20 Global Foodservice Trends For 2020 - KTCHNrebel

20 global foodservice trends for 2020 | KTCHNrebel 08/11/20 21'28
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20 global
foodservice
IMAGE: PLENTY
trends for 2020

https://www.ktchnrebel.com/foodservice-trends-2020/ Página 1 de 17
IMAGE: PLE
trends for 2020

BY: THOMAS LAWRENCE - FCSI ' READING TIME: 5 MINUTES Dec, 2019
I
t’s been another rollercoaster year for
the worldwide foodservice and
∠ hospitality sector. What will 2020 ∠
hold? We’ve compiled a list of the top
trends to keep you in the know.
1. Climate change
* pressure/demand for energy
efficiency
+
2019 was the year of Extinction
"
Rebellion, Greta Thunberg and
, global climate protests and that
movement shows no sign of
abating. Increased social awareness
about waste and sustainability
means a quick response will
become a commercial as well as
environmental imperative.
“Determining how to react and

build certain sensitivities into the
culture of an operation will be the
key,” says consultant Karen Malody
FCSI, founder and CEO, Culinary
Solutions.
2. Single-use plastics ban
In 2014 there were five trillion

pieces of plastic floating in the
world’s oceans, according to the
Public Library of Science journal.
Millennials and Generation Z-ers
like on-demand food but hate
plastic waste – putting restaurants
on the frontline of change.
Innovations like compostable
packaging made serious headway in
2019 and will continue to do so
over the coming year.
Image: panaramka-stock.adobe.com
3. Zero waste
From soil to stomach, wastage

across the supply chain sees
1.3 billion tonnes of food
thrown away every year. Are you
making the most of your produce?
Do you know your “use by” from
your “best before?” Zero-waste
restaurants are leading the
charge for change – beloved by
foodies, younger diners and good
for the planet, it’s a business model
that should go from strength to
strength.
4. Shrinking commercial kitchen

spaces
The commercial kitchen is evolving.

Rents are ballooning, and sprawling
back-of-house operations are
hampering workflows and
productivity. Enter the condensed
kitchen: hoodless combi ovens,
smaller prep areas and shrinking
storage to accommodate on-

demand cooking are all cutting the
size of spaces while maintaining
efficiency. 2020 will be the year of
the designer.
5. Food delivery market boom
The global food delivery

market is now worth over $100
billion and, if current rates of
growth are sustained, it size will
have almost doubled between
2017 and 2023. Growing market
segments like click-and-collect and
the titanic status it’s achieved in
booming markets like China make
delivery an engine of growth for the
whole sector.
6. The rise (and rise) of ghost

kitchens
Abandon those mental images of

the first stop on a haunted house
tour; “ghost” or “dark” kitchens are
providing a foundation for the kind
of on-demand, delivery-friendly
cooking characterizing a new wave

of consumer preferences. Rising
costs are hampering restauranteurs’
ability to cater for consumers who
want food delivered straight to their
door; big players in the delivery
sector are heavily investing in
these off-site kitchens to meet
new demand.
Image: Keatz
7. Casual dining slump to

continue
One sector of the market isn’t

looking quite so vibrant, and the
indicators suggest decline in casual
dining is set to continue. Growth is
lagging behind the otherwise
buoyant restaurant market in the
US, while the closure of former high

street heavy hitters like Jamie’s
Italian in the UK was a bellwether.
Pivoting towards the ever-
expanding delivery market could be
the route to salvation.
8. Big chains and

ethics/politicisation of brands
“What a brand stands for is

increasingly important,” says Jay
Bandy, president of Goliath
Consulting Group. “That’s going to
continue to grow.” One of the big
drivers of the delivery boom –
increasingly financially independent
younger generations – is also
driving brands to take clear stances
on topical issues around ethics and
politics. There are opportunities
here – but get it wrong and the
consequences can be severe.
9. Supply chains pressure
Even household names can fall foul

of hiccups in the supply chain.
Limited distribution, friction

between systems used, poor choice
of distributor and human error can
all contribute to preventable supply
failings and, at worse, stock
shortages for operators. We
suggest heightened social
awareness around waste and
sustainability will put supply chains
under scrutiny like never before in
2020. Now’s the time to check if
yours is up to scratch.
10. Traceability and blockchain
And what’s the watchword for the

supply chain of the future?
Blockchain, of course. The
technology’s ability to create
traceable entries along a product’s
lifecycle means it’s widely touted as
a key to unlocking an overhaul in
how operators approach food
safety and provenance. Food rescue
apps like Goodr are leading the
way in its deployment to the
industry.
11. Robotics, artificial

intelligence and virtual reality
The future is now in foodservice, as

long-touted advancements in data
science and tailored dining start to
be hammered into concrete form.
Think 3D printing infiltrating
commercial kitchens and the rise
of predictive dining. “Operators can
now project a sense of knowing the
customer,” says Malody. 2020 will
see the advantages of this make
more headway than ever before in
the wider market.
Image: Alibaba Group
12. Demographic change (ie.

rise of Millennials/Gen Z)
The more one looks into the
differences between Millennials

(people born from the mid-80s to
1996) and their forebears, the
clearer their importance
becomes in driving change in
the foodservice sector.
Compared to Generation X
consumers – those born between
1965 and 1985 – Millennials are
less likely to go out to restaurants
due to their preference for
deliveries, demand automation in
order and payment and are steering
foodservice ever more towards
sustainable, plant-based
alternatives.
13. The industry goes cashless
If you live in a smaller town or rural

area, the idea of a cashless
restaurant may sound baffling. But,
with the World Payments
Report 2018 estimating a
compound annual growth rate
of 14% in non-cash
transactions from 2017-2022,
it could be on your doorstep sooner

than you think. National chains –
for example America’s Sweetgreen
– are taking up the mantle, making
it a key trend over the coming year.
14. Labor pressures and

changing workforce
In a typical US restaurant “a third of

the operating costs are labor,”
according to Hudson Riehle, senior
vice president of research at the
National Restaurant Association,
who also points out the industry
sees sales per employee
“substantially lower than other
capital intensive industries.”
Combine this with younger
workers demanding a novel,
flexible model of employment,
and 2020 has the makings of a
breakthrough year for the gig
economy, with the old nine-to-five
model on its way out.
15. Menus continue to be

optimized and more focused
Data science provides “enormous

potential for operators,” says
Malody, but they must be “open to
what the data is telling them – and
willing to shi$ when needed.” As
restaurants jostle for competition in
a booming market, those providing
a personalized offering have a clear
advantage. Investments in the
companies behind slimmer,
predictive, proactive menus are
now big money; this will only get
bigger in 2020.
16. Cannabis boom
A compound annual growth

rate of over 100%+ and a
market value of nearly $300
billion – cannabis is big business.
Its legal status remains patchy, but
booming demand in American and
Canadian provinces where cannabis
is no longer criminal makes it a
tempting proposition for
entrepreneurs. The clamor for
relaxed laws will grow in other
countries such as the UK, and

innovation will increase where
chefs have been let off the
leash.
Image: WindyNight – stock.adobe.com
17. Zero/low-alcohol
beverages
Speaking of cannabis, there are a

plethora of new beverages on the
market aiming to ride the THC
wave. But a more significant trend
is the number of brewers
eschewing psychoactive substances
altogether. Although a small part of
the market currently, commentators
have noted storming growth in
the zero/low alcohol beer
sector. With low alcohol brewers
now muscling their boozy
competitors off the podium at

awards shows, there’s a sure shi"
underway in the industry.
18. The meteoric rise of vegan

cuisine/synthetic meat
Did you know the Impossible

Burger now accounts for one
third of all burger sales
worldwide? Its meteoric rise is an
emblem for the explosion of the
global plant-based movement,
whose ranks have been swollen by
“flexitarians” enticed by the
purported health and environmental
benefits. All the signs point to
Veganuary 2020 being the
biggest yet.
19. New restaurant concepts

(from veg-centric to fine-casual)
Speaking of the Impossible Burger

and vegan juggernaut, such trends
in dining are giving rise to a whole
new generation of restaurants.
Concepts like “vegan fast casual”
would have sounded like an

oxymoron only a few years ago, but
the success of By CHLOE shows
it’s not to be sniffed at. See also
Sainsbury’s alcohol free pub
pop up, reflecting the rise of such
concept venues as a trend for 2020.
20. Experiential dining
Cheeseburgers by conveyor belt:

not some Trumpian dream, but a
recent example of the kind of
“experiential dining” that big
chains like McDonalds are using
to coax cooped up Millennials out
of their houses and into real
restaurants. Experiential offerings
will surely ramp up from
restaurateurs anxious to remain
what Riehle calls the community’s
“social axis”.
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20 global foodservice trends for 2020 | KTCHNrebel 08/11/20 21'28

trends for 2020

trends for 2020

“Determining how to react and

2. Single-use plastics ban

In 2014 there were five trillion

From soil to stomach, wastage

4. Shrinking commercial kitchen

The commercial kitchen is evolving.

storage to accommodate on-

5. Food delivery market boom

The global food delivery

6. The rise (and rise) of ghost

Abandon those mental images of

cooking characterizing a new wave

7. Casual dining slump to

One sector of the market isn’t

US, while the closure of former high

8. Big chains and

“What a brand stands for is

9. Supply chains pressure

Even household names can fall foul

Limited distribution, friction

10. Traceability and blockchain

And what’s the watchword for the

11. Robotics, artificial

The future is now in foodservice, as

Image: Alibaba Group

12. Demographic change (ie.

The more one looks into the

diﬀerences between Millennials

13. The industry goes cashless

If you live in a smaller town or rural

it could be on your doorstep sooner

14. Labor pressures and

In a typical US restaurant “a third of

15. Menus continue to be

Data science provides “enormous

16. Cannabis boom

A compound annual growth

countries such as the UK, and

Image: WindyNight – stock.adobe.com

Speaking of cannabis, there are a

competitors oﬀ the podium at

18. The meteoric rise of vegan

Did you know the Impossible

19. New restaurant concepts

Speaking of the Impossible Burger

would have sounded like an

20. Experiential dining

Cheeseburgers by conveyor belt:

MANAGEMENT CHEF'S LIFE

CHEF'S LIFE I N N O V ATO R S

MANAGEMENT CHEF'S LIFE

KTCHNrebel is an international H E A D L I N E S FURTHER

A menu à la food waste

The ocean rescuers

Five tips for a personal brand

Flourishing Prospects Brought to you by

HOME CONTACT ABOUT IMPRINT

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