What’s to come in 2021 In a world that is constantly shifting due to the effects of COVID-19, it’s hard to predict just what the future holds for the restaurant industry. And despite all, the outlook for the industry remains optimistic. While no one can predict the future, a new report from Technomics highlights these six points that will be at the forefront to reforming our industry in 2021.
A DIGITAL WORLD The newest digital tools will be central to keeping the restaurant experience safe and seamless. This is a time when contactless transactions are more crucial than ever. We’re already seeing leading chains develop drive-thrus that make use of artificial intelligence, with digital voice assistants for ordering and payment, license plate recognition software and dedicated lanes for app orders and delivery. Watch for new technology to start being utilized, such as facial recognition ordering systems, app-enabled beverage machines, and parking lot Wi-Fi.
A TWIST ON GLOBAL FAVOURITES The big three global favourites — Italian, Mexican and Chinese — are seeing a surge in renewed interest due to travel restrictions from the pandemic. Look for new twists on classic offerings—such as non-pasta cacio e pepe dishes (pasta with cheese and pepper), churro in savory formulations or General Tso’s beyond Chinese applications. Less familiar ingredients will also be in the spotlight, such as the Italian salmoriglio condiment, Mexican sotol spirit or Chinese roujiamo sandwiches.
SOCIAL JUSTICE Protest movements have come and gone before, but the urgency of Black Lives Matter and the call to address historic inequities has never resulted in as much immediate corporate buy-in. Businesses have been increasingly embracing what is known as brand activism, taking a stand on social, environmental, or political issues. Customers—especially younger, more diverse Gen Zers—are demanding deeper, more specific layers of transparency on fairness and inclusion. Diversity in marketing, hiring, recruitment and restaurant leadership will be highlighted. On the menu, look for more Caribbean and Sub-Saharan African (especially West African) cuisines and celebration of specialties from Black American chefs.
FLAVOR EXPLORATION Comfort foods have catapulted to the top of the must-have list
during the pandemic. Now, look for new umami applications to hit the spotlight. Intense, mouthwatering fare that will find momentum include nontraditional fruit vinegars (beyond apple cider), new mushrooms (e.g., candy cap, enokitake, etc.), protein swaps (e.g., fish/ seafood meatballs or ragus, etc.), eggs on eggs, tomato jam, tamari sauce and trendy umami components in cocktails, such as kosho, seaweed, fish and soy sauces and gochujang.
GOODBYE BUFFETS New dining trends and concepts that were making their way onto the restaurant scene are swiftly surrendering to the new reality of social distancing, at-home dining and stringent sanitation practices. Food halls, communal tables, buffets, dinners that emphasized social interaction and relied on experiential and sensory appeal have all had to revamp or recluse themselves to adhere to safety regulations. 2021 may reveal a shakeout of other concepts without a successful pivot strategy.
AN INDUSTRY UNLEASHED While the COVID-19 pandemic has steamrolled foodservice, the industry is gearing up for the beginning of a recovery in 2021, even though service regulations and diner hesitation will continue. Savvy organizations will take advantage of prime buying opportunities in real estate and in the acquisition of brands. Overall, we foresee aggressive strategies such as these to be front and center in 2021, resulting in strong growth over the next 12 months, yet still amounting to sales less than 2019 levels. THE BOTTOM LINE December 2020 | 15
