Unilever Food Solutions (UFS) has released its “Future Menus Top North America Trends 2024” report, which identifies menu trends predicted to influence the restaurant industry in the coming years. It details how the following continue to gain popularity and how operators can put the concepts into action at their establishments: Modernized Comfort Food; Low Waste Menus; Irresistible Vegetables; Local Abundance; and The New Sharing.
“With Future Menus 2024, our goal is to help chefs and operators put these trends into action and create unique dining experiences for their customers,” said Brandon Collins, executive chef for Englewood Cliffs, New Jersey-based UFS North America. “As the restaurant industry continues to evolve to satisfy diners’ changing expectations and dietary preferences, our culinary team is committed to bringing operators the resources and tools to navigate the challenges faced within our industry.”
The report is a detailed trend and recipe guide packed with solutions to industry-wide challenges, from cost-saving initiatives that ease labor shortages to recipes backed by forward-thinking trends. While each trend can live on its own, many of the Future Menus trends naturally align to create vibrant, nourishing menus that both chefs and customers can feel good about.
The rising cost of ingredients and an ongoing commitment to sustainability is the driving force behind the Low-Waste Menu trend which encourages resourcefulness to reduce waste and maximize ingredient usage. In the face of sustainability concerns, 65% of foodservice operators consider this trend the most relevant and expect this trend to grow.
With nearly one-third of the US population showing a strong affinity for plant-based food and more than 40% of consumers agreeing that the availability of plant-based food enhances the restaurant experience, it’s no surprise that Irresistible Vegetables is a key trend that will impact foodservice in the coming year.
The Local Abundance trend is about celebrating local ingredients and producers. It’s also a profitable trend since over three-quarters (77%) of Gen Z diners and 70% of Baby Boomers are willing to pay more for dishes with locally sourced ingredients.
To learn more about the report and Unilever Food Solutions, visit www.unileverfoodsolutions.us
