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Whether in terms of equipment or food and beverages, food service industry trends are worth keeping an eye on. Since the start of the year, several trends are already proving popular. To help you keep up with the trends, here are the top eight areas to watch in the upcoming year.
Be ready to see an influx of multitap water dispensers in commercial kitchens. In addition to increasing water’s profitability, these dispensers also increase convenience and versatility. For example, sparkling or still water can be served at varying temperatures.
While some dispensers are capable of infusing flavor thanks to built-in syrups, most restaurants add these infusions manually.
More kitchens are moving to front-of-house prep and open concepts, particularly as clean menus and natural ingredients continue growing in popularity. Customers enjoy seeing exactly where the food comes from and how it is made. They also enjoy feeling like they are participating in the cooking experience. With this in mind, restaurants are implementing new cooking equipment that lends itself to a more interactive atmosphere.
Also be on the lookout for catering equipment that delivers style in addition to function. Bold new designs, vibrant colours, and unique details on equipment such as fryers and ovens will be common throughout kitchens. Updated equipment will also offer sleek, appealing touchscreens rather than awkward, bulky knobs and buttons.
Restaurants will also focus on multi-functional equipment in 2019. The more multi-functional equipment used, the better the space will be utilised. One of the trendiest options is a rapid cook combination oven that offers several cooking methods.
New design developments will result in space-saving equipment that serves numerous purposes. Rather than having one tool for each task, the new approach will lean toward a single tool for all tasks.
Since today’s commercial kitchens are shrinking in size, any equipment that boosts efficiency and decreases labor will be a must-have item coming into the new year. This trend focuses on equipment that is smaller, smarter, and simpler. These features result in equipment that saves on labor costs and reduces the necessary time for training.
One of the hottest topics this year will be reducing food waste. Considering up to 10 percent of food bought for commercial preparations is thrown away before it ever reaches consumers, this area clearly needs some attention and improvement.
Because of the need for reduced food waste, commercial foodservice operations are placing immense concentration on making food waste reduction part of the standard operating procedure. The best equipment for reducing food waste includes on-site recycling bins and composting options such as the popular FoodCycler.
Customers expect personalised, convenient, fast service in every aspect of their lives, including dining experiences. With these expectations in mind, the food service industry is placing an increased emphasis on automated technology. Establishments are incorporating up-to-date technology such as touchscreens, kiosks, artificial intelligence, and chatbots to take orders. Varying platforms, from social media to smart TVs, are being implemented at an increasing rate. Some establishments have ever started testing delivery by drone.
In addition to the current automated technology trends, watch for online reservation systems to start being offered by full-service restaurants. Today’s busy world means guests want to order and pay, minus the wait. Food service establishments can also expect to benefit from technology that gathers and collects data from guests to help customise their future experiences.
One thing is clear: advancements in technology will continue to have a significant impact on almost every aspect of the food service industry.
Expect to see warewashers and glass washers that require up to 50 percent less energy compared to their former counterparts. Although this is a great start, manufacturers are pushing to do even better and foodservice chains are taking notice. With foodservice facilities operating more efficiently and using less energy, overall costs can be decreased. Naturally, these changes will have a positive impact on the environment as well, a concern of growing importance.
The growing demand for sustainability will be a natural complement to last year’s rise in high-speed grills, a dominant trend that achieves high-end finishes effectively and efficiently on a mass scale.
Recently, several highly publicised cases in the UK food service industry have placed a growing awareness around the necessity for allergy-friendly food preparation. With a growing number of UK citizens affected by a rise in dairy, shellfish, nut, and gluten allergies, the market has seen an opportunity for foodservice businesses to push to offer options that accommodate all dietary needs. The growing number of allergies also opens up a need for efficient, space-saving equipment capable of meeting multiple demands in busy kitchens.
Vegan, flexitarian, gluten-free, dairy-free, paleo, and vegetarian products that help establishments satisfy a range of dietary preferences and needs will be highly sought after in the upcoming year.
The growing awareness of how the ingredients that go into our food and the preparation methods affect our world continues to impact decisions in the food service industry. Along with on-site recycling and composting options, expect to see additional methods for dealing with food, water, and FOG (fat oil and grease) waste in a more sustainable way.
“Fat-bergs” — a huge concern in the UK responsible for taking over drains — are largely a result of poor waste management methods in catering establishments. Fortunately, recent innovations are becoming increasingly affordable and effective. 2019 may just be the year that a simple grease trap for combi-ovens that does not require pricey cleaning becomes available.
Final Thoughts
Overall, you can expect the upcoming year to bring reduced labour, food waste, customised menus, and a reduction in required space in commercial food service industries. Many of the trends will place a heavy focus on meeting the evolving demands and expectations of guests.