9 Food and Beverage Predictions for 2020
It’s time to usher in the new and do away with the old. This means welcoming new trends into our lives for 2020. The food and beverage industry is always evolving and we want to explore the endless possibilities that will happen this year. From the departure of kids’ menus to purple ice cream, here are our eight food and beverage predictions for 2020.
1. Simpler Plating
Meagan Stout, executive chef at Noelle in Nashville, believes that simpler plating will take off in 2020. Why should a chef garnish a plate with flowers or sorrel if it isn’t going to add to the dish? Keep the plate simple and clean and allow for the food to speak for itself.
2. Kids Menus
Diners’ palates are becoming more and more sophisticated and children are not excluded. Millennials are exposing young children more and more to food with spice and multicultural cuisines. As a result, children are eager to try a lot more so we may see the departure of a dedicated kids’ menu this year.
3. Plant-Based Food
Burger King shook up the fast-food industry last year when they released the Impossible Whopper--their classic sandwich made with a plant-based burger patty. The fast-food restaurant, along with Red Robin, Q’doba, have plant-based “meat” made by Impossible Foods on the menu. The competitor Beyond Meat can be found at Albertson’s, Kroger, Whole Foods, Wegman’s, Carls’ Jr., Del Taco, and TGI Friday’s. We predict plant-based food will take off this year because so many chefs are lending expertise and skill to refine vegetarian and vegan dishes.
4. Ube
Don’t be surprised if you start seeing shades of purple popping up in dishes and pastries across the U.S. this year. Ube, a purple yam from the Philippines, is rising in popularity for sweet and savory dishes. The yam is typically used in ice cream but has also made in appearance in cakes, doughnuts, puddings, and pies. Did we mention that it’s Insta-worthy? #ube #filipinofood #purpleyam
5. Nut Butters and Other Spreads
Who wants peanut butter and jelly on white bread when you could have pecan or almond butter on multigrain toast? Options for nut butter and other spreads continue to grow. You can find watermelon seed butter by 88 Acres at your local Whole Foods or macadamia nut butter on Amazon.
6. Mocktails and low ABV cocktails
Who says you need a buzz to have fun? Nonalcoholic bars are starting to pop up like Getaway in Brooklyn. These places are the perfect place for people trying to stay sober but still craving socialization in a public setting. We will also see restaurants creating low ABV cocktails in 2020 as customers start to focus more on socialization instead of what’s in their drink. Bartenders will use wines such as ports and sherries, to enhance alcoholic drinks. Don’t expect prices on non-alcoholic and low ABV cocktails to be lower than the counterparts; the complexity of these new beverages will be on par with alcoholic beverages.
7. Moon Milk
The latest trend around milk isn’t about a new nut. Moon milk is a warm beverage made from cow’s milk (or nut if you’d prefer) blended with ashwagandha, a healing herb. Milk contains the amino acid tryptophan (the same amino acid found in turkey) which can help you feel relaxed and sleepy. If you have a bad bout of insomnia, warm up some milk, add ashwagandha and other herbs with a touch of honey. You’ll be floating off to dreamland in no time.
8. Self-serving kiosks
According to the 2019 Tillster Self-Service Kiosk survey, more than 65 percent of customers would be more willing to dine at a restaurant if self-service kiosks were available. The benefits of self-serving kiosks for restaurants are faster orders, faster speed of service, and an improved buying experience. Customers may be more inclined to visit a restaurant again after using a kiosk because of the order accuracy and successful ordering experience. Self-serving kiosks and other technologies may affect smaller restaurants though.
9. Zero-waste kitchens
Climate change is on the rise and to help address restaurant waste, zero-waste kitchens will take centerstage in 2020. Restaurant operators will continue to implement zero-waste techniques and food systems to reduce their environmental footprint and increase savings. As operators utilize all aspects of the products they source, they’ll find that it’s good for business. Customers will also support restaurants as operators make moves to become more environmentally sustainable.
- Gillan Ritchie