What will catch fire in foodservice this year?

The food industry this year exploded with new innovations, trends, and cooking styles that had never previously been considered. Taking a look back on the patterns that emerged, it is clear that the food industry is bound to spark fire again in 2017. The trends that these factors will take may still be unclear, but the reality of it is that we are in for a sure treat.

Key Takeaways:

  • Ethnic foods and beverages are in high demand by college and university students. And this group of diners are particularly interested in less-common global cuisines such as Japanese, Thai, Indian and Greek foods.
  • The pop-ups, which sell produce from the hospital’s farm, were introduced after the hospital learned that many of their patients didn’t have access to fresh produce and lacked knowledge about proper nutrition.
  • While waiting for an appointment, patients are also able to select produce brought to them by medical assistants as well as view cooking demonstrations.

“Sustainability has been top of mind for restaurants for some years, but 2017 is going to see a universal move toward the more specific goal of food waste reduction. Almost every trend forecast includes zero food waste as the next iteration of sustainability.”


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