Maestrella, France and Europe's leading mozzarella producer, reveals the main trends that will define the restaurant industry in the coming years.
The restaurant industry is constantly evolving, and a number of trends are shaping the future of the sector. Let's take a look at some of the major trends expected to shape the restaurant industry in the coming years.
Consumers are increasingly conscious of environmental and ethical issues surrounding the food they eat. Restaurants are embracing more sustainable practices, from sourcing locally to minimising food waste. Many restaurants are also making a commitment to use more organic or seasonal produce.
The low-waste menu concept aims to make the most of available resources through creativity.
Flexitarian principles feature prominently in this kind of “conscious cuisine”, which captures everything that modern diners love: seasonal, local, low-waste options that also cost less to prepare and order.
👉 Did you know? 70% of restaurant professionals believe that this trend is likely to expand significantly.
Celebrating local products is de rigueur, allowing consumers to enjoy a closer relationship with nature.
👉 Did you know? 77% of Gen Z consumers and 70% of Baby Boomers are prepared to pay more for a dish made with local ingredients.
Restaurants will be focusing more on healthy options, including vegetarian, vegan, and low-carb dishes. Consumers will be seeking meals that not only taste good, but also benefit their physical and mental well-being.
The plant-based protein trend presents an exciting opportunity to satisfy consumers' hunger for dishes created for this category, or drawing inspiration from it. They are keen for new culinary experiences featuring protein-rich plant-based products such as beans, pulses, seeds and vegetables.
👉 Did you know? There are 20,000 edible plants, but only 150 to 200 are regularly consumed, which is less than 1% of the available potential.
The trend for indulgent modern dishes: this trend continues to meet consumer demand for reinterpreted favourites and authentic dishes. The trend here is to attract more diners to comfort food. Chefs are reinterpreting recipes using traditional ingredients with exceptional skill, transforming food into an immersive experience through innovative presentation styles and fusion cooking. Providing a narrative for each dish — explaining where the ingredients come from, their history, and their meaning — will be essential to the experience.
👉 Did you know? 65% of restaurant professionals believe that this trend is on the rise.
The “Fast Good” trend is all about experimenting with new cuisines to cater for people's desire for healthy food.
The “Fast Good” trend represents a shared drive to reconcile enjoying food with making healthier, more responsible choices. With consumers becoming increasingly discerning about what they eat, this innovative concept could revolutionise the way we think about fast food. It is built around the idea that meals can be prepared quickly without having to sacrifice ingredient quality or flavour.
Light and seasonal recipes are making an appearance in the world of pizza, too.
👉 Did you know? This trend also brings with it a whole new customer experience at the point of sale: “There's something happening in these fast-food venues. The decor is carefully crafted from floor to ceiling, and staff are on hand to welcome customers, provide recommendations, and then prepare their food in front of them. A significant part of the fast food industry is going in a wholly new direction.” Bernard Boutboul, CEO of Gira Conseil.
Conclusion
The restaurant industry stands at a crossroads, and these emerging trends will be driven by sustainability, health, and customisation. Adapting to these new trends will help you set yourself apart and earn the loyalty of an increasingly demanding consumer base.
What next? Draw some inspiration from Maestrella so you can make the most of these new trends. @maestrella.com