“Savoir Faire” in the Vibrant Luxury and Lifestyle F&B Scene

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What will the trends under the sign of the “New Now” and the years ahead?

For hospitality organizations it is important to be far-sighted and well prepared for a life with new rules, values ​​and structures that have resulted from the health crisis.

Some food and beverage trends at a glance:

• As wellness champions conquer restaurants, functional, natural healthy, nootropic super ingredients (matcha, monk fruit…) and organic food and beverage, had gone mainstream.

• Zero waste is the central motto of sustainable consumption of tomorrow, health-conscious diet, responsible eating culture, that also includes the health of the planet.

• New gastronomic vegourmet and gluten-free offers, and plant-based dishes will be an integral part of every good restaurant. This not only requires imagination in the kitchen, but also specific know-how.

• Beverages with energy and mental health benefits will continue to grow, fermented beverages being a hot topic in the beverage aisle. They range across products like kombucha, kefir, and kvass. 

• The casual restaurants will continue to thrive, will continue to grow bigger, serving better-tasting food versus fast foods, offering great convenience and better value.

• Food delivery soars high in the sky, online services will continue to increase, as consumers prefer to have their food delivered versus eating outside. Drones and next-iteration driverless vehicles for delivery are in the testing phase.

• Staffing gets more challenging, industry will continue to suffer chronic staff turnover rates, it’s time to make drastic HR management changes.

• Self-service kiosks take-over, technology (POS) will boost sales        and provide quick ROI.