Food and beverage trends change and emerge frequently and as a restaurant or bar owner it is essential to keep up with the times.  Whether it’s a new technique, ingredient or food source, restaurants need to evolve to meet consumer demands and preferences.

Ethnic Cuisine

“According to the National Restaurant Association’s Restaurant Industry Forecast, more than two-thirds of consumers surveyed said they were more likely to eat ethnic cuisine in a restaurant than cook it at home.” – National Restaurant Association

Taking traditional recipes from overseas and making them your own is a trend that has been growing steadily over the last few years.  Many consumers are looking for something unique when the go out to eat.  Developing a few specialty ethnic dishes can give your menu a much needed boost.

Locally Sourced Foods

“Since buying locally often means working directly with farmers, you have shorter supply chains which can help you save money. And studies from Nielsen and others have found that consumers are usually willing to pay more for food items that they perceive to be healthy or locally grown.” – Small Business Trends

There are a myriad of benefits to locally sourcing your ingredients.  They tend to be fresher due to the shorter travel distance, you’re supporting your local community and the cost is often lower.  The primary reason for locally sourcing your food is that of quality.  It can also serve as a unique marketing angle that can draw in those looking for restaurants that source locally.

Root To Stalk Cooking

“Root-to-stalk cooking, the concept of using the whole fruit or vegetable, is a growing trend in the United States. But the concept isn’t new. It’s already a way of life for “waste not” generations and people all around the world.” – Food And Drink Resources

Cutting back on waste and creating new flavors are two reasons the root to stalk trend is likely to stick around.  By using the entire fruit or vegetable you can reduce food costs.  It’s also more environmentally friendly, which is a big selling point for food establishments these days.  Simply using typical waste items to make stock can add depth of flavor and make it healthier.

American Whiskey

“Preliminary analysis shows straight American whiskeys such as bourbon and rye increased 3.3% in volume in restaurants and bars last year, with the higher-end bottlings among the fastest-growing segments.” – National Restaurant Association

American whiskey continues to grow in popularity as it mixes well and has a lower price point.  With new distillers popping up around the country, American whiskey is experiencing somewhat of a revolution.  Using a variety of techniques, ingredients and flavors, American whiskey lends itself well to new cocktails and traditional drinks alike.

Seedlip Mocktails

“Seedlip is a non-alcoholic distilled spirit that aims to bring the same intricacy to drinks that traditional spirits provide. In just over two years, Seedlip arrived to market, sold out of early runs at Selfridge’s London and online, hit the menus of top bars around the world, and garnered a minority investment from spirits giant Diageo.” – Forbes 

An increasingly health and safety conscious society has brought on one of the biggest trends in food and drink today; zero proof cocktails.  Seedlip features several unique options that add a little spice to the traditionally uninspiring mocktail.  This allows non-drinkers to socialize and fit in with crowds while enjoying a non-alcoholic drink that is actually worth drinking.

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