Alternatives are Hot at Restaurants

 

By Victoria Campisi, The Food Institute 

Jan 13, 2020

 

Diners will see more alternatives in restaurants this year, according to the National Restaurant Association's (NRA) What's Hot Culinary Forecast.

 

Alternatives such as eco-friendly packaging, plant-based proteins, revamped cocktail classics, specialty burger blends, and unique beef and pork cuts all made the list of top 10 trends.

 

"These trends reflect Americans' desires to combine the tried and true with the new and different," said Hudson Riehle, SVP of research for the NRA. "Consumers want something different, but want to keep what satisfies them at the same time, and more than 1 million restaurants around the country are ready to meet those wants and needs."

 

Plant-based protein is top of mind for chefs this year. In 2019, major quickservice restaurant companies added plant-based protein or a meat alternative to the menu, and this is continuing into 2020.

 

For example, Panera Bread plans on adding more grains and plant-based food to its menu, reported CNBC (Jan. 9). "In the coming years, we want to have more grain options for our consumers, more plant-based options for our consumers and more high-quality lean-cut meats," said CEO Niren Chaudhary.

 

The chain is trying to increase its plant-based options from 25% of its menu to 50%. In 2021, consumers can expect new plant-based products in every category...

 

... Meanwhile, eco-friendly packaging ranked on top of the NRA's trends list...

 

... CBD-infused foods led the 2019 survey, they dropped out...

 

... What else isn't hot? ...

 

more

https://foodinstitute.com/focus/alternatives-hot-at-restaurants