bake - July/August 2023 - 14

including off-hours or slow-day value deals, flexible
pricing, multi-course meal bundles, meal kits and
subscriptions, apparel, and more. Meanwhile, many
operators plan to add to their menus healthier and
nutritious meal options, eco-friendly items, and dishes
tailored to takeout in 2023.
Customers are eager to return to restaurants and
reclaim a sense of community in 2023, according to
the National Restaurant Association's annual What's
Hot Culinary Forecast, which offers a detailed look
at the topics, trends and products expected to drive
restaurant menus in the coming year across a variety
of categories. Despite the popularity of off-premises
restaurant meals and snacks during the
pandemic, demand is high (70%) for
in-restaurant experiences including
socialization, celebration, and culinary
exploration.
Hudson Riehle, senior vice president
of research for the National
Restaurant Association, points out
that inflation is shifting consumer
spending habits, and while there is
a heightened appetite for restaurant
experiences and connection,
diners are laser focused on finding
value. " The challenge is how to
fuse consumer desires for the new
and trendy with their expectations for price paid. "
The top trends for 2023 include experiences/local
culture and community; comfort fare; flatbread sandwiches/healthier
wraps; menu streamlining; and zero
waste/sustainability/upcycled foods.
Yet the pace of life and volume of commitments are
also fueling fast casual and quick service restaurants. 57%
14 < JUL-AUG 2023 | bakemag.com
" Top trends for 2023 include
experiences/local culture and
community; comfort fare;
and flatbread sandwiches/
healthier wraps. "
Hudson Riehle, senior vice president of research for
the National Restaurant Association
of survey participants said sharing a meal with a friend
or family members in the car suits their hectic lifestyle,
according to Culinary Visions.
" In 2016 Culinary Visions coined the term Oxy-Modern
to describe a world of cultural contradictions that were
driving food culture, " says Sharon Olson, executive
director of Culinary Visions. " In the most recent study,
we found that trends and counter-trends are very much
at play in today's menus. "
The desire and willingness to pay for local and sustainable
foods has become a mega-trend. Survey participants
expressed an appreciation for everyone involved
in bringing their food to the table. Furthermore, 77%
said they are willing to pay more for food that comes
from local producers. Having the opportunity to meet
the producer adds to the appeal. 75% of consumers
surveyed said they like talking to food vendors who are
passionate about the products they sell.
Food-savvy consumers want to know as much as they
can about the food they consume, and that goes beyond
required ingredient statements on packaged goods.
Technology that makes information easily accessible
JOHN UNREIN
http://www.bakemag.com
bake - July/August 2023

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