Operators keen to stay ahead of the game need to anticipate trends before they become too mainstream, as well as keep on top of those that have already broken. The Caterer steers you in the right direction
What will your customers be looking to eat in 2018? For operators wanting to stay ahead of the curve, the answer to that question is vital. That's why The Caterer spoke to industry experts from Compass Group UK & Ireland, the Food People and the Gorgeous Group to compile a list of the top 10 food trends we can expect to emerge or, in some cases, continue into next year.
It's an interesting list because it's clear that with every trend comes a counter-trend. On the one hand, we've got a new generation of ‘dude food' on the horizon as barbecuing gets taken to the next level, while at the same time veg-centric cooking continues to come to the fore with health-conscious and environmentally aware consumers opting out of eating meat for at least some of their week's meals.
Multi-cuisine restaurants serving up dishes that take inspiration from all sorts of exciting and international sources are coming to the fore at the same time as nano-specialists that pour all their energy into mastering single ingredients.
But where these food trends share commonalities is in what motivates them. And according to Mark Davies, head of insight at Compass Group UK & Ireland, the key driver is wider consumer behaviour.
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The other point thatâs important to consider is the difference between a trend and a fad, as Charles Banks, director and co-founder of trend trackers the Food People, explains: âA fad is confined to one category, channel or geography and usually just lasts for one season or year.
âA good way to spot trends that will stand the test of time is to identify the ones that have one or more wider social drivers, such as health and wellbeing, or seeking experiences that support them.â
BBQ 2.0
âDifferent barbecue techniques inherited from around the world will become part of restaurant theatre,â says Robbie Bargh, the founder of Gorgeous Group. âConsumers will continue to crave the charred and smoky flavours from a barbecue.â
Itâs a view shared by Charles Banks, co-founder and director of the Food People, which has dubbed this movement BBQ 2.0 in its food trends report for 2018. But whatâs driving it? And how can it continue to evolve?
âMore chefs and barbecue operators are starting to think of the barbecue or fire as an incredibly versatile cooking method, rather than an institution confined by history,â says Banks. âWe expect this momentum to continue with alternatives
to meats, such as fish and game, vegetables, new cuisines and desserts from the barbecue.â
Whoâs doing it: Temper, London W1F
Global larder
As travel has become more affordable and technology ensures the world becomes better connected, the lines that divide regional fare have blurred.
Chefs and home cooks are growing, buying and cooking with ingredients more typical of exotic cuisines than with their own fare,â says Banks. âYou can forget about geographical barriers â" flavour profiles from across the globe are being used in our kitchens, as consumers become more aware of the unusual flavour imparted by these world ingredients.â
Whoâs doing it: the Providores, London W1U
Multi-cuisine cooking
This is a food movement that is less about fusion and more about choice, according to Banks, with chefs using unfamiliar ingredients in unique ways to provide variety, flavour and texture exploration.
âQuantity and quality are key, as influences and ingredients move from specific regional classics to global favourites, taking their seat at the world table,â he says. âTypical cuisines are losing their firm edges and are devolving into one glorious range of flavour options and dish combinations.â
Whoâs doing it: Caravan, London N1C
Nano-specialism
This is almost the perfect counter-trend to multi-cuisine cooking, focusing as it does on expertise, excellence and the narrative.
âNow is the time to be a specialist in your field,â says Banks. âMake your food shine, showing it off to its best possible potential. These specialists are showcasing individual ingredients and creating surprising and delicious dishes with only one main ingredient.
âThese nano-specialists are becoming masters of the humble avocado or bag of crisps, as boundaries are pushed and experimentation takes over.â
Whoâs doing it: Yolk, London EC2M
Provenance
Consumers are more interested in where their food comes from than ever â" from the breed to the farm and the farmerâs name. But why do they want so much information?
Gorgeous Groupâs Bargh says: âIn a world of consumer distrust, knowing the back story helps to create an element of trust and transparency between the consumer and the retailer, brand and chef, and gives consumers the ability to create a real emotional connection.â
Compassâs Davies agrees: âPeople seek honest stories they can trust in an uncertain world. It feels good to know who made your food or drink, where it comes from and how it was cared for.â
Whoâs doing it: Lyles, London E1
Authenticity
Simon Parton, Compass Group UK & Irelandâs head of food and beverage innovation, says: âAuthenticity is a delicate balance. At the very top level, it means total authenticity of the recipe and the ingredients. This is expensive, so to most of us authenticity means capturing the essence of the cuisine, the flavours, the key ingredients, the colours and smells; not breaking the rules by using the wrong meat, for instance.â
Whoâs doing it: Hill & Szrok, London E8
Veg-centric cooking
Meat-free dining has become a lifestyle choice for todayâs health-conscious and environmentally aware consumers and itâs one that theyâre choosing to dip in and out of.
âVeg-centric cooking is a trend thatâs been bubbling away for a while,â says Nick Vadis, culinary director at Compass Group UK & Ireland. âThatâs why weâve developed our new vegetarian Root Kitchen concept for the business. But the people asking for it are not necessarily vegetarian.â
Vadis describes this group as âflexitarianâ, while the Food People refers to them as âreducetariansâ.
âThis isnât about being perfect, itâs about moderation of our carnivorous side,â says Banks. âReducing any processes that harm the planet and finding cleaner ways to live and eat is better for our bodies and better for the world.â
Whoâs doing it: Root, Bristol
Waste not, want not
The arguments for reducing waste are so compelling, for both the planet (less waste to landfill; conservation of natural resources) and hospitality operators (reduced costs), that the real question should be why not?
So itâs little wonder that food businesses are becoming increasingly innovative when it comes to lowering the levels of waste they produce.
âRestaurants are promoting themselves as having âno food wasteâ, using not only nose-to-tail but also root-to-tip [of fruit and vegetable]. Never before has so much of every plant and animal been used,â says Banks.
âThere are a few operators that are responding to the desire from consumers to live within a sustainable food ecosystem. And it is extremely difficult to do if it is done properly. To quote Doug McMaster from Silo: âI donât have a bin in my kitchen.â Just think about that for a moment. Nothing is thrown away â" no food, no packaging, nothing. That would completely change how a kitchen operates. He admits itâs very difficult, but it does mean you get very creative.â
Whoâs doing it: Silo, Brighton
Craft carbs
We can kiss goodbye to âplastic white breadâ, says the Food People, as the craft of bread baking returns and a trend for artisan, flavoured and luxury loaves emerges.
Of course, craft carbs go well beyond bread, as Banks explains: âForget about cheap and cheerful, carbs have taken on a luxurious edge, elevating their position from midweek staple to fine dining. Fresh, authentic pasta made with finely milled ancient grains, or bright, vibrant tagliatelle coloured with vegetables.â
Whoâs doing it: Trullo, London N1
Food by occasionâ¦
… rather than food by type because, says Bargh: âConsumers are choosing to eat according to their mood, rather than the nationality of the food.â
This means, for example, that diners are looking for dishes that can provide a kick-start to their day, rather than food that is typically associated with breakfast. Banks says this is a trend that is particularly prevalent in the health space, but from an operatorâs perspective, itâs not necessarily an easy appetite to satisfy: âThe challenge is getting consumers to understand and articulate what they want at a more functional level.â
Whoâs doing it: Detox Kitchen, London (various locations)
Food on the go
The grab-and-go food trend is expected to evolve in 2018 and itâs an opportunity not to be missed by hospitality businesses. The market was valued at £20.1b in 2016, with robust consumer demand for quick and quality food leading to substantial growth and no signs of it slowing down.
âOn-the-go is the buzzword driving this trend,â says Parton. âWe are all busy people â" the average lunch in the UK is only 34 minutes â" so we insist on eating on the go. Research we conducted found the sandwich has remained the favoured lunchtime choice, chosen by 63% of the UK workforce. Weâve done a massive amount of work to make sure weâre leading the way in delicious and convenient food. âOn the goâ must not mean we compromise on quality and enjoyment.â
Whoâs doing it: Pret a Manger/Leon, various locations
The Caterer and Compass
The Caterer has teamed up with Compass Group UK & Ireland to produce exclusive content that offers an in-depth look at the foodservice market today. In a series of regular articles throughout the year, we aim, with the help of Compass and its insight team, to examine the key issues that the sector is facing, as well
as some of the key trends.
Insight: the relationship between consumer behaviour and food trends Change is a constant but there are deep consumer trends that link the thinking and behaviour of millions of people across the UK and Ireland. And those same trends can be seen working across our increasingly small and interconnected world.
These big consumer trends come to life in what, when and where we eat. As such, there is a close synergy between consumer trends and the food trends we are all talking about. For example:
Topped-out trends
Burger mania The UK burger market might be worth a whopping £3.3b, but with myriad homegrown brands jostling for custom with a plethora of US imports, itâs safe to say the sector has reached saturation point.
Clean eating This social media-driven movement has been repeatedly debunked as hokum, leading to todayâs savvy consumers being more interested in fact-based nutrition.
Fizzled-out fads
Extreme hybrids Sophisticated and subtle hybrids that swap formats and borrow flavours â" think sweet cake filling inside elegant French pastry, as pâtisserie meets vienoisserie â" are replacing extreme hybrids such as bubble waffles.
Freakshakes These monster milkshake/dessert mash-ups, while incredibly Instagram-worthy, failed to become must-haves.