trendystia releases 2015 foodservice trends
TRANSCRIPT
Take your time with my meal
The craft & artisanal trend shows that consumers want foods that have been prepared with care, artisanship and with
the goal of providing an excellent food & drink experience. This trend has further spurred aging, fermentation and barrel-aging to give foods more complex flavor and artful preparation. Diners look for handcrafted and less processed and premade proteins, particularly in the center of the plate.
Culture of convenience
Restaurants are being judged more critically on the experience they can
provide guests. With more foodservice options in grocery stores, and through technologists, c h e f - p r e p a r e d meal delivery s e r v i c e s , m e g a -caterers, and subscription snack services, restaurants have to be at the top of their game to attract and retain customers. And customers are looking for restaurants to provide a comprehensive guest experience that stands above what they can get delivered to their door in just a few minutes.
Healthful, not healthy
Consumers want healthful, not necessarily healthy, determining what foods have healthy attributes that fit their own personal
context, from low-fat and low-carb to gluten-free and non-GMO. Today’s dining decision reflect a backdrop of personalized, consumer
dietary wants and needs that may not pivot on the amount of calories in a dish. Restaurants are continuing to review menu options and increase the availability of “healthful” food options.
Artful beverage preparation
From infusion, to barrel-aging to fermentation and small-batch preparation, craft beverage options are fast-rising and
becoming the desired choice for a new age of consumers looking for drinks they feel better about. Cold-brewed, small batch and global takes on coffee are enticing coffee aficionados, while infusions and barrel-aged preparations are giving teas, juices, cocktails and beer deeper flavor and
more appeal.
Taking care of digestion & illness-mitigation
More diners are looking for foods that make
them feel good about their body and help regulate digestion
and prevent or fight illness. The popularity of
naturally-fermented foods in the grocery and foodservice
landscape point to a growing desire by consumers to put food in their bodies
that will contribute to overall wellness and ward off painful illnesses and diseases. Coupled with emerging science on the effect of good bacteria and antioxidants on health and immunity, consumers seek out probiotic and wellness foods with more frequency. Kefir, kimchi, pickled vegetables, miso, kombucha, purple corn and tempeh are just some of the foods more diners will be expecting to see on restaurant menus.
Digital casual
Restaurant segments are blurring; technology is driving solutions for restaurants as they look to win over customers from a
convenience and guest experience perspective. A few years ago, there was no quasi-table service at fast-casual restaurants, no kiosk ordering at QSRs, or tablet ordering and check-out at casual-dining restaurants. Technology has enabled restaurants to be limited-service and full-service at the same time, ushering in a new era where the end consumer is what is important, not the restaurant segment.
most meaningful 2015 foodservice trends
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Trendystia Mrc
Rick Zambrano, a D.C.-area native and 15-year veteran of the food industry, is the principal of Trendystia MRC and My Crown-Rio Foodservice Consulting , both based in Rockville, MD, just 15 miles from the Washington, DC border. Having worked in the fast-
casual segment of the restaurant industry in a high-visibility analytical role, and further strengthened his knowledge capital through consulting, food-trend research and publishing, Zambrano is well equipped to serve a range of restaurants, from independents with $1 million in sales to top restaurant chains with operations exceeding $100 million. His published articles, as well as his insights, commentary and posts, appear in major industry trade journals and blogs.
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