FUTURE FORECAST Foodservice 2022

THE FUTURE OF FOODSERVICE, 2022 AND BEYOND

Around the world, the changes that those in the foodservice industry have had to make to stay in business have shaped key trends going forward. The pandemic threw the trajectory of the hospitality industry into disarray and newly established customer behaviours combined with market forces are driving new traffic patterns and a new raft of challenges.

NEVER HAVE CONSUMERS BEEN SO ENGAGED WITH WHAT THEY EAT AND DRINK.

Trends in sustainability and food origins and security are converging with enormous investment in food technology, e-commerce, and delivery and the intersection of these trends is creating a new era of transparency across the entire farm to fork journey.

This has disruptive implications for food supply chains and the broader consumer path to purchase. Brands must adapt with new methods of brand storytelling, pivoting to local sourcing and sustainable packaging, and exploring new routes to market.

DINING TO GO EVEN MORE DIGITAL

There is no question that it is a trend that is here to stay. This means online ordering, delivery and curbside pickup must be factored into all parts of the restaurant business.

Having a presence on multiple online ordering apps is a given, as well as direct ordering on a restaurant’s own website. Restaurant leaders must prioritise planning for a digital menu with food quality and delivery taken into consideration.

Even indoor dining restaurants will likely remain more digital, with some opting to keep online menus and table-ordering options, where meals are delivered to the table by runners. Digital is now part of the basic equation for today’s restaurant business and must be considered in current and future decisions.

VARIETY IS THE SPICE OF LIFE – CONSUMERS CRAVE NEW TASTES

In part driven by the pandemic, consumers have been seeking variety and new types of food choices like global cuisines, healthy meals, and unusual ingredients. The trend has increased thanks to social media. TikTok, for example, has been a huge influence, exposing people to new food ideas and spreading diversity. In fact, a recent viral craze featured “onigiri,” Japanese rice balls.

New ideas and trends travel faster around the globe now, and food is no exception. By adding virtual restaurant brands, a restaurant can quickly introduce new cuisines with a lower investment, and the restaurant’s partner handles menu development and marketing to drive demand.

THE EVOLUTION OF PHYSICAL SPACE

As off-premise dining remains popular, restaurant owners must rethink how the physical layout of their restaurants will work best for their business, staff and customers.

Industry experts predict that what used to be a 70/30 split, with more front-of-the-house dining space and a limited backof-the-house kitchen area, will flip to 30/70, with more backof-the-house space, by 2025. This flip will accommodate the changing restaurant business.

Physical space is a key topic given the restrictions that have come from COVID-19, as well as the explosion in e-commerce and particular share gains being seen among e-commerce players. This is forcing every operator with a physical space to think long and hard about what their outlets are for, what they are doing and where they fit in this broader strategy.

THE GREAT BREAKFAST BOOM AND EGGCELLENT EGGS

some chains to cut back on breakfast over the past year, but the daypart is poised for a big bounce back in 2022. With recovery scenarios on the horizon, consumers are settling into a less-disruptive reality. For many, sourcing a morning meal from a restaurant is once again a part of the routine. Expect chains to employ subscription deals, multi-person bundles, product innovation and ampedup marketing to capture morning traffic and establish loyalty.

Eggs are the restaurant darling of 2022. Egg sandwiches are having a moment in many parts of the world and will soon dethrone the chicken sandwich as the next must-have-on-mymenu restaurant item. Operators will showcase eggs in more allday sandwiches and handheld offerings, complementing them with premium ingredients, housemade sauces and elevated preparation methods.

Eggs are perfectly suited for a post-pandemic slot in the limelight—simple, universal, craveable, adaptable, suggestive of new beginnings. Eggs also create opportunities for punny concepts and quirky branding, bringing some fun back to the dining experience.

SAVE TIME AND ENERGY WITH MENU MASTER

Microwave ovens cut energy costs by only using energy when cooking. Menu Master Xpress range has convection and forced air options that maintain crispness and freshness. For fast and easy cooking, Menu Master saves your staff time and you money.

ONLY THE BEST FOR YOUR KITCHEN.