Food Aficionado Smart Brief: Volume 14
Welcome back to another edition of The Food Aficionado Smart Brief! In the past, we discussed some possible food trends for 2022; however, now that the year is underway, we are back with some new trends that appear to be taking off! Below, you'll find three trends that are making their way into the mainstream food industry.
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Top Food Industry Trends To Takeover 2022 1. An Obsession With Condiments The diversity of condiments has skyrocketed the past few years, and now, big brands are expanding their flavors as well. Plain old mustard and ketchup just don't seem to be enough anymore. Of course, there is nothing wrong with the classics, but customers are becoming more and more interested in new flavors. For instance, what burger restaurant doesn't have their own special sauce these days? Although most of them consist of some variation of a “chipotle mayo," there is significance in calling it your special sauce. In other words, think about adding a special condiment to your dishes or a side option, your customers will be thrilled to discuss the new flavor with friends and family!
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2. Hibiscus: The “Flavor of The Year?" The New York Times recently released an article are their top food trends for 2022, and hibiscus was crowned their flavor of the year. Although hibiscus is a traditional flavor in the world of teas, it appears to be reaching into new territories. With an earthy type of taste, hibiscus holds a large Vitamin C content, which is perfect for immunity purposes. Producers and chefs are now harnessing the sweeter side of hibiscus, including it in fruit spreads, yogurts, and more. Both in the food AND beverage industry, keep an eye out for more hibiscus-based products, and maybe even give some thought about including it on your menu!
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3. Restaurants To Close More Often / Some Days of The Week Other than the fact that there are staffing shortages across The United States, restaurants are opening fewer and fewer days a week for a variety of other reasons. There is a massive focus shift towards the life/work balance for restaurant teams. The past has held an attitude of always being open and operating under any circumstance. However, it has recently been shifting towards a healthy understanding that overworking employees and managers is improper. Additionally, the pandemic has played its own role in burning out workers as we have been pushed into overdrive. Moreover, many businesses simply don't see it being viable to be open 7 days a week. Between utilities, rent, cost of goods, it may not be reasonable to constantly be open with the reduction in customers. Overall, it may not be for you, but many restaurants are following this trend so it's something to keep in mind.
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