SPECIAL:
THE FUTURE EDITION
THE INTELLIGENCE TALKBACKThree foodservice professionals give their views on one question
Mark Dempsey analyst, UK
The three trends that will drive foodservice are experience, specificity, and values. Experience will be driver by premium formats (such as fast-casual) that invest in the design and concept of the offering. Specificity relates to consumers being excited by the specific ingredients or flavors in their meals (a specific type of herb or botanical, or a cuisine from a specific region of a country). Values are driven by consumers demanding to know about the ESG/CSR initiatives that operators believe in (clean label, organics, ethically sourced). These trends will grow in importance and will lead the changing dynamics of the foodservice market. Fast casual, food trucks, coffee shops will all benefit from these trends and see market share growing. They will be driven by the younger generations (Gen Z/Millennials) who are the most passionate of all consumers for these trends and are also known to be willing to spend more on the best quality, most experiential and most ethical products. There will be a move towards ghost
kitchens, driven by demand for delivery in QSR, FSR, and coffee. Ghost kitchens offer operators the chance to increase their reach and therefore to increase sales. But a critical element is the reduced operational costs, and increased margins, from moving to ghost kitchens. Generally, e-commerce, delivery and loyalty will remain important focus areas for all players in foodservice in the next five years.
Álvaro Clavijo chef, Colombia Restaurants have a priority to transform their industry to have a positive socio- environmental impact. Gastronomy is the largest employer on the planet and one of the industries that consumes the most resources, therein lies the opportunity for transformation. It can affect issues such as hunger, unemployment and inequality. I see three major challenges for the
industry in the immediate future. First, global inflation: operators must understand it and adjust their offer to it. Second, digital illiteracy: restaurants must transform digitally or they will lose opportunities with their audiences, with the optimization of their operations and with the sustainability of their businesses. Third, human resources must understand that they are no longer the best place to work due to poor salary policies, so they must propose new models. Restaurants can get through this with collaboration. They need to generate cooperative supply systems, revolutionize salary policies through incentive models that reward and protect employees. Next year the watchwords will be local and collaborative. Diners have woken up, and those restaurants that have a positive impact on their communities and economies will be chosen. The role of the restaurant has
changed; it now acts as a social agent, capable of co-leading solutions that address the existing socio-environmental mega- crisis. social gastronomy as a new way of development.
How do you see the future of foodservice?
Tarah Schroeder foodservice consultant, US There are several elements, driving foodservice right now, costs being a significant one. Equipment and real estate costs mean smaller kitchens, higher automation, multi-functional equipment, and multi-purpose spaces. Due to labor shortages clients have a higher tolerance for bringing in new technology; there is a trend towards centralizing kitchen production to reduce labor need; expanded automated pick-up with front-of-house staff in more hospitality and customer service roles.
Decarbonization is more prominent too;
sustainability is looking at energy efficient equipment, choosing all-electric, and alternative refrigerants. Linked to this is waste reduction – reducing food waste to landfill through pre-consumer/post- consumer strategies, going back to reusables, and choosing better packaging for to-go. Non-commercial foodservice is catching up to the changes that have happened in quick-service restaurants over the past two years. Colleges and universities are expanding their menu offerings by adding virtual brands to existing platforms and kitchens. Corporate campuses are adding just walk out grab-n-go locations. In the past two years, some non- commercial serveries shifted to to-go due to the pandemic. While take-out is here to stay, we are also seeing movement back to self-serve options as well as encouraging people to sit and eat together. Food brings people together. For the future, quality of food is still paramount. Some operators are reducing options to allow them to focus on a strong menu. There are still misconceptions about induction cooking that can be cleared up through greater education.
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