Having the flexibility to capitalize on food trends is one of the major advantages that privately-owned restaurants hold over their chain counterparts.  While not every trend is a lasting one, jumping on them while they’re at their height of popularity can provide a big boost to your bottom line.  Here we explore five trends that are sure to take off in 2019.

Carb Substitutes

Substituting popular carb heavy items like rice and pasta is a trend that is showing no signs of slowing down.  Products like zucchini spirals and cauliflower rice are flying off of grocery store shelves and proactive restaurant owners have started to adapt.  The popularity of diets like keto and paleo have fueled this trend.  It’s a smart idea to start adding dishes that incorporate these ingredients or offering them as a substitute to your current menu items.

Plant Based Proteins

Meat substitutes like soy and tofu burgers have been around for a while, but the options and quality of these products has increased dramatically in recent years.  You no longer have to sacrifice flavor or satiety in order to cut back on or eliminate your meat consumption.  Over 7 million Americans adhere to a vegetarian diet and that number continues to grow.  If you own a steakhouse, deli or burger joint, you likely don’t attract these customers or their families.  Adding a few vegetarian options to your menu can increase your customer base and even improve your reputation.

Food In Your Drink

Bartenders are starting to let their creative juices flow by adding solid elements to their cocktails.  Of course, traditional items such as lemons, limes and olives have long been used, we’re beginning to see an influx of food infused cocktails.  These creations give a unique feel to your drink menu and appeal to connoisseurs of all ages.  Giving your bartenders a bit of creative flexibility may result in a concoction that has people going out of their way to visit your bar or restaurant.

Sea Greens

Sea greens like seaweed and kelp are being prepared in a variety of different ways and incorporated into traditional dishes.  Sea greens have a high nutritional value and have become a go to for health-conscious consumers.  They are being fried and used as standalone snacks and also blended into noodles and pasta to make them more nutritious.  While they may not be for everyone, experimenting with a few menu items may be worth the effort.

Cold Pressed Juice

Heat can destroy many of the nutrients contained in a fruit or vegetable, leaving you with what amounts to a glass full of sugar water.  The juicing trend went out of style years ago, but there are still health benefits associate with consuming small amounts of juice.  Cold pressed varieties eliminate the heat from the juicing process, allowing you to get the full nutritional value of the produce being used.  Having these as a menu options will appeal to those looking for a sweet drink that still has some nutritional benefit.

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