Led by Joe Pawlak (Managing Principal, Technomic) and Liz Moskow (Food Futurist, Bread & Circus), Technomic’s hit Featured Session, “Journey to 2030 – Forecasting the Future of Foodservice” challenged operators with eye-opening statistics on consumer behavior, examples of today’s most innovative companies and expert predictions on the future of the industry. The core message was unmistakable: Foodservice is changing rapidly, and operators must adapt accordingly. Liz Moskow emphasized, “Success in foodservice demands adaptability. Be willing to reinvent your menu, your services or even your business model if the market demands it. Remember, action breeds results.” Want to become pivot-ready? Check out five key takeaways from the presentation.

Convenience is King

In a busy world, time-saving innovations like drive-thrus, delivery services and kiosks are rising in quick-service and limited-service formats. This trend also impacts full-service restaurants, with examples like Buffalo Wild Wings ‘GO’ and P.F. Chang’s To Go, focusing on takeout and delivery orders. These businesses recognize the growing demand for off-premise dining. In the next 2 to 4 years, expect AI ordering technologies like Wendy's FreshAI to reduce labor costs and speed up service times. What convenience features is your establishment leveraging? Now is the time to dive in. 

Unique Experiences Drive Traffic

In the wake of the COVID-19 pandemic and amid rising costs, offering unique experiences is crucial to attracting customers. “Experience—in a restaurant context—is spending time, lingering, creating connections and lasting memories, and menu items alone can’t do this,” explained Pawlak. Restaurants like Pueblito Viejo and Muriel's Jackson Square exemplify this approach by utilizing distinctive décor, engaging entertainment and cultural elements to craft bucket-list-worthy experiences. Looking ahead, Moskow predicts the integration of neural food experiences, sensory enhancement tools and other augmented reality dining experiences by 2030. For the time being, emphasizing local cuisine, ingredients and customs can help create the unique experiences customers crave. 

Tastes are Going Global

Consumers are increasingly adventurous, with 48% of Gen Zers, 59% of millennials, and 46% of Gen Xers more likely to try new flavors than three years ago, according to Technomic. Global flavors are making their way onto menus, with items like Tajin, Vin jaune and Crying Tiger Sauce. Moskow expects gamey flavors like fermented fish, dried seafood, yeasts, miso and natto to be popular starting in 2026. Adding these to your menu early can give you a competitive edge.

Wellness Needs Will Affect Decision-Making

As wellness-based initiatives, devices and practices continue to gain traction, restaurants have an opportunity to join the holistic health movement. Incorporating functional foods into menus could be a winning strategy. “41% of consumers are more likely to try a new/unique flavor if there are health benefits” noted Pawlak. Popular “medicinal” foods include supergrains like fonio and mushrooms like shimeji and cordyceps. Looking further ahead, the rising popularity of weight-loss drugs like Ozempic and Retatrutide is something operators should keep an eye on. “[Weight loss drugs] will impact your business,” Moskow stated. “They’re not going to ruin your business, but you will have to think differently about how to service people who are learning to eat more healthfully, whether that’s through European-style portions or just understanding that people don’t need food that’s so packed with starch and fat.”

Consumer and Operator Interest in Sustainability is Sincere

Lastly, sustainability concerns are here to stay, with one in three consumers stating that recycling and waste reduction initiatives influence their choice of foodservice venues (Technomic). Operators are increasingly committed to sustainability, with 74% asserting it will become more important and setting specific goals to reduce carbon footprints and waste, according to Pawlak. The most significant sustainability trend on the horizon for 2030? "Alt meat" (plant-based meat). “Alt meat is the future because we will get to the point where we will need it to serve and to feed the growing population,” observed Moskow. “The cost will come down and it will be cheaper than the [animal] meat options.” Have you identified your sustainability goals? Check out this article for a closer look at how leading restaurant brands are tackling this complex issue.

For more on trends and industry insights, check out our 2023 Trend Refresh and 2024 Industry Outlook.