2022 Restaurant Trends …the new and not so new on the C19 Frontier
As the restaurant industry continues to emerge from the Covid pandemic there is much speculation as to the strength of the emerging trends. The National Restaurant Association in partnership with the American Culinary Federation surveyed 350 chefs to discover what they see as important to patrons in 2022. Health, sustainability, better packaging solutions, and global flavors are some of the top trends across the nation. As the industry, and the country as a whole continue to emerge from the pandemic, consumers have refocused on health and wellbeing, including targeted nutrition.
The chef-respondents think that consumers, after indulging in comfort foods at the height of the pandemic, are now embracing more healthful choices. These include plant-based proteins, and foods purported to have immunity-boosting properties, such as tomatoes, berries, olive oil, seeds and dark chocolate. In addition to trending, plant-based selections provide menu alternatives in the face of animal protein supply shortages and impart a sense of eco-friendliness and good health.
Not all 2022 trends are new ones. Sustainability remains a big influencer on menus and on how restaurants operate. Guests want their produce, beef and seafood to be grown and harvested, raised and caught sustainably. They care about practicing food-waste reduction and recycling in the front- and back-of-the-house. Although consumers have increased their use of takeout and delivery during the pandemic, they also strongly prefer packaging that’s environmentally friendly. And their expectations are high. Not only should off-premises packaging be eco-friendly, it should simultaneously maintain food quality, temperature, and safety.
Traditional proteins continue to rank high, but in 2022 chefs indicate the less expensive cuts (thighs vs. wings, chuck vs. loin) will be seen more often on menus. The trend is due to supply issues, rising food costs, and culinary exploration in varying combinations. Egg-based breakfast bowls are hot, along with plant-based versions of bacon and chorizo at breakfast. Globally inspired salads and grain-based bowls are trending at lunch.
Perhaps as a response to the curtail of vacation travel, a strong desire for unique and international flavor profiles have become extremely high. Special foods items, alcohol based and non-alcohol drinks with a global character are enticing. Spice-rimmed drinks, sparkling waters, seltzers and nut milks bring something irresistible to the menu. Flavors from Southeast Asia, South America, the Caribbean and North and West Africa transport guests with delight.
Chef-respondents anticipate growing popularity of snack foods, especially upscale potato chips, globally spiced fries, and new unique chicken ‘wing’ selections. Another specialty item finding a place on menus are alcohol-infused desserts. As presented by the National Restaurant Association, here are the Top 10 overall trends for 2022:
Sustainable, reusable and recyclable packaging
Packaging that maintains food quality and ensures the food travels well during delivery
Packaging that retains temperature—hot food hot, cold food cold
Zero waste/sustainability
Immunity-boosting snacks
Menu streamlining, featuring fewer items and SKUs
Immunity-boosting/functional ingredients
Plant-based sandwiches
Food security/tamper-proof packaging
Alternative sweeteners, like maple and coconut sugars
