The New York Times reports that American consumers this year will be looking to break rules and ignore tradition. At least, that’s what the market researchers, food sociologists and other prognosticators are saying.
And we all know that what happens in the US quickly becomes a global contagion.
“It’s a take-chances time right now,” said Andrew Freeman, president of AF & CO, a San Francisco consulting firm behind the Hospitality Trends Report.
“Think of what we’ve just gone through," says Freeman. "The whole world shifted. And if the whole world is going to break rules, why not do it with what we eat and drink?”
The hottest trend in hospitality will be … hospitality, the newspaper says.
The hottest trend in hospitality will be … hospitality, the newspaper says.
So look out for for cosy counter service, soulful food served in comfortable dining rooms and shorter menus that mix value and deliciousness. Restaurants that connect to the community and offer work-life balance for employees will matter more than ever.
“We are feeling doom; we are feeling big feelings,” said Renee Wege, a trend expert and publications manager at the research firm Datassential.
“We are feeling doom; we are feeling big feelings,” said Renee Wege, a trend expert and publications manager at the research firm Datassential.
“So more than anything else, people are craving that cosy, warm hospitality and service.”
Protein will continue its rise to the top of the popularity pyramid, driven in part by gym users and Americans on weight-loss medications.
Protein will continue its rise to the top of the popularity pyramid, driven in part by gym users and Americans on weight-loss medications.
Rebellious consumers, meanwhile, are pushing limits with unconventional choices, said Melanie Bartelme, a global food analyst and trend spotter for Mintel.
They eat snacks when they should be eating meals. They embrace weird combination.
Japanese convenience stores, popularly known as konbini, are open 24 hours and known for pre-prepared foods like onigiri and ramen.
Soon, the Japanese parent company of 7-Eleven will start to export its konbini-style food to some of its US stores.
Drinks spiced with cannabis and other mood-altering components like kava, guarana and an amino acid called GABA will grow as interest in alcohol declines, especially among Gen Zers, the newspaper predicts.
Drinks spiced with cannabis and other mood-altering components like kava, guarana and an amino acid called GABA will grow as interest in alcohol declines, especially among Gen Zers, the newspaper predicts.
“Younger generations see cannabis as having less negative side effects than alcohol,” said Candace MacDonald, co-founder and managing director of the marketing firm Carbonate. “We’re just beginning to see a shift in how this impacts their consumption.”
Image: Meghan Page, Scop.io
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