2019 Food Service Trends
With the new year in full swing, Goodman Fielder Food Service explore the predicted food service trends for 2019. To ensure your venue is ready to take on the trends, we have uncovered the four biggest shifts that will change the way you operate and plan your menus in the months to come.
1. Ditching the meat for plant based food
With a decrease in meat consumption predicted, chefs now have the pressure of finding new and innovative ways to cook and present vegetarian dishes on their menu to cater to their larger audience.
2. Increase in paleo, vegan & keto diets
Whether it is at home or dining out at restaurants, many more consumers are set to follow one of the numerous diet trends that have been gaining traction in the media. From paleo, veganism, vegetarian and keto diets, consumers’ expectations of venues meeting their dietary needs are set to place more pressure on chefs and their menus.
3. Good gut bacteria foods & beverages
Businesses are expected to expand their offering of fermented foods in the new year to ensure they cater to their growing audiences. Venues are being encouraged to offer more kimchi, as well as fermented pickles, sauerkraut, tempeh, kefir, carrots and cream, and any other items that can be fermented, cooked and offered to customers as an alternative.
4. Using the full product & reducing waste
In 2019, it’s time to say goodbye to food waste once and for all. The new year is set to pull through the lingering trend of nose-to-tail and root-to-stem methods in the kitchen.
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