Just as fashion fads come and go, so too do food trends (avocado toast, anyone?). Sometimes, these trends seem to move in cycles, where it once was outdated, only to be revived and re-embraced (think fondue and the popular restaurant, The Melting Pot). As a restaurant owner, it’s important to not only keep on top of dining trends but to be prepared and flexible enough to adapt as these trends evolve. After all, when consumers’ tastes change direction, their wallets will follow.

What’s on the Agenda for 2020

CBD: It’s everywhere now. Ever since The Farm Bill was signed into law, cannabidiol, the active compound found in the Cannabis plant touted for its health benefits, is popping up in places and forms you’d never expect. No longer confined to capsules and oils, you can now find CBD in items like cocktails, popcorn, sparkling water, gummies, chocolate, and more. Keep in mind infusing CBD into foods is not federally legal nor is it legal in every state.

Collagen: What you thought you’d only find in skin creams and pills is now showing up on menus, from bone broths to smoothies. On the consumer packaged goods front, you’ll find collagen in products like drink mixes, creamer, and bars. Why ingestible collagen? Many consumers are gobbling up so-called “beauty foods” like these to improve their skin, hair, and nails. Others consider using as an aid in their keto diets. While the efficacy of eating collagen is still up for debate, its popularity cannot be ignored. The use of collagen is a trend we see continuing into the coming year.

Plant-Based: You may be living under a rock if you haven’t heard about meatless burgers, particularly the ones made by Impossible Foods and Beyond Meat. Big chains like Burger King and Carl’s Jr. have already introduced meatless options to customers. Meanwhile, KFC is testing out meatless chicken at a restaurant in Atlanta, and other food companies are following suit. Consumers’ perception that meatless is healthier is driving the surge in demand. NPD reports that “case shipments of plant-based protein from broad-line foodservice distributors to foodservice operators increased by 20 percent in the year ending November 2018 compared to year ago with all Census regions showing double-digit growth.”

Sustainability: With climate and ecological health concerns ever-growing, people are seeking more ways to promote global sustainability. Numerous cities and states have already enacted strict regulations on plastic straws at food establishments (only giving straws on request, for example), to outright bans. Along with straws, other single-use plastics are being scrutinized and swapped out for more eco-friendly options. You won’t be hard-pressed to find Styrofoam packaging and cups replaced with those made with recycled paper and renewable materials.

Even More Convenience: In 2020, you’ll likely see more of your favorite restaurants listed on third-party delivery apps like Doordash, Grubhub, Postmates, and Uber Eats. Just last month McDonald’s announced a partnership with DoorDash that will secure meal delivery services in 10,000 stores across all 50 states. Bringing convenience to the consumer will extend to in-store traffic too, with an increase in self-ordering kiosks and self-pickup cabinets for mobile orders.

The new year is sure to bring in surprises and challenges for those in the restaurant industry. You’re already one-step-ahead of the competition if you recognize the need to adapt to changing consumer preferences. It’s not too early to begin strategizing to accomplish your goals for the upcoming year. For professional help in menu development, restaurant branding, restaurant design, off-premise sales or bringing a new concept to life, please contact Synergy.

CBD is all the rage now. You probably have heard this term thrown around these days and seen them on the labels of various products and advertisements– CBD tinctures, lotions, capsules, oils and even CBD infused food and drink (Carl’s Jr. debuted a CBD burger in Denver earlier this year). CBD is the acronym for “cannabidiol,” a chemical compound found in cannabis plants. And after the Farm Bill (Agriculture Improvement Act of 2018) passed, more and more CBD products seem to be flooding the market.

Why all the rage? CBD has been touted for its health benefits as a natural remedy, primarily for seizure and pain relief, without psychoactive effects. It’s also been marketed and used for anxiety, autoimmune and skin diseases, to name a few. However, at the moment the strongest evidence for effectiveness is for the treatment of epilepsy. Regardless of the efficacy, CBD’s popularity has surged and is making its way into the foodservice industry.

According to the 2019 What’s Hot Culinary Survey conducted by the National Restaurant Association, plant-based ingredients, including cannabis and CBD, and zero-waste cooking will be the hottest overall culinary trends of the year. We’re seeing cookies, sparkling water, popcorn, chips and even matcha powder infused with CBD. Mixologists around the country can be found experimenting with CBD in their cocktails and restaurants like James New York NoMad are serving up dishes like butter lettuce salad with gorgonzola and pear vinaigrette (containing 20 mg of CBD).

But before you get your culinary creative juices flowing and begin thinking about CBD menu items, take note– CBD legality and restriction varies among states amid regulatory uncertainty.

I am currently attending a three-day Marketing Executives Group conference sponsored by the National Restaurant Association. This special event brings the biggest brands and the smartest marketing executives together to share ideas and discuss solutions to some of the greatest challenges facing the restaurant industry.

My ten big takeaways from day one: 

1. According to the Deloitte Human Capital Trends Report, 82% of respondents believe that culture is a competitive advantage.
2. Only 12% of restaurant executives believe their company is driving the right culture
3. Culture describes the “way things work around here,” while engagement describes how people feel about “the way things work around here.”
4. Restaurant sales in plant-based items continue to grow by double digits.
5. If your food presentation is not “Instagramable,” you have work to do!
6. CBD-infused drinks are the number one trend, and number two is CBD-infused food
7. Carrots could be the new cauliflower.
8. Kale and Brussels sprouts are still the fastest growing vegetable trend.
9. Smoked foods continue to gain traction in fast food.
10. It’s not just about the restaurant’s ambiance – menus must be experiential, too!

I am looking forward to the next two days here! Stay tuned for our next blog post regarding more important industry trends to watch.

— Dean Small