4 Trends to Dominate the Food Scene in 2020 & Beyond – What to Know

The food and beverage industry is no stranger to ever-changing trends. Some fizzle out quickly, while a few others are able to establish a foothold and propel the industry forward into the future.

In this article, we’ll share four trends that will dominate the food industry in 2020 and beyond. Whether you’re already a restaurant owner or still in the planning stages, these will help you build a business that can stay relevant for years to come.

Experiential dining

Unique dining experiences will always be highly sought-after.

Today’s diners care about more than just the food served, but the entirety of their visit. Connecting with a story is now just as important as how the dishes taste and look, so expect to see a rise in multi sensory meals and increased participation from guests as they eat.

What it means for restaurant owners:

Going the extra mile to be memorable is now more important than ever. Creativity will be rewarded, just remember to keep it in line with your brand.

Fast, easy, and on-demand food

Convenience is still king in today’s fast-paced world.

2020 will see even more demand for food delivery services. Packed meal services are expected to increase by at least 15% this year, while short-term parking policies and delivery-specific menus will also gain in popularity.

What it means for restaurant owners:

With today’s consumers becoming increasingly busy, it’s critical that the food they eat become much more accessible. Slow food delivery has gone out of style in recent times, which is why most consumers opt for menu items that are light, transportable, and can be eaten on-the-go. 

Sustainable and eco-friendly alternatives

It’s “go green or go home” with today’s mindful consumer.

The push for organic and natural products is not new, and 2020 will further establish it as a norm. Today’s diners are quick to reject anything labelled artificial or nonbiodegradable.

What it means for restaurant owners:

Organic ingredients will continue to be a trend, but a greater focus on holistic farming will also mean that finding the right suppliers will be a top priority. In the same spirit, eco-friendly restaurant practices are now expected to be incorporated by all establishments.

Customisation dishes and menus

Keep up with consumer preferences by allowing customisation.

More creative ways of personalising food will start to emerge as consumer behaviours shift to a more individualistic outlook. Build-your-own menus are here to stay but expect to see more novel applications.

What it means for restaurant owners:

Keep in mind that the diner’s palates are now more discerning than ever, which means that your customers’ tastes are difficult, if not impossible, to predict. A flexible menu that allows room for experimentation can satisfy guests and keep them returning.

Longevity is the name of the game in the hospitality business and the food industry. While jumping on fads can be a lucrative strategy, there’s something to be said about a restaurant owner who has the foresight to think for the long-term.

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