Today’s diners are more adventurous, health-conscious and discerning in their culinary choices than ever before. From fusion cuisine and experiential dining to novelty and personalization, shifting consumer preferences are reshaping the way that foodservice kitchens operate. This article explores top consumer dining trends.
Key takeaways:
- Chefs are embracing global influences, creating fusion dishes that appeal to diverse palates.
- Consumers are driving demand for local, sustainable menus and regional specialties.
- The focus on health and wellness is boosting demand for functional beverages, plant-based options and customization.
Going global
Diversified cuisine
As populations become more culturally varied, we’re seeing the culinary landscape follow suit. American chefs are embracing a wide variety of global cuisines, experimenting with traditions and flavors to appeal to different palates and tastes.
A great example of this is fusion cuisine. By combining complementary cultural flavors and styles, fusion dishes give foodservice operations the opportunity to get creative with traditional favorites.
A few in-demand fusions include:
- Japanese-Mexican: Shishito tacos and Japanese-style quesadillas combine the delicate flavors of Japanese cuisine with the bold, spicy elements of Mexican food.
- Korean-Mexican: Korean BBQ tacos and bulgogi burritos are often featured in food trucks and fusion restaurants.
- Indian-American: Tandoori chicken burgers and naan pizzas blend traditional Indian spices and cooking methods with American comfort foods.
Trending flavors and ingredients
Consumers are more adventurous than ever. According to Technomic, 48% of Gen Zers, 59% of millennials and 46% of Gen Xers are more likely to try new flavors than three years ago.
Thanks to the uptick in global influences, fermented and umami-rich flavors often found in East and Southeast Asia are becoming especially popular. Meet consumer cravings for savory, complex dishes with:
- Black garlic: Embraced for its versatility, deep flavor profile and health benefits.
- Chili pepper varieties: Distinct heat and flavor profiles add depth to sauces, marinades, snacks and desserts.
- Ponzu: Combines the tart sweetness of citrus with the saltiness of soy sauce.
- Miso: Versatile and nutrient rich with a range of flavor options, from sweet to umami.
- Tamarind: Tangy, sweet-sour flavor often found in Indian, Thai and Filipino foods.
Loyally local
The exploration and celebration of cultural cuisines appeals to consumers on a local level as well. With increased awareness around the origins and impact of food choices, there’s increased motivation to support and protect local economies and food systems. A lean toward local also correlates with a demand for sustainability: In a recent survey, 70 percent of consumers stated they would change their shopping habits if they discovered a store or brand was not operating sustainably.
Locally sourced ingredients
A significant portion of American consumers prefer buying locally grown food. This is driven by a growing desire to support local communities and reduce our collective carbon footprint. Locally sourced ingredients can also amplify freshness and quality in food and beverages.
Kitchens can incorporate more locally sourced foods into menus by exploring:
- Seasonal menus: Highlight seasonal specials and rotate dishes to reflect the freshest produce.
- Farm-to-table partnerships: Work with or source from local farms and markets.
- Local ingredient features: Use phrases like “farm-fresh” on your menu to highlight locally sourced items.
Regional cuisine
Consumers are seeking out meals that embody strong emotional and cultural connections to their regions, so location-based flavors that reflect regional history and heritage are experiencing a resurgence. Consumers are clamoring for dishes with rich stories behind them to make their dining experiences more meaningful and memorable.
Popular examples include:
- New England Clam Chowder
- Southern BBQ
- Tex-Mex
- Cajun
- Pacific Northwest Salmon
Better beverages
Consumers continue to seek out novel, personalized beverages as an expression of self. And they’re eager to share these vibrant expressions on social media channels like TikTok and Instagram, making eye-catching drinks a must-have to drive buzz in-store and online.
What’s trending:
- Colorful mocktails: Deliver on flavor and uniqueness for consumers looking for an alternative to alcohol.
- Exotic teas: Consumers are exploring a variety of antioxidant-rich teas from around the world.
- Craft coffee and spirits: Unique, high-quality, artisanal coffee and craft spirits offer an authentic look and taste.
What’s more, an increased focus on health and wellness has contributed to the rise of beverages that offer supplemental health benefits, such as those containing probiotics, adaptogens and vitamins.
What’s trending:
- Kombucha: This fermented tea product is rich in probiotics and high in antioxidants.
- Cold-pressed juices: Raw and minimally processed, packed with essential vitamins, minerals and antioxidants.
- Seltzers: For a refreshing taste and lower calorie content than traditional fizzy drinks and sodas.
Customizable cuisine
From specific preferences to food allergies, catering to specialized diets has gone from a niche concern to a mainstream necessity. Operations that can’t deliver are at risk of losing customers and decreasing loyalty.
Plant-based
If you’re not already riding the plant-based train, it might be a good time to hop on. Consumer demand for plant-based foods and beverages is growing exponentially. According to Nielsen IQ, 2 in 3 consumers actively tried to add more protein to their diets in 2023. Plant-based protein was seen as the healthiest option by 70 percent of consumers and plant-based diets saw a 9 percent increase in sales.
Plant-based options accommodate a broad range of dietary preferences and restrictions, including vegan, vegetarian and lactose-intolerant customers.
Allergen free
Food allergies are on the rise. According to Food Allergy Research & Education (FARE), approximately 32 million Americans have food allergies, including 5.6 million children under age 18.
Driven by these health concerns (in addition to growing personal preference), demand for allergy-friendly foods is expected to grow through 2026. This underscores the importance of a kitchen that can quickly, easily and safely accommodate customizations.
WOW your customers
Consumer preferences are ever evolving. Keep your finger on the pulse to ensure you’re equipped for whatever comes next. See the latest in E&S, discuss emerging trends and find your WOW at The NAFEM Show.
This article includes compiled information from various sources:
“8 New Foodservice & Restaurant Trends for 2024,” Partstown, December 2023
“2023 Plant-Based Foods State of the Marketplace Report”, Plant-Based Foods Association, 2023
“2024 Food Trends,” Datassential, November 2023
“2024 Foodservice Industry Trends and Their E&S Implications,” FES Magazine, December 2023
“Allergy Friendly Foods Poised for Growth on Changing Consumer Preferences,” The Food Institute, January 2022
“Consumers want sustainable options. What food producers, suppliers, and retailers can do now,” World Economic Forum, January 2023
“How Consumer Expertise Influences Preference for Customized Food,” MDPI, 2022
Food Allergy Research & Education (FARE), 2024
“Flavor Forecast, 24th Edition”, McCormick
“Journey to 2030 – Forecasting the Future of Foodservice”, Technomic, August 2024
“Menu Innovation: Meeting Evolving Consumer Taste Preferences,” Enterprise World
“Setting the Table for 2024’s Top Food and Beverage Trends,” The Food Institute, January 2024
“Top Foodservice Trends of 2024,” WebstaurantStore
“Wellness trends influencing consumers in 2024,” NielsenIQ, April 2024
