MRM Research Roundup: Top F&B Trends to Watch

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. 

A Decade of DoorDash

DoorDash celebrated its 10th anniversary by unveiling Dash From the Past 2023 and Dash From the Past: A Decade Delivered, which checks in on popular trends as we celebrate the best of what users have dashed over the past year, and over the past decade.

Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report.

2023 Trends at a Glance

Persistent Planners: When life gets busy, DoorDash’s schedule ahead feature makes it even easier to check everything off your list and ensure it arrives right when you need it. Chicago is the city that plans orders ahead the most, followed by Los Angeles, San Francisco, Houston, Atlanta, Dallas, Denver, and Philadelphia!

Holiday Hangovers: On the days after holidays like St. Patrick’s Day, Halloween, and New Year’s Eve, we saw orders spike for ibuprofen (upwards of 400 percent the day after Halloween for certain types of ibuprofen!). Some customers have the gift of foresight, using DoubleDash to add on recovery (or hair of the dog) essentials from nearby stores. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

Quirky Combos: This year, we also saw some unique combinations! The most unexpected DoubleDash pairings included hot sauce and cinnamon twists, hashbrowns and soda, and fries and chili.

More Caffeine, Please: While coffee fueled the nation, Los Angeles, Chicago, and Houston brewed up the most coffee orders this year! The top coffee orders this year included Iced Caramel Macchiato, Cold Brew, Iced French Vanilla Coffee, Iced Mocha, and Americano!

How Sweet: No meal is complete without a little something sweet after (iykyk), and this year’s favorite treats spanned an array of decadent desserts. The top ordered desserts this year, included donuts, chocolate brownies, and strawberry cheesecake!

Top Eats, Drinks, and More

No fork, no problem: In addition to fries defending its spot as the most ordered food of the year (and the past decade!), this year was all about finger foods, with many indulging in items best enjoyed without utensils, like mozzarella sticks, wings, pepperoni pizza, and chips & queso.

Top Ordered Food Nationwide

• Fries
• Chicken Quesadilla
• Mozzarella Sticks
• Garlic Naan
• Spicy Chicken Sandwich
• Pepperoni Pizza
• Chips & Queso
• Traditional Wings
• Cobb Salad
• Fried Rice

Holiday Hosting, Delivered: This year, we saw more consumers ordering delivery for their guests while hosting. With the holidays upon us and as we move into the new year, we expect more consumers will use delivery for their hosting needs – whether it’s to get the secret ingredient for that famous family recipe or festive decor to perfect their holiday tablescape.

More Business and Pleasure: “Bleisure” travel is on the rise and next year we predict more people will be combining their business travel with personal leisure, leading to extended stays and more opportunities to explore.

Living Like a Local: With the increase of “slow travel,” more consumers are emphasizing connection with local people and culture vs. more traditional tourist behaviors. As travel season approaches, we anticipate seeing more people lean into making their vacation destinations feel more like home, with an increase in activities like cooking while traveling!

Late Night Snacking: with the rise of trends like girl dinner this year, 2024 will be the year of late night snacking, with more consumers ordering delivery for food during late night hours. We’ve seen a 36 percent year-over-year increase in late night DoorDash orders** (orders between midnight – 5am.)

Dash From the Past: A Decade Delivered

In 2013, things started off small, with a simple idea. How can we help your favorite local restaurant get its Pad Thai to your doorstep easier? Ten years — and millions of orders of Pad Thai — later, our business may have grown, but our mission to empower local communities remains the same. Since our founding 10 years ago, we’re proud to have facilitated 5 billion consumer orders, driven over $100 billion in sales for merchants, and helped Dashers ​​earn over $35 billion through the platform.

And while our business has evolved over the past decade, so have our customers. Today, we’re looking back on the decade to see how much our tastes have changed since 2013 and what’s stayed consistent — our passion for chicken sandwiches, for one. Looking at DoorDash order data from 2013 to 2023, we bring you Dash From the Past: A Decade Delivered.

When we looked back on 10 years of DoorDash data, some details surprised us, but some just made sense. Like the most ordered food on DoorDash of all time: French fries. A perfect food that (almost) no one’s making at home. Since 2013, more than 600 million (!) orders of fries have been delivered by Dashers who made sure to get that bag to us when we craved it most.

Cuisine Cravings: While we’ve added an array of diverse cuisines to the platform over the past 10 years, the love for American food held strong. American food is the top ordered cuisine over the past decade, followed by Mexican food!

Top Ordered Foods Nationwide

• Chipotle Chicken Sandwich
• Pork Potstickers
• Tomato Bisque Soup
• Cobb Salad
• Sweet potato Fries
• Guacamole
• Hummus
• Grilled Cheese Sandwich
• Tacos
• Pita
• What’s for dessert? In 2013, it was:
• Strawberry Cheesecake
• Chocolate Chip Cookies
• Lemon Cheesecake

JBF State of the Industry

The James Beard Foundation® offered its 2023 Annual Industry Report, providing a data-driven look at the current state of the independent restaurant industry. The survey ran between October 23 and November 13, receiving more than 250 responses from chefs, representing independent restaurants and operators and 44 states throughout the country. Respondents collectively serve more than 14 million covers annually and have more than 3.2 million Instagram followers.

Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency. While diners are paying more, chefs are making less.

Fluctuating Fortunes in 2023

At a glance, the independent restaurant industry appears to have bounced back following tremendous challenges as a result of the COVID-19 pandemic. Over one-third (36 percent) of respondents reported more customers in 2023 than 2022, almost half (47 percent) reported higher check averages in 2023, a slight majority (51 percent) reported tracking better or the same as 2019, and almost three-quarters (72 percent) reporting increasing menu prices by 10-25 percent in the last year. 

However, economic-driven external and internal challenges are proving margins are tighter than ever before, with 53 percent of respondents reporting lower profits in 2023. This is largely driven by:

Rising food and labor costs: Over half (52 percent) reported needing to raise wages 10-25 percent. Only 16 percent of respondents did not raise wages. 

Inconsistent consumer behavior: While 36 percent of respondents saw an increase of customers, even more (37 percent) saw fewer customers in 2023 than in 2022. 

The Case of Optimism 

Restaurant owners and operators expect to see much of the same in 2024, largely due to increasing food and labor costs and decreased consumer spending or dining out due to economic inflation. However, many respondents, writing in open-ended responses, remain optimistic as a result of:

• Continued distance from the COVID-19 pandemic shutdown.
• An increase in consumer education around issues that impact both the independent restaurant industry and the food system at large. 
• A drive to create better working conditions and benefits for industry employees.

To read the full James Beard Foundation 2023 Annual Industry Report, click here. 

BentoBox's 2023 Trend Report

BentoBox released its 2023 Restaurant Trend Report, a data-forward look at the seven trends that defined the industry this year.

With the problems that defined the previous year evening out, including high inflation and labor shortages, the Restaurant Trend Report breaks down how the industry has bounced back and what we can expect in 2024. Here are the year’s leading trends:

Restaurant spending and openings grew: Diners spent more on restaurants this year, and many restaurants opened to meet the increased demand. Diners spent about seven percent more on restaurants this year, with an average check total of $22.46. 10,608 restaurants opened across the US, about 6 percent more than in 2022.  Florida led with the most restaurant openings, with 1,256 across the state–almost 9 percent more than in 2022. California had the largest YOY growth, with 930 openings–almost 15 percent more than last year.

Employment finally surpassed pre-pandemic numbers: September 2023 marked the first time in 3 1/2 years that U.S. bars & restaurants returned to and surpassed pre-pandemic levels of employment. In September this year, there were 12.37 million active restaurant jobs, surpassing 12.34 million in February 2020.

Restaurants are prioritizing benefits: Job listings on restaurant websites reflected the restaurant industry’s awareness of the demands made by their workforce.

Growth of specific terms in job listings on restaurant websites:

386 percent increase in “PTO” 

175 percent increase in “paid vacation” 

100 percent increase in “health care” 

53 percent increase in “mental health”

Looking ahead to 2024, more restaurants will start to advertise as great places to work.

Diners prefer walk-ins to reservations: Diners were more spontaneous and made more plans to meet up and walk into restaurants. Walk-in parties accounted for almost three-quarters of restaurant tables and were twice as common as reservations. Nearly three-quarters (71 percent) of all reservations were made on mobile. Eighteen hours was the average lead time for reservations.

Gift cards are more popular and more personal than ever: The average value of gift cards is $132.25, up  four percent from 2022. 53 percent of people are now redeeming the cards, up 13 percent from 2022. Two out of three gift cards were bought to commemorate a special occasion and 87 percent featured a written note. 83 percent of gift card notes were personal in nature. Nearly half featured the word "love" and 29 percent of them featured the word “Christmas.” Heartfelt notes were six times as common as lighthearted notes.

SpotOn's Predictions and Recommendations

As the restaurant industry grapples with sustained economic pressure and labor challenges, SpotOn unveiled its predictions for the restaurant industry and recommendations for independent operators to unlock profit in 2024. Navigating higher labor costs, elevated food/input costs, and stiff competition from tech-forward chain restaurants, independents will need to consider significant operational shifts to protect revenue and boost profit margins.

Restaurant Tech Consolidates & Improves

The tech battle is heating up. Restaurant operators are focused on cost control and need easy-to-use technology for a better employee experience and more significant data-driven insights. The era of the status quo is over, and SpotOn expects a widening gap between tech leaders and laggards. Failure to adapt will make securing a seat at the table an uphill battle for tech companies. 

Concepts and Offerings Expand for Revenue Growth and Diverse Consumer Demands

As restaurants continue to face margin pressure from wage increases, tip credit eliminations, rising real estate costs, and reduced guest spending due to inflation, a growing part of their business will be the ability to sell offerings in new and different ways. Consumers no longer view restaurants only as a full-service dining-out experience, but rather as a way to feed themselves in various formats – dine-in, carry-out, order ahead, delivery, QR at the table, kiosk ordering, and more. Savvy operators will adapt their menu and model to accommodate more flexible ordering options – but with a renewed focus on the bottom line. Direct online ordering without third-party commissions and tech-enabled ordering that takes the pressure off service workers (and related labor costs) will boom in 2024.

Full-service restaurants will also evolve and diversify their physical spaces to drive greater throughput and revenue. With lower overhead, streamlined staffing, and limited menus, QSR models offer flexibility to guests and operational efficiency for staff. In 2024, the QSR space will show continued growth both from new entrants and FSRs expanding into the QSR space.

Diversified Hiring – and Tech That Works for All Employees

The pandemic decimated the hospitality workforce; as the industry returns to “normal,” major socio-economic shifts drive an influx of new service workers that trend older while the experienced staff leaves the industry. The result is a more diverse workforce joining the hospitality industry for the first time or rejoining the sector after decades away. This shift will necessitate easy-to-use technology that makes it quicker for employees to learn and more accessible for them to operate, improving employee retention and maintaining operational efficiency.

Reclaiming Guest Relationships

For the past three years, we’ve seen a growing trend of tech providers prioritizing their brands above their clients’ brands. For example, guests are encouraged to download a tech provider’s app to order takeout or delivery instead of ordering directly through a restaurant’s app or website. Operators have reached a breaking point with platforms that get between them and their guests, diluting guest loyalty and charging fees for the privilege.

2024 will be the year that restaurants reclaim their guest relationships by focusing on direct relationships with their customers. How? For quite some time, airlines, hotels, and ecommerce retail customers have benefited from bespoke experiences tailored to their preferences, spending, and loyalty. This level of customization and engagement hasn’t quite arrived in the restaurant space. We believe that the restaurant concepts that figure out how to deliver a deeply personalized customer experience — including status, special access, and unique rewards — will be able to create loyal guests and consistent revenue.

Kimpton Brings New F&B Trends and Classics to the Table

Kimpton Hotels & Restaurants is returning with its annual Culinary + Cocktail Trend Forecast, highlighting predictions from its vast team of global culinary and beverage experts that will be featured on plates and bar menus in 2024. From global salts and seacuterie to textured cocktails and umami flavors, Kimpton is forecasting both new and evolving trends that will further enhance the dining experience.

2024 Culinary Trends

Salt With a Story

• While salt is one of the most common ingredients in cooking, expect to see a noticeable shift to unrefined salts (Black Hawaiian Salt, Kala Namak, Persian Blue Salt, Celtic Salt, Fleur de Sel) as consumers move away from table salt staples in search of something far more unique to add to their favorite dishes. 
•  Sourcing will also be a priority for many chefs, working with global salt producers to identify salts from around the world and understand their history and use cases.

Tinned Fish and Seacuterie Boards

• In the last year, luxury tinned fish sales have soared as people embrace seafood’s diverse range of flavors and sustainable practices. Expect to see more unique conservas on charcuterie boards as well as dedicated ‘seacuterie’ boards including samplings of luxury canned fish like Spanish sardines in olive oil, habanero smoked oysters, and Maine eel smoked in alderwood packed in California olive oil. 

Cabbage Takes Cauliflower’s Crown

• Cabbage will take over plates as culinary professionals and consumers alike turn to the cruciferous vegetable for its versatility, taste and texture. Both well-known varieties such as Napa, Savoy and Red Cabbage and the more coveted Caraflex or Conehead cabbage will be showcased in a multitude of ways on menus including charred, fermented, roasted, braised, and even caramelized.

Creative Dry Aging

• The technique of dry aging has grown in popularity and is increasingly sought after by consumers. Leveraging the proper equipment, dry aging provides enhanced control of texture, adds depth of flavor and complexity to elevate any dish. 
• With dry aging, chefs are able to push beyond beef into more interesting dishes with duck, lamb and fin fish. Vegetables like beets and carrots are being dry aged with koji to create a charcuterie-like texture and flavor. Even spirits like bourbon and gin are being treated with dry aging techniques to take cocktails to the next level. 

Pastry is Back

• Consumers are saving room for dessert as chefs roll out inventive confections. Kimpton is particularly seeing a rise in Asian and French influences for the sweetest course.
• Guests can expect to see a rise in sweet and savory combinations, such as carrot mochi and chocolate smoked salt croissants with alternate sugars like date-based sugar, beet sugar and coconut sugar growing more prominent.

2024 Cocktail/Beverage Trends

Textured Cocktails for the Senses

• Rose and pistachio dust, dragon fruit crisp and edible helium bubble clouds are some of the sensory ingredients diners will soon find on bar menus in 2024 to add texture and visual appeal to the liquid base. 

A New Wave of Umami 

• Kimpton bar leaders predict more experimentation with different types of fat washing as a new way to create smooth, creamy and velvety undercurrents in spirits rather than more traditional sweet syrups. Expect to find creations like a salmon martini or beverages using unique washing ingredients such as duck confit and spam.

Pantry Ingredients Featured in Cocktails

o    Bars will incorporate ingredients from the kitchen to up level cocktail and non-alcoholic beverages, including biquinho peppers, salsa macha, soy sauce, fish sauce, whole cacao, black tahini, lion’s mane and sweetened condensed milk as an alternative to more traditional cocktail infusions.

Over-The-Top Garnishes

• From snap peas to using 3D printers, simple garnishes will evolve to elaborate final flourishes that completely transform a cocktail from salty and savory to citrusy and bright in an instant.

Cinnamon Revisited 

• Breaking out of its autumnal shell, the versatility of cinnamon will offer dynamic flavor pairings as a popular additive and bridge to trans-seasonal beverages and dishes, like cinnamon and smoked salt coffee and chica moradas. 

Unique Latin American Spirits

• While tequila, gin and bourbon continue to shine on menus, 2024 will see the rise of Latin American spirits and liquors such as Aguariente, Singani and Cocuy, served within craft cocktails or enjoyed on the rocks. 

2024 Dining Experience Trends

Multisensory Dining

• Consumers will continue to look for culinary experiences that take them beyond taste and texture, and provide a holistic experience filled with more extravagance and novelty. Restaurants and bars will be paying even more attention to presentation and glassware, background music and smells to engage all the senses during a culinary journey.

The Future of AI

• Kimpton culinary experts anticipate more chefs will be open to integrating AI tools to optimize processes, reduce food waste and help make food more accessible, providing a new solution to operating as sustainably as possible. Restaurants will continue to emphasize responsible stewardship from zero waste efforts and regenerative agriculture, to water conservation. 
• AI can also be used as a new source of inspiration to spark conversation in the kitchen about new flavor combinations and dish ideas, allowing chefs to think about their menus in a new light.

Tastewise's 2024 Trend Report

Tastewise launched its  2024 Trend Report. Leveraging cutting-edge artificial intelligence, Tastewise provides a sneak peek into what billions of consumers will have on their plates for the upcoming year, offering invaluable insights for businesses seeking to stay ahead in the dynamic world of food and beverage. 

One of the most significant trends they found was the profound effect AI is set to have on food and beverage marketing in 2024. AI's dominance in 2024's marketing landscape takes center stage, reshaping marketing strategies across the industry. 

2024 Food Trends: What's Cookin' – hottest predictions from the 2024 report

• Consumers seek it all—health, indulgence, and savings. A surprising disruptor? heart, kidney, liver, and tongue.
• Bedtime snacks are here: consumers seek new ways to satisfy late-night cravings
• The “Taylor Swift” effect: Digital and pop culture redefine food communities
• Guajillo Pepper: the hottest of the hottest trends for 2024
• Consumer sophistication continues, and tabus are out Hormone health and menopause are fueling social discussions cultural shift in weight management: medications, like Ozempic, are being incorporated into consumers’ weight loss journeys

To comprehensively explore these predictions shaping the food and beverage industry, we invite industry professionals, culinary enthusiasts, AI pioneers, and media representatives to delve into the full report.

2024 F&B Trend Predictions from Noted Chefs

Chef Rémi Chevallier, Head Chef, Bagatelle Miami

“With the currents trends and growing social media influencers it is always challenging to predict what could be THE thing, Food and Beverage industry is moving quite fast moreover in Miami.

We are more than ever trying to adapt our traditional recipes into a modern version, more sustainable or more into specials dietaries restrictions, example at the restaurant for the seasonal menu we added a 100 percent vegan, gluten-free, dairy free zucchini blossom tempura. Guests are happy to have an option directly from the menu that accommodate those dietaries rather than having to do special requests. 

We believe also that non-alcoholic beverages are something we should focus on in the coming years. Mocktails has been a thing since many years, but we are looking for something a bit more elaborate every time we are working on it.. infusion/decoction/maceration/fermentations. It’s not because you are not drinking that you can’t have a elaborated non-alcoholic food/wine pairing. (non-alcoholic wine/spirits to be seriously considered.”

Chef Richard Sandoval, Owner/Founder, Richard Sandoval Hospitality 

Ingredients Trends

Plant-Based Proteins: Continued growth in plant-based meat alternatives like jackfruit, seitan, and tempeh as consumers seek more sustainable and healthier options.     

Adaptogenic Ingredients: Increasing use of adaptogens like ashwagandha, reishi, and turmeric in dishes and drinks for their stress-reducing and health-promoting properties.        

Alternative Flours: Greater variety of flours such as chickpea, almond, and cassava for gluten-free and nutrient-rich alternatives in baking and cooking. 

Styles of Dining Trends

Food Theatre: like fashion, everything cycles in 20-30 years. Bananas foster, tableside caesars of yesteryear are back for tableside entertainment and food/beverage theatre.         

Pop-Up Collaborations: Restaurants collaborating with chefs, artists, and brands for limited-time pop-up events, offering unique and experimental dining experiences. 

Fusion and Global Influences: A continued blend of international cuisines and flavors, resulting in exciting fusion dishes that showcase diverse culinary traditions. 

Hyper-Local Sourcing: A focus on hyper-local ingredients, with restaurants emphasizing partnerships with nearby farms and producers for a farm-to-table experience. 

Additional Trends (combining both categories)

Fermented Beverages: An expansion of fermented drinks like kombucha, kefir, and kvass on restaurant menus as healthier alternatives to traditional sodas.         

Functional Cocktails: Incorporating health-focused ingredients such as turmeric, CBD, and botanicals into cocktails for wellness-conscious diners.    

Zero-Waste Practices: Restaurants adopting more sustainable and environmentally friendly practices, including reducing food waste, upcycling ingredients, and using reusable packaging. 

Tech-Enhanced Dining: Implementation of technology such as AI-driven menus, contactless ordering, and augmented reality dining experiences to improve efficiency and customer engagement. 

Chef Jean Baptiste Scordel, Boucherie NYC 

“In 2024, I do think food will evolve in a way to be more down to the roots. This is already in process, but it will go deeper and deeper. People are more aware of this. This means simple food, made from farm-to-table ingredients. Less industrial food.” 

Chef Fransico Troncoso, Global Executive Chef,  Zuma

“A major trend that I’ve seen only rise in awareness and impact and think will see further growth in  2024 is sustainability in the food industry.

More and more, I’m seeing the customers becoming more aware of what they’re consuming and putting into their bodies and looking to brands that share their values in using natural, whole ingredients, sustainably sourced ingredients they can trust. As a global brand, Zuma has always placed the most importance on delivering guests with the best quality ingredients and dishes we can find. It’s important for brands to focus on these aspects and utilize “all parts of a fish or piece of meat” for instance to decrease waste and use it to its fullest to deliver great, flavorful dishes and the best product to our customers. I’ve also seen this evolve as of late into using natural cooking techniques such as live fire and really simplifying the cooking process to let the natural flavors shine –something that Japanese cuisine embodies, and that Zuma has always stood for.” 

Chef Tracey Shepos Cenami, Kendall-Jackson Wine Estate and Gardens

"The influx of shared specialized ethnic foods has been on the rise since the pandemic, and I believe hit a peak in 2023, which I’m hoping continues into 2024. There is a wonderful emphasis and resurgence of sharing deep-rooted, indigenous recipes and native cuisines that I hope continues. It allows the diversity in food culture to continue expanding, and the continuation of stories centralized around culturally authentic food to be told. I’m continually inspired to experiment with new (to me) spices and flavors – incorporating these in subtle ways that pay homage to a cuisine rather than a direct copy. I love this as a chef because it reinforces the notion that you never stop learning. "   

Metz Culinary Management's 2024 Culinary Trends

Here’s what to look for in the coming year: (1) nostalgic foods, (2) chaos cuisine, (3) ancient grains and heritage ingredients, (4) upcycling and zero waste, and (5) technology that increases efficiency and reduces checkout times.

Nostalgic Foods

Vintage-inspired recipes have made a comeback in recent years. Metz expects to see a growing focus on nostalgic ingredients that remind guests of products they ate when growing up. For Metz, this includes old-school comfort foods like cheeseburger casserole and retro candy flavors and cereals. Metz’s chefs are working classic cereal and candies into doughnut toppings to enchant partners and their guests by reaching back into the past.

Chaos Cuisine

As the U.S. becomes increasingly diverse, the fusion of ethnic dishes to create blended flavors is crashing headlong into chaos cuisine. It takes fusion to the next level by overlapping multiple culinary traditions into unique, tasty recipes. Metz’s chefs are combining flavors of the world into new, fun dishes. Some of Metz’s favorites slated to roll out in 2024 include: 

• Corned beef reuben okonomiyaki (okonomiyaki are savory Japanese street food pancakes) 
• Fried rice reimagined and inspired by curries and ingredients from India 
• Ancient Grains and Heritage Ingredients 

Metz’s chefs have utilized ancient grains for years to create delicious recipes that incorporate the health benefits that guests crave. In the coming year, look for more recipes that honor diverse cultures through food, especially those highlighting ancient grains and heritage ingredients. 

Metz’s chefs have developed a line of new recipes in partnership with research and development chefs at Furmano’s, known for their commitment to using environmentally friendly techniques to grow and harvest tomatoes at their peak of color, flavor and freshness. Metz will be serving up offerings that include:

• More salad options with grains like quinoa and farro 
• House-made veggie burger 
• Ancient grain porridge that will complement Metz’s hot cereal bars

Upcycling and Zero Waste

On the environmental services front, expect to see upcycling, which transforms food scraps into useful, new products, and the zero-waste movement to continue to grow across the industry. 

Upcycling products that would typically be thrown out and focusing on waste reduction will continue to be a top priority for Metz. In that regard, Metz has partnered with Leanpath to help its kitchens become more mindful of overproduction, resulting in a 30 percent reduction in food waste and a smaller carbon footprint. To meet the increased demand for plant-based recipes, Metz is upcycling vegetable trim into tasty broths used in soups and to flavor plant-powered dishes. 

Mondelēz International Foodservice Shares Six Trends

Mondelēz International through its Foodservice business, tapped its network of Brand Ambassadors—a group of notable and celebrity chefs—along with industry insights and data to identify key foodservice trends and actionable takeaways for the coming year in the U.S. From novelty to nostalgia, mocktails to shareables and so much more, culinary eclecticism is trending in a big way, bringing ever-greater innovation and creativity to restaurant kitchens and convenience stores selections. 

Here is a look at the top trends expected to impact foodservice in 2024:

• Social Media Influences Menus: From “FoodTok” fads to user-generated Instagram content, social media trends are influencing consumers’ food and beverage choices.
• Nonalcoholic Beverages Bring a New Kind of Buzz: A growing desire to #treatyoself with a fun drink and a Gen Z-driven penchant for low/no alcohol are just a few of the reasons there’s a growing demand for everything from mocktails to creative iced coffee concepts.
• Regional Cuisine Brings Authenticity: With the expansion of Southern cuisine in the last decade, other U.S. regional styles, flavors and dishes are following suit. Regional preparations, such as Neapolitan style, Detroit style, Kansas City style and Alabama style, are quickly becoming mainstream.
• The Retro Revival Lives on: The “what’s old is new again” trend isn’t going away anytime soon. In fact,​ retro ingredients and dishes continue to be elevated and modernized in new ways, especially when it comes to dessert. From bananas Foster to baked Alaska, nostalgic desserts are being reimagined in new and exciting ways.
• ​​Snacification and Shareables: The growth in all-day snacking post-pandemic is still going strong, with​ daily snacking habits now a way of life as more people replace meals with snacks​. Showcasing on-the-go portable treats like pastries, muffins, cookies and bars in a highly visible area can encourage snack sales throughout the day.
• LTOs Are Looking Up: Innovation is back on the menu, and limited-time offers are once again a strategy for promoting seasonal items, incorporating trends and testing new ideas. Dessert LTOs have climbed back to pre-pandemic levels, meaning operators will need to craft the perfect limited-time offer to stand out