CHICAGO — Technomic has released a list of 10 trends that will transform the foodservice industry in the U.S. in 2016.
Trend predictions include the rise of new assertive ethnic flavours that can be used in similar ways to Sriracha sauce and the popularity of “peasant fare” such as meatballs, sausages and multi-ethnic dumplings.
Rising meat prices will lead to the adoption of “trash-to-treasure” fare, making use of under-utilized stewing cuts and organ meats. Meanwhile, smoke and fire-centred cooking and flavours, bubbly beverages, GMO-free foods, modernized supply chains and “QSR-plus” concepts with build-your-own formats also made the list. Labour struggles are predicted to continue, and front-of-house technology and back-of-house automation will help restaurants do more with fewer workers. Delivery is also evolving with the proliferation of order-and-pay apps and third-party online ordering and delivery services.
The annual Top 10 Food and Beverage Trends report is based on site visits in trendsetting cities, interviews and surveys of operators and consumers and data from Technomic’s Digital Resource Library and MenuMonitor online database. The full report can be found at technomic.com.
