How Dining Trends are Changing the Foodservice Industry

Today’s diners care about more than just the taste of their dinner. Thanks to social media’s influence, diners are constantly in search of new flavors and dishes being popularized around the world, and their preferences can change at the snap of a finger. If you’ve noticed the high number of menus featuring Asian-fusion dishes, espresso martinis, or chopped Italian sandwiches, chances are that’s at least partially because of social media.

These shifting preferences have had a profound effect on the foodservice industry, which is quickly adapting to its customers’ demands. Chefs and restaurants around the country are creating new flavor combinations inspired by global influences. Locally-sourced ingredients are fetching premium prices for their freshness and smaller carbon footprint. And most importantly, menus are becoming healthier to satisfy diners with appetites for low-calorie foods.

Locally-Sourced ingredients

Locally-sourced ingredients are all the rage right now, and it’s easy to see why. They’re fresher, more flavorful, and are a great way for diners to support their local farmers. Plus, in a food economy that’s becoming more conscious of food production challenges, buying local is an easy way to avoid potential health concerns associated with industrial-scale food production, storage, and transportation. Local restaurants like The Farmhouse Deli and Cafe Mamo have menus full of ingredients sourced from right here in West Michigan, and their customers love them for it.

Fresh, local ingredients come together on Cafe Mamo's carefully-curated menu.

Diners are also becoming more waste-conscious, which means they’re paying more attention to what goes into their meals. It’s no secret that the foodservice industry creates a ton of waste, and that supply chain logistics don’t always have room for environmental friendliness. A few decades ago, the economics of a McDonald’s cheeseburger weren’t common knowledge because the public interest simply wasn’t there. Now, your average diner probably understands the massive scale of industrial waste that makes a cheap, delicious cheeseburger possible. Most diners appreciate affordable food for obvious reasons, but those who can afford to spend a bit more on food are doing so if the production of that food is local, and by extension, less wasteful.

Adventurous, Trend-Driven Palates

Kimchi. Asian-fusion spice blends. Mushrooms. Tofu. These are just a few of the ingredients quickly becoming staples for many contemporary menus. Social media has the power to blend cultures from all over the world, and American chefs are taking note of diners’ growing appetites for flavors from other cultures. Asian and Asian-fusion dishes are popular for their flavor profiles that balance sweetness, sourness, spiciness, and umami notes (thank the mushrooms!). Local favorite B&N Sandwiches is just one example of Asian cuisine (Vietnamese, specifically) done right.

B&N Sandwiches has the bahn mi figured out. You can taste the freshness from here!

Some of these dishes require specialized techniques - and by extension, equipment - to create. Asian-fusion dishes commonly feature ingredients like tofu, lemongrass and coconut milk that meld perfectly inside a wok over a super-hot gas burner. Other dishes might require large amounts of rice that benefit greatly from the precision and reliability of a dedicated rice cooker or pressure cooker. These pieces of equipment are great for specialized use, but they’re also practical for other uses. Woks are great for frying and searing, and rice/pressure cookers can be used to steam proteins, vegetables, dumplings, or bao buns in large quantities. The possibilities are endless!

Health-conscious Diets

If there’s one restaurant trend that outranks all others, it’s healthy eating. We’ve already discussed how and why diners care about what goes into their food, and they care even more about how that food makes them feel. Many of the most popular healthy takeout options feature ingredients like pickled vegetables, nuts, mushrooms, and lean proteins. Ingredients like these are gaining popularity because they’re flavorful, affordable, easily prepped, and are usually available from local farmers. They’re also staples of low-calorie diets.

The move towards healthier menu options has had several effects on the restaurant industry. It’s caused chefs and restaurateurs to reevaluate their use of certain trans fats in vegetable oils, in favor of switching to healthier options like avocado oil or even plain old olive oil. It’s also reduced the stigmatisation of meat alternatives (think Beyond Meat), which now commonly show up on menus next to traditional beef and sausage offerings. Health-conscious diners are also concerned about cross-contamination, especially where allergies are concerned, which has led to a renewed focus on kitchen cleanliness and operational efficiency.

In Conclusion

All in all, the restaurant industry continues to change rapidly. No industry changes quite as quickly (or quite as often) but so far, restaurants and foodservice businesses are meeting their customers’ demands with enthusiasm and excitement. 

It’s a fantastic time to get into the industry, so if you’re looking for a partner for new or used restaurant equipment, design services, or expansion, look no further than West Michigan Food Equipment. Contact us today!