Technomic Releases Five Top Trends for 2020

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CHICAGO — Technomic has released its Five Key Trends for 2020 report for the Canadian foodservice industry.

The foodservice-insight company touches on menu items, operations and labour in its latest update, identifying the following as the top-five trends to watch for in 2020: 

  1. Marine Eats: Technomic says, “Not only will restaurants continue to highlight less familiar seaweeds, algae and sea plants, including nori, wakame, kombu, kelp, dulse and spirulina, but will also incorporate sea elements in non-traditional applications and meal parts, such as condiments, seasonings, snacks and even desserts.”
  2. Beauty and Brains: The company sees a trend to healthier food that isn’t just healthy for the body, but also the mind. “As consumers’ definitions of health become more holistic, operators are shifting their focus from highlighting nutrient-rich, remedial ingredients (such as those that help with digestion) to functional enhancements offering physical, mental and emotional benefits, bringing health into the modern era,” the report states. 
  3. Plant-Based Matures: The trend towards veganism and plant-based diets shows no signs of slowing down and the report predicts “In 2020, the plant-based trend will extend beyond faux meats to include plant-based eggs, gelatin, cheeses, milks, sauces and condiments.” It also predicts trestaurant brands will increasingly create proprietary plant-based meat products as a key differentiator.
  4. Going Green to the Extreme: Sustainability is bucking the term “trend” and becoming the new norm, according to Technomic. “In 2020, expect to see restaurants incorporate multiple efforts that drastically reduce their carbon footprints. Tactics will include constructing concepts from recycled or sustainable materials; implementing energy-saving equipment; providing compostable or recyclable cutlery, plateware, napkins and packaging; sourcing sustainable ingredients, including meats; and contributing to greener practices outside the restaurant.”
  5. Maximizing Labour Efficiencies: The low unemployment rate means operators are faced with a new challenges, such as determining who does what and when they do it. According to Technomic there are two ways to approach this challenge. “The first decreases the need for additional labour by incorporating tech-driven, passive paths of purchase (e.g., voice-automated ordering, et cetera) and modifying restaurant services (e.g., offering only dine-in services during a specific time of day, et cetera). The second tactic focuses on outside-of-the-box approaches for hiring and retaining good workers. Initiatives for hiring include using social-media apps like TikTok to accept applications, while retention incentives will range from tuition reimbursements and discounts on franchise fees to opportunities for company ownership.”

The complete report is available at technomic.com.

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