The document provides an overview of key food and restaurant trends anticipated for 2019. It discusses how consumers are increasingly health-conscious and expect transparency from brands. Major trends highlighted include the growth of veganism and plant-based options, viewing food as medicine to manage health conditions, and the use of new technologies in food production and delivery. The trends reflect consumers' primary values of health awareness, sustainability, and trust in the food system.
The Forecast // Millennials & Food is the second edition of a series of consumer trends & insights reports. This sample is an overview of Millennial consumers' attitudes towards their food and what responses are offered by brands and companies to cater to these new needs.
Millennials and the Speciality Food SectorClaire Brumby
I was invited to deliver a presentation at this year's Speciality & Fine Food Fair, the subject I decided on was 'Millennials'. Following a number of requests for the information here is my presentation.
Top food and beverage sector trends that influenced the U.S. marketplace in 2013. Lessons for future planning for food and drink companies, consumers, academics and more. All compiled from The Food Institute this past year and available in our annual publication.
Food and Beverage Trends: The Fancy Food Show, 2017Hamutal Schieber
In June 2017 we visited New York’s “Fancy Food Show” in order to review the most interesting innovations in F&B first-hand, and help our clients find partners and discover opportunities.
This presentation features the trends we believe to be shaping the food & beverage industry, along with examples from the exhibition’s products and lectures, which in our opinion best express those trends.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
The Forecast // Millennials & Food is the second edition of a series of consumer trends & insights reports. This sample is an overview of Millennial consumers' attitudes towards their food and what responses are offered by brands and companies to cater to these new needs.
Millennials and the Speciality Food SectorClaire Brumby
I was invited to deliver a presentation at this year's Speciality & Fine Food Fair, the subject I decided on was 'Millennials'. Following a number of requests for the information here is my presentation.
Top food and beverage sector trends that influenced the U.S. marketplace in 2013. Lessons for future planning for food and drink companies, consumers, academics and more. All compiled from The Food Institute this past year and available in our annual publication.
Food and Beverage Trends: The Fancy Food Show, 2017Hamutal Schieber
In June 2017 we visited New York’s “Fancy Food Show” in order to review the most interesting innovations in F&B first-hand, and help our clients find partners and discover opportunities.
This presentation features the trends we believe to be shaping the food & beverage industry, along with examples from the exhibition’s products and lectures, which in our opinion best express those trends.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
The U.S. Food Consumer: Presentation for ProMexico on today's trendsLina Bush
An economic look at food spending across the U.S.A. this presentation by The Food Institute details real-dollar expenditures at restaurants and various grocery stores. Discover where consumers are finding food products and how they decide to purchase these goods in today's economy.
FIS are a food consultancy firm. Each year we publish our Foodservice Trend Book which is a source of inspiration and culinary reference to all professionals in the food and beverage industry. Get in touch to find out more!
What Can Big Grocery Learn from Farmers' Markets Using Social Data?Networked Insights
Networked Insights analyzed one million social conversations to understand the consumer appeal of farmers' markets and provide recommendations for traditional grocery stores striving to compete.
As the culinary marketing vertical has evolved, so too has the way brands and entities are engaging with this massive audience, which we now recognize as a Food-Connected consumer. In the pages that follow, we provide some background information on the culinary marketing as a whole and examples of how brands and entities are leveraging this powerful medium.
The topic was to design a nation-wide campaign against food-adulteration with a target of reducing adulteration by a significant percentage within the next five years. This presentation won us the biggest branding/marketing competition in the country, Brandwitz '14.
Are you a food or beverage company trying to figure out how to leverage social media to target millennials?
Check out our latest blog for the tips companies are using to get millennials engaged.
Know more please visit here: https://www.groupfio.com/top-3-ways-the-beverage-industry-is-changing/
Food and Beverage Company Growth Strategies (CAGNY 2015 Recap)Hamutal Schieber
Consumer and market trends in the food & beverage industry, as reflected by the CAGNY 2015 presentations. This presentation follows the CAGNY 2014 analysis by Schieber Research, available on SlideShare.
*Follow us for FMCG trends & innovations presentations, we would love to keep in touch!
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
The U.S. Food Consumer: Presentation for ProMexico on today's trendsLina Bush
An economic look at food spending across the U.S.A. this presentation by The Food Institute details real-dollar expenditures at restaurants and various grocery stores. Discover where consumers are finding food products and how they decide to purchase these goods in today's economy.
FIS are a food consultancy firm. Each year we publish our Foodservice Trend Book which is a source of inspiration and culinary reference to all professionals in the food and beverage industry. Get in touch to find out more!
What Can Big Grocery Learn from Farmers' Markets Using Social Data?Networked Insights
Networked Insights analyzed one million social conversations to understand the consumer appeal of farmers' markets and provide recommendations for traditional grocery stores striving to compete.
As the culinary marketing vertical has evolved, so too has the way brands and entities are engaging with this massive audience, which we now recognize as a Food-Connected consumer. In the pages that follow, we provide some background information on the culinary marketing as a whole and examples of how brands and entities are leveraging this powerful medium.
The topic was to design a nation-wide campaign against food-adulteration with a target of reducing adulteration by a significant percentage within the next five years. This presentation won us the biggest branding/marketing competition in the country, Brandwitz '14.
Are you a food or beverage company trying to figure out how to leverage social media to target millennials?
Check out our latest blog for the tips companies are using to get millennials engaged.
Know more please visit here: https://www.groupfio.com/top-3-ways-the-beverage-industry-is-changing/
Food and Beverage Company Growth Strategies (CAGNY 2015 Recap)Hamutal Schieber
Consumer and market trends in the food & beverage industry, as reflected by the CAGNY 2015 presentations. This presentation follows the CAGNY 2014 analysis by Schieber Research, available on SlideShare.
*Follow us for FMCG trends & innovations presentations, we would love to keep in touch!
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
How To Segment Our Customers In Light Of Evolving Consumer Eating Occasions A...aNumak & Company
The consumer is the king. With their freedom of choice, they can change their preferences of a product or a brand the way they wish to.
Here's looking at the various aspects in which the consumer and the brand influence each other while keeping food and eating habits in focus.
1
Running head: MARKET ANALYSIS
Market Analysis
Tyran Hunt
University of Maryland
2
MARKET ANALYSIS
Introduction
The food industry has been growing tremendously in both the food service and food
processing sectors. This growth is expected to increase even further in future due to variations in
the consumer’s income, increase of the younger population, growth and development of the rural
areas and less developed regions and adoption of Western culture where most people are now
opting to eat out further giving this industry a chance for growth. This paper purposes to conduct
a market analysis of the food industry to determine the threats and opportunities it is facing in the
world today.
Demographic Changes
There are three demographic factors that are significantly affecting the food industry.
They are an aging population, smaller households, and a more ethnically diverse population.
These changes in society have led to the growth and development of various drivers in food
demand, such as an increase in demand for ethnic dishes, wellness foods, a rise in demand for
convenience and indulgence as an attribute. All these changes present both opportunities and
challenges to the food industry. Small households tend to have more income to spend as they
please and may have a higher priority for convenience. Since most people are now working in
the current labor-intensive era, many people living in smaller households have less time for
cooking and may choose to eat out or easy to make meals. Women have a better interest in the
environment than men, and they may find packaged products more appealing. Also, single
women with kids or without may also place a premium on food products that consume less time.
The aging population is also an aspect due to an increase in the level of immigration by
younger people. The elderly differs in their nutritional needs when compared to young people.
Therefore, packaging and convenience for single served meals will be essential for most of this
population. Also, some will be limited in regard to income, and they will be very conscious of
value. About ethnic diversity, most there have been more birthrates among ethnic groups, and
immigration has increased. Particularly Hispanics and Asians have seen considerable growth.
Diversity breeds different tastes and preferences, creating an opportunity for many food
companies. For instance, some racial and ethnic foods may want to try out foreign foods to
satisfy their desires and improve their menu choices (Arroyo, Liñan & Martínez, 2020).
Psychographic changes
Psychographics refers to a quantitative methodology for analyzing consumers according
to their psychological traits and characteristics such as desires, values, interests, goals, and
lifestyle choices. The food industry is changing due to how robust macro-economic
fundamentals and the varying socio-economic scene are converting the old and out scale outlets ...
Since 2003, HUNTER has commissioned a study annually to identify the top food news stories according to the opinions of Americans. In 2020, we conducted a special report to better understand the impact of the COVID-19 pandemic on consumers’ behavior related to eating, drinking, cooking and sourcing food. This year, we resume our study with a focus on uncovering the most significant food news stories of 2021.
For more than 22 months, the COVID-19 pandemic and its impact on nearly every industry in every corner of the globe has dominated headlines. The hospitality industry was among the hardest hit by safety regulations and changes in consumer behavior, causing widespread shutdowns due to supply chain issues, labor shortages and decreased demand.
Today's foodies want less meat, more veg and sustainable, zero-waste options. Read more about the 20 trends that will dominate higher ed dining in 2020 in this enlightening SlideShare.
Since 2003, HUNTER has commissioned a study annually to identify the top food news stories according to the opinions of Americans. For the first time in the 17-year history of the HUNTER Annual Food News Study, a social media-led story broke through as the most memorable story of the year.
What is your vision for the smart food initiative? & what led to the initiati...ICRISAT
I envision Smart Food becoming a part of regular diets and the food system. By building millets and sorghum as a major business and progressing from the Big 3 to create the Big 5 and later the Big 7, we will have a major impact on global issues of nutrition/health, environment, and farmer welfare. Millets are traditional foods of these areas, are super nutritious, survive with minimal water and are often
the last crop standing in times of drought. They are recognized as “Climate Smart” crops. They are also prone to very few pests and diseases and are often naturally organic and have a low carbon footprint.
Derek Headey
POLICY SEMINAR
Are healthy diets affordable? Using new data on retail prices and diet costs to guide agricultural and food policy
Co-organized by IFPRI, Tufts University, the World Bank, and Food and Agriculture Organization (FAO)
JUL 15, 2022 - 10:00 TO 11:30AM EDT
Soupman, Inc.
Business Plan
Marketing Plan
Team 2: Brandi Seich, Mark Seich, Jonathan Downes, Jessica Gonzalez, Yiren Jiang, Jiachen Li
2-27-2017
Market Analysis Summary
Soupman, Inc. focuses on reaching three primary segments under the name “Original Soupman”:
1.1. The Convenience, Quality Shopper. Someone interested in purchasing a consistently tasteful quality, fresh product for themselves and/or their family, which can be prepared with ease and convenience.
1.2. The Business Folk. Local business workers within the tri-state area of NY, NJ and CT in search of a local dining experience for lunch or a quick dinner.
1.3. The Educational Consumer. Buyers within the educational market of high schools and colleges looking to provide vegetarian, quality products to students and faculty.
Market Segmentation
Soupman, Inc. under the name Original Soupman will continue to focus on three key market segments: convenience, quality shoppers; business folk; and educational consumers. There are multiple delivery systems to service these three markets including: grocery locations, food services – brick-and-mortar and mobile; and educational.
The convenience, quality shopper would be those individuals shopping at a grocery or soon to come convenience store location looking for a quality, convenient product they feel confident in for their own consumption or their families. Their needs are met through the Original Soupman soups which are available in 17 ounce Tetra Pak cartons delivered through the grocery segment in 6,500 grocery stores. The soups have prime positioning beside market leaders such as Campbell’s and Progresso. Some of the prestigious retailers within the grocery segment include Kroger, Costco, Safeway, Albertson’s, Publix, Wegman’s, HEB, Shoprite, Acme, Shaw’s and Winn Dixie among other regional chains as well.
The business folk are those within the NY, NJ, and CT area who are looking for a quick, convenient, but consistently tasteful dining experience for lunch, dinner or anything in between. In addition to soups, sandwiches and salads are also available. These consumers are served in one of our eight franchised and licensed brick-and-mortar locations. They can also be served by our mobile location, which provides a daily calendar for consumer convenience. This mobile market is served through using heat ‘n service pouches to ensure consistent flavoring no matter the location of choice.
The educational consumer is served in a number of schools and colleges in the NY area. This segment is serviced through the use of bulk flash-frozen soups and other products (e.g., Mexicali Beans, Stewed Pinto Beans and Curried Chick Peas with Tomatillos).
Soupman has identified substantial distribution opportunities in national restaurant chains, college campuses, stadiums as well as other food service venues. Early testing has begun within a national restaurant chain and has been quite successful.
Significant opportunities reside within the grocery se.
Similar to The Next Idea Food and Restaurant Forecast 2019 (20)
TNI Design Restaurant interior design portfolio of new and remodeled locations and brands
About us - TNI Design:
Based in Los Angeles, TNI Design [ http://www.tnidesign.com] specializes in architecture, interior design and landscape design.
We provide the following services:
3d rendering
Rendered 3d video walkthroughs (360° Virtual Tours)
Architectural services
Interior Design
Landscaping design and drawings
Autocad 2d drawings
Revit 3d drawings
Construction drawings
Kitchen plans
As-Built Drawings
Photographic walkthrough
Our team includes Architects, draftsmen, Designers and visualizers who collectively provide our services to contractors, developers, private individuals and businesses.
We cover most sectors including: residential, restaurants, office, hotels and the majority of commercial building types
Our team has delivered many highly successful design projects, designed and implemented internationally.
Fees are very competitive, and we have regularly demonstrated savings of over 50% on existing services, at the same or elevated quality.
Software deployed includes: 3dMax, Revit and AutoCad
Please review our website at https://www.tnidesign.com and view the Portfolio for sample projects.
We look forward to hearing from you.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Food and beverage service Restaurant Services notes V1.pptx
The Next Idea Food and Restaurant Forecast 2019
1. RESTAURANT AND FOOD
TREND FORECAST FOR
2019
AUTHORED by:
Robert Ancill
CHAIRMAN & CEO, THE NEXT IDEA
RESTAURANT CONSULTANTS
2. The Next Idea (TNI)
anticipates 2019 to be a
uniquely pivotal year as
the restaurant and food
terrain adjusts itself
towards an increasingly
confident, exploratory,
and discerning consumer.
3. It is clear to most that the impact on
our food eco-system by Earth’s
planetary changes are significant; many
factors involving farming methods,
where food is grown, the deployment
of pesticides and fertilizers, livestock
feedstuff, and so on, affect the
environmental impact of the food we
buy and eat. The significant changes in
weather patters, population, and geo-
politics is now impacting what we eat,
and this theme will transcend the
coming years.
4. For example; Approximately 86% of world food
consumption is generated from rice, maize, sugar,
wheat, barley, soy, palm and potato. Across the
globe diets are actually becoming increasingly
similar, both in the food types, and also the
varieties of those food types that are consumed.
This results in increasing exposure to shortages in
the event of a large scale natural disaster. For
example, food shortages in 2007/8 were caused by
a yield loss in Australia of less than 1% of global
food supply, however the net effect created spikes
in food pricing and political unrest in certain parts
of the world. As economists tried to make sense of
the problem, the one primary metric was obvious –
world population growth [Demand] vs shrunken
availability [Supply] was out of balance.
5. Combine the world’s macro issues at localized levels and
we begin to see shifting and emerging trends in both
food production and consumer demand.
Talking of the Consumer, what are the 2019 consumer’s
expectations? This is of course deeply complex and
fluctuates by age, income and demographic, however
one theme appears to have emerged since the great
recession – consumers want a relationship not a
transaction. They covet their chosen brands that leverage
situational and behavioral data as the primary foundation
of their brand engagement. But it goes further,
consumers expect their brand experience to be seamless
across all engagement points and when it fails, which is
inevitable at some stage, recovery will be based on the
quality and speed of service and ability to address
whatever the failure may be.
6. When it comes to food and restaurants, consumer
expectations have never been higher, with the ability to
post their feedback on Trip Advisor, Yelp and Zomato, to
name a few, consumers have immense power over
brands to ensure they comply with their promise, and in
some cases exceed their promise. Indeed consumers have
an unprecedented ability to access or experience food
and restaurant products and share this information via all
social media platforms.
The modern 2019 consumer has a set of 6 primary values
when it comes to food; summarized as follows:
1. Health Aware
2. Transparency
3. Sustainability
4. Social Consciousness
5. Trust & Honesty
6. Technology integration
The above value structure is defining trends and demand,
accelerating disruption throughout the food chain, and
creating a new environment for food sellers and
restaurant operators to acclimate their business models.
7. Health Aware
Health continues to be the primary
propelling consumer value. When glancing
ahead into 2019, expect consumer health
and wellness targets to reach new levels.
Consumers are increasingly treating their
bodies like ecosystems, understanding
nutrition valuations and how different foods
affect them. They are even customizing
their diet based on DNA and Genetics. Food
is increasingly viewed as nutritional therapy
for all consumer types.
8. Transparency
TNI has reported on the change in Consumer
behavior since the great recession in 2008/9,
whereby demand for honesty and transparency
was fueled by perceived brand and corporate
deceitfulness. Since then, this value has
permeated throughout the food & restaurant
world with consumers requiring guarantees on
food hygiene, ethics, labelling, and sustainability
standards. Traceability from farm to fork,
through labelling and general information, is a
significant demand by the consumer, and has
forced a democratization of both nutritional
data and overall ingredient history.
9. Sustainability
Sustainability has become a major consumer
concern over the past twenty years, but never more
than now. After experiencing the effects of global
warming in 2018 and hearing major scientific reports
coming from the United Nations, consumers are
acutely aware of their individual impact on Planet
Earth, and what the future might look like should
they not act.
From the enhanced management of waste
reduction, through to renewable packaging in
materials and shorter food supply chains,
consumers are placing increasing demand on food
producers and restaurants to act in the interest of
the environment.
10. Social Consciousness
Consumers now care; it’s that simple.
Consumers want to know what supermarkets
are doing with their wasted food, how each
restaurant supports the community they serve,
and how their dollar will be used to support
worthwhile causes. This especially applies to
the millennial population who demand socially
aware food and restaurant brands, or they shop
and eat elsewhere.
11. Trust & Honesty
Consumers are increasingly wary of corporate
America, whom they believe have no incentive to
act in the consumer’s best interest. Consumers are
increasingly fact checking the corporations they
choose to do business with. Equally, consumers’
brand loyalty is switching from household names to
local and small businesses whom they can better
relate to.
Honesty is not just about businesses being truthful,
it’s a devotion to genuineness that the consumer
seeks: Brands that talk about their roots, and
demonstrate
I don’t want
perfect, I
want Honest
12. Technology Integration
Technology within food and food service is not new and the
app-centric global society is being serviced well by
technology availability. However, technology is becoming
increasingly sophisticated and advanced. Artificial
Intelligence is being introduced throughout food service and
provides predictive technology for restaurant food ordering.
Technology runs deep into all forms of food production given
the vulnerabilities in farming due to climate change. New
blockchain technologies will allow farming to move into
warehouses and even underground, through the availability
of open source hardware and software platforms for sensor
controlled hydroponic and aeroponic agricultural systems.
Consumers are welcoming these technologies and
availability as it speaks to their interest in sustainability, and
in many cases provides something to talk about on social
media.
13. Consumer Happiness Scale 2019
Transparancy
#information
Honesty
Local – Global
Simplicity
Convenience
Innovation
Sustainability
Instagram
😀 🤔 ☹️
Price to Value
#quality
Trust in Advertising
Longevity
Experimentation
Green matters
Slow anything
#lies
Opaque
Apathy
Waste
Green
14. The market is changing at unprecedented velocity,
this is demonstrated by the multiple emerging
trends within all markets. Veganism,
*Entomophagy, Lab grown meat, 3d food printing,
Food being Medicine, CBD and THC infused
products, Nut and grain-based milks, Drone and
self- driving car delivery, street food innovation,
and the regeneration of food waste, represent the
major trends that will prevail through 2019 and
after. In the main, these trends will circle around a
major theme in food trends over the past 20 years;
Health!
*Entomophagy is the consumption of insects.
Trend changes in the Food and
Restaurant market
15. Indeed, it is the consumer that will be 2019’s
champion for change as, through their combined
buying and social media sovereignty, the
consumer’s voice will be more powerful than ever.
So, this elusive consumer, what do they actually
want? Well, naturally not all consumers are made
the same; age, ethnicity, income, and overall
demographics all share their role in segmentation.
With that said, today’s consumers possess one
value that they increasingly collectively care about,
and that is their health. While it may seem obvious,
consumer health is one of the primary drivers in
emerging and materialized food trends, and it is
igniting a full array of sub-trends that form 2019’s
food and restaurant trend roadmap.
The Consumer
16. Health Leads Food
Decisions
Of course, healthy eating is not a new trend, but the
rapidity at which consumer eating habits have shifted
towards healthier eating represents the difference. Both at
home and in restaurants, consumer food choice has
migrated with a greater emphasis on ‘clean’ and ‘healthy’
dishes and is metamorphizing the eating out landscape at
an extraordinary rate.
Historically, ‘healthy eating’ was limited in options and
generally considered a less than favorable culinary
experience. However today, consumers have a far more
informed opinion and choice when it comes to ‘healthy
food’ options. This is generally due to the swath of cooking
channels along with the exponential increase in digital and
social media engagement, and creative chefs who have
made health food look enticing and fun.
17. Health Leads Food
Decisions
Putting this into perspective, the global health and
wellness food market was valued at 707.12 billion U.S.
dollars in 2016 and projected to increase up to 811.82
trillion U.S. dollars by 2021. Organic food is another
example: The U.S. organic food market size is expected to
reach 70.4 billion U.S. dollars by 2025 as a result of
increasing demand from consumers.
Organic food is another example: The U.S. organic food
market size is expected to reach USD 70.4 billion by 2025
as a result of increasing demand from consumers.
Combined with intensified interest in global flavors,
superfood ingredients, and Instagram-ready dishes, retail
food ranges and restaurant menus will increase focus on
dietary needs and concerns while elevating innovation
using foods from the past.
18. PRIMARY 2019 FOOD TREND
THEMES
As we head into 2019, there are eight primary
themes when establishing 2019’s food trends:
Veganism
Food as Medicine
Entomophagy
CBD and THC infused products
Milk is not Milk
Food delivery
Regeneration of food waste
Technology
These themes relate to all future food trends,
in some cases at multiple levels, and as such
are the foundation to current and future
trends.
21. Vegan is Growing!
Not even ten years ago, vegan cuisine was generally
considered fodder for hippies, yet in 2019 it is undoubtedly
the prevailing overall culinary trend in the US.
The Vegan landscape now includes established restaurant
brands; Veggie Grill, Amy’s, Native Foods, Southern
California-based Plant Power, and recently re-named Viva
Vegan, to name a few. All have all demonstrated the power
of this trend and are experiencing above average market
growth.
However, the carnivore brands are fast jumping on the
bandwagon; Carl’s Jr. announced it was launching a burger
made with a Beyond Meat [vegan] quarter-pound patty.
White Castle now sells its plant based Impossible Sliders in
all of its 377 locations, Del Taco has expanded its Beyond
Taco trial to over 20 of its locations, and McDonald’s has
been introducing a Vegan burger in its international markets
and is eyeing the US market to launch in 2019.
22. Vegan is Growing!
This trend has been fueled by consumers eating
less red meat combined with the discernible
health benefits and product innovation. What is
interesting is that there is not necessarily a
significantly elevated vegan population, instead
there is a new consumer breed widely known as
a flexitarian.
The label ‘flexitarian’ has been applied to the
consumer group who purposefully interchanges
between eating meat and vegan foods.
In order to be familiar; vegan restaurant and food
brands are taking traditionally meat-based
products, such as burgers, pizza, and tacos, and
converting them into a plant-based alternative.
23. Vegan is Growing!
Take *Viva Vegan’s menu for
example. They offer a Famous Works
Burger, a blend of 27 plant-based
ingredients, and spaghetti and
meatballs, which includes gluten
and soy free pasta with bean and
grain-based meatballs with a plant-
based sauce.
24. Vegan Statistics
In the USA there has been a 600% increase in people claiming to be
vegans in the last three years. In 2014, 1% of U.S. consumers
professed to be vegan in 2014 whereas in 2017, that number rose to
6%.
Source: Global Data
Google Trends details worldwide increase in the interest in
veganism from 2004 to 2018. Seven percent or about 3.5 million
people now identify as vegan in Great Britain. The U.S. and U.K.
round out the top 2 vegan countries by percentage, India takes the
first spot with veganism encompassing 27% of the population.
Google Search reports that veganism is now experiencing virtually 3
times more interest than vegetarian and gluten free searches.
A study by Oxford Martin School, (part of Oxford University), stated:
‘A global switch to diets that rely less on meat and more on fruit and
vegetables could save up to 8 million lives by 2050, reduce
greenhouse gas emissions by two thirds, and lead to healthcare-
related savings and avoided climate damages of $1.5 trillion (US)’.
Technomic reports that 50% of operators are embracing plant-based
eating trends when developing new menu items.
25. The Future of
Of course, given TNI is a Los Angeles based agency, it would
be amiss if we didn’t discuss our Hollywood friends – Ariana
Grande, Zac Efron, Gisele, Ellie Goulding, Natalie Portman,
Daryl Hannah, Woody Harrelson, and mega star, Beyonce, are
all self-declared Vegans.
The Future...
Veganism will grow exponentially. For example, the *global
meat substitutes market is expected to generate in excess of
$5bn in revenue, representing compound annual growth
(CAG) rate of 8.4% between 2015-2020. ** Vegan Cheese has
forecasted global sales of around $4bn by 2024, a CAG of
7.6% from 2016 to 2024.
Sources *Allied Market Research and **Bharat Book.
Expect vegetable versions of kung pao chicken, charcuterie,
cured heirloom carrots, sushi, tacos, and even steak.
26. Food As Medicine
We are what we eat – and consumers now know
this! The Food as Medicine philosophy aims to
manage or even cure chronic illness by changing
what people consume. Nielsen reported in 2018
that 39% of American households have
someone who suffers from a particular ailment.
The US aging population is increasing, chronic
diseases will only grow in the coming years.
However, rather than relying 100% on
prescription and over-the-counter medicines, a
growing base is looking at natural remedies that
include very precise culinary diets and nutrition
plans.
27. Food As Medicine
The food as medicine trend derives from consumers
taking greater personal responsibility for their own health
and wellness. Food production and food service industries
have responded favorably by providing healthy and
sustainable food that has made the healthier food choice
the easiest one. For example, Hormel and Nestle have
both announced their intent to develop nutritional
products that will help their customers manage any
personal ailments. AREEA, a biotechnology business, has
produced a ready to drink beverage containing an enzyme
that detoxes the body from daily pollution effects. In
January 2019, Phood Farmacy, a brand committed to food
as medicine launches its first virtual kitchen in North
Hollywood, California. Phood Farmacy offers a spectrum
of exciting yet nutritionally infused meals in addition to
specific medical condition-based meal plans. All meals are
made from clean ingredients combined with
comprehensive nutritional planning.
28. Food As Medicine
“Naturally Functional” is a new buzzword behind the success of
many foods now known as “Super Foods” such as blueberries,
pomegranate, chia seeds and goji berries, to name a few. This
endorses consumers search for foods and ingredients that they
perceive as naturally healthy and provide essential health benefits.
Food education and mindfulness have become growth trends for
2019, mainly through the accessibility of information, but also
through food hubs and online communities such as Food + Tech
connect, and the Food Tank. Thus, consumers now understand the
nutritional value of natural food ingredients and how each
ingredient reacts with themselves specifically; consequently, they
are seeking out specific ingredients to assist in their personal
wellness and being.
The concept of Food as Medicine will permeate throughout the
industry as consumers, therapists, and doctors increasingly
appreciate the relationship between food intake and wellness.
We should expect to see prescriptions of specific diets of foods and
recipes that enhance the healing process, elevate immunity, and
address specific medical conditions with patients.
29. Food As Medicine
Examples of high value foods include:
Kelp: Rich in calcium, magnesium, potassium, and
iodine – helps keep thyroid levels balanced
Shiitake mushrooms: Contains lentinan which may
fight cancer and slow tumor growth
Moringa: Possesses powerful anti-inflammatory,
antioxidant, and tissue-protective properties
Rooibos tea: Contains antioxidants that can protect
against cancer, heart disease and stroke
Garlic: Rich in vitamin C, B6 and manganese,
supports the heart and reduces blood pressure
Ginger: Anti-inflammatory and antioxidant
properties
Basil: Contains eugenol, keeps intestines safe
30. Food As Medicine
Many “medicinal” foods such as apple
cider vinegar, kefir, and turmeric are now
mainstream. This trend is young; many
more foods will reach the forefront as
consumers seek out natural remedies for
conditions like inflammation, fatigue,
digestive issues, joint pain, depression and
the multitude of other medical conditions
that can be supported by a specific mix of
foods and natural supplements.
31. Entomophagy, consumption of insects
As the planet journeys towards a population of 9 billion people, the
food industry is driven to unearth new and sustainable food sources.
Insects represent a relatively untapped food-type in the west yet are
established in diets or snack culture in other parts of the world. For
example, in parts of central Africa, around 50% of protein is derived
from insects. During the springtime in Ghana, when food is scarce,
Ghanaians rely on termites as their main source of protein. Thailand’s
popular Jing Leed is deep-fried crickets with a soy based dipping sauce.
Thais also love snacking on grasshoppers, crickets and woodworms. In
Mexico, chicatanas, or pan-roasted ants with lime, are as mainstream as
tacos. Edible insects contain high quality protein, amino acids and
vitamins, and even mass consumption has a small impact
environmentally.
Companies like Entocube provide technology to farm insects and
process them as an ingredient to the food industry and Bugsolutley
produces cricket-based pasta. Presently, crickets are the most common
insect type being used in the US. Mainly for the production of cricket
flour and protein products. However other insect types are also
expected to become available, including caterpillars, different beetle
species, and larvae. Even termites are under experimentation.
32. Entomophagy, consumption of insects
In the US, Meat Maniac, a Texas based
company, provides a broad range of insect
based snacks, such as: hot Mealworms,
Emperor Scorpions and Earthworm Jerky. The
entomophagy trend is still in its infancy in the
west, however it will gain traction and expect
to see this sector exceed revenues of $1bn by
2025.
33. TBC and THC infused Products
Cannabis is still illegal at the federal level, and due to
its classification as a Schedule 1 drug the amount of
research that can be conducted in this sector is
limited. However, as cannabis is legalized state by
state, the overall industry continues to grow at a
profligate rate. This has resulted in the augmentation
of cannabis-based edibles, oils, and beverages.
Given the presently unclear federal position on the
future legalization of Cannabis, national statistics are
unclear, nevertheless we only have to look at the
market and product availability to identify the
escalating trends in cannabis and cannabis infused
products. There is now a swath of CBD infused
confectionary, with brands like Camino and Dr Norm.
Mixed CBD and THC infused products include:
brownies (of course!), mints, cookies, cakes and
chocolate bars.
34. TBC and THC infused Products
The cannabis infused beverage sector is also
anticipated to grow in 2019. Yet beverage market
share is predicted to be less impressive until 2020
or 2021. By 2022 this market is estimated to be a
$600 million business as larger manufactures
tweak and launch their products.
2019 will also experience a new wave of cannabis
cafes and lounges in various states. Notably in
2018, West Hollywood approved a range of
cannabis cafes and consumption lounges to open
in 2019. The City spent 7 months screening over
300 applicants for highly-coveted cannabis
licenses, setting a new bar in cannabis recreation
and starting a new wave in cannabis tourism.
In short, Cannabis growth will go higher and higher
in 2019!
Chroma – a winner of the West Hollywood Cannabis lounge license
35. The Changing Face of Dairy
Plant-based milk alternatives revenues have grown by
61% over the past five years, with
*15 – 25% growth expected by 2022. In fact, the
alternative milk industry is already around $2bn in
annual revenue.
*Source: CoBank’s Knowledge Exchange
Almond milk (64 percent market share), soy (13 percent
market share), and coconut (12 percent market share),
represent the leaders in the sector. However new
variations are generating considerable interest. Pecan,
quinoa, cashew, hazelnut, sunflower seed, and rice
milks are all gaining traction in this young but high
growth market. In addition, there are non-dairy milks
made from hemp, peas, bananas, cassava, oats and
potatoes, with others under development also.
36. The Changing Face of Dairy
The fuel behind this trend is again Health, with *1 in 5
Americans citing health reasons to explain their switch from
regular to plant-based milk. Interestingly, Vegans and
Vegetarians account for only 15% of this market, with the
primary consumer being flexitarians or **lessitarians.
*Source: Mintel ** Lessitarian is a consumer who has cut back on their consumption of animal-based
foods and beverages
Its not just the milk industry that is transforming; yogurt
made with almonds, coconut and cashews have become
prominent in health food and mainstream grocery stores.
Brands such as The Coconut Cult, Ripple and Coco Rico are all
significant brands in this arena.
Other traditionally dairy products such as ice cream and
cheese, have non – dairy alternatives, chauffeuring the
overall Dairy Alternative Market to around *$35bn by 2024.
*Grand View Research
37. Food delivery speeds forward
The recent convergence between food, technology and
portability has been dramatic and literally changed the
restaurant industry topography. In 2019, the average revenue
per user (ARPU) in the restaurant-to-consumer delivery
segment is estimated at *$232.05, with a market volume of
*$16.16bn.
*Statistica
Convenience was always thought to be the driver behind the
food delivery phenomenon, however there are multiple reasons
for this monumental market shift including: variety, saves time,
ability to order at any time, and visibility of options, all of which
are significant. The worldwide gross revenue of US$82.7 billion
in 2018 is expected to increase to US$137.6 billion by 2023.
Since 2014, online ordering and delivery has grown 300% faster
than dine-in-traffic. In fact, most casual dining and fast casual
brands have seen a decline in their dine-in numbers as groups
like Grub Hub, Postmates, Uber Eats, and Doordash, basically
eat into this market and change consumer eating out behavior.
38. Food delivery speeds forward
Generational consumer habits have helped fuel the delivery
trend, however while 37% of online food delivery consumers
are between 25 to 34 years of age, 26% are between 35 to 44
and 11% are 45 to 54. Therefore, demand is spreading across all
age groups. Higher income consumers are the largest user
group representing 43.1% of the market vs 25.9% for lower
income buyers.
The food delivery sector will grow through consumer demand.
However, advances in delivery technology will be a major
growth factor. For Example, drone delivery and driverless
delivery vehicles are in test by several delivery operators, and
even the convenience of Alexa will have an impact: a leading c-
store brand, Sheetz, announced that its “made to order foods”
from all 564 stores can be ordered on Alexa.
This sector will ultimately change the operational structure of a
restaurant, and TNI advises restaurants to get on board or be
left behind.
40. Food waste has become a hot topic in
restaurants and viewed as a critical economic
and social concern in 2019 by many consumers.
Indeed, whereas food waste was historically a
profitability issue, it has now become a matter
of principal.
Chipotle, for example, announced its goal to
divert 50% of its restaurant’s waste from
landfills by 2020, through a program of
operational improvements, leftover food
donations, and general food sustainability
training.
Regeneration of Food Waste
41. Regeneration of Food Waste
However, it is the local level that is leading the
way. Independent restaurants are using left over
food waste for compost, and innovation is
abound: Silo restaurant converts its whey from
cheese-making into a sauce for potatoes and
turns leftover bread crusts into miso soup, Phood
Farmacy uses all scraps from vegetable
preparation for vegetable stock and its discarded
chilli seeds into chili powder. Viva Vegan plans to
dehydrate and convert its discarded juice pulp
into crackers and energy bars.
Restaurants are increasingly eco-conscious in
order to engage customers, save money and
comply with tightening diversion regulations.
Composting, converting waste into ingredients,
donating leftovers, and swapping single-use
items for reusable ones are all signals that food
waste no longer needs to be wasted.
42. Sustainability
While it is hard to find a news outlet today that
doesn’t discuss Sustainability, this restaurant
trend is still in its infancy. At a general level,
restaurants today, (especially brands), are very
environmentally unfriendly through the high
consumption of power and water, packaging, and
waste output.
The World Resources Institute reported
‘approximately one-third of all food produced in
the world intended for human consumption is lost
or wasted. This inefficiency equates to a loss of
$940 billion per year and contributes to 8% of
annual global greenhouse gas emissions’
43. Sustainability
The National Restaurant Association’s State of Restaurant
Sustainability 2018 report, states that ‘food waste
reduction has become one of the top sustainability issues
for restaurants. About half of all restaurants track the
food waste they generate, while more than one in 10
compost their food waste, the report found’. However,
this is just the tip; some restaurants have moved from oil
fried products to air fried products thus eradicating the
need for oil and the damage used oil creates in the
environment, while others have introduced sustainable
fish programs. Packaging, a huge environmental
challenge, has seen prodigious changes in the past 5
years. The switch to Hemp, sugarcane and bamboo-
based packaging, has resulted in restaurants removing
over 47,000 kg of PET plastics from packaging life cycle
per year.
44. Sustainability
TNI Design, a leading restaurant design firm has
developed a program that uses hemp-based materials in
around 45% of its restaurant finish materials, and
reclaimed wood for its furniture recommendations.
Lighting is only LED, and research into capital affordable
solar power for restaurants has been underway with their
new recommended program expected to be launched in
2020. Another example is The Cheesecake Factory,
who installed 20, 4-foot-by-10-foot solar energy collectors
on the rooftop of its Pleasanton, Calif., location and saves
nearly 60,000 pounds of CO2 produced by the restaurant
per year.
Going forward, sustainable wall coverings, re-used wood
and stone, hardened and processed used plastic, utility
saving applications and low energy lighting will all be the
norm in building sustainable restaurants.
45. Technology and Artificial Intelligence
Today’s technology plays such an essential part the food and
restaurant industries, it is not possible to report on trends
without its’ inclusion.
Restaurant related technologies have previously included
online ordering, advance ordering, tablet-based table orders,
social media integration, guest-facing technology platforms,
and product menu information. Next phase developments
with blockchain, digital twin, and artificial intelligence will
change consumer interface dramatically over the next ten
years (albeit many can’t exactly say how).
Think about a smart menu driven by artificial intelligence,
whereby a customer’s food order is based on historical
ordering patterns, nutritionally bolstered by the customer’s
body type and medical history, produced by a 3d printer,
priced based on the consumer’s blockchain credit
assessment, paid for by a cryptocurrency, and delivered by an
interactive robot. Not Possible – think again!
46. Technology and Artificial Intelligence
In 2019 the technologies that will trend most are anticipated as
follows:
Blockchains deployed for tracking within the food chain (as well as
other areas)
Technology in custom nutrition-based diets
Robotic chef kitchens
Drone delivery
Driverless delivery vehicles
Restaurant cryptocurrencies
Google Eyewear with face recognition software
Enhanced intelligence applications with prediction technology
Voice-controlled virtual assistant
Predicting the long-term horizon where the US restaurant industry is
transformed by blockchain and AI is challenging. However, given the
momentous oscillation of automation the possibilities are infinite.
For example, one German company is developing the world’s first
fully-automated, blockchain-powered pizza operation, what would
Dominos do with that?
47. 2019
On-Trend Food
and Drinks to
Watch Out For
1. Ayurvedic food - Indian practice of holistic medicinal remedies
infused with regular daily food
2. Drinking vinegar and vinegar infused drinks
3. Quinoa derivatives eg: chocolate-covered quinoa snacks, pasta
and milk
4. Jackfruit
5. Moringa, a superfood powder and/or oil now available in bars,
snacks and teas
6. Matcha
7. Functional mushrooms
8. Cucumber infused drinks
9. Sparkling coffees and sparkling sap-based water drinks
10.Algae and algae-based products
11.Ancient grains (Sorghum being one of the most popular)
12.Sea Vegetables
13.Healthy Desserts
14.Street Food; still a growth trend, a great example being The
Hungry Trader in Los Angeles, where street food from the silk
routes has been modernized while keeping its heritage and
authenticity.
48. About the Author,
ROBERT ANCILL
ROBERT ANCILL is the founding partner
and owner of The Next Idea Group,
an International Food and
Restaurant Consulting group
based in Los Angeles.
He is considered one of the most
authoritative voices on restaurant and
food trends, and has consulted on
launching and positioning many new
And existing brands in the USA as well
as emerging and frontier markets.
49. About The Next Idea
The Award Winning Next Idea
[TNI] is an international Restaurant &
Hospitality Concept development and
management agency. Based in Los
Angeles TNI works across the world,
specializing in concept creation,
development and management,
everything from research, strategy,
brand and product development,
franchising, through to design,
execution, systems and operations,
and marketing.
50. About The Next Idea
The TNI team has consulted with
some of the world¹s most eminent
Chefs, and upscale restaurant groups,
in addition to working with clients in:
entertainment, casual dining, fast
casual dining, resorts, theme parks
and travel. In each project TNI has
been involved in all areas of the
business, and have delivered
programs and plans that have
targeted the elevation of concept
positioning, product and menu,
operating standards, infrastructure,
and overall quality.
51. About The Next Idea
Presently, The Next Idea has
concept development projects in:
USA, UK, Dubai and Abu Dhabi
(UAE), Nigeria, Hong Kong,
Kuwait, China, Qatar, Mexico,
Bahrain, Thailand, Philippines Saudi
Arabia, Afghanistan, Bangladesh,
and India.
52. For Information contact
info@thenextidea.net / (001) 818 887 7714
Franchise Solutions &
Concept Investment
www.tnifranchise.net
Consultancy
www.thenextidea.net
Interiors
www.tnidesign.com
Blog
www.globalrestaurantconsultant.com
About The Next Idea
53. The Next Idea
Awards
Best End-to-End Hospitality Business
Consultancy (Travel Hospitality Awards)
2017 & 2018
Most Innovative Hospitality Consultancy
Group (USA Today Corporate) 2018
City Beat News 5 Star in Customer
Service (2013, 2014, 2015, 2016, 2017,
2018)
Most Innovative Hospitality Consultancy
Group (LUX Hospitality Awards) 2016
54. Glossary
Research sources for this report include:
The Next Idea ground team
The Next Idea marketing department
The Farmacists at Phood Farmacy
Statistica
Allied Market Research
Bharat Book
Oxford Martin School (Oxford University)
Mintel
Co Bank
The World Resources Institute
Grand View Research
Nielson
Euromonitor
Forbes
Label Insight
Fast Company
National Restaurant Association
Photography and Graphics:
Robert Ancill
Various internet sources
Editor's Notes
1 of 3 option for About TNI in this style. (2 previous slides diff style)
With the countries named, another option with info from slide you submitted.