This momentum will make the big. However, every year, Restaurant Business's sister company, Technomic, publishes its set of global trend predictions based on data and menus from around the world. Operators tended to leave sustainability in the background as they struggled with supply and labor challenges, food costs, and recovery from the pandemic. However, the planet is not getting healthier, as demonstrated by recent abrupt climate changes and the destructive forces of nature, and it's time to adopt a “now or never” approach to climate change and sustainability initiatives.
Operators from all segments, not just independent chefs and eco-conscious university restaurant managers, will carefully analyze their carbon footprint, packaging options, sourcing strategies, the composition of menus and other variables that affect the health of the planet. There has been some backlash against processed meat products of plant origin, with stable or declining sales. However, Technomic predicts that the bubble is not about to burst, judging by global preferences. While international establishments in major restaurant chains continue to demand alternatives to hamburgers and plant-based chicken, consumers are also opting for other, more natural plant-based proteins, such as tofu, seitan, tempeh and black bean burgers.
And the vegetables themselves are the protagonists of the dishes on the menu. Cauliflower and avocado are favorites, but other vegetables (pumpkin, cassava and yams) and native cereals (sorghum, bulgur and fonio) are starting to succeed on world menus. Consumers are not going to give up the convenience of takeout meals, but are instead rebelling against sky-high third-party delivery rates. Takeout food or takeaway food, as it's called in the U.S.
UU. Part of the delivery is going to be stolen between customers outside the facility. Diners around the world are already familiar with some of the country's star dishes, such as shawarma, falafel, hummus and pitas. However, there are a wide variety of mezze (sauces and snacks), as well as pickled vegetables, labneh (cheese with yogurt), kibbeh (ground beef and bulgur) and man'oushe (flatbreads covered with zaatar) that are largely unknown to us.
These foods have a healthy and adventurous flavor and are vegetables; therefore, all the attributes that consumers are looking for. Operators will take the opportunity to take this Lebanese culinary legacy from its roots in street food and even grow it so that it becomes the basis for new concepts. Limited-time offers are ahead of their traditional deadlines and are released in the off-season. Pumpkin spices in August and mint in October are the most obvious examples of this trend, but operators even promote Christmas in July and sakura-themed LTOs, which are not synchronized with the cherry blossom season in spring.
These fish preparations originated in Japan, Hawaii and Latin America, respectively, but have been mixed with other culinary traditions as they have become popular. All are ideal for traveling and, as off-site restaurants continue to increase, there is a chance that more interpretations will be offered in the future. Mexican-style sushi already exists, wrapped with non-Japanese ingredients such as bacon, cilantro, cream cheese, chipotle sauce, mangoes and bananas. The latest from Restaurant Business, delivered straight to your inbox.
Winsight is a leading B2B information services company focused on the food and beverage industry, providing information and market intelligence to business leaders on every channel that consumers purchase food and beverages (convenience stores, grocery retailers, restaurants and non-commercial food services) through media, events, data products, consulting services and trade shows. As global food trends continue to grow in popularity, high-grain cuisines, such as Asian, Indian and Italian, will receive more attention. This has become a necessary evil as the pandemic changed the trends of the general public: receiving meals at home seems to be a trend that will continue for a while and possibly forever. The food industry continues to face significant simultaneous crises, such as production delays, food shortages and extreme weather conditions affecting crops.
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