The restaurant
industry is evolving faster than ever, according to leading food research and
consulting firm Technomic. Technology, consumer and menu trends are all
revolutionizing foodservice. Technomic lays out 10 trends that its consultants
and experts believe may be transformative in 2015. To
develop its annual list of trend forecasts for the coming year, Technomic
editors and analysts collect and share insights based on menu data and consumer
research. Ten trends set to revolutionize restaurants in 2015 reflect an
appetite for local ingredients, exotic cuisine and craftsmanship.
Lights! Camera! Action!
Dining is no longer just a personal experience, but a staged event that imparts
bragging rights. Plating and lighting are increasingly designed with phone
snapshots and social-media sharing in mind. Customers collaborate to put on the
show; menus, marketing, even charitable efforts are crowdsourced.
Small-minded.
Small is in: Diners demand petite plates and flexible portions; units are smaller with shrunken, laser-focused menus, multi-use equipment and expanded hours to leverage fixed costs; labor pressures mean leaner staffing and more technology (though a backlash is brewing as many diners seek to unplug and be waited on).
Small is in: Diners demand petite plates and flexible portions; units are smaller with shrunken, laser-focused menus, multi-use equipment and expanded hours to leverage fixed costs; labor pressures mean leaner staffing and more technology (though a backlash is brewing as many diners seek to unplug and be waited on).
Foodservice everywhere.
Alternative forms of foodservice swallow share—from retailers' ever-more-sophisticated onsite restaurants to fresh-food-and-drink vending to enterprises that deliver ingredients to your door. Meanwhile, in the restaurant world, fast casual shakes out, segment lines blur further, pop-ups proliferate and demand for tech-enabled delivery heats up.
Alternative forms of foodservice swallow share—from retailers' ever-more-sophisticated onsite restaurants to fresh-food-and-drink vending to enterprises that deliver ingredients to your door. Meanwhile, in the restaurant world, fast casual shakes out, segment lines blur further, pop-ups proliferate and demand for tech-enabled delivery heats up.
