Food trends

An Xbox One controller sitting on a Scorpion Gaming mouse pad

August 30, 2024by David Klemt David Klemt No Comments

Game On: Datassential’s Midyear Report

Game On: Datassential’s Midyear Trends Report

by David Klemt

Brought to you by Xbox, Scorpion Gaming, and cool photography.

The 2024 Midyear Trends Report released by Datassential earlier this month contains an intriguing revelation that savvy operators can leverage.

There is, of course, interesting and useful information throughout. After all, Datassential conducted a survey of 1,500-plus US consumers, along with 400 US foodservice operators.

Surveying nearly 2,000 people is going to garner some helpful insights.

For example, we know that many people are concerned with their nutrition. Along with that comes reading nutrition labels. However, US consumers appear to throw that behavior to the wayside when dining out.

According to Datassential’s survey results, 62 percent of consumers in the US read the nutrition labels on new items before selecting them for purchase at grocery stores. But nearly that same percentage of consumers, 58 percent, don’t consider diets or nutrition when choosing where they’re going to eat.

What that says to me is that people still viewing dining out as a treat or an occasion. Most people, when treating themselves and others, see it as an escape. An escape from the stresses of work, of life, and from eating “boring” foods.

People are still driven to leave home to gather, socialize, and have fun. And restaurants and bars still play a major role in meeting those needs and desires.

Negative and fear-mongering stories may be getting all the clicks, but Datassential’s findings are much less on the doom-and-gloom side of the equation. Per their midyear report, nearly 90 percent of US restaurant operators have seen increases in traffic (46 percent) or had their traffic remain the same (42 percent) so far this year. Just 12 percent of operators reported decreases in traffic, according to Datassential.

Game On

Now, let’s look at the data in this report that really caught my attention.

The Datassential report reveals that 61 percent of survey respondents play video games. Citing Entertainment Software Association data, close to 200 million Americans are gamers. Going further, gaming spans all ages. Last year, gamers spent well over $50 billion on this particular hobby. MarketWatch claims even combined, the global sports and movie industries don’t outperform video games financially.

Of all respondents to the Datassential survey, a quarter aren’t gamers, and 15 percent “used to” play video games. That latter group consists mainly of Gen Xers. And, hey, fair enough—some people don’t enjoy or have time for video games.

In contrast, however, 23 percent of survey respondents label themselves “avid gamers.” Gen Z, Millennials, and men make up the majority of this group of consumers.

Almost 40 percent (38%) classify themselves as “casual.” This group consists mainly of Gen X, Gen Z, and women.

Alright, so…what does this have to do with restaurant operators? Well, gamers spent $57 billion just on video games. Per Datassential, 45 percent of survey respondents have made F&B purchases after consuming video game-related ads or content. This is true of 63 percent of US Gen Z consumers, and 56 percent of US Millennials.

These stats tell me that gaming pays not just for console manufacturers and game producers, but also for F&B operators. It would seem to me, then, that operators with concepts that can leverage video games in an authentic manner should give strong consideration to doing so.

So, game on?

Image: Jose Gil on Unsplash

May 24, 2024by David Klemt David Klemt No Comments

Want to Leverage Nostalgia? Spin It

Want to Leverage Nostalgia? Put Your Spin on It

by David Klemt

A recent report from Campbell’s Foodservice—along with supporting data from external sources—supports what many operators assume about food trends.

Our dive into Campbell’s Culinary TrendPulse 2024 report is here for those who want to take a look. Anyone who wants to download a copy of the report for themselves can click here.

However, I’m referencing a fresh, quick-hit report from Campbell’s. While it only takes a handful of minutes to read, it’s chock-full of useful insights.

In particular, this latest menu trend analysis looks into succeeding with nostalgia. Citing a study from Symrise in their post, 70 to 76 percent of guests ages 22 to 65 cherish nostalgic items.

Put simply, that translates to a truth most operators know: guests of all ages like comfort foods. This really doesn’t need much explanation. Comfort foods are—insert shocked Pikachu face here—comforting. And I think we’re all seeking comfort these days.

So, yes, operators should—in an authentic manner—speak to and fill this guest desire. Authentically in this context means putting comfort foods on the menu that make sense. Doing this successfully requires menu programming that fits with the brand and within the venue’s theme. It also necessitates really knowing your guests and what they expect.

For example, will a particular restaurant’s guests find mac and cheese comforting? Will they stop scanning the menu when they come across pozole? What about cacio e pepe or beef braciole? How receptive will they be to sukiyaki?

A sharp operator should know their guests’ tastes better than just about anyone. Therefore, they should know what foods they’ll find comforting.

However, there’s another way to succeed with nostalgia and enhance the guest experience.

“New” Nostalgia

There are a couple of ways to interpret the term “new nostalgia.”

One way is to tap into what foods, generally speaking since they’re not monoliths, different generations view as comfort foods. This can be something as simple as a certain candy or beverage from their childhood.

Another way is for an operator and their kitchen team to take a nostalgic dish and put their own spin on it. Using candy as an example again, a scratch-made interpretation of a treat to create a dessert may work.

Consider, as a real-world model for this approach, the Chocotini that Oceans Resort Casino featured toward the end of August in 2022. This was a direct response to the news that Klondike had retired the Choco Taco, a nostalgic treat for millions of people spanning multiple generations.

Of course, operators can also cross-utilize items to craft new menu items that tap into the craving for nostalgic comfort foods. These dishes can be permanent additions, seasonal menu updates, or LTOs.

Take a look at the image atop this article. Mac and cheese is a classic comfort dish. Now, feature it as a topping for a signature burger. That’s a prime example of new nostalgia.

Going farther, kitchen teams can combine nostalgia with another trend to get even more creative: global flavors. Are there tacos on the menu? Maybe bulgogi tacos featuring beef short rib, Korean slaw, and soy-lime dressing would resonate with guests.

I’m not saying anyone should menu these specific items. Rather, my aim here is to get operators and their kitchen and bar teams to put their heads together and create undeniable, irresistible takes on classics.

The key, again, is an understanding of the market, community, and guests. From there, it’s about getting creative and crafting dishes that guests can’t get anywhere else.

Image: Alex Haney on Unsplash

Elote or street corn-style dish on a table

March 26, 2024by David Klemt David Klemt No Comments

Put Your Finger on the Culinary TrendPulse

Put Your Finger on the Culinary TrendPulse

by David Klemt

An informative and engaging culinary trend report from Campbell’s Foodservice provides compelling insight that will help operators refresh their menus.

Recently, Campbell’s dropped their Culinary TrendPulse 2024 report. To download your own copy, click here.

Executive chef Gerald Drummond and senior chef Greg Boggs have identified four culinary trends for 2024. The chefs analyzed data provided by Campbell’s Foodservice and the company’s partners.

As has become commonplace, Campbell’s also took note of food and flavor social media mentions and conversations. This makes sense; if people are talking about it on social media, it’s probably growing in demand.

Now, I’m going to share each of the trends below. However, I’m going to laser in on one in particular. My reasoning is simple: It’s a compelling take on segment that has been experiencing growth, along with the accompanying growing pains.

To start, though, a brief look at three of the 2024 culinary trends identified by Chefs Drummond and Boggs.

TrendPulse 2024: Trends 1, 3 and 4

To put it bluntly, I think the first trend in this report is here to stay. It’s safe to say it has reached the proliferation stage.

So, when I see “global cuisine” in reports, I don’t really consider it a trend. What I want to see is specific cuisines, dishes or flavors identified as trending.

Fortunately, Chefs Drummond and Boggs have identified three global cuisines on the rise. Per the chefs and Campbell’s, Mexican, Asian, and North African cuisines are on an upward trend in the US.

In particular, operators should be aware of the following:

Asian cuisine: Korean, Souteast Asian, and Thai food are on the rise.
Mexican cuisine: birria, quesabirria, birriamen, chamoy, and street corn mentions have grown in menu mentions and social discussions.
North African cuisine is projected to grow by more than 12 percent on menus, year over year. Currently, operators should look at harissa, tagine, and peri-peri (a.k.a. piri-piri, or peli-peli).

Another trend from this report is “new nostalgia.” As the term suggests, consumers are showing interest in creative spins on well-known comfort foods.

Likely driven at least in part by global cuisines, heat is also on the rise. I mean that figuratively and literally.

Per a Tastewise data point cited in the Campbell’s report, sweet and spicy mentions—known as “swicy”—have grown nearly 50 percent over the past year.

TrendPulse 2024: Trend 2

Alright, so here’s the trend that stands out to me.

According to Chefs Drummond and Boggs, consumers are still very much interested in plant-based cuisine. However, they want actual plants to be the stars.

Or, as Campbell’s puts it in their report, one of their top trends is “putting plants back in plant-based.” Interestingly, this trend fits with the first one in the Campbell’s report: global cuisine.

Per a Technomic report cited by Campbell’s, 41 percent of consumers eat a vegetarian or vegan dish at least once per week. However, it seems that these same consumers are showing a preference for actual plants.

Most plant-based meat alternatives are processed foods. In fact, some sources designate them “ultra-processed foods.” Today’s consumer is more educated on processed foods and seeks to avoid them.

So, operators should menu more dishes that feature plants. There’s a place for plant-based meat alternatives but their highly processed nature may be putting off a not-insignificant number of consumers.

In their report, Campbell’s suggests offering dishes featuring the following proteins: beans, legumes, and pulses.

Look, trend predictions are guesses. In this case, they’re data-driven and educated, but they’re still guesses. When considering menu changes, operators need to make choices that make sense for their business, guests, and market.

If you’re like me, you’ve noticed that all four of these trends pair well with one another. Operators should encourage their kitchen teams to get creative and craft new dishes that leverage two or more of the above trends.

Image: Aleisha Kalina on Unsplash

March 11, 2024by David Klemt David Klemt No Comments

Loud Luxuries: Martinis and Caviar

Loud Luxuries: Opulent Martinis & Caviar Bumps

by David Klemt

Taking a look at what’s going down in the bar and restaurant world, it appears that luxury sips and bites are the latest darlings in the F&B space.

In particular, I’m talking about the stories going around about $40 Martinis. Oh, and the interest consumers are showing in caviar. Specifically, caviar bumps, though people seem to be craving this luxury bite any way they can get it.

At the risk of coming across as snobby or hipster-ish, Las Vegas has been offering guests caviar bumps at parties and restaurants for several years now. A close friend of mine has hired a caviar bump service for private business events and personal parties on more than one occasion.

To explain, a caviar bump is a much less formal way of consuming salt-cured roe. One takes a small spoon, dabs a bit of caviar in the area of their hand between their thumb and index finger, and licks it off. Contrary to what some people think (probably only once), the caviar isn’t snorted. Although, I’m not here to police how people choose to consume their food.

Interestingly, there are plant-based “caviar” brands on the market. So, vegetarian and vegan guests can get in on the caviar bump fun.

Now, back to the $40 Martinis. If that makes some operators and bartenders raise an eyebrow, their jaws will likely drop when they read what’s next. It’s not difficult to find Martinis that cost well in excess of $100.

This trend is belongs to the “loud luxury” movement. As one can infer reasonably, the phrase describes spending a lot of money on an item or experience because it’s expensive. Engaging in ostentatious spending is the point.

Given the state of many people’s finances these days, such flashy displays are justifiably viewed as vulgar by some. However, if recent stories are to be believed, 2024 is the year of loud luxury.

Get Loud

Or, more accurately, operators should encourage their guests to get loud.

That is, of course, if loud luxury matches the concept and market. Although, having a $40 Martini on a dive bar menu is only silly if it costs an operator money. There’s nothing wrong with putting such a drink on a menu if it doesn’t offend a venue’s base of loyal guests and run them off.

So, what’s in a $40-plus Martini? Pricey booze, put simply. These luxe libations aren’t made with $20 or $30 gins or vodkas. Rather, these spendy sips feature spirits that cost $100 or more.

Further, these trendy, tony tipples pair quite well with caviar bumps. There’s no reason an operator can’t leverage both of these extravagant trends simultaneously. Depending on which caviar is on offer, bumps can command upsell costs of $10 to $20 (or more).

That can mean that an operator’s $40 Martini can become a $50 or $60 Martini-and-caviar pairing experience.

Again, offering guests such an extravagant experience requires careful consideration and execution. Operators need to make an informed decision that includes understanding how their guests will respond to these loudly luxurious menu items.

That said, if a concept and brand can deliver such an over-the-top experience without alienating their guests, it can be fun, memorable, and profitable.

Something to consider as we approach Espresso Martini Day, which takes place on March 15. Who wants to take a shot at making one that costs more than $40?

Image: Ambitious Studio* – Rick Barrett on Unsplash

January 24, 2024by David Klemt David Klemt No Comments

Top 11 Pizza Styles Going Into 2024

Top 10 Pizza Styles Going Into 2024

by David Klemt

Pizza-centric publication Pizza Today‘s 2024 industry trends report contains an incredible amount of information, including the top pizza styles in North America.

There’s a tie for the tenth spot on their ranking, so I dive into 11 styles of pizza in this article. As you’ll see, having grown up in the area, I have a lot of thoughts on Chicago’s pizza styles.

This is one of the most fun topics I’ve ever researched and I hope you find this information helpful for your restaurant or bar.

Cheers!

Top Pizza Styles

10 Chicago Thick (tie)

Because Deep Dish is also on this list, I’m going to assume Pizza Today means Pan pizza. If this is accurate, it’s the cooking vessel that’s the big difference.

Whereas Deep Dish is cooked in a cast-iron pan, Chicago-style Pan pizza is cooked in either a cake pan or cast-iron skillet. Another difference is the resulting crust: Deep Dish features a thick, pie-like crust, while Pan has a medium-thick crust that’s similar in texture and chew to bread.

One more big difference comes down to the layering of the ingredients. In a Pan pizza, the traditional order is followed: sauce goes on the crust, cheese goes on the sauce, and additional ingredients go on top of the cheese.

10 NEOpolitan / Neo-Neapolitan (tie)

As the name implies, this is a modern variation of the classic Neapolitan or Napoletana style. It’s also sometimes referred to as Neo-Classica.

The biggest overall difference between this style and its traditional counterpart is the adherence to strict rules. NEOpolitan eschews several rules, which you’ll find further down the list in this article.

Some deviations include oven style (NEOpolitan doesn’t require a wood-burning oven); temperature (700-730° F); cook time (120-150 seconds); and ingredients (anything goes).

9 California / American Artisan

The base of a California-style pizza is an Italian- or New York-style crust. From there, the tenets of California cuisine take over.

This style focuses on highlighting fresh, local, seasonal ingredients. So, think traditional crust with nontraditional ingredients when considering this style.

As far as the American Artisan designation, California style falls into this categorization. An artisan pizza is made by hand without the use of automation, so American Artisan is a style uniquely, well, American.

8 Grandma

The Grandma-style pizza is thought to come to us from Long Island, New York.

This simple style is usually rectangular due to being cooked in a sheet pan, and the pan is oiled heavily. The order of ingredients is crust, cheese, tomato sauce. However, these pizzas are often finished with a garlic-infused olive oil, oregano, and Pecorino Romano cheese.

Grandma pizza is thicker than New York-style but nowhere near as thick as Detroit, Sicilian, or Deep Dish. It’s cut into squares before being served.

7 Detroit

According to Pizza Today, this is the fastest-growing pizza style in America.

As the story goes, this descendant of thick Sicilian-style pizza was created in a speakeasy in mid-1940s Detroit. The owner of Buddy’s Rendezvous, Gus Guerra, wanted to add something new to his neighborhood bar’s menu. The history is a bit hazy regarding where he got the recipe for a Sicilian pizza, but he cooked it in a few (hopefully unused) deep, steel industrial pans from a friend who worked in a factory.

So, a traditional Detroit pizza is a Deep Dish cooked in a deep, rectangular, steel pan. The original version calls for a rich tomato sauce and Wisconsin brick Cheddar cheese topped with pepperonis, all cooked at 230° F. As for layers, it goes crust, pepperonis, sauce, then cheese, traditionally. Once the cheese is caramelized, any additional toppings are placed on top, along with more red sauce. On the Detroit pizzas I’ve had, the red sauce on top consisted of one horizontal stripe and one vertical.

If you think things are too quiet and boring while you’re hanging out at a restaurant that serves Detroit-style or Chicago-style Deep Dish pizza, comment loudly that one is better than the other and the “true” or “superior” Deep Dish.

Fun trivia: Domino’s, Little Caesars, and Hungry Howies are all from Michigan.

6 Chicago Thin

If you want to start a passionate debate, walk into a bar serving Chicago Thin or Tavern-style pizza and say it’s the city’s true style.

Half (or perhaps more) of the Chicagoans within earshot will agree with you. Others, not so much.

At any rate, this pizza is known for its thin, cracker-like crust. It’s round and will be cut into square before being served.

Oh, and if you’d like to start another “spirited” argument, mention St. Louis when talking about Chicago Thin or Tavern-style pizza. Some people from “the Gateway to the West” like to Amedeo Fiore invented this style. However, people from the south side of Chicago will let you know in no uncertain terms that the style didn’t find its way to St. Louis until after Fiore moved there from “the Windy City.” Further, Chicago’s (original) version consists of a dough made with yeast paired with mozzarella cheese. St. Louis style is made without yeast and features Provel cheese.

5 Neapolitan / Napoletana

This is arguably the pizza style with the strictest rules. For example, these pizzas must be cooked in a word-burning oven at 800° F for 90 seconds.

All of the ingredients must originate from Italy. Additionally, no more than three ingredients may be used for a single pizza.

Further, all Neapolitan or Napoletana pizzas must be finished with extra-virgin olive oil and fresh basil.

4 Deep Dish

People outside of Chicago likely believe the city’s pizza style is called Deep Dish. Unfortunately, that’s a prevalent misconception. Of course, it doesn’t help that Deep Dish is a Chicago invention, leading to most people thinking that Chicago Style and Deep Dish are synonymous. Yes, Chicago Deep Dish is a style, but so are Stuffed and Pan.

I’m going to take a stab at understanding what Pizza Today means when they refer to Deep Dish. Forewarning: I could be wrong.

Speaking generally, a Deep Dish pizza is cooked in an oiled cast-iron pan. Essentially, it’s a pie. The flaky crust is high (two inches isn’t uncommon) and the person prepping the pizza changes the traditional order of the layers. Unlike a traditional or Pan pizza, the order for a Deep Dish pizza is crust, cheese, sauce, other toppings. This approach to layering is to avoid burning the cheese since these pizzas spend so much time in ovens.

Now, if Pizza Today means Stuffed, there’s a bit of a difference between than that and Deep Dish. First, Stuffed is made in a pan even deeper than those that produce Deep Dish pizzas. Second, an extra layer of crust covers much more cheese than you’ll find in a Deep Dish pizza, and this layer is covered in sauce. So, the order is crust, toppings, lots of cheese, crust, sauce.

3 Sicilian

This is a style of pizza originating from, you guessed it, Sicily. Moreover, it’s one of the most traditional types of pizza…when we’re talking about Sicilian versus New York Sicilian.

For the former, the pizza is characterized by a square, thick, spongy dough. The sauce is made with tomato, onion, anchovy, and herbs. From what I understand, the sauce also contains no meat.

Traditionally speaking, hard goat or sheep’s cheese is grated on top, and the pizza is also topped with breadcrumbs.

When it arrived in America, tomato sauce and mozzarella replaced the traditional sauce and hard cheeses. This development very likely comes down to the ease of finding readily available and affordable ingredients. Additionally, some people made round Sicilian pizzas rather than square.

2 Traditional American

Simply put, Traditional American pizza is just a slightly different version of New York style.

It’s a bit thicker than New York, but it still has the raised “border” encircling it. Often, this style features more cheese than its Big Apple counterpart.

A Traditional American pizza can be hand-tossed, pressed, or hand-formed.

1 New York

Unless you’re from Chicago or Detroit, this is probably what you think of when you think “pizza.”

A New York pizza is hand-tossed, large, and defined by its characteristic thin crust. The slices tend to be extra large and capable of being folded for eating on the go. In fact, I once watched two friends, one from New York and one from Chicago, almost come to blows when the former threatened to attempt to fold his slice of Deep Dish in front of the latter. They had to be separated.

Traditionally, there are just two toppings on the crust: tomato sauce and cheese. However, these pizzas are a blank slate for all manner of toppings.

Top Trending Styles

As you’ll see, there’s a tie for second place as far as the trending pizza styles in 2024, according to Pizza Today.

Chicago Thin
New York
Sicilian
Deep Dish and Grandma (tie)
Detroit

Per the pizza-centric publication, this is Detroit’s second year as the reigning trending pizza style.

Now that you know the top pizza styles in North America, know this: Pizza Today’s data indicate that today’s consumer expect to be able to order multiple styles of pizza from one pizzeria. Develop your menu accordingly.

Image: Fabrizio Pullara on Unsplash

January 19, 2024by David Klemt David Klemt No Comments

The Shrinking Globe: 2024 Food Trends

The Shrinking Globe: 2024 European Food Trends

by David Klemt

It should come as no surprise that 2024 F&B trends are similar throughout Europe and the UK to those taking hold in North America.

Why do I refer to Europe and the UK separately? I’m aware that the UK is part of Europe. Regionally, one can think of the nation as northwestern Europe.

However, while geographers consider the UK part of Europe, many citizens of the UK don’t see things that simply. So, that’s why I mention the continent and nation separately.

With that out of the way: 2024 F&B trends. People like to say that the world is getting “smaller,” that the devices in our hands are making everything more accessible. That certainly seems to be the case with food and drink.

What you’ll likely notice is that the trends below follow what experts predict for North America rather closely. As David Allison says, people have far more in common with one another than they have differences.

The Consumer

Plants

I think it’s fair to say that plant-based diet mockery is defined by two characteristics.

One, people seem to aim their ridicule toward Americans. And two, it’s cliché at this point.

Much of the world already embraces plant-based diets. That doesn’t mean they’re only either vegetarian or vegan, either.

Estimates for how much of the world consists of flexitarians can reach over 40 percent. This particular diet limits or restricts the intake of animal-based foods. However, it’s not like veganism; flexitarians do consume some animal products. One can say that it’s a very individual diet. In fact, I doubt many flexitarians actually refer to themselves with that label.

Interestingly, though, plant-based brands must innovate if they’re going to succeed with consumers in Europe and the UK.

Hey, what do you know? That’s how it is in North America.

Now that plant-based protein alternatives are here to stay, people want to see innovative analogs.

They’ve seen nuggets and fingers. Burgers and patties aren’t anything new. People want plant-based counterparts for everything: seafood, steak, pork, etc.

Health & Wellness

Here’s a frighteningly hot take: People in Europe and the UK are concerned with their health. Shocking!

For the past few years, much has been made about North Americans and their “renewed” focus on their health and wellness. This is, of course, for obvious reasons.

Well, we can say the same about Europeans and Britons.

Generally speaking, people are trying to reduce their intake of processed foods. This ties to the section above in that many plant-based foods are highly processed. Brands will need to address this to achieve long-term success.

Along with avoiding processed foods, consumers in Europe and the UK are seeking out dishes that are higher in protein and fiber.

Across generations and Europe, people realize that a healthy diet is the top factor in feeling healthier.

The Operator

Happy Balance

Europeans and Britons have centuries upon centuries of history and tradition to contend with throughout their countries.

In some markets, this can lead to conflict or the misconception that operators can’t innovate.

This is, of course, an outdated way of thinking.

Whether operating in the UK or Europe, operators are embracing tech and finding ways to honor tradition while experimenting with the modern.

From the back of the house to the front, chefs and bartenders are drawing inspiration from culinary traditions. However, they’re also getting creative to put their own spins on the menu.

Perhaps more importantly, the guests they’re serving want to try these innovations.

From consumer-facing tech that enhances their visits to creative menu items that find inspiration from around the world, today’s guest is hungry and thirsty for what’s new. This is true regardless of how old and traditional a location may be.

Color

Just a few months ago, Frankfurt, Germany, played host to Food Ingredients Europe 2023.

One of the takeaways from last year’s show that stood out to me is the interest in color.

According to one market development specialist, it appears that Gen Z in Europe and the UK are over boring, bland shades. Instead, they want to be colorful.

From interior and physical menu design to food and drink items, European and British operators can deliver on that desire.

Of course, taking one’s concept in a more colorful direction necessitates knowing one’s guests. So, this is where exceptional service despite concept or category and robust tech platforms come into play.

If bold color is authentic to a concept and resonates with the guests, it could be time to reach out to an interior designer.

Speaking of reaching out, if you’re in Europe or the UK, have a concept you want to open or are already open and need some assistance, KRG Hospitality is excited to announce that we’re entering markets within both regions. Please contact us—we’re here to help.

Image: Ella Olsson on Unsplash

January 5, 2024by David Klemt David Klemt No Comments

HM Makes 2024 Culinary Predictions

Hotel Management Makes 2024 Culinary Predictions

by David Klemt

Two weeks before we rang in 2024, Hotel Management revealed a handful of compelling culinary predictions for the new year.

Of course, time will tell if these are accurate. After all, it’s just January 5. Still, they’re all worth a look.

One in particular stands out from the rest, at least for me. You’ll find that prediction at the bottom of this article.

Alright—let’s dive in!

Streamlining Menus

Perhaps it’s a validation of the paradox of choice. Maybe it’s that people are overwhelmed and want to make less decisions.

Either way, Hotel Management thinks operators will offer fewer choices to improve the guest experience.

That may sound nonsensical to some operators. Shrinking the menu to enhance a person’s enjoyment?

However, there’s more nuance than simply eliminating items. Indeed, Hotel Management points to focusing on local, seasonal ingredients to create curated menus.

Further, a smaller menu allows the kitchen team to innovate, develop their skills, and truly build impressive dishes.

There’s also, of course, the benefit of lowered costs. This is particularly true for operators who embrace the art of the cross-utilization of ingredients.

Don’t Hassle Me, I’m Local

Sourcing and highlighting local ingredients is mainstream at this point. At least in my opinion, it has gone from fad to trend and become a staple of successful operation.

That doesn’t make it any less important, of course. In fact, it appears more important than ever.

Guests want to connect with the restaurants and bars they visit. One effective method of making this connection is to offer a true taste of location.

Utilizing local ingredients—even better if they’re unique to the area—also supports the community. Fostering connections with guests, producers and other small businesses is a win-win-win.

Shroom, Shroom

It makes sense that when some people read or hear the phrase “plant-based” they think of Impossible or Beyond.

However, plant-based dishes and menus just consist primarily of vegetables, whole grains, legumes, nuts, seeds, fruits, or fungi.

It’s that last one that Hotel Management thinks will have a moment in 2024.

Among the reasons for this prediction? Mushrooms absorb flavors easily, impart umami, and are versatile.

Oh, and a fun bit of trivia: While often categorized as vegetables, mushrooms are considered neither plant- or animal-based; they’re a type of fungus.

One brand embracing the culinary magic of mushrooms is Meati. I expect these products to become as well-known as Impossible, Beyond, Gardein, and Morningstar Farms.

This is the One

So, this is the prediction that jumped out at me: seacuterie.

As the name suggests, it’s charcuterie but with seafood. Simply put, you salt, smoke, and cure seafood, then present it as you would charcuterie.

Hotel Management provides three interesting examples of seacuterie that will likely grab your guests’ attention:

pastrami-style tuna loin;
octopus salami; and
swordfish ham.

I know that if I saw at least the salami and ham, I’d raise an eyebrow.

Now, it’s all well and good to identify seacuterie as a menu item with potential to grow in 2024. But what if you’re not sure where to start with it? Well, I dug into it to learn more and provide you with a real-world example.

Chef Aaron Black, chef de cuisine at PB Catch Seafood + Bar in Palm Beach, Florida, is a seacuterie pioneer. And it just so happens that PB Catch provides guests the opportunity to build their own seacuterie boards.

Guests can choose three seacuterie items for $24 and six for $45, with the option to add an additional item for $8. Selections include salmon pastrami, octopus torchon, and mero bass jerky.

If it fits with your concept, seacuterie should re-energize your regulars and tempt new guests to check out your restaurant.

Image: jevgeni mironov on Unsplash

December 19, 2023by David Klemt David Klemt No Comments

Grubhub Reveals 2023 Order Trends

Grubhub Reveals 2023 Order Trends

by David Klemt

Just under the wire Grubhub releases their annual end-of-year report, revealing their customers’ top ordering trends of 2023.

Uber Eats and DoorDash unveiled their reports at the end of October and start of November, respectively.

To revisit 2022 for a moment, the top food item ordered via Grubhub was the burrito. So, the unofficial theme of last year’s annual report was warmth and comfort wrapped in layers.

I’m providing that context because this year’s report also comes with a theme. This year, it’s “doing it for the vibes.” For Grubhub, this means that users of the service broke out of their comfort zones to try new F&B items.

Providing an example, one of the standout trends for 2023 is heat. As in, Grubhub users added spice to quite a lot of orders, as you’ll see below.

Click here to review Grubhub’s top 2022 food orders, and here for their 2022 beverage orders. To review this year’s Grubhub report in its entirety, click here.

Now, let’s take a look at a number of this year’s ordering trends.

Soft Drinks & Coffee

Usually, I start with food items when reviewing these reports. Well, once you become predictable, you become beatable. So, I’m going to shake things up and begin with beverages.

According to Grubhub, a TikTok trend—#dietcokebreak—is responsible for the growth of Diet Coke on the platform. In fact, the third-party delivery service says that in-office orders of Diet Coke grew by 17 percent. No surprise, then, that the soda grabbed the top spot in 2023.

Top 5 Sodas

Diet Coke
Coke
Sprite
Dr. Pepper
Ginger Ale

Next, coffee orders. Per this year’s Grubhub report, people weren’t shy about ordering coffee outside of the breakfast and lunch dayparts.

According to their data, more than 10 million coffee orders were placed after 5:00 PM.

Top 5 Coffee Orders

Iced Coffee
Caramel Frappe
Mocha Frappe
Cappuccino
Hot Coffee

Food & Flavors

Here’s an interesting revelation: more than 600,000 Grubhub users chose to order salads with a side of French fries.

In fact, the French fry is the top ordered side in 2023 on the platform. So, Grubhub ranked fries by style.

Top 5 French Fry Styles

Classic cut
Waffle fries
Cheese fries
Sweet potato fries
Curly fries

Hey, let’s reignite the pineapple on pizza debate. According to Grubhub’s year-end report, pineapple as a pizza topping grew by 33 percent in comparison to 2022.

However, Hawaiian pizza has some more growth to do if it wants to take the number one spot.

Top 5 Pizza Styles

Cheese Pizza
Margherita Pizza
Pepperoni Pizza
Buffalo Chicken Pizza
Hawaiian Pizza

Finally, top flavors. In short, heat is a hit.

Grubhub users added spice to a staggering 53 million orders this year. For further context, sriracha was added to more than 91,000 orders.

And when it comes to chicken wings, Buffalo was the dominant style. I find it interesting, though, that no style of wing made the top five for this category.

Top 5 Spicy Items

Spicy potato soft tacos
Spicy chicken sandwich
Spicy tuna roll
Hot and sour soup
Drunken noodles

Bringing this report to a close, the item with the most growth. Pickles grew by 89 percent in 2023, accounting for 6.9 million orders.

So, I guess make sure your pickles, French fries, cheese pizzas, and salads are on point as we head into the New Year.

Image: Nathan Dumlao on Unsplash

December 8, 2023by David Klemt David Klemt No Comments

af&co. x Carbonate: 2024 Trends to Watch

af&co. x Carbonate: 2024 Trends to Watch

by David Klemt

Marketing and creative agencies af&co. and Carbonate Group‘s 16th annual Hospitality Trends Report provides in-depth insight across several categories.

This is an in-depth, insightful report operators should review in its entirety. The “Sweet Sixteen” edition of this yearly report is available for download here.

There are two interesting details toward the end of af&co. and Carbonate’s report. First, a list of 2023 clients. Second, an explanation for the design of the report itself.

This makes sense: Carbonate is a creative agency that works in the hospitality space, after all. Further, af&co. is a hospitality industry marketing agency.

Now, I won’t be sharing every trend or insight found in these two agencies’ report. Rather, I’m highlighting a number of items across four of the report’s six categories. Again, I think operators and leadership team members should download the report for themselves.

Food

While af&co. and Carbonate identify specific cuisines and items that are trending, it’s their 10,000-foot view of food that I find most compelling. In terms of the big picture, “rigid” adherence to authentic cuisine is falling out of favor.

Chefs, in the agencies’ opinions, are taking a more modern approach to menus. Instead of following the “rules” of certain cuisines, they’re creating dishes and programs that defy labels. Of course, for those who feel the need to label, one could call this approach “contemporary fusion.”

Examples given are Good Luck Gato’s Okonomiyaki Baked Potato, and the Birria Dumplings at Little Bull.

Cuisine Trends

Of course, af& co. and Carbonate also zoom in on food. Their Cuisine of the Year goes to Korean.

Dessert of the Year goes to the Pavlova or Eton Mess. So, one can argue that operators should connect with their back-of-house teams about meringue-based desserts.

Other food trends include making pastries with buckwheat; getting inventive with mortadella; serving borek in snack and entree size; and Brazilian-style pizza.

However, it’s a presentation trend that stood out the most to me. Accompanied by a timeline complete with images, the agencies state confidently that we’re in the “Crescent Moon” era of plating.

Visualize a plate, then place all of the food along the edge, with roughly two-thirds of the space open. That’s the crescent moon presentation.

Beverage

A number of the trends in this section aren’t exactly new. That tells me that some are likely on the brink of moving from trend to ubiquity.

That, or they’re at risk of bumping against their expiration date.

Two trends that have been popping their fins out of the sea of cocktails for a bit make it into the af&co. and Carbonate report. One is clarified cocktails.

Spend a bit of time looking up cocktails on social media and you’ll see these are a bit divisive. Some bartenders are all for them, some appear to absolutely despise this trend. Guests, however, seem to like the novelty of well-known, opaque or translucent classic turning transparent.

Another drink trend? Culinary cocktails. For food-driven concepts, it makes perfect sense to encourage the bar team to work closely with the kitchen team. Offering culinary cocktails is one method of pulling a concept’s threads tighter, telling a more complete story.

Along those lines, the agencies identify another divisive cocktail trend: cheese.

Personally, cocktails that feature cheese aren’t my thing. However, these drinks are, at the minimum, going to grab a guest’s attention. And those who order these drinks aren’t likely to forget the experience any time soon, good or bad.

That last point is important for operators and their teams to remember. A negative experience can be more powerful and stick with a guest longer than a positive one. So, pursue trends with caution.

Hotel

One of the biggest hotel developments the Hospitality Trends Report identifies is the dual-brand hotel. This is also a trend with which KRG Hospitality is well acquainted, both through industry research and client projects.

So far, the most common approach tends to include two towers, a shared lobby and fitness center, and shared F&B concepts. However, there are properties that incorporate not only brand-specific design for each tower but separate the bars and restaurants as well.

Notably, Marriott opened the first-ever tri-brand hotel in Nashville in 2019. The hotel and resort colossus combined an AC Hotel, a Residence Inn, and a SpringHill Suites.

Another interesting hotel trend? Eco-friendly, pre-fab construction. An excellent example of this approach is Moliving. To learn more about this brand, check out Bar Hacks podcast episode 68 with Jordan and Hanna Bem.

Interest by consumers in supporting eco-friendly brands informs two other trends identified by af&co. and Carbonate. One of these is hotels and resorts including e-bikes among their amenities.

Another is rewarding guests for engaging in a number of green initiatives. For example, cleaning up the beach in front of a hotel, or helping to plant trees on or near the property.

Speaking further of amenities, hotel and resort operators are likely aware that if they have courts for racquet sports, they need to include pickleball.

Design

Operators considering a refresh or starting from a clean slate for a new space may want to work with a designer on the following approach: maximalism.

According to the 16th annual Hospitality Trends Report, this bold, playful design language is on the rise. Following this trend, af&co. and Carbonate think that maximalism is working particularly well for “concept-driven, design-forward” bars.

As far as colors and materials operators may want to ask designers about, the agencies suggest pink, bronze, gold, and velvet. These colors are warm and welcoming, exactly what a hospitality venue should be.

To download the Hospitality Trends Report, click here. Two categories not covered in this article are Marketing Ideas and Social Media Trends, so follow that link!

Image: Mason Tuttle on Pexels

November 7, 2023by David Klemt David Klemt No Comments

DoorDash Names 2023 Global F&B Trends

DoorDash Names 2023 Global F&B Trends

by David Klemt

As we get close to winding down 2023 and welcoming 2024, DoorDash takes a shot at identifying the global F&B trends to watch.

This is an exciting and insightful time of year for our industry. In the last quarter, different sources start publishing their data-backed F&B predictions for the year ahead.

Take, for example, Technomic’s Global, Canadian, and American trend predictions for 2023. Oh, and don’t worry—we’ll be taking a look at their predictions for 2024 soon.

Today, however, we’re checking in on DoorDash. Admittedly, I’m not the biggest fan of third-party delivery. It’s no secret I favor direct delivery for operators.

There’s no denying, though, that third-party delivery companies have access to valuable data. From the top food and drink orders to the dayparts seeing the most delivery and pickup order growth, they can help operators see shifts in consumer behavior.

So, I’m happy to take a look at what food trends DoorDash thinks operators should watch moving forward.

Before we jump in, I’m happy that DoorDash includes this cautionary statement in their article: “Finally, always consider whether or not a trend actually fits in at your restaurant.”

At KRG Hospitality, we couldn’t agree more. Jumping on every trend, as tempting as that may be, is unwise and can do harm than good. So, while the lists below identify trends that are gaining traction currently, operators need to be discerning.

Let’s start with a trend multiple sources identified toward the end of 2022 that appears to still be on an upward trajectory: pickles.

Seriously, it seems that people can’t get enough pickles. Pickle pizza appears to the current darling when it comes to this food trend. Speaking of pizza, DoorDash sees square pizzas as a trend to watch.

Another trend that multiple sources have been keeping tabs on is chimichurri. According to DoorDash, this condiment is finding its way onto all manner of food item.

Other food trends that operators should be aware of are bowls (deconstruct a sandwich, burrito, etc., and you have a bowl); oyster mushrooms subbing in for meat; higher-end tinned fish; and gluten-free menu options.

To be honest, I don’t think that last one is just a trend. At this point, offering gluten-free options or entire menus is mainstream.

Now, there are two more food trends I want to address separately. One, smaller menus. This is a trend I believe most operators can and should get behind. Shrinking a menu can result in lower food and labor costs, and a happier team. Making a menu smaller can also make a restaurant more nimble and engaging as LTOs may have more impact.

And then there’s aburi sushi, which is presented after the top of the fish is torched. This gives sushi a smoky flavor and brings in a different texture element.

To be fair, I’ve expected this to take off for the past several years. Now, it appears it’s taking hold and moving from fad to trend.

TikTok Trends

Yes, we have to talk about TikTok. There’s no question that the platform is a trend-producing powerhouse.

Clearly, TikTok has an influence on food trends. If you want to know what your younger guests want to try, check TikTok. The same goes for your guests who are highly engaged with social media influencers.

Below, the trends DoorDash sees taking hold.

Chopped sandwiches. Do you have sandwiches on your menu? Can your guests watch as your team makes them? You may want to create a chopped version of your signature or best-selling sandwich.
Pasta salad summer. Apparently, this summer was the Summer of Pasta Salad. Specifically, pasta salads made with fresh ingredients, and made without ingredients like mayonnaise.
Cottage cheese. According to DoorDash, TikTokers are putting cottage cheese in scrambled eggs, adding it to pasta sauce, and using it to make cheese toasts. I’ve personally tried the TikTok trend of using cottage cheese to make nacho cheese sauce.

One word of caution: TikTok trends come and go in the blink of an eye. So, operators need to hop on trends that work with their restaurant or bar before they’re already out of favor. It’s a daunting task.

To review this DoorDash report in its entirety, including beverage and grocery trends, follow this link.

Image: Ivan Samkov on Pexels