How will onsite feeding evolve next year? FSD posed the question to the researchers and consultants at Technomic. Here’s what they prepared specially for FSD readers.
1. Honest sourcing
Growing consumer interest in clean and ethical sourcing is impacting noncommercial foodservice in a big way. Clean eating—the idea of sourcing largely natural, local and organic products, including GMO-free ingredients that have been wildly popular at restaurants—will find more proponents among noncommercial operators. As transparency grows across segments, operators will further spotlight sustainability and humane working conditions, including fair-trade partnerships. Also expect more widespread adoption of eco-initiatives that center on water conservation and waste management, such as trayless dining and the use of compostable and recyclable materials.
2. All things local
Local products and regionally sourced foods are poised to carve out a more distinct niche across several noncommercial segments, namely recreation facilities. Expect local beer brewers and regional food artisans to benefit from this burgeoning trend. Additionally, the strong association between locally sourced ingredients and health will continue to spur growth of this trend in the hospital and education sectors. With college and university operations leading the way, we’ll see a trickle-down effect to the K–12 level.
3. Novelty foods and beverages
Hungry for over-the-top indulgence? Consumers at recreation facilities, colleges and c-stores don’t have to look far. Noncommercial foodservice operators are launching craveable hybrid foods and highly caloric specialty offerings that add shock value to the menu. The upside for operators is that all of this creativity is easy to execute, with plenty of ingredient cross-utilization happening in the kitchen. This trend isn’t just about grabbing customer attention with unique—and often wacky—builds of toppings and flavors. It’s also about providing a direct counterpoint that pushes against the healthy, clean-eating movement.
4. Experiential dining
Noncommercial consumers want restaurant quality not only in terms of foods, but also in the dining experience. Operators in the business-and-industry sector are swiftly revamping foodservice venues to make the experience more interactive, with action stations and communal tables.
5. Convenience first
Today’s consumers increasingly expect convenience-driven foodservice platforms to integrate seamlessly into their lifestyle. The noncommercial sector is responding with online ordering and mobile apps that expedite ordering and payment processes. New delivery tools, driven largely by third-party companies, will expand in segments like college and university and business and industry. Also look for increased self-service options—such as upscale grab-and-go and vending fare, as well as pour-your-own beer and wine machines—to further enhance the convenience factor in engaging ways.