Trends that will shape hospitality in 2023

the hospitality market. Operators are investing now in their staff for example with mental health training, prevention, maintenance and awareness. They are doing this through reducing working hours and providing a good work life balance.

Operators are now curating training programs so that hospitality workers are more officially trained and not just learning on the job. Young hospitality professionals are asking for more training and growth, they’re asking for a bigger vision on how operators are running their business and what else is there for them.

As a result of the pandemic I’m seeing the desire for people to connect with others in person more than ever, with the understanding that screens are necessary but can never replace the benefit of human interaction. I believe this will lead to more adoption of those innovations behind the bar that automate certain aspects of service, for example automatic milk steaming equipment, leaving the steaming to the machine and the latte art and customer interaction to the barista. We have craved human interaction over the last few years and now hospitality has to deliver an even more personal and tailored consumer experience.

“Venue operations are changing at a rapid rate, with a reduction in the available workforce and an ongoing need to retain current staff. Operators are not only rethinking their concepts to reduce the impact on staffing, but also thinking of new ways to attract, retain and grow their employees.

I believe we will see experienced and forwardthinking operators continue to thrive whilst operators not willing to adapt to the market will struggle to grow.”

Sustainability and making conscious choices will continue to be a big focus in 2023. From the products we source for our menus through to what we wear. Knowing the story behind what we are putting on a plate is key and making sure our choices are right for the planet and our country is important.

Since the pandemic we are more focused on using Australian owned produce and working with Australian owned businesses which in turn will support our economy. There is also an increased awareness of indigenous products and we are incorporating them more and more into our menus.

The F&D scene in Australia is both resilient and inspiring. If our recent Time Out Food &Drink Awards winners list is anything to go by, 2023 will be huge, because the scene is exploding with verve and ideas. At Time Out, we’re always spotting trends and sharing them with our readers, and the things we’ve noticed and are encouraged by include the push for sustainability and conscious consumption.

There is a new wave of elevated casual experiences. We are seeing innovation with purpose in the kitchen by way of venues looking at food waste, carbon footprint, and how they can support the regions in their work. We are seeing creative tech coming into culinary with venues offering additional layers of experience. We’re seeing immersive dining and the rise of care snacking – using food for enjoyment but also healing.

We are so excited for what is next, and here to champion it along the way.

“Menu trends have been all over the place. We’ve just gone through the craziest times certainly that I’ve lived through. The trend has been how do we survive! Now things have settled back down and our customers are coming back out to us. They are looking for new and exciting things and we can’t be complacent. There is still a big push towards plant-based dining and what else can we do with vegetables, fruits and natural plant-based ingredients.

“I think the most exciting trend in food is the growth of regionality of foreign cuisines in restaurants. Seeing more regional based dishes in restaurants is always a good sign people are learning more and wanting new things.”