to more than 67,000 foodservice professionals. This year’s show, the 99
th, was a great place to see the fascinating and forward-thinking trends driving innovation in the foodservice industry.
Industry Highlights
The show arrived at an opportune time, with same-store sales growth at
1.5% at the end of April, the strongest it has been in nearly 3 years, according to Nation’s Restaurant News. Restaurant sales reached
$799 billion in 2017.
Trend Spotting
Asian for All: Korean sauces such as Gochujang have moved to the mainstream, with some being sold in dry and paste formats optimal for high-volume kitchen operations.
Winning Waffles: Waffles of all shapes and sizes were abundant on the show floor. Spherical Hong Kong-style egg waffles, liege waffles with sugar crystals, spiralized waffles on sticks with colorful dipping sauces and waffle sandwiches were creative stand-outs.
Indulgent Overload: Sweet and savory flavors melded together in unique applications to offer consumers the ultimate in indulgence.
Impressive Packaging: As more consumers opt to order in, to-go boxes must now make the first impression. From fun, kid-friendly designs to sleek and elegant containers, packaging manufacturers are stepping it up.
Veggie Renaissance: Common vegetables like carrots have been elevated to center-plate status, working as a substitute for fish, and even being fashioned into their own kind of “steak.” Beets were shown off as a new twist on salsa as well as an easy diced grab-and-go option.
Consumer Insight
The foodservice and restaurant industries have a reputation for producing hard workers, and young consumers who have experience there seem to agree. According to a recent
Y-Pulse survey,
84% of consumers ages 18-34 who work or have worked in foodservice say it has made them a better person.
Implications for Operators
Flexibility: From equipment that can be used across dayparts to menus based around quick and easy customization, flexibility allows operators to stay on pace with the trends.
Products with a Purpose: Food that tells a captivating story never gets old.
Freshness in Focus: Fresh is the hottest selling point with consumers willing to sacrifice calorie counts and nutrition facts for food they perceive as fresh from the farm, field and kitchen.
Mindful Choices
Ethical concerns continue to influence consumers’ dining decisions, with issues such as sustainability, responsible sourcing and employee welfare coming into question. Restaurants like MOD Pizza are responding by touting their people-first mission which includes above-industry pay, benefits and community support, along with environmentally-conscious practices.
Taste Talk Tweet
Twitter chatter included:
- “Goth” presentations like black squid ink buns and lattes made with activated charcoal catch eyes and make great photo ops.
- Getting kids interested in healthy food early.
- Burger flights with unexpected toppings allow consumers to try a little bit of everything.
Follow us on Twitter @YPulseLLC 