1300 799 201
1300 799 201
There are fashions in everything, not just the fashion industry itself. Food and drink also has a cycle of trends.
Understanding trends and getting on board as they emerge can give you an edge on your competition.
Of the many up and coming trends for 2018, here are our top five.
There are increasing numbers of top chefs looking to highlight vegetables over meat as the central element of a dish, and this trend is spreading down into smaller cafés too.
Vegan and vegetarian options are increasing, including the use of edible flowers, and edible native plants, such as saltbush, finger limes and banana succulents, to name a few. The more unusual native foods may not necessarily be easy to source, but your fruit and veg suppliers should be able to help you with regular produce so that you can add more plant-based items to your menu.
Whether or not you subscribe to the superfood theory, the machinations of marketing people and social media tend to ensure that whatever each new one might be, it becomes a hot ticket item! For 2018, we’re looking at hemp. Specifically, hemp seed, the oil and powder.
If you want to add a small item to target your takeaway customers, bliss balls containing hemp seeds are an option, while the powder can be incorporated into smoothies. The oil is best used uncooked, in salads or drizzled over vegetables.
While Australia’s coffee culture remains strong, there is a rising interest in tea beyond the usual English Breakfast and Earl Grey that most cafés stock.
A wider variety, including differently spiced chai blends and herbal tisanes are now attracting more fans. Bear in mind that tea is frequently served hotter than most coffee, so when you are ordering takeaway coffee cups, a quality well insulated product is the way to go. You could also do a promotion by ordering a run of custom coffee cups that advertise your range of teas along with your branding.
Amid the healthy eating messages, people are generally looking for less sugar in their food, and smaller portion sizes. Smaller quantities of higher quality, less processed food are increasingly preferable.
People are also wanting to know more about where the food they eat comes from, which is fuelling a rise in opportunities for small producers. Building relationships with small scale producers and suppliers might be something worth considering.
Millennials in particular are hugely conscious of climate change and issues of sustainability. ‘Root to stem’ and ‘nose to tail’ cooking styles that use whole animals and plants, as opposed to specialised parts, are emerging, as are growing concerns with single use packaging. It’s worth considering how much waste you generate, and how sustainable your takeaway food packaging is.
Trends come and go, and not all of them are worth following. However, new trends can represent an opportunity to value add to your business, and in hospitality, that’s never something to dismiss!