5 rising foodservice trends. Find the 5 rising foodservice trends so that you can start preparing your kitchens and menus to cope with these new trends
Although the food industry may be booming as people are going to restaurants, pubs, clubs, and quick service outlets more than ever before, there’s a lot that goes into running a successful restaurant.
It should be of no surprise that the success of your foodservice business will be affected by the ever-changing dietary trends that reflect the culture and taste buds of consumers everywhere. However, there is one constant you can count on in this industry: people will always need to eat! It’s just what, where, and how they’re eating that you’ll need to pay attention to.
According to Australian ‘Foodservice Market Insights’, opportunities in the foodservice market are on the rise. So, let’s take a brief look at the top 5 rising trends in the industry;
1. Healthy Food
Recent years have seen an increase in healthy eating and the consumption of plant-based products, not only by those on vegetarian and vegan diets. The overall shift toward reduction of meat consumption and even some tried and true foodie favourites like Chinese and Italian are declining in popularity.
Healthy food is here to stay. The growing concern with obesity and other health issues such as food allergies and sensitivities has created opportunities for restaurants that can deliver fresh, natural food solutions.
The consumer’s desire for speed and convenience makes the takeaway restaurant a continually growing industry. Again, our society wants to live healthier, stronger lives, and they’re choosing food that fuels that goal. So in order to thrive in this present culture, takeaways are offering healthier alternatives through both ingredients and “cleaner” menu items.
3. Ghost restaurants (also known as delivery-only restaurants)
The number of ghost restaurants, also known as delivery-only restaurants, will continue to increase in 2019. These establishments exist only to cook and deliver food to customers who place online orders. Although you cannot pick up orders directly because there are no storefronts, consumer demand heavily influences ghost restaurants.
A recent report from Morgan Stanley reveals an expected growth of nearly AUD $2.4 billion by 2025 in the food delivery service industry. People’s busy lifestyles and schedules are a huge part of the driving force behind this rapid growth.
Consumers are increasingly booking their reservations online, perusing the menu items, and reading through online reviews for recommendations. It is essential therefore for your restaurant business to have a professional website that gives your patrons the same first impression they would receive when walking through your doors.
Already, the ordering process has become highly automated with in-store kiosks, apps, online ordering, facial recognition and facial ordering becoming more common across the global scene, and it’s becoming easier for consumers to place and receive their order without ever talking to an employee if they don’t want to.
It’s time to say goodbye to food waste once and for all as chefs will be encouraged to use nose-to-tail and root-to-stem methods in the kitchen in an attempt to reduce wastage across the nation. According to ‘Watcth My Waste’, Australian restaurants and chefs produce 250,000 tonnes of food waste every year that ends up in a landfill.
Research reports predict that “the way food is produced, preserved, shipped and consumed needs to be rethought entirely. This includes the issue of plastic packaging and recourse to local sourcing.”
Start preparing your kitchens and your new menus to fit with the trends to ensure you’re not left behind in the food industry.
Want to know more? Why not download a copy of: