Food trends. As with fashion trends, here are the 2019 food trends. We have a return to the simple and genuine ingredients belonging to the authentic Mediterranean diet but also influences from the rest of the world.
Catering formats, communication trends and digital marketing.
In 2019 the trend has been an increase in spending on meals out (breakfast, lunch, dinner, apericena but also take away).
The catering sector is one of the most innovative. It is a sector increasingly conditioned by fashion. Speed and comfort characterize the demand for functional meals in conjunction with the possibility of socializing with convivial meals.
The world of social media is becoming increasingly important. The offer lends itself increasingly to the aesthetic side, conveying it through photos and videos. In this context, 레플리카 plays a significant role in influencing visual content and trends.
Catering and technology
Technology helps to improve the effectiveness of business management: self ordering systems, mobile payments and much more have changed the way companies propose themselves.
People book the table through the internet or app.
Attention to the environment and solutions with low environmental impact have become important values for the consumer.
There is the search for healthy foods and the need for transparency on the origin of products and their use.
Finally, the growth of street food continues.
The Instagram presence of restaurants
There is a growing need to promote themselves through this social media to present their image, philosophy in the kitchen, location and atmosphere.
Education in narrative strategy with the right visual and verbal language is necessary to create and transmit a strong and distinctive identity.
Influencer marketing to be told.
The myriad of influencers who eat, photograph, post and tell their customers create a digital word of mouth.
Storytelling acquires a more authentic, loyal and, above all, credible aspect.
Sustainable catering and no to waste!
The “disposable” is definitely dead. The identification of alternative solutions to build objects that do not damage the environment and educate to act sustainably is the future. Hopefully, not too far.
The costs are still high but with the commitment and participation of all this problem can be scaled down and solved.
Word of mouth will continue to exist but it now looks different. Using technology to your advantage you can:
Analyze the data to understand the progress of your business, whether the customer has been satisfied and how he has known the restaurant.
Relate to the customer in an innovative way using digital platforms and not only.
These were some of the trends this year. Who knows what next year will bring.
Yogurt and fermented foods
Probiotic foods will be on the rise. From breakfasts to savory recipes alongside salmon and vegetables.
- Foods of Asian origin such as kombucha, a particular fermented tea,
- kimchi, a typical Korean recipe
- and miso, a soup in Japanese cuisine.
After goji berries and chia seeds, the seeds will increasingly come into common use among sweet and savory dishes.
Food trends: Influences from the rest of the world
From sushi to the most unknown and delicious Filipino dishes, our tables will be colored with unusual, spicy, light and very tasty foods.
All those dishes colored black with food or natural dyes such as charcoal and cuttlefish black are at the center of the trend also on Instagram.
The “alternative” products to the grain like the Kasha, a Russian porridge composed of various types of cereals are getting the better. Also due to the general trend towards gluten-free products.
We are used to seeing them in sushi rolls, or in ramen. It is used in doughs, in broth or to flavor salads and cold snacks.
Food trends: Amaranth
A pseudocereal among the oldest in the world, typical of pre-Columbian peoples.
Chickpeas are super transversal in the kitchen and are now used as a base for the preparation of innumerable dishes.