Top 10 Foodservice Trends for 2021
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Social Responsibility
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Evolving Venues
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Digital Madness
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Transparency
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Labor
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Local Regeneration
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The past year was one of disconnect. We were forced to enter our own states of isolation in one form or another, and as we emerge from our quarantines in 2021, there will be great emphasis on connections.
To start the year, look for more virtual connectivity like Zoom parties and online cooking classes. Operators will try to personally connect with customers in any way possible, including hand-written notes on takeout orders and custom-made cocktail kits for home bars. As we come out of quarantine, look for unique settings and venues to help everyone reconnect in-person.
Connecting
Be mindful of the environment and of the waste we produce in our commercial kitchens. Nearly 40 percent of our food supply is thrown away in the United States, and during the current COVID-19 pandemic when so many are struggling to make ends meet and to put food on the table, this is a tough statistic to swallow. As a result, look for efforts to change it.
Other trends in social responsibility will include recycling, composting, changes in packaging, an emphasis on reusability, and creative uses for food waste. Look for more water-saving initiatives, smaller menus and portion sizes, as well as the reduction in single-use products.
Social Responsibility
We’ve seen food preferences trend toward comfort foods after the outbreak of the COVID-19 pandemic, but as things begin to improve on that front, look for the return of health and nourishment in customer ordering habits.
Popular diets like Keto and Whole 30 will continue. Non-alcoholic and zero proof cocktails will become more popular. Signage will feature health benefits. The CBD and THC craze will continue, especially as it continues to be legalized. And we’ll see more and more immune boosters as people look to stay healthy and ward off any viruses.
Food As Fuel
In recent years, we’ve seen foodservice operations make changes to look more like other operations. Fast casual restaurant service is being added in c-stores. Coffee shops are turning into cocktail bars at night. And, especially in the current age of COVID-19, full-service restaurants are adding drive-thru or drive-up service.
In 2021, venues will continue to evolve as operators look to reduce wait times and create touchless experiences. Then, as the population becomes vaccinated, there will be a shift toward enhancing the in-person experiences that customers crave. Trends will include ghost kitchens, food trucks, reef kitchens, and a continued evolution of grocery and retail.
Evolving Venues
Just a quick survey of the internet will yield article after article talking about the growing use of technology in foodservice. As we’ve all been isolated, the need for digital expansion has become more important, from restaurants notifying customers of hours of operation on social media to online ordering apps to QR codes leading to touchless menus.
The digital madness is going to continue in 2021, and the foodservice industry is going to be better for it. Look for things like subscription services, loyalty programs, A.I and analytics, and the IoT to dictate how we move forward into the future of food and beverage.
Digital Madness
Where does our food come from? Who is growing it? Are the animals we consume raised and processed in ethical ways? These questions – and others – are things consumers will want to know in 2021.
One important element of this trend will be labeling. Not only should foodservice industry professionals consider labeling all products and menu items with important, desired information, but they should also consider educating consumers on how to interpret labels. At the end of the day, transparency is a great marketing tool.
Transparency
A year ago, we were looking at a labor shortage in the industry. Then, over the course of the first part of the year as closures occurred around the nation, many foodservice jobs were lost. Where will things head in the future? Only time will, but we can expect some fluctuation with the labor crunch.
In the coming months and years, it’s going to be more important than ever to make sure staff members are properly trained and that everything is done to retain employees. Safety in the workplace, changing minimum wage laws, and cross-cultural teams will be important topics, as will the use of robotics and automated equipment to help perform tasks.
Labor Crunch
All across the country, neighborhoods are the cultural building blocks of our cities, but what are the building blocks of our neighborhoods? Now more than ever, we need to support our local economies, and one of the most impactful and easiest ways to do this is to support our local restaurants and foodservice operations.
Local regeneration is a big part of the process. From preserving our historical buildings to building relationships with local suppliers, keeping local focus on local communities will be big as we look to recover – block by block – from the current pandemic.
Local Regeneration
More than any other trend, food safety might be the most important right now. While things like food allergy awareness and food storage temperatures are still important and relevant, we’re living in a whole new world of food safety.
What does that world look like? It’s contact-less, tamper-resistant, and it likely includes safety barriers and protective shields. Many operators will consider a pickup locker system for takeout, and everyone will focus on the three most important words in the world – sanitation, sanitation, and sanitation.
Food Safety
If you haven’t seen all the meatless alternatives making their way across the entire spectrum of the foodservice industry, you might not have left your house for the last year. Well, you may not have done that regardless. Jest aside, there’s no slowing down the plant forward movement in foodservice.
Innovators are using plants in new ways, from plant-based proteins and flavor innovations supporting sustainability and responsible eating habits. Burgers, milk, even sashimi-grade tuna are all being replicated with plant-based ingredients, and that trend will continue in 2021.
Plant Forward
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Your world has been dominated by shifts and progressions, forcing the evolution of your operations. So how can you keep up?
After months of surveys, conversations, trainings, and research, we’ve identified 10 foodservice trends to help you rise into the new year.
You'll learn more about:
- The top 10 foodservice trends in 2021
- How other businesses and industries are adapting
- How to implement these strategies for yourself
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