5 food trends that should drive your menu design

It can be difficult to know which trends are most likely to rise above the noise over the next 12 months as the economy is still very much in flux and COVID-19 and overseas conflict remain as a backdrop, which is why our latest report, Shifting Sands: Foresights Shaping the Food & Beverage Industry in 2023/24," is doing the forecasting for you.

Understanding a trend, however, is only valuable if you know how to strategically navigate it, so we break down each trend below.

1. Settings, meal types and experiences set the tone
Before you consider the food, customer or their budget, what experience are you offering? Let's consider two settings that are strong enough to conquer 2023 and survive into 2024, plus one other quiet little wallflower ready to pounce. First up are themed experiences also known as eatertainment. Theatrical dining experiences distract from the struggles of the day and help to reset and refresh consumers, empowering them to continue being the hero in their own lives. Settings to consider for 2023-24 include outdoor spaces, brewery tap rooms, open kitchens, and food halls. Eatertainment extends to the food with presentations that are unexpected and can include storytelling and immersion dining. Let guests lose themselves in the experience to escape for a moment. Offer them chaos cuisine in the form of no-rule mashups or nostalgia with a twist to make them feel hip and in the know.

Now consider the opposite — smaller-footprint dining. The possibilities are endless: C-stores, hotels, restaurants, and grocery can benefit — win-win. With this trend, you can fold in secret menus, borderless cuisine, storytelling and smeals — where snacks replace meals.

And the shocking little wallflower? Yes, it is those fabulous c-stores. Expect c-store image upgrades with menu expansions, chef stations, and private label disruption.

2. Preps and seasonings
Preparation also affects the foods offered and what will accompany them on the plate. Cooking methods dictated by live fire and dry heat methods are joined by sheet pan roasting. The tone and voice of products this year fluctuate between nostalgia and more extreme offerings as demonstrated by seasonings including tamarind, chili flakes, rosemary, smoke, and alcohol-infused. Global spice blends were included from Egypt, Indonesia, Portugal, Yemen, Peru and elsewhere. Whether it be Sambal, Galangal, Wasakaka, Tajin or Chimichurri sauce, they are fun, flirty, and offer a strong sense of place on the plate.

3. Proteins and plants
Yes, the plant-forward trend will continue, however, be aware that a backlash against faux is well underway. Let plants be plants is the motto going forward. Meat eaters will always be meat eaters as evidenced by the decline in faux meat sales everywhere. Seafood comes more into focus with seacuterie, bycatch fish and tinned seafood standing out. The animal protein category maintains a backdrop of simplicity and sustainability. Varietal beans continue to transition from best friend to leading lady. They are the common thread between the desire for increased protein, rise in flexitarian, and veggies sharing the center of plate. Since beans are a neutral palate they can move between global cuisine and compete with grains in dishes. Beans are common in all of the top global cuisines, including regional Mexican, South American, Eastern Mediterranean, Middle Eastern and others. The grains list has some playful twists with farro, fonio, buckwheat, and black rice. Global and ancient grains, and breads made from them, continue to capture consumer interest as they have strong backing from clinical health research.

4. Cuisines and clusters indicate restrained experimentation
Cuisine trends showcase restrained experimentation due to economic unease. Cuisines give food a home, history and voice. The featured regions mirror travel trends but are also tied to economics. Cuisines are global and range from Nigeria, Philippines, everyday French, Ukraine and Argentina to USA regional dishes. Specific-named dishes followed suit but were split between African, Asian, European, Middle Eastern, South American and USA. Regional dishes include South African Braai grilling, Filipino Sisig, Argentinian Choripan, Mexican Birria, an from the USA — Gullah cuisine, Florida seafood bowls and Indigenous dishes from Native American tribes. Global comfort foods — those dishes that seem exotic to us but mainstream in their native country — is the theme for most.
Clusters are groupings of items that can be universally found in different parts of the world or across categories. The patterns here show recent, recycled ideas and are a sign we are slipping away from confident behaviors. Among the Cluster items are space-themed foods, elevated breakfast bowls, regional pizza, and global-inspired sandwiches.

5. Desserts swap experimentation for nostalgia
Desserts are more grounded compared to other categories; they were a mix of centered, calming personalities with a nostalgic petticoat and more unfamiliar global comfort players. French pastries return but are joined by Argentinian alfajores cookies and Indian kulfi. Asian sweets — Japanese mochi — Mexican conchas and Czech kolaches joined the playground. Cakes and regional pies are canvases for creativity while natural sugar, salt, heat, fruit and alcohol act as their party dress. Desserts are predicted to be more nostalgic this year but with trend-forward flavors.

Methodology
The report included a cross-analysis of 227 prediction lists for 2023 put forth by 165 industry experts. Over 1,800 individual predictions were evaluated for their potential during the coming year. The list includes Food, Beverage, Consumer, Health, Technology, Government and Travel predictions.