Industry research body Technomic has released its much-anticipated annual forecast, predicting the trends that are set to explode in 2019.
“FRICTIONLESS” FOODSERVICE
Drone delivery and app-based payment services are redefining foodservice, according to the report. Restaurants will need to bridge the gap between the technical and the personal and strike the right balance, giving consumers a chance to adapt to the new style of dining could see a decline in personal interaction. Furthermore, restaurants themselves will need to create a new customer experience, to stem the incessant flow of delivery.
SPECIFIC BENEFITS
Functional foods such as turmeric and acai have had their day in the sun, but natural enhancements are set to shine. Although it seems like an issue of semantics, there is a difference between the two – while functional foods fix a lack of something, natural enhancements are designed to amplify something that is already there. Foods which are said to enhance mental health, beauty or brain function will be major players. The general shift towards the legalisation of cannabis could also see a rise of cannabis-infused products designed for relaxation emerge in relevant markets.
THIRD PARTY PLAYERS
While Uber Eats has a firm hold on the New Zealand delivery market, overseas it is a different story. Grubhub, Uber Eats and Deliveroo all battle for their share of third-party delivery and will be forced to differentiate themselves. It’s possible that these companies may switch from a commission-based model to a subscription service, where users play a flat fee for a certain length of delivery.
MIDDLE EASTERN CUISINE
The interest in Israeli cuisine has spread, and diners can expect to see names such as s’chug, toum, urva, lavash and schmaltz on their menus as the march of Middle Eastern cuisine continues. Once the Middle Eastern trend passes, what then? Technomic suggests that the logical progression is the Balkans, using Turkish cuisine as a metaphorical and literal bridge.
WASTE NOT, WANT NOT
Low waste concepts will come to the fore in 2019. Plant-based dining has risen along with sustainability concerns, and plant-based packaging is a priority. Fake meat burst New Zealand’s agricultural bubble when the national carrier announced it was serving the Impossible Burger on select flights, so 2019 could be the year it breaks into the mainstream and is finally accepted.
SENSORY OVERLOAD
It’s not news that restaurants have been creating restaurants specifically to appeal to the Instagram set – controversial food blogger Albert Cho, who writes as @eatlitfood on the same platform, frequently calls out restaurants and cafés that he feels have prioritised looks over taste. However, it’s not all about looks. Taste, sound and movement are all on the up, utilising ingredients like popping candy and serving colour changing cocktails.
