It’s that time of year when we start to see many thoughts on food and dining trends for the following year as experts delve deeper into the changing demands and minds of consumers. We’ve been trawling the web to read the latest news and views on what will be hot next year and bring you our 2019 dining trends round-up.
A healthier nation
The demand for healthier options looks set to stay as the Brits have become more savvy about their own wellbeing. Gut-conscious diners are putting their bodies and minds first when eating out, with food chains and independent restaurants and pubs adding calorie information to menus and promoting more healthy choices.
Restaurateurs and chefs should see this movement as an exciting opportunity to grow sales and entice people to eat out. Make sure your staff are aware of the ingredients of dishes and are able to show complete understanding to health-conscious diners.
The meat-free movement
Barely a week has gone by in 2018 without a news story about the rise of vegan dishes and campaigns. Whether it’s a health decision or an ethical one, more and more people are choosing vegetarian and vegan options. Comparethemarket.com revealed that 14% of Brits converted to a vegetarian diet this year alone, whilst the UK Vegetarian Society predicts 2,000 people in the UK go veggie every week.*
Even in the National Chef of the Year entry stage this year, we saw the UK’s top chefs being asked to create a delicious vegetarian starter as Chair of judges, Gary Jones recognised the need to meet this growing consumer demand. The talented chefs relished the opportunity to think creatively and the results were fantastic. As a proud headline sponsor of this competition, we think this is an area that will only grow in NCOTY over the coming years.
Sustainability and traceability
Consumers are much more interested in where the food they choose has come from which means you need to be working closely with your suppliers, so you can answer these questions fully. Staff will be expected to know about the product life span from ingredient sourcing to packaging. Food and equipment suppliers are already reducing their use of plastic packaging and opting for more sustainable methods right throughout the business.
The Mintel Global Food and Drink trends 2019 report revealed that 47% of UK consumers identify plastic pollution as an environmental issue that is important to them. In February, Big Hospitality shared an article on how environmentally-conscious chef, Skye Gyngell planned to make her restaurant completely plastic free by the end of this year.
The movement to reduce food waste is also gathering more and more momentum. Plant-based alternatives have been hot topics at almost every food show this year as people are more focused on protecting the planet for future generations. New technology is also allowing customers to get background information on the food they are eating.
Mintel’s report highlighted that 67% of UK consumers agree it’s more appealing to act environmentally friendly when they see results of their actions.
A need for Speed
With busy lifestyles, some diners are considering food options they can enjoy either quickly or on the move. Many diners are now looking to order food in advance to save time. Whilst some restaurants are already adding takeaway options or teaming up with food delivery companies, so they aren’t missing out on sales from those diners who just don’t have time to sit in and enjoy a meal.
WHILST BEARING THE ABOVE IN MIND FOR 2019, PLEASE DO GET IN CONTACT WITH KCCJ FOR ANY FUTURE COMMERCIAL KITCHEN DEVELOPMENTS:
Contact KCCJ today:
Tel: 01322 291188
www.kccj.co.uk
email: [email protected]
@KCCJLTD
