When we live in such modern times with the rise of technology, it is always thrilling to find new food trends. These top six food trends to look out for this year are based on both what we eat and what chefs put on our plates – or in takeaway containers.
If you’re a cafe owner looking to expand your business, read on to find out what the latest trends are!
Table of Contents
1. Ghost Kitchens
Dark kitchens, sometimes known as ghost kitchens, are eateries that do not have a physical location. In certain cases, restaurants have chosen not to reopen and instead use this strategy. In other circumstances, food concepts are being launched for the first time and are only available online.
2. Working With a Cafe Distributor
Buying locally supports small businesses in your town and keeps money in your community. Supporting local businesses like cafe distributors improves the local economy, increases employment, and ensures customers have more money to spend.
In fact, by partnering with local businesses, you increase the possibility that clients will have money to spend in your company.
Aside from this, working with a cafe distributor means you have fresh ingredients, a network of trusted suppliers, and the chance to improve your image. Cafe distributors can even give discounts for wholesale or bulk orders. For example, Suprima Bakeries offers artisan bread frozen dough.
3. Reduced Shop Hours
Cafes and restaurants that formerly served brunch will now stay open later and forgo breakfast. Restaurants will also be open fewer days of the week. The numbers don’t line up when it comes to labour costs, and many customers are looking for more options aside from avocado and poached eggs.
4. On a Plate With History
Everyone in Australia is from somewhere else, unless they are First Nations. It’s one of the country’s most valuable culinary assets. Young chefs who are the children and grandchildren of migrants will continue to build restaurants that explore their roots in a modern Australian environment, employing locally sourced ingredients.
5. Putting Sustainability First
We’ve been talking about sustainability for a long time now, but it’s going to get a lot more attention this year. Because of the reliance on takeaway and delivery during lockdowns, business owners are more concerned than ever about food waste and storage.
Sustainable packaging is also a decisive factor for many people who buy locally rather than at big supermarkets.
6. Trends in Drinking Booze-free, Seltzers, and Australian Ingredients
Craft, boozeless drinks will regain appeal, resulting in a much broader selection than alcohol-free beer, wine, and fake spirits. Expect two recent trends to blend into one, particularly alcohol-free drinks and pre-bottled cocktails.
Seltzers will continue to grow in popularity, resulting in a broader selection of flavour options. Along with lime, watermelon, and other citrus fruits, you’ll find aromatics like makrut lime and Native Australian ingredients like kakadu plum.
On that topic, expect to see more Native Australian ingredients distilled into gins and spirits, like green ants, quandong, and others.
Before we End…
It is good to take the end of each year as a chance to analyse trends that have changed the industry. These trends make an impact on key strategic and operational decisions about how business owners plan, execute, and evaluate food, beverage, and entertainment.
This data can help make better decisions for cafe businesses. It will have an effect on the people we interact with at work and in our local communities.