Food & Beverage

Glass of red wine
by David Klemt David Klemt No Comments

Uncorked: 2021 Wine Trends to Watch

Uncorked: 2021 Wine Trends to Watch

by David Klemt

Glass of red wine

What’s up with wine in 2021? We reviewed multiple sources to find out.

One great thing about hunting for wine trends is that it’s easy—there’s no shortage of sources willing to make predictions.

Common Wine Trends

The IWSR, without a doubt a reputable source for information about all things beverage, expects wine consumption to “bounce back” this year.

Along with Forbes, Wine Intelligence, just-drinks, and bar inventory platform Backbar, the IWSR expects e-commerce to be crucial for wine sales. Continuing with tech influence, the IWSR and Wine Intelligence expect wine producers and sellers to engage more with consumers online. Forbes pointed to orange wine benefiting from Instagram posts as a specific example of digital engagement.

Forbes, the IWSR, and Wine Intelligence predict alternative packaging to really take off in 2021. Canned wines are well positioned but other options—wine-in-box and “letterbox” bottles, for example—will perform well this year.

Forbes, the IWSR, and WineMemoir expect sustainability to be even more important in 2021. The IWSR mentioned organic and low-intervention wine, and they pointed to biodynamic wine, as did WineMemoir. Zero-waste winemaking was mentioned by Forbes.

The IWSR and Forbes expect sparkling wine—Prosecco specifically—to have a moment this year. Drinking occasions, per the IWSR, have come to include Prosecco more often; sparkling is no longer just for celebrating.

Breakout Wine Trends

Speaking of moments, rosé Champagne will have on in 2021, according to Forbes. The publication also expects the wealthy to continue “drinking richly,” so operators with rare, exclusive and high-dollar bottles should consider promoting them.

With the explosive growth of hard seltzer that has taken place over the past few years, Wine Intelligence predicts 2021 to be the year the wine seltzer market is established.

People will choose “safe” wine options, meaning they’ll be less likely to experiment and move out of their comfort zones, according to just-drinks. The magazine is also more cautious about the category’s growth this year, pointing to slowed economies and rises in alcohol duty rates.

Backbar, explaining that wine dollar value slipped but sales volume rose in 2020, predicts restaurants will offer more affordable wines. Along with that trend, they predict restaurants will hold less inventory to reduce costs, meaning wine lists will shrink.

Specific varietals Backbar predicts will perform well due to a turn toward affordable wines: South American Cabernet Sauvignon, Chardonnay and Malbec; South African Chenin Blanc; Portuguese reds; red blends; and American wines in general.

2021 will be the Year of Cabernet Franc, according to WineMemoir. Bordeaux will see a resurgence in popularity, and wines from Abruzzo and Jura will see a lift.

Image: Carson Masterson on Unsplash

by David Klemt David Klemt No Comments

Mardi Gras Transforms Into Yardi Gras

Mardi Gras Transforms Into Yardi Gras

by David Klemt

In a glaring, neon sign of the times, Mardi Gras is built for socially distanced enjoyment this year.

This year, the parade “floats” will be stationary and the revelers will come to them.

Initially created as a grassroots campaign to raise money for artists who craft Mardi Gras parade floats, “Yardi” Gras just may become an annual tradition. In fact, it has been reported that artists have already been commissioned for Yardi Gras in 2022.

What is Yardi Gras??

It’s simple. Well, it’s simple to understand—designing and constructing a Mardi Gras float is a complex undertaking that takes about a year.

Anyway, Yardi Gras celebrates Mardi Gras by transforming buildings into stand-ins for their float counterparts. As you read this, there are hundreds of homes and businesses decorated to celebrate Carnival.

Given that the most common way to enjoy Yardi Gras is via driving tours, I can see this taking off in cities across the world…in conjunction with traditional Mardi Gras parades, of course.

Via @nolashirtclub on Instagram

Alright, Who Did This?

The Krewe of Red Beans has been credited with kicking off what I hope becomes a tradition in NOLA (along with the return of floats, of course) and other cities. To raise funds for Mardi Gras artists and float builders who found themselves out of work when the city canceled parades.

A krewe, by the way, is a social group that organizes Carnival parades or balls.

Announced via press release another krewe, the Krewe of House Floats, also supported artists and the community: The Krewe of House Floats (KoHF) today announced a giving campaign to raise $100,000 for those affected by COVID-19 restrictions and Mardi Gras event cancellations, with Culture Aid NOLA and Grace at the Greenlight as the first partners for the initiative. The magic of Carnival, while often billed as the ‘Greatest Free Show on Earth,’ isn’t possible without float artisans, service industry workers, musicians, Mardi Gras Indians and other culture bearers.”

Click here to donate via the Krewe of Red Beans, and click here to give to the Krewe of House Floats. The latter has created a map of Yardi Gras participants.

Via @tb_lenswork on Instagram

Why Am I So into this Idea?

In its 164-year history, Mardi Gras has only been canceled 14 times. Mardi Gras is most closely associated with New Orleans, a city that should hold a place a reverence in the hearts of all hospitality workers.

Las Vegas, New York City, Chicago, San Francisco, and Orlando come to most people’s minds when they think of US cities known for hospitality. However, New Orleans deserves a top ranking on any hospitality list.

New Orleans has nurtured the careers of several notable chefs, bartenders and operators:

  • Chef Leah Chase, who passed in 2019, was anointed the Queen of Creole Cuisine. Dooky Chase, her NOLA restaurant, has been recognized as one of the most important restaurants and was an important gathering spot for the Civil Rights Movement.
  • Emeril “So Famous You Don’t Need to Hear His Last Name to Know Who I’m Talking About” Lagasse helmed the storied Commander’s Palace in NOLA.
  • The Brennan family took ownership of Commander’s Palace in 1969 and has succeeded in building a family-owned restaurant empire.
  • Chef Nina Compton is a James Beard Award winner who worked in NYC and Miami. Before opening the award-winning Compère Lapin in 2015 and Bywater American Bistro in 2018 in NOLA, Chef Compton competed on season 11 of Top Chef.
  • Chris Hannah worked at the world-famous Arnaud’s 75 for close to 15 years before opening Manolito and Jewel of the South with Nick Dietrich.
  • Jeff “Beachbum” Berry cemented his legacy as one of the most influential people in the bar world long before he opened Latitude 29 in the French Quarter. He has written seven books focused on cocktail and culinary history, “lost” recipes, and culture.

That’s just a tiny handful of culinary and cocktail influencers with ties to New Orleans.

Cocktails Created in New Orleans

NOLA is the home of several classic cocktails, including:

  • Sazerac. Antoine Peychaud, the inventor of Peychaud’s Bitters, is credited as the creator of the Sazerac.
  • Vieux Carré. It means “Old Quarter” in French and references what we now know as the French Quarter.
  • Brandy Crusta. Created by Joseph Santini in the 1850s at the “original” Jewel of the South bar.
  • Ramos Gin Fizz. Originally called the New Orleans Gin Fizz but eventually changed to honor its creator, Henry Ramos.
  • Hurricane. Invented at Pat O’Brien’s Bar, which is still in operation and has been serving Hurricanes since the 1940s.

Next time you serve or enjoy one of these classics, toast New Orleans.

We hope you have a great Mardi Gras or Yardi Gras!

Image: beebutter from Pixabay

by David Klemt David Klemt No Comments

2021 Technomic Outlook: United States

2021 Technomic Outlook: United States

by David Klemt

Technomic has been providing the foodservice industry with valuable insights on a global level for 50 years.

The research and consulting firm has been one of my go-to information sources for at least a decade.

A few weeks ago, I reviewed American food delivery trends from multiple sources. This week, I’m taking a look at Technomic’s foodservice predictions for the US.

Unprecedented and Unpredictable

Before we proceed, keep this in mind: predictions are best guesses. Technomic’s approach is scientific and data-driven but it’s important to approach any prediction with caution.

As the firm itself points out in their 2021 foodservice report, the global pandemic has plunged the industry deep into unprecedented territory.

It seems the only thing predictable about Covid-19 in relation to restaurants, bars and other hospitality businesses is that this industry will continue to bear the brunt of closures and restrictions.

That said, I trust Technomic to lead the industry through unprecedented and unpredictable moments in time.

7 Key Trends

Technomic has made seven predictions for foodservice in the US.

  1. Streamlined menus. Technomic expects the trend toward reducing SKUs to continue. However, that may lead to innovative and healthy items replaced removed items. Leafy greens, environmentally-friendly, and health-conscience items such as immune boosters are expected to be menued.
  2. Tech is the future. This prediction can be summed up quickly: If it’s a tech-based, can improve operations and help a brand differentiate itself from others, the industry is going to implement it.
  3. Top three cuisines. Chinese, Italian and Mexican food and drink are expected by Technomic to perform the best in 2021, particularly if operators move beyond the classics and incorporate lesser-known ingredients. However, Technomic expects more interest in West African and Caribbean cuisine.
  4. Social justice. Operators will have to be transparent about their stances on social justice issues and make meaningful statements—hashtags won’t cut it with younger consumers.
  5. Umami will reign supreme. Technomic uses the phrase “new-mami” to describe “intense, mouthwatering fare.” Think fruit vinegars beyond apple, candy cap mushrooms, seafood meatballs, and so much more.
  6. Communal concepts must adapt. Food halls, eatertainment concepts, and venues with communal seating will have to reimagine their spaces and how guests use them during an era characterized by social distancing, constant sanitizing, and off-premise business models. Traditional guest experiences may return but there’s no telling when that will happen.
  7. Revenue recovery. Technomic expects the industry to start recovering in 2021. However, sales levels are unlikely to reach those of 2019.

Bring it all Together

Chasing trends can be a fool’s errand. Not every prediction made by Technomic will work for every restaurant or bar in Canada.

Just like Technomic collects and analyzes industry data, operators must review their guest, sales and operations data to make informed decisions. This is another reason it’s crucial to own the guest journey in its entirety.

Click here to view Technomic’s “2021 U.S. Trend Outlook” webinar.

Image: Justin Cron on Unsplash

by David Klemt David Klemt No Comments

2021 Technomic Outlook: Canada

2021 Technomic Outlook: Canada

by David Klemt

Technomic has been providing the foodservice industry with valuable insights on a global level for five decades.

The research and consulting firm has been one of my go-to information sources for at least ten years.

A few weeks ago, I reviewed Canadian food delivery trends from multiple sources. This week, I’m taking a look at Technomic’s foodservice predictions for Canada.

Unprecedented and Unpredictable

First things first: predictions are best guesses. Technomic’s approach is scientific and data-driven but it’s important to approach any prediction with caution.

As the firm itself points out in their 2021 foodservice report, the global pandemic has thrown the industry into unprecedented territory.

It seems the only predictable element related to Covid-19 is that restaurants, bars and other hospitality businesses will bear the brunt of closures and restrictions.

That said, I trust Technomic to lead the industry through unpredictable, unprecedented moments in time.

5 Key Trends

Technomic has made five predictions for foodservice in Canada.

  1. 2021 will represent the start of financial recovery for foodservice. Technomic predicts moderate sales growth this year, below levels of 2019. However, limited-service restaurants are expected to perform better than their counterparts and return to 2019 revenue levels. Not surprisingly, Technomic expects full-service restaurants to be the most challenged.
  2. Operators will make their stances on social issues known. Multiple sources say today’s consumers want transparency from the brands they support. They want to know what company’s believe about climate change, food insecurity, social inequalities, diversity and hiring practices, fair pay for employees, and other issues. Technomic expects more operators to “double down” on transparency.
  3. On-premise operations will invest in off-premise business models. Again, multiple sources have reported that significant percentages of consumers are uncertain or uncomfortable about returning to restaurants and bars for in-person dining and drinking. Technomic expects operators to invest in smaller dining rooms so they can offer more limited-contact and contactless options to guests: walk-up ordering windows, multiple drive-thru lanes, designated curbside pickup locations, and in-store pickup and grab-and-go stations. The firm also expects more operators to embrace first-party/direct delivery, along with technologies like mobile ordering and geofencing.
  4. Comfort, quirkiness and indulgence. Technomic expects comfort foods to continue to perform well and encourages operators to get creative—even quirky—with this category. They caution that health will still be a focus of many guests and suggest that some operators will “disguise better-for-you meals as indulgent.”
  5. Our home and native land. Hyperlocality will play a crucial role in driving traffic given the travel restrictions imposed throughout Canada. Operators will likely forge relationships with local farms to attract local visitors to their venues. Technomic expects to see grassroots movements promoting support for small regional chains and local independent operations to gain traction.

Bring it all Together

Chasing trends can be a fool’s errand. Not every prediction made by Technomic will work for every restaurant or bar in Canada.

Just like Technomic collects and analyzes industry data, operators must review their guest, sales and operations data to make informed decisions. This is another reason it’s crucial to own the guest journey in its entirety.

Click here to view Technomic’s “2021 Canadian Trends Outlook” webinar.

Image: Hermes Rivera on Unsplash

by David Klemt David Klemt No Comments

E-Commerce Alters Drinking Occasion

E-Commerce Alters Drinking Occasion

by David Klemt

According to estimates, beverage alcohol e-commerce grew by 40 percent in 2020.

Per data from the IWSR, ten “core countries” are driving that growth: Australia, Brazil, China, France, Germany, Italy, Japan, Spain, United Kingdom, and the United States. China, the reigning campion of beverage alcohol e-commerce, is expected to be toppled by the US by the end of this year.

Of particular note: growth in the above markets more than doubled from 2019, when online alcohol retail grew by 11 percent.

What this Means for Brick-and-Mortar Operations

We all know what drove the growth in online alcohol sales.

In their quest to find comfort in the midst of the global 2020 pandemic, they became comfortable with purchasing alcohol online as a long-term behavior. Alcohol brands were forced to pivot to online sales channels due to restaurants, bars, lounges, nightclubs and other brick-and-mortar F&B operations facing constantly shifting restrictions and closures. (See also: Los Angeles County restaurant restrictions.)

To compete, operators must continue to do what they’ve had to even before a pandemic absolutely ravaged the hospitality industry and millions of people’s livelihoods: adapt.

For at least several more months, drinking at home will be its own occasion, for obvious reasons. The IWSR expects brands to invest more into online alcohol retail. If that proves to be the case, operators can expect–as a worst-case scenario–fewer dollars spent on their brick-and-mortar operations.

Getting creative with alcohol delivery, takeout and pickup is crucial to give operators the best chance to be included in the at-home drinking occasion.

The Trends to Watch

In terms of delivery trends, you can click here for food trends so you can consider complimentary beverages. Click here for 2021 drink trends, which certainly include alcohol-free beer.

Athletic Brewing Co. alcohol-free craft beers.

Athletic Brewing Co. alcohol-free craft beers. Image: Athletic Brewing Co.

Speaking of delivery, the growth in alcohol e-commerce makes owning the guest journey by offering direct delivery even more important.

The IWSR has identified their own set of trends tied to the growth of alcohol e-commerce:

  1. As touched on above, at-home drinking becoming its own occasion outright.
  2. Premiumization will change. Some consumers will experiment less and focus on their favorite brands, and others will turn to brick-and-mortar channels for premium experiences.
  3. Politics will play a noticeable role on beverage alcohol, not just in the US but across the globe. Tariffs could change and strict e-commerce regulations could loosen.
  4. RTDs will remain strong or get stronger. Per the IWSR, “innovation in alcohol bases, exploration of new and increasingly local flavors, and premium product offerings” will ensure RTDs remain a crucial beverage category in 2021.
  5. Low- and zero-alcohol drink options will continue their evolution. Once stigmatized, these drinks exploded in popularity in 2020. For 2021, the IWSR expects them to become aspirational.

Last year changed the industry. Comfort, convenience, and a heightened awareness of health and wellness are altering how people consume and engage with brands, restaurants and bars. Operators, already facing challenges from all sides, must take the time to develop strategies to compete for e-commerce dollars.

Image: mentatdgt from Pexels

by David Klemt David Klemt No Comments

Finalizing Your Big Game Menu? Google is Here to Help

Finalizing Your Big Game Menu? Google is Here to Help

by David Klemt

Operators putting the final touches on their delivery, takeout, meal kit and Big Game menus for February 7 could probably use some help.

None of us have a crystal ball but we do all have access to Google Trends intel, which is often just as good.

Google’s latest data-driven infographic is just in time for this coming weekend: Uniquely searched Super Bowl foods, by state.”

The information, neatly categorized by food item type, provides insight into what people in each state are interested in ordering from restaurants or featuring at their at-home gathering. Such data can help operators dial in their menus and create Big Game packages, offering customers a convenient way to enjoy their favorite foods while they watch the Big Game.

Unique Super Bowl Food Searches

Google color-coded their infographic. Red represents main dishes, green is for side dishes, appetizers are blue, dip is yellow, and grey denotes dessert. As the Google map shows, several states are more into snacks than entrees.

Eighteen states are red. Interestingly, a specific item is the top search in three states. Nevada, Idaho and Mississippi are dominated by birria tacos. Cuban sandwich was the top search in two states: New Mexico and Pennsylvania. The other 13 states each have top searches unique to them:

  • Oregon: Pasta fagioli
  • Alaska: Beef stew
  • Hawaii: Hawaiian BBQ chicken
  • Illinois: Cajun boil
  • Arkansas: Wagyu beef
  • Kentucky: Jambalaya
  • Alabama: Tri-tip
  • Georgia: Korean BBQ
  • South Carolina: Meatball
  • West Virginia: Grilled cheese
  • Rhode Island: Short ribs
  • Vermont: Pork chow mein
  • New Hampshire: Lasagna

Just four states are green, and chili is the top search in 75 percent of those: Colorado, Tennessee and Massachusetts. North Dakota is the outlier with stuffed peppers.

There are 13 states colored blue. The top football food search in three of those—Oklahoma, Virginia and Indiana—is charcuterie board. Surprisingly, chicken wings are the top search in just two states, and neither is their state of origin: Michigan and Florida. The most unique appetizer, at least in our view, is Montana’s interest in keto egg bites. Although, Maryland’s search for deep fried wingettes is very specific and Delaware’s search for prawn toast is rather distinct. What’s commonly assumed to be a sports bar and Super Bowl staple, nachos, was only the top search in one state: Maine. California searched for cheeseburger sliders, Minnesota looked up Chex Mix, Ohio is most interested in cheese ball, and North Carolina is all about pigs in a blanket.

Another 13 states are most interested, per Google data, in dip (yellow states). In particular, Buffalo chicken dip reigns supreme. It’s the top search in six states: Kansas, Missouri, Wisconsin, New Jersey, Connecticut and, somewhat predictably, New York. However, 7-layer dip is a close second, dominating four states: Washington, Arizona, Utah and Louisiana. Nebraska may lay claim to Most Unique Dip Search with labneh. South Dakota looked up white queso the most, and Iowa prefers crab rangoon dip.

Only two states and Washington, DC, searched for dessert items the most. Wyoming’s top search was incredibly specific: chia seed coconut milk dessert. Texas wants chocolate chip cookies, and our nation’s capital searched for mochi.

Unfortunately, this Google Trends data doesn’t include Puerto Rico. You can view the infographic by scrolling down.

Takeaways

Top main dish: Birria tacos

Top side dish: Chili

Top appetizer: Charcuterie board

Top dip: Buffalo chicken

Google Trends most unique Super Bowl LV food search

Super Bowl LV: Uniquely searched Super Bowl Foods, by state. Google Trends.

Map image: Google

Featured image: Jeswin Thomas on Unsplash

by David Klemt David Klemt No Comments

Rise of the ‘Not’ Delivery Platforms

Rise of the ‘Not’ Delivery Platforms

by David Klemt

The big third-party delivery services are facing pushback in the form of community-based competition.

We’ve kept our eye on this burgeoning trend and the push for operators to implement first-party delivery, also known as direct delivery.

It isn’t directly related to hospitality but the first of the “not” sites that grabbed our attention was Not Amazon. As the name suggests, Not Amazon is…well…not Amazon.

The founder highlights businesses owned and operated by women and BIPOC and LGBTQA+ people. However, Not Amazon goes even further, as illustrated in their mission statement:

“Providing the most we can, while taking as little as possible, in order to build a new kind of community.”

Community and neighborhood support is at the core of Not Amazon. The digital era has been marked by local, mom-and-pop brick-and-mortar businesses suffering in the wake of online shopping. Convenience has outweighed community. More often than not, women-, BIPOC- and LGBTQA+-owned businesses have been disproportionately affected by “convenience.”

Of course, it makes sense with a global pandemic to shop online. Not Amazon, which currently serves Calgary, Halifax, Toronto and Vancouver, provides a viable alternative to its behemoth of an online retail counterpart.

That brings us to two compelling hospitality industry-specific platforms.

It’s not a secret that KRG Hospitality supports first-party and last-mile delivery. In fact, we’ve very clearly explained that operators lose guest data and control over the guest journey when they sign with a third-party delivery company.

That’s to say nothing of the fees third-party services charge their F&B “partners.” Is it convenient that DoorDash, UberEats, Postmates and other companies provide a semblance of infrastructure, the lure of reaching a larger pool of customers, and drivers (including the associated liability)? Sure.

But are the costs associated with doing business with a third-party delivery company worth it? Most likely not.

Studies have also shown that when a delivery goes wrong on the third-party’s end–cold food, for instance–it’s the restaurant that tends to get the blame.

There are two websites that, like Not Amazon, have popped up to put supporting local restaurants front and center: Not UberEats and NotGrubhub.

The former serves Toronto and operates as a non-profit, according to their FAQ page. The latter is mainly focused on the United States, offers the option to purchase gift cards, and is powered by Lunchbox. NotGubhub also boasts more than 100,000 direct ordering links.

Both operate in similar fashion: Restaurants submit their information to be added to the respective platforms, provide an ordering link, and obtain a listing. From there, people can search by location for restaurants in their area to place a delivery order.

In the case of NotUberEats, deliveries are fulfilled by Ritual or DoorDash. As noted on their FAQ page, Ritual is offering Toronto restaurants free delivery through 2021. Restaurants can also DoorDash because, as NotUberEats explains in their FAQs, the service is charging a flat rate and not collecting any commissions.

People can also send restaurant information to NotUberEats to help grow their listings. Anyone who wishes to do so is asked to provide at least 50 businesses in their city and submit them here.

Operators ready to make the move to first-party/direct delivery and own their guest journey should consider the following platforms:

With delivery here to stay, the sooner operators transition to direct delivery, the better. There’s no longer a reason to lose control of guests, a profitable operational element, or costs.

Image: Nathan Dumlao on Unsplash

by David Klemt David Klemt No Comments

Recently Awarded Michelin Star Shines Spotlight on Vegan Menus and Operations

Recently Awarded Michelin Star Shines Spotlight on Vegan Menus and Operations

by David Klemt

If there was any question that vegan restaurant concepts are viable, a recently awarded Michelin star has provided a firm and affirmative answer.

Michelin Guide France awarded ONA (Origine Non Animale or “Non-Animal Origin” in English) a Michelin star earlier this week. This marks the first time in the award’s history that a restaurant in France that uses no animal products received a star.

Chef and owner Claire Vallée opened ONA in the city of Arès in the southwest of France in 2016 leveraging a combination of crowdfunding a loan from La Nef, an ethical bank. It has been reported that volunteers helped to finish the project when funds ran out before construction had been completed.

The vegan diet has endured mockery for decades in the United States and Canada. It’s only in recent years that veganism has flourished, bolstered by a belief that the diet is healthier, more sustainable, and more ethical. Growing interest in plant-based diets have also no doubt boosted veganism.

In France, however, the vegan diet hasn’t been embraced as widely as it has throughout North America. Sifting through online searches, travel blogs and posts shows that, generally speaking, vegan options aren’t widely available throughout France’s rich and storied restaurant scene.

For ONA to win a Michelin star shows that attitudes toward the vegan diet in one of the gastronomy and culinary capitals of the world is undergoing a possibly seismic shift.

A number of chefs have returned their Michelin stars or requested their restaurants not be considered for the accolade. For now, however, Michelin stars still recognize outstanding food and operations.

The awarding of a star to ONA is a significant achievement for Chef Vallée and her team.

Image: Jo Sonn on Unsplash

by David Klemt David Klemt No Comments

Delivery and Takeout Food Trends for 2021: United States

Delivery and Takeout Food Trends for 2021: United States

by David Klemt

Yesterday we reviewed food delivery data and 2021 food trend predictions for Canada. Now it’s the United States’ turn.

Before we jump into the data and predictions, a word on succeeding with delivery in 2021 and beyond.

As I pointed out yesterday, when an operator signs up with a third-party delivery service, their guest data becomes the delivery company’s data.

That means that company and not the restaurant or bar owns the guest journey and guest engagement, and therefore owns the guest for all intents and purposes.

When a restaurant, bar or other F&B business enters into a contract with a third-party delivery company—unless otherwise explicitly stated—they give up control of targeted marketing efforts. In other words, third-party delivery platforms disrupt the guest journey.

Delivery became a way for many businesses to generate revenue during 2020, for obvious reasons. Operators who can afford to implement first-part and last-mile delivery should do so to maximize their revenue and control the guest journey and marketing.

To help operators own delivery, we’ve reviewed end-of-year reports from three delivery titans—UberEats, Grubhub and DoorDash—to share their 2020 findings. When it comes to the most ordered items, cuisines and categories, some third-party platforms are willing to share data.

According to UberEats, comfort foods were the most popular category:

  • Burgers and fries
  • Burritos
  • Pad Thai
  • Mac and cheese
  • California rolls
  • Chicken Tikka Masala
  • Miso soup
  • Mozzarella sticks

Per the platform, the following cuisines proved most popular:

  • American
  • Italian
  • Mexican
  • Chinese
  • Japanese
  • Thai
  • Indian
  • French
  • Caribbean
  • Greek

As UberEats stated in their report, it appears that customers found a way to travel after all—they just did it through food.

Pizza, bagels, wings, tacos, burgers and dumplings led the way for Grubhub in 2020. The most popular pizza order was Hawaiian (because some people are monsters and put pineapple on their pies), while the most popular burger was garlic mushroom. Grubhub revealed that their top French fry was the loaded curly fry, and the most popular plant-based item was the eggplant burger.

In descending order, the top F&B Grubhub orders overall from 2020 were:

  • Spicy chicken sandwich
  • Chicken burrito bowl
  • Chicken wings
  • Waffle fries
  • Cold brew coffee
  • Steak quesadilla
  • Iced latte
  • Fish and chips
  • Strawberry shake
  • Roast beef sandwich

Per Grubhub, the top breakfast item was the acai bowl, the top side dish was French fries, the number-one late-night order was strawberry cheesecake, and the most ordered dessert was apple pie.

Moving on to DoorDash, the platform identified their top ten 2020 items back in November:

  • Chicken fingers and French fries
  • Fried chicken sandwich
  • Mac and cheese
  • Chips and guacamole
  • Apple pie
  • Pad Thai
  • Chicken quesadilla
  • Iced coffee
  • California roll
  • Chicken Tikka Masala

The UberEats, Grubhub and DoorDash revelations align with data collected by the National Restaurant Association between November and December of 2020. Per the NRA, the following were the top items sold by full-service casual, family and fine-dining restaurants:

  • Burgers
  • Seafood
  • Pizza
  • Steak
  • Chicken (excluding chicken wings)
  • Breakfast items
  • Pasta
  • Mexican food
  • Sandwiches, subs and wraps
  • Chicken wings

According to the NRA, the items below were the most popular for limited-service restaurants (fast casual, quick-service, coffee and snack):

  • Sandwiches, subs and wraps
  • Pizza
  • Burgers
  • Chicken (excluding chicken wings)
  • Ice cream, cookies and cakes
  • Baked goods
  • Breakfast items
  • Mexican food
  • BBQ items
  • Seafood

For 2021, DoorDash predicted the following items to see a lift:

  • Sausage, egg and cheese on a biscuit
  • Create your own omelettes
  • Carrot cake
  • Cinnamon roll
  • Caramel latte
  • Chocolate brownies
  • Black coffee
  • Donuts
  • Blueberry muffin
  • Biscuits

DoorDash revealed that Mexican, Chinese and Tex-Mex were the top cuisines ordered via the platform. The company also predicted five cuisines would be popular in 2021:

  • Taiwanese
  • French
  • Filipino
  • Australian
  • Moroccan

When it comes to 2021, multiple sources have named vegetarian, vegan, plant-based, and health and wellness items as the foods to watch. Even this early into the year it’s not exactly a controversial statement to say that all of those categories are going to perform well in 2021.

According to DoorDash, nearly half of Americans (47 percent) plan to consume more plant-based items. Whether it’s truly healthier than its traditional counterparts, plant-based is perceived that way. In total, per DoorDash, 72 percent of Americans plan to make a concerted effort to eat healthier in 2021. This is likely due to an increased interest in boosting immune systems due to Covid-19.

Put another way, operators will likely struggle if they don’t add vegan, vegetarian, and plant-based foods to their streamlined menus, another trend expected to continue through 2021.

Predictions from the Specialty Food Association in particular caught our attention. For 2021, the association has predicted spices and herbs native to West Africa (Senegal, for example) will be in demand. Scandinavian and Cambodian flavors are also expected to perform well, as are Latin American and Southeast Asian items.

Due to interest in tahini sauce and black sesame, the SFA expects halva, which is a Middle Eastern confection, to get plenty of attention. The SFA and Datassential both named fermented honey as an item to watch in 2021.

Along with vegan and plant-based items, creative meal kits are expected to perform well. Restaurants and bars will continue to face restrictions and indoor dining bans over the course of at least the next few months. Creative meal kits will get the attention of customers who have grown tired of preparing the same meals over and over.

Whether an operator chooses to stick with their current menu or embrace one or more food trends, they should look into first-party or last-mile delivery. It’s imperative that operators own their guest journey and marketing efforts.

For more information about first-party and last-mile delivery, please listen to Bar Hacks episode 13 with “Rev” Ciancio, an advocate of keeping delivery and data in-house.

Image: Robert Anasch on Unsplash

by David Klemt David Klemt No Comments

Delivery and Takeout Food Trends for 2021: Canada

Delivery and Takeout Food Trends for 2021: Canada

by David Klemt

Patrons, analysts and experts have spoken: delivery and takeout will remain standards in the new era of hospitality.

Analysts and experts have spoken with data, and consumers have spoken with their dollars.

But there’s another consequential voice that matters when it comes to delivery: that of the operator.

There’s no denying that the operator is shoved aside in the third-party delivery relationship. At the very least, that’s the overwhelming perception. Once an operator signs on with such a service, their guest data becomes the delivery company’s data.

Whatever company owns the data owns the guest, their journey and engagement, and the targeted marketing efforts. That means a restaurant or bar’s guests receive offers and promotions for their competitors.

In short, third-party delivery platforms disrupt the guest journey.

However, there are some data the third-party delivery services do share. As we saw midway through 2020, for example, Uber Eats and Grubhub released the top orders and other useful information in publicly available reports. Some of the services also release end-of-year or year-in-review reports, as SkipTheDishes did for Canada.

Most of these reports are laser-focused on the United States. That’s logical given the number of bars, restaurants and other hospitality businesses to which Grubhub, Uber Eats, Postmates, Instacart, Seamless and other services have access.

SkipTheDishes, for the Americans reading this, is the Grubhub of Canada. For the Canadians reading, below are SkipTheDishes’ data regarding top orders, cuisine, and demographics in 2020:

  • Top Cuisines: Chinese, Italian, American/Canadian
  • Top Orders (General): Asian dishes, pizza, burgers
  • Top Orders by Item: Chicken sandwiches (also the top item in 2020 in the US), burgers, and French fries (mid-year data)
  • Top Vegan Provinces: Manitoba, Saskatchewan, British Columbia
  • Top Organic Provinces: British Columbia, Ontario, Alberta
  • Top Gluten-free Provinces: Manitoba, Alberta, The Maritimes
  • Top Dairy-free Provinces: British Columbia, Alberta, The Maritimes
  • Top Kosher Provinces: Alberta, Ontario, Saskatchewan
  • Top Dayparts: 5:00 PM was the most popular order time, and late afternoon (3:00-4:00 PM) and weekdays saw lifts. Late-night ordering (9:00 PM and beyond) slowed. (Mid-year data.)
  • Top Pre-order Daypart: 5:00 PM. More Canadians got into the habit of pre-ordering their dinners. (Mid-year data.)
  • Fastest-growing Segment by Age Group: 65+
  • Most Revealing Datum: 81% of customers ordered from restaurants they’d never visited in person.

That was last year. What’s in store for Canada this year? A scan of a few sources—Food Network Canada, Restaurants Canada, and Chatelaine—offers some valuable insights.

Plant-based items and foods recognized for boosting a person’s immune system are expected to be popular. The pandemic has given many consumers a reason to reevaluate what they’re putting into their bodies. All three sources predict people will be interested in and order plant-based foods and focus on health and wellness.

Both Food Network Canada and Chatelaine predicted chickpeas—an inexpensive, versatile and plant-based protein source—will be among the top food items sought out by restaurant guests (in-person) and customers (takeout, delivery). Most operators should be able to adapt and get creative to add chickpea-based items to their menus. The two sources also predicted that snacking will replace meals (at least occasionally), so snackable items and sides may take off this year.

Food Network Canada pointed to sauerkraut as an example of a health and wellness food item that may see a boost in popularity and demand due to its probiotic and gut health properties. The source also predicted that coffee and coffee-based F&B items will get a lift in 2021.

Restaurants Canada predicted that comfort food, popular throughout 2020, will remain in high demand. However, 2021 will bring in an interest in elevated riffs on comfort food classics. Citing specific examples, Restaurants Canada suggested Pad Thai French fries and Pulled Pork Mac and Cheese. The Canadian food industry association predicted that interest in and support of Black, Indigenous, and People of Color (BIPOC) cuisine, flavors and businesses will continue through 2021.

All three sources listed plant jerky as food item to watch in 2021.

What else should be in store for this year? Operators embracing first-party or so-called “last-mile” delivery to grab their share of the orders of this year’s trendy food items. Platforms such as Lunchbox, Olo, ChowNow can provide operators with the ability to own delivery and therefore the entire guest journey in the new era of hospitality. It’s likely an operator’s current POS can be updated to “unlock” in-house delivery, which would then need to be supported by a delivery menu, delivery supplies, and staff training.

For more information about first-party and last-mile delivery, please listen to Bar Hacks episode 13 with “Rev” Ciancio, an advocate of keeping delivery and data in-house.

Image: Norma Mortenson from Pexels

Top