For the food service industry, each year brings a wave of new fads that shake up the business and bring excitement to the consumer experience. Some of these trends are the doing of the industry itself, though many start through the demand of the customer. There’s so many predicted trends buzzing around, but here are a few to get you going in 2016. Are you prepared for what the New Year will bring to food service? How many of these do you think will follow through?
Sipp® Sparkling Organics
Bottled Beverages: The bottled beverage category is predicted to continue to expand. In line with the third wave of
coffee and the age of craft and artisan everything, bottled cold brew teas and coffees will broaden. Probiotic beverages like Kombucha, despite being around for a while already, will hit their stride and go mainstream. Fresh juices, water infusions, and more craft sodas are hitting the shelfs to satisfy the desire for more specialty, hand crafted drink options. Sipp® Eco Beverage, for example, is already expanding its line of handcrafted sodas to include its newest flavor, Zesty Orange.
New Product Origins: Consumers today are constantly seeking new flavors and are more interested now than ever in learning where their food came from and how it was produced. In the search to taste new experiences, adventurous consumers are seeking out pure, authentic products or techniques from all over the globe. Specifically, traditional “Old World” ethnic dishes satisfy the curiosity of many.
2016 will be the International Year of Pulses.
It’s All About Vegetables: Vegetables are growing in popularity and as the average consumer becomes more health conscious, we’ll be seeing vegetables replace pastas and meats on menus. Pulses (including beans, lentils, and chickpeas) specifically have become a winner for their sustainable, economical, and nutritious value. According to Global Food Forums, “The United Nations is so certain that pulses will peak in popularity that it has dubbed 2016 the International Year of Pulses”. Pulses are being added to things like chips and pastas to create more nutritious options, as well as to add a new flavor twist to dishes.
The Delivery Revolution: These days there’s an app for everything. The growing number of order and pay apps along with online ordering and delivery services is making it easier than ever to dine in your own home. Consumers are into unique, quality, artisan foods and the ability to order more than a fast food pizza at home is key in deciding whether to stay in or dine out. “With 48 million time-strapped Americans describing themselves as foodies, gourmet convenience will be among the megatrends”, says Global Food Forums.
Changes in Labor: Much more discussion will be had about raising minimum wage and new technologies will change the need for workers in certain areas of food service. These types of issues will shake up the workforce system as restaurants may have to review pricing and create a new way to distribute resources.
