By Christy Simo
In a normal year, determining what’s going to be a trend in the months ahead is a big gamble. For every prediction experts make that mushrooms in popularity are many more that just didn’t gain enough steam. In 2021? It’s nearly impossible to tell what will happen next.
Still, there are many restaurant trends borne of the pandemic that look to continue in the next few months, no matter when we might start to see some sense of normalcy.
Potential diners will continue to make more things at home, including meals. Restaurants have stepped up to offer meal kits while chefs are doing online cooking demos and virtual cooking classes to meet that need.
And while some people feel comfortable dining in or on a restaurant patio, many more continue to order takeout.
More importantly, between the pandemic and the social justice and political advocacy this past year, the restaurant industry is undergoing a seismic change. More restaurants are making clear statements on where they stand and transforming their business to back those beliefs. There’s also a renewed drive to implement practices to support the health and vitality of the restaurant industry going forward, to fix what was broken before and remake the industry into something stronger and more resilient after the pandemic.
From taking a renewed look at overall pricing and tipping structures, to implementing more sustainability efforts, to investing in local sourcing and strengthening the local economy, restaurants are ready to do more different. There will be lasting interest and investment in community outreach and charitable initiatives, and a more equitable approach to the business. And as new restaurants open in the midst of the pandemic, these issues and more will become baked into their business plans going forward.
Here’s a few more restaurant trends to keep an eye out for over the next few months:
Plant-based Foods
Vegan restaurants, more vegetables in the center of the plate, more tofu on the menu and plant-based “meats” continue to grow in popularity.
Breakfast
With people at home more and knowledge workers no longer racing out the door to work, people are taking time to create that first meal of the day – or pick up something to go while they are out.
“Cooking Crafts”
Think pickling, fermenting, preserving and canning. Homemade pasta. As more people try new concepts at home, they’ll be more open to seeing those on menus, too.
Expanded Horizons
People are trying foods from different cultures than their own, and there will be more interest and deeper dives into Black foodways and heritage cooking.
Diversification
To survive, restaurants must generate revenue through untraditional models. From hosting virtual cooking classes to building out a to-go brand with family meal kits, meal subscription services or selling groceries and in-house concoctions – cocktail mixers, house-roasted coffee, pickles and relishes, etc. – restaurants are finding all kinds of ways to make some money. All these new revenue streams will require different things from your employees and can be an opportunity for existing employee to grow new skill sets and to recruit new talent who would not normally be drawn to the industry.
Comfort
We all crave comfort right now, and restaurants are finding ways to address it. From more comfort foods like pot pies, soups, curries and noodle dishes on the menu to ensuring guests feel comfortable and safe dining in to investing in patios that are well heated and dry, comfort is the name of the game these days. And that will continue long after vaccines take hold and herd immunity is achieved.
Tiny Restaurants
Who needs dine-in seating right now? Not new restaurants. Dining rooms are disappearing from the business plan. From pick-up windows to drive-thru lanes to tiny restaurants set up in parking lots made from shipping containers, look for entrepreneurs to get creative when it comes to serving food in the year to come.
Individualized Portions
No one wants to share food with each other for the foreseeable future, so there will be more emphasis on canned cocktails, individual desserts and customized tasting menus.
Blended Meals
While plenty of people are ordering their entire meals from restaurants, more are getting creative, ordering an app, side dishes or a dessert to serve with their main home-cooked meal.
Streamlined Menus
Restaurants have figured out how to reduce inventories and create menu items that can be made well with a smaller staff. They’ve also narrowed it down to foods that travel well for takeout. Those efforts will continue throughout the year.
What Restaurant Trends are Selling?
This year, to identify what’s truly selling best during the pandemic, the National Restaurant Association asked restaurant operators for their single most popular menu item right now.
The vast majority say their current top-selling food and beverage items were already on the menus prior to the coronavirus outbreak. Here’s a look at the top sellers this year:
Full Service
(Fine dining, family dining, casual dining)
- Burgers
- Seafood items
- Pizza
- Steak
- Chicken items (excl. wings)
- Breakfast items
- Pasta
- Mexican food
- Sandwiches/subs/wraps
- Chicken wings
Limited Service
(Quick-service, fast casual, coffee and snack)
- Sandwiches/subs/wraps
- Pizza
- Burgers
- Chicken items (excl. wings)
- Ice Cream/cookies/cakes
- Baked goods
- Breakfast items
- Mexican food
- BBQ items
- Seafood items
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