Future Restaurant Trends for 2019
Nowadays, restaurants all over the world are embracing all sorts of new trends in an attempt to cater to an ever-changing society. 2019 is no exception, as many restaurants are already attempting to embrace brand new trends to cater to audiences. According to restaurantbusinessonline.com, these are five new trends that should be coming sometime this year.
Savory options are emerging as a beloved member of the breakfast club. Diners can expect to see oatmeal and bean-topped grain bowls, uniquely flavored sausages and global-inspired dishes such as shakshuka or chilaquiles on the menu. As for what types of savory flavors are gaining traction, be on the lookout for cotija cheese, blue cheese, Caesar dressing, Cajun spices, sriracha and pecorino cheese.
2. Asian and Pacific Island cuisines
Look for experimentation with Pacific and Asian island cuisines. Where sriracha has thrived in the past, sambal will begin appearing more and more. Lime is a prominent flavor in these cuisines, and Filipino adobo will likely increase in notoriety. Malaysian and Indonesian foods to look out for include satay (seasoned, skewered and grilled meat served with a sauce) and bakso (a savory meatball soup).
3. Ordering automation
Self-ordering kiosks speed up lines, and at-the-table ordering offers a sense of immediacy to diners, rather than having to wait for a server’s attention. At-the-table ordering also offers the potential of increased check averages, since there’s no waiting to order drinks, apps or desserts—three categories that diners may waver on and decide against if they have the spare time to do so.
4. Better-for-you kids meals
As finding healthier options becomes more and more important to consumers, kids menus are changing in stride. Some chains have already taken steps in this direction. For instance, Smashburger offers grilled chicken strips as part of its kids menu, while Burger King offers its BK Fresh Apple Fries (peeled apple slices) as a side instead of traditional french fries.
5. Plant-based dining
Expect to see a heavier focus is on making vegetables the star of the show, rather than just a side. This could be due to consumers’ increased consumption of vegetarian and vegan meals—23% of consumers say they expect to eat more vegetarian foods in the next two years, and 21% say they expect to eat more vegan options, according to Technomic’s 2019 Center of the Plate: Seafood & Vegetarian report. Additionally, look for more unique plant-based items on menus, like Romanesco broccoli, burgers made from beets and cashew-based “cheese” sauces.
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