Predictions for the new year include an optimistic mix of chills and thrills in the food service space in an uncertain landscape.
Written by Tara Fitzpatrick, Senior Editor
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With a cautious optimism, we are looking at trends that could turn out to be bright spots in the dining landscape, which by now pretty much qualifies as bleak.
So allow these trend predictions—from birria to bao and unexpected mashups—to provide a spark to light the way for a nourishing, enlightened and full-of-flavor year ahead.
Taco filling that's part shredded meat, part stew, and all flavor. Historically goat meat, present day version typically use beef or any other meat (or meat alternative).
Bao is great comfort food, giving a soft shell to many fillings, from traditional Asian presentations to Southern fried chicken and okra, and dumplings of all kinds continue to trend.
Food narratives do more than tell a story; they have the power to inspire. Ingredients such as hominy, beans, squash, turnips, wild rice and more pay homage to the origins of American comfort.
The American South’s gift to the rest of the world, pimento cheese may have started out as a homey dip, but it’s evolved to burger topping, sandwich spread, fritter flavor and more.
What started in Philly has become a sandwich enjoyed by all that’s in no way bound to strict rules. We are seeing different flavors and components showcasing chefs creativity.
Flavors from this region have been capturing imagination and taste buds for a while now, with za’atar becoming a recognized flavor and hummus commonplace. The next ingredient to come is labneh, a tangy and thick cross between yogurt and cheese that can be used in similar instances as sour cream
Reimagining the Big Mac? Playing off the Crunchwrap Supreme? Cheffed-up versions of fast-food faves are fun, inventive and familiar ways to get creative and engage with diners.
The hotel dining industry continues to feel the effects of shutdowns and gradual reopenings that have significantly altered F&B operations for most of the year.
Restaurant Hospitality sat down with Matt Rinehart, VP of F&B at HRI Lodging, which owns and/or manages more than 64 hotels under multiple brands across the country, for a recap of COVID-19’s impact in 2020 and how it affects the trends forecast for next year.
The ease of QR codes linking menus to smartphones has been quickly embraced by guests and will become an expectation in 2021.
Including a bottle of wine, beer or cocktail components with to-go orders is an easy revenue enhancement. Hotels will continue to pursue this where jurisdictions allow.
At many full-service properties, traditional room service has been replaced by packaged deliveries and will continue in 2021.
With fewer off-property options due to the pandemic, guests are expecting local beverages and menus using locally sourced ingredients.
Hotels will look for additional ways to increase online ordering via QR menus or web-based apps for delivery to take advantage of this emerging revenue source.
The dine-at-home trend continues to grow. Some properties are developing a holiday take-away dinner that includes a roasted turkey or prime rib with traditional sides, and are exploring ways to sell signature foods.
Written by Michael Costa
