What we’ll eat and how we’ll eat it in 2018!

What we’ll eat and how we’ll eat it in 2018!

            Every year at this time the prophets of produce, prognosticators of protein and seers of service put on their visionary eye-wear to forecast the behaviors and trends of the consumer dining public.  We’re not here to jump in with both feet; however, our approach is to take a step back and attempt a broader view of what’s driving consumption in the food service industry.  We’ll share our point-of-view from those with a crystal ball on what’s going down in 2018.

As for new foods, “spoiler alert”, for the record there are no NEW foods; however, there are new combinations, presentations and “mash-ups” that Culinarians create, or deconstruct, to entice the consumer into new food choices. From the “creative food business” cadre (2018 Culinary Trends, Prepared Foods 12/1/17) suggestions about new food choices to attract the ever finicky food service consumer.  Some of our favorites include:

• Locavores driving the use of vegetables as main-course items and not just sides which may address changes in eating habits and a welcome reduction in food cost for operators
• A child and adult favorite Mac & Cheese has apparently outgrown its’ place as a side dish as it becomes a topping for burgers, an alternative to fried side items or a bite-sized appetizer
• The alternative meat trend has captured the attention of meatball mentions on menus as exotic meats are in the mix such as bison, lamb, duck, turkey and non-proteins such as legumes
• Olives are getting their come-uppance after taking a back seat to chilies for years, they offer a variety of flavors, textures and uses including appetizers, salads, dressings and pasta dishes
• Teas have been used for ice cream flavors in Asian cuisines for centuries and these have seeped into the mainstream domestically and the limit to its’ use as a flavor base may only be limited to the Chef’s or technologists imagination, think of sauces, syrups and craft beverages

The service portion of our overview addresses change in the consumers approach to their daily routines and how the food service industry best adapts to those changes to create offerings and service windows to best service their guests.  To that point the same two criteria that drove the creation of the “drive-thru” window and “grab-n-go” foods will still challenge all food service operators, convenience and time (or the lack thereof).  Fair enough there are other drivers of consumers’ needs but these two have been constant in menu and product development and guest service for several decades.

We look to a change in consumer dining habits (The Rise of the All-Day Menu, WSJ 12/20/17) for inspiration on how operators will evolve their service and menu offerings moving forward.  Restaurants that perhaps only offered dinner face continual rising costs for labor, rent, food and beverages and must be creative in their operating hours and menu flexibility.  The “canary in the coal mine” that is casual dining saw the need to open for lunch and add delivery to adjust to consumer demand although these began as traditional “dinner-houses” (think Outback initially opening at 4 p.m.).

Operators reacting well to the consumer need for convenience and speed are offering a quick coffee and pastry in the morning, perhaps as a grab-n-go item, followed by soups or sandwiches for lunch which will still fit as dinner options.  Expanding hours and diversifying menu offerings allows restaurateurs to pay the bills while remaining competitive and allowing for the variety of menu items their guests currently demand.  When challenged with a service or menu issue by our clients we have always offered options that include their guests’ needs regarding service and menu options so we see this “pivot” by cognizant operators as a positive answer to current consumer demands.  We believe listening to the guest and watching key market indicators will help operators stay ahead of the curve.  It can’t be over-stated the attention to the details of both food and service quality will serve both the guest and operator well and that’s always been our focus.  If we can be of any service to your operation in 2018 please contact us at www.themenuspring.com and Happy New Year!