Introduction

Find Out What’s Next for Foodservice

INTRODUCTION

Find Out What’s Next for Foodservice

From new global mashups to evolving customer-facing technology, 2019 promises to be an exciting year.

If there’s one thing that’s constant in foodservice, it’s change. Every year brings a new wrinkle, a fresh food trend, an innovation that wasn’t even foreseen 12 months ago. This goes beyond the question of “What’s the next sriracha?” to encompass developments that are both current and structural, long-term movements that will continue to affect the industry for years to come.

WHO IS THIS REPORT FOR?

Not all of the trends discussed here will affect these segments in the same way, but as channel boundaries continue to blur in the consumer’s mind, demand and relevance will spread.

Retail: Convenience Store and Supermarket Prepared Foods
Restaurants: QSR, Fast Casual, Midscale, Casual, Fine Dining
Onsite: B&I, Lodging, Hospitals, Long-Term Care and Senior Living, K–12, C/U

WHAT ARE WE FORECASTING?

By focusing on the macro of developing trends—rather than the minutiae— this report will help you prepare for the coming year.

As ingredients and flavors from cuisines like Mexican, Mediterranean, and Asian continue to mainstream, consumers are becoming increasingly interested in food and beverages that reflect Korean influences, Indian mashups, and a deeper dive into Middle Eastern.

Popular menu specialties and techniques that are trending now reflect a focus on healthier options and culinary mastery, including fun, customizable poke bowls; sophisticated texture options that emphasize the crisp and the crunchy; and the continued evolution of plant-based diets.

Customer demand for new experiences, better convenience, and enhanced personalization are leading to the development of interesting new integrated food and beverage concepts, grab-and-go upgrades, 24/7 snacking options, and the technology that helps put it all together.