Filipino inspiration, off-premise food popularity and plant-based food demand among trends with continued momentum
The food-trend prognostication season for the upcoming year is nearly upon us. But what about the trends reported previously that are seeing continued momentum this year, and that offer emerging opportunities for restaurant companies, currently?
Here are the trends that appeared in our “2018 Food and Dining Trends Report” earlier this year that have staying power:
Trend: Plant-based foods going mainstream
Manifestation
- 83 percent of U.S. consumers are adding plant-based diets to improve health and nutrition; 62 percent are doing so for weight management
- Plant-based foods to top $5B in sales in 2017, according to SPINS Data, led by plant-based milks and cheese alternatives (cpg, grocery channel)
- Nearly one in three Americans are opting in to meat-free days, says Mintel
- Growth of plant-based restaurant chains, including Beefsteak (Philadelphia, D.C., Maryland) and 8-unit by Chloe
- Big food company acquisition of plant-based food manufacturers
- Meat from lab-grown cells are gaining traction, investment
Trajectory
- vegan cheese on burgers and pizzas
- faux meat protein entrees on menus following success of Beyond Meat
- steakhouses embrace veggie sides to eliminate vegetarian “no vote”
- plant-based restaurant startups dig for gold (private equity investment)
- vegetarian frozen desserts (Brooklyn’s Van Leeuwen ice cream)
- fast casuals to offer “first-rate vegetarian choices
- more veggie-based restaurant chains popping up
Source: Baum+Whiteman, Plant-Based Food Association
Trend: Elevated chicken
Manifestation
- heritage and free-range chicken (Crack Shack, San Diego)
- buttermilk-brined chicken (Himitsu, D.C.)
- chicken karaage and chicken teba (Daikaya, D.C.)
- global chicken: Spicy Korean, Filipino adobo, Javanese curry chicken
Trajectory
- Hainanese chicken rice with laska
- indulgent chicken from the Izakaya and Japan
- chicken raised with care
- Southeast Asian Island chicken
Source: Packaged Facts Culinary Trends reporting, Technomic (Restaurant Business)
Trend: Next-gen global – Filipino foods
Manifestation
- immigration patterns; “spicy and acidically bracing, using vinegar or citrus juices … preferably calamansi; “ lumpia, sisig , longganisa, and kare-kare will be commonplace dishes
- Filipino ube
- Restaurants: Bad Saint and Purple Patch, D.C.; Purple Yam, Jeepney, Ugly Kitchen, New York, N.Y.
Trajectory
- Filipino inspiration & adobe, Filipino bagoong
- salty-sweet-sour flavor profiles, including tamis, asim, alat
- Asian-Islander foods: Indonesia, Malaysia, Singapore
- Southeast Asian, Open-air market foods
Sources: Baum+Whiteman, Technomic (Restaurant Business)
Trend: Next-gen global – Fast-casual Indian street food
Manifestation
- chains fashionating Indian or build-your-own bowls
- Tava Kitchen folding to “more-authentic” Curry Up Now
- Biju’s Little Curry Shop (Denver)
- Rasa Indian Grill (Washington, D.C.)
Trajectory
Colors of preparations and unfamiliarity of dishes and pronunciations yield to concepts in which the tandoori is front and center, not the steam tables
Source: Baum+Whiteman
Trend: Local gives way to regional attribution
Manifestation
- overuse of term “local” dilutes meaning, significance, say experts
- regional global territories: “Southern Low Country, Ozarks, Appalachia, Cuba, India and the Middle East.”
- regional American: New England Lobster, Nashville Chicken, Texas BBQ
Sources: Culinary Tides, Jason Dowd (Intercontinental Hotels Group), Fast Casual Executive Summit (Fast Casual)
Trend: Upscale Korean
From family-style to food truck to upscale; blending drink experience and ambience with Korean-style foods and heritage
Manifestation
- Atoboy – Wide-ranging Korean small plates with California wines (New York)
- Ms. Yoo – Korean-fried chicken feet (a Korean Gastropub, New York)
- Atomox – “a kaiseki-style Korean tasting Format” (New York)
Trajectory
Expect to see Korean cuisine upscale, with strong design and beverage program aspects
Source: Baum+Whiteman
Trend: Healthy and functional foods
Manifestation
- plant-based proteins as healthy, concept-defining (Beefsteak, D.C., by Chloe)
- feel-good foods, including clean label – preservative-free, antibiotic-free, removing artificial ingredients (Amy’s Kitchen in foodservice)
- protein and Paleo diets; protein and lifestyle-oriented foods (True Food Kitchen, Snap Kitchen)
- foods for a purpose (antioxidant in green tea, white tea; Tazo tea business, Bai drinks)
- quick meals compete with snacks in restaurants, grocery stores
Sources: Culinary Tides (Fast casual), Fast Casual Executive Summit (Fast Casual)
Trend: Fast casuals fight for transactions
Manifestation
- to compete with fast-food restaurants, fast casuals adding order and pay kiosks
- fast casuals are adding drive-thrus (Chipotle, Starbucks)
- to compete with sit-down restaurants, they’re offering upgraded design and lighting
They’re also
- pushing urban delivery
- building separate take-out pick-up counters
- implementing second cook lines for delivery/take-out
- offering quasi-table service “without tips”
- using real plates
- expanding beer, wine and cocktail programs
Trajectory
Fast-casual concepts further focused and built around the drink experience
Source: Baum+Whiteman
Trend: Off-premise food popularity
Manifestation
- growth of online delivery popularity
- mobile order-ahead services
- on-demand meals for time-starved customers
Trajectory
- revamped pick-up areas
- separate drive-thru lanes for delivery drivers
- “travel-friendly fare”
- more heat-and-eat meals
Source: Technomic (Restaurant Business)
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