See what experts think will impact your business this year, and what you should know to be prepared
By Christy Simo
Ghost kitchens. Alt milks. Zero-proof cocktails. These phrases would probably have made no sense to you five years ago, yet they are some of the biggest trends for restaurants and the hospitality industry in 2020.
Many of this year’s most talked about trends are tied to the wellness movement. Health foods, organic produce and anything remotely linked to keeping your body healthy or improving health will rise in popularity this year.
In fact, according to research and advisory firm Technavio, the health and wellness food market – any type of food product that prevents the occurrence of disease, alleviates illnesses or aids in weight and health management – is expected to grow 5.94% from 2018 to 2022. That doesn’t seem much, but it’s a jump of about $280.97 billion worldwide.
A growing awareness about the benefits of organic foods and healthy eating habits, combined with more food sensitivities and the importance of adopting a healthy and active lifestyle, is causing people to change their eating habits. They’re consuming more unprocessed and whole grain foods, eating more fruits and vegetables with less meat, reducing the amount of carbs they eat, and taking care of their gut with prebiotic, probiotic and fermented foods and drinks like kombucha.
Sustainability and reducing food waste is another big trend for 2020. In the U.S. alone, 52 million tons of food is sent to the landfill each year, and another 10 million is discarded or left unharvested. And it costs the hospitality industry $100 billion annually. This year, more restaurants will use technology to identify what’s being discarded and where waste is happening to eliminate it. And others are finding ways to repurpose waste into useful ingredients or new items on the menu.
New technology continues to alter the restaurant landscape, with once futuristic concepts like facial recognition and automation playing a very real part of the conversation. The world seems to be changing at an ever-quickening speed, and restaurants must adapt fast. Here’s a look at some of the trends predicted to be big this year.
Ghost Kitchens. These are basically commissaries for delivery-only meals. In-house kitchens are unable to keep up with the crush of delivery while also handling dine-in orders, so they’re moving delivery off-premise. Also known as virtual kitchens, dark kitchens or cloud kitchens, there are no walk-up counters or seating. They’re often found outside the high-rent, high-foot-traffic areas, and multiple concepts often share one ghost kitchen.
Ghost Restaurants. Similar to ghost kitchens, except these are not affiliated with an existing bricks-and-mortar restaurant brand. They’re delivery only with no storefront so require a smaller financial investment – there’s lower rent and no decor, signage, dinnerware or FOH staff members to pay for. Like food trucks and pop-up dinners before them, this a less-risky option to get started in the industry that allows for more experimenting and menu flexibility.
Collagen-infused Foods. Look for collagen powders to be added to smoothies, coffee and tea. Supposedly, it can promote healthy, glowing skin.
Veganism. It’s not just about animal welfare anymore. While most people aren’t going vegan full-time, many see it as a way to do their part for the environment or want the health benefits of a plant-only diet. Whatever the reason, more restaurants will be adding vegan items to the menu to meet the demand. That includes more vegan desserts, too.
Alt Milks. Non-dairy milk sales grew 61% just from 2013 to 2018, and experts predict even more growth ahead. While almond milk continues to be the most popular plant-based alternative to cow’s milk, there’s also coconut milk, cashew milk, oat milk and more.
Holistic Sustainability. Being green isn’t just about marketing or only reducing waste. Today’s restaurants get that it’s a top to bottom ethos that carries through everything they do, from the foods they serve to the way the restaurant is designed to employee engagement and community outreach.
People Before Profit. It’s a tight labor market, and good employees are hard to find – and keep. But it’s not just offering perks to keep your best talent; it’s about supporting your staff with more than just a paycheck, encouraging employees to find a work-life balance and offering services to help with physical and mental health. The belief is that if employees are encouraged to have a healthy work-life balance, it can ultimately lead to a healthy bottom line. Sean Brock’s restaurants in Nashville, like the recently opened The Catbird Seat, is a model of this philosophy.
Personalizing the Experience. Whether it’s a fast-food restaurant scanning license plates to remember specific orders or quick-serve restaurant collecting data on customer purchases to tweak the menu, restaurants are looking at new ways to ensure it’s all about the guest.
Plant-based Evolution. Today’s plant-based cuisine is more sophisticated than just tofu and soy-based products, and vegetable-centric items aren’t hanging out on the edge of the menu anymore. Look for meat-plant blends to piggyback onto the meatless meats craze for those not quite willing to give up meat entirely. Another meat alternative growing in popularity? Jackfruit, which has the taste and texture of pork.
Roasted and Grilled Fruit. Grilling changes the taste and texture of fruit, and with wood-fire grilling also gaining steam, chefs are experimenting with roasted and grilled or even “fire-blasted” fruits.
Health Halo Beverages. For those not wanting to go completely alcohol free but want to feel healthy, the hard seltzer craze of 2019 will expand with alcoholic still water, hard kombucha and more.
Self-serve 2.0. Companies like IHOP are launching new grab-and-go concepts that offer premade menu items. Vending machines, like Farmer’s Fridge that offers ready-made salads, offer self-serve meals without the hassle of lines to order and wait times.
2019 Trends Still Going Strong
Meatless Meats. One of the biggest trends of 2019. Impossible Foods and Beyond Meat lead the field, targeting both sit-down restaurants and fast-food establishments with their meatless burgers. They proved so popular, some producers and restaurants found themselves struggling to keep up with demand. The trend will gain steam in 2020. In 2019, KFC introduced the meatless “chicken” nugget, and in early 2020 Impossible Foods announced it’s launching meatless pork and sausage.
Vegetables. Whether it’s more vegetarian menu items, more vegetable-focused plates with meat as an accent, or veggies supplementing carbs and meatless meat, vegetables continue to be front and center.
Zero-proof Cocktails. People are cutting out alcohol but still want to feel like they’re sipping a cocktail. Look for more restaurants to include zero-proof cocktail sections on their menus.
More Keto. The low-carb craze moved into a new phase with the ketogenic diet, which is a high fat, moderate protein and ultra-low carb diet. Whether you’re onboard with the movement or think it’s unhealthy, it’s predicted be the most popular diet trend in 2020.
Delivery. Delivery apps proliferated in 2019, with some starting to merge and consolidate. But the appetite to eat restaurant food in the comfort of your own home shows no signs of abating.
Natural, Organic and Biodynamic Wines. As more diners become exposed to unusual, low intervention wines, look for these categories to take up more real estate on the wine list. Orange wines will also continue in popularity.
Restaurants with a Purpose. Customers will continue to spend money where their values lie, and that’s especially true with where they eat. Gen Z and millennials are more apt to spend money with companies that use their business as a force for good and at restaurants that conscientiously consider how their business impacts their workers, customers, community and the environment. Many restaurants are in turn increasingly taking a stand on issues beyond food, balancing purpose and profit.
