Hospitality Surprise Predictions for 2019

In researching what might be restaurant “trendy” for 2019, I’ve taken research from several sources and have developed this list of hospitality predictions for this year and found much of it surprising.  But a nice surprise!

  • Levatine Cuisine – growing interest in Israeli cuisine has led to increased flavor innovations in surround countries.  Specialties from Lebanon, Syria and Turkey are finding momentum in trendy independent restaurants.  Sauces such as s’chug, pomegranate molasses, toum, labneh and tahini are finding new and innovative applications, in addition to ingredients such as urfa, lavash and even schmaltz.  My thinking is that once exploration throughout the Levantine matures it may move by way of Turkey as a bridge to the Balkans.
  • Natural Enhancements – clearly functional foods are the “it” health trend today.  The first wave of the trend is in full swing:  restaurant operators are promoting natural remedies such as turmeric as ingredients that fix a lack of something in the body.  It seems that the new wave this year of be a function trend: natural enhancements, meaning ingredients that enhance something in the body, even facets that don’t necessarily need fixing, such as brain function, beauty and mental health.  My research shows that you can expect to see more innovative uses of ingredients such as collagen for beauty, cannabis for relaxation and karkade for stress relief, with restaurant operators calling out these specific benefits directly.
  • All About the Senses – I’ve watched social media like Instagram and other photo-sharing apps revolutionize the food industry.  Restaurants have even created food and beverages with social media in mind.  The latest is the Instragram stories, Facebook Like and YouTube that have extended the trend beyond what works in a single snapshot to what plays well through video.  Audio enhancements such as popping candies or items that move or alter in time such as color-changing cocktails, glitter beer and bonito-topped foods wow restaurant diners, especially young ones.  Because social media is evolving so quickly, expect menu trends to adapt in funky ways.
  • Off Premise Dining – It’s been amazing to realize his truly restaurant patrons more and more want in-home service.  They want the good food from restaurants but the convenience of coming home from work and not leaving the house again.  Off-premise dining is booming, and third-party food delivery companies are stepping up to feed an on-demand culture.  But between top players such as Grubhub and Uber Eats, and startup companies eager to get into the game, the third-party field is already crowded and companies are hustling to differentiate.  Subscription models that eliminate per-delivery fees in favor of a flat-rate subscription will emerge to present a clearer value proposition for restaurant customers. For third-party delivery services on pace to win the “last mile” with customers, subscription programs may be the next incentive to provide a true competitive edge.
  • Meat-free to the extreme – Plant based dining now means more than just swapping meats for veggies; it represents a strategy that includes zero-waste policies and a wider focus on sustainability.  Restaurant companies are banning plastic straws in an eco-friendly push to eliminate waste and pollution, and restaurant operators are making compostable, plant-based food packaging a priority. What’s next?  A full ban on meat?  We’re already seeing some employers adopt bans of meat consumption on-site and incentivize employees not to more meat then they dine out.  Do we always have to go to the extreme?  Remember the super sized slurpees in NY?
  • Tech replace experience – technology amenities, from drone delivery to app-based checkout services, are redefining convenience and putting “frictionless” food service front and center.  The game-changing rollout of Amazon Go into new markets is exposing more consumes to next-generation grand-and-go.  But if the future is indeed frictionless, what lasting impact will it have on customer experience and person-to-person interaction?  Are brands poised to suffer in an environment where staff may no longer be the communicator of their identities?  Restaurant companies committed to both tech-enabled convenience and the personal touch will be working to strike a balance between the two.
  • More and More transparency – in years past transparency was a product story around sourcing, food origins, growing and processing methods.  Now we have calorie transparency, lite-fare menus, gluten free menus, and some even have menus which include Weight Watcher points.  It seems the trend is for even more transparency (is nothing sacred?) such as full transparency on pricing by revealing true net costs and unbundled costs; corporate performance, by emphasizing fair trade, diversity, living wages and executive compensation; and the planet, by publicizing their real environmental impact, conservation initiatives and progressive stands on animal welfare.

Restaurant Industry News will keep you on top of what’s going on the Restaurant and Hospitality industries.

Back

What Clients Say About Patrice & Associates

  • Hospitality Recruiter Helps Find Me a Job!

    Chris Giles was very helpful throughout this whole process. First he helped me get my resume polished to send off, he was very patient with me during this. I was very busy with my job search and interviews, but he always made sure to follow up if I didn't get something back to him and was always patient with me. Once we had my resume updated he got it sent off and set up my interviews, he was very helpful in coaching me and making sure I was prepared for the interview. Chris was always there to answer any questions I had and touched base frequently as we were waiting to hear back about things certain things. If I hadn't heard back from one of the hiring departments he would contact them and I would hear from them later that day. Now after getting hired and starting the training program he checks in with me weekly to see how things are going and provides a listening ear if I need to vent about anything. He has been very encouraging and has helped me be more confident going through this hiring  process. Thank you Chris!   Charissa Hahn     Have a Hospitality Recruitment Specialist work for you for FREE Hospitality Recruiter Helps Find Me a Job!
  • I would like to thank Frank Rondeau for leading me through all the steps required to land  a great job opportunity. Frank took the time to ask questions about my career goals and personal plans to create a personal resume, based on my career and work experience, in order to connect me with a great job fit for myself- and for my future employer. The end result was getting my interview process handled, and giving me appropriate advice on how to handle the interview for it to be successful... and it sure was. Thank you Frank and Patrice and Associates for helping me get started on this exciting next chapter of my life! -Elaine Garcia   Started on this exciting next chapter of my life!
  • Hospitality Recruiter Can Help You Find a Job!

    Karl was the best asset in securing my new position. He was there coaching and teaching me every step of the way. I have been working in the food industry for 20+ years and this is the first time I have used a recruiter. I have been on both ends of the hiring process and Karl has helped to know what people are looking for and what I should be looking for when hiring new employees. I look forward to meeting Karl and shaking his hand. If needed I would seek Karl out again!         Mahmoud Elkhyati         Need help with your resume – Have a Recruitment Specialist help you for FREE       Hospitality Recruiter Can Help You Find a Job!
  • Hospitality Recruitment Works!

    My interactions with Mr. Richard were professional. He was very accommodating to my wants in needs when it came to the company I was looking to become a part of. I had tried myself to obtain a position with this company, but I was not able to do so on my own. With Richard's help I was able to land the position.  He kept me in the loop when it came to every interview that I had from beginning to end and kept me very upbeat and positive about the experience. I believe this is how a head hunter or recruiter should perform when dealing with clients very professional and had integrity in everything that he did.     Albert Jones     Hospitality Recruitment matches YOUR skills with the perfect job Hospitality Recruitment Works!
  • Hospitality Recruiters Are Here to Help

    Daniel was a great help to me on my job search. From the first time I was contacted by him I felt he was here not only to help the company find the right candidate but he was there to make sure I was right for the position.  Daniel is very persistent when he is working with you.  He knows that time is of the essence and he helps you adhere to a very strict timeline to be successful.  Daniel is there for you when you are feeling unsure and is always available to discuss just about anything.  He has a wealth of FOH & BOH knowledge and that really put me at ease because I have not met many recruiters with FOH & BOH experience. Talking to someone who has been where you have been really puts you at ease!  I am very appreciative that I had the chance to work with Daniel on this occasion.  I am thankful he was understanding, attentive, communicative, and seems to generally care about you as a person and a perspective candidate! Katherine Woods         Career Coaches that help you for FREE Hospitality Recruiters Are Here to Help