25 Feb Four Consumer-Driven Food Trends in the Chef Industry

Food has one of the largest impacts on shaping people’s daily lives and their futures, which consequently leads to food trends and news in the food service industry constantly changing, updating, and shifting. At times, the food service industry drives new food trends.  Yet it’s up to the industry to join the bandwagon of food trends as they arise.

A report was pulled together by the Influences in Food Service paired with the Food Service Vision to address the driving influences and food trends that will have a significant impact on the future of the food service industry.

The following four food trends summarize the “up and coming” for this year, according to media reports and the ACF’s blog We Are Chefs included in their article “7 Trends Driving the Foodservice Industry.”*

     1. Flexitarian Diet

A cross between a vegetarian, a pescatarians and now there is “flexitarian.” Essentially, this diet consists of majority plant-based foods with the occasional consumption of meat. There is no further detail on the definition of “occasional” which is how this diet got its name as essential a “flexible vegetarian.”  Probably inspired by the increased popularity of a vegetarian/vegan diet and an overall shift towards the reduction of meat consumption. However, the minimization of meats in the kitchen does not lower common food-borne disease, as these can be found in plant-based products as much as raw meats. Food safety is critically important to the food service industry and its customers. This Sanitation and Safety course includes the ServSafe® Coursebook (e-version) which focuses on adherence to food safety practices in the workplace. It presents in-depth coverage of food safety and sanitation in food-borne diseases, the flow of food, safe food handling, maintaining sanitary facilities and equipment and crisis management. Along with the ServSafe® Coursebook 7th edition, this course includes MyServSafeLab: NRA & Pearson Publishers. For more information on this course, visit our website.

     2. All Natural

The direct correlation between your diet and your health has now become common sense. Most people understand that what they eat will affect their overall health – physically, mentally, and even emotionally. Nutrition education is essential for many reasons including a better understanding of the properties of foods along with how they are prepared and served. Many cooks, chefs and aspiring chefs demonstrate an interest in preparing meals that are both delicious and healthy. This Nutrition course contains valuable and applicable information in nutrition standards and guidelines, a deeper exploration into food properties, maintenance and dieting, food technology, and more. Chef Nutrition includes the most current eBook: Nutrition Concepts & Controversies 14th edition Cengage Publishing. For more information on this course, visit our website.

     3. Locavore

Local consumption is driven by economic motivations, and in some cases, regional or national pride in a culinary culture. Although eating locally doesn’t’ always weigh out to the healthiest diet, depending on your location, this fad had its advantages environmentally, economically, and agriculturally. Honey is one product that thrives on local consumption. Studies conducted insinuate that eating locally produced honey locally may reduce allergies. Although there has been no solid evidence that allergies are reduced by eating local honey, marketing honey for its locality is on the rise. There are Locavore restaurants scattered across the nation in places such as Philadelphia, PA, Alamosa, CO, and Boise, ID that contribute to the increased consumption of local produce.

     4. Health and Wellness Blogging

Whether it’s a blog, a YouTube vlog, Instagram, or other social media platform – a lifestyle of health and fitness is becoming viral. There is a mirage of information on how to make conscious decisions to improve your health. This greatly affects the consumer mind set on choosing where to eat and what to eat. The word “dieting” is becoming a negative word. Instead, the focus is on fueling your body. The surge of social networking has a definitive impact on consumer food choices so staying on top of these industry trends will help keep customers coming to your restaurant.

*Read the full article here: https://wearechefs.com/7-trends-driving-the-foodservice-industry-in-2019/