Several new restaurant trends are kicking off 2019 with a bang. Whether you’re looking to reinvent your restaurant or want to start a new eatery, check out these restaurant trends.
Peruvian food is making a big comeback in 2019, as well as regional Russian, Italian, Mexican and Asian. Additionally, down south, experts expect to see more Creole, Cajun and Floribbean tastes expanding along the East Coast. If you are looking into delving into these new cuisines, look for a chef or kitchen staff with experience to help implement inspiring dishes.
Seasonings and Sauces
Sauces, such as South American chimichurri; African harissa, berbere, dukkah, zhug, tahini and baharat from the Middle East; sambal, adobo, chaat masala from Asia; fermented foods and sweet and sour tastes from Eastern Europe; and pepper sauce, varietal citrus and jerk seasoning from the Caribbean are expected to be big flavor profiles over the next several months. Gone are the days of only using salt and pepper, so bring in the big spice guns!
As the Baby Boomer population ages, there will be more menus focusing on health trends to help reduce the risk of type 2 diabetes and other harmful medical conditions that may be controlled by diet. Additionally, younger generations are turning to more plant-based foods and restaurants are going to be incorporating foods that have the same taste and texture of meat, but are plant-based.
IPAs are the hottest beverage of the moment, and with the gluten-free trend making headlines, varietal apple and pear ciders from the Pacific Northwest are rapidly winning more awards and becoming more in demand in restaurants.
As legalized marijuana gains popularity in several states across the nation, cannabis will begin being incorporated into several different drinks and menus across restaurant concepts.
Dark green vegetables, such as cabbage and chicory are coming into the spotlight, and we anticipate they may be bigger than the star center of attention – kale – that has hogged the restaurant trend limelight for many years. Cabbage and chicory are easy to flavor, and they’re very versatile, which will make them a welcome addition to many menus.
Delivery will be a central trend that helps to drive restaurant sales this year. Delivery-only items will have higher profit margins and will need to travel well, which means that experts predict the rise of more delivery-only storefronts that do not feature in-store seating.
With there being more jobs than employees right now, restaurants may start to limit the number of servers touching tables and begin using tablets to help streamline more routine ordering processes. Restaurants can easily use technology to alter menu options and provide a customizable platform for diners.
As rents increase and kitchen spaces decrease, restaurants will be relying on more “smart” equipment that is Bluetooth-enabled to program settings, reduce errors and improve efficiencies.
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