Abraham Lincoln famously stated “the dogmas of the quiet past are inadequate to the stormy present. The occasion is piled high with difficulty, and we must rise with the occasion. As our case is new, so we must think anew and act anew.” No more apt words could describe the current state of both our country and our industry.
The new year always ushers in fresh predictions for what foodservice trends are gaining momentum. With myriad industry sources weighing in, it can be cumbersome to navigate between trends that look promising and those that seem improbable. However, some macro themes have emerged that seem to indicate which forecasts will actually come to fruition in 2020.
Millennials surpassed Boomers as the largest living generation in 2016, and they have dominated news cycles and influenced operator purchases ever since. As Gen Z diners mature and continue to realize their spending power, their habits will influence the foodservice landscape more and more.
While the rise of off-premise dining sounds the alarm bells in some operators’ minds — for fear of decreased quality and lower margins to name a couple concerns — consumer demand shows it isn’t going away, and a handful of restaurants are at the forefront of embracing this change.
Defining “healthy” is no simple task. Perspectives are varied and vast, and seem to be constantly evolving. This poses challenges for foodservice operators who aim to deliver on the healthiness customers crave. However, one cohesive and powerful theme is emerging in the foodservice industry: clean ingredients.
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