INSIGHTS

6 Trends Changing and Challenging the Foodservice Status Quo in 2022

THE ENTIRE FOODSERVICE INDUSTRY faced fast and unexpected change when the pandemic emerged in early 2020. Across segments, operators were forced to rapidly adjust operations—initially to stay afloat and then ultimately succeed long term in this new industry environment. Some of those quick-adapts have forever changed foodservice. Here are a few trends that are expected to enhance and advance the industry in 2022 and beyond.

Number One

Put Social Responsibility on the Menu

When choosing where to spend their dining dollars, consumers seek out brands that align with their personal values and beliefs.1 From sustainability to social justice, today’s consumers want to support ethically driven brands and operations.

62% of consumers agree it’s important to choose brands with values similar to their own when deciding where to dine.1

42% of consumers (especially Gen Z) say finding ways to reduce food waste is important for socially responsible restaurants.2

How-to in ’22:

Connect with Consumers on an Emotional Level

  • Be proactive in eliminating bias and promoting diversity, equality and inclusion through employee anti-bias training and donations to social justice groups.1
  • Foster relationships with community leaders.
  • Promote sustainability, reduce food waste and highlight responsibly and ethically sourced menu ingredients.

Responsibility in Action:

These brands are putting real dollars behind their social responsibility initiatives.

  • Our entire Mondelēz International global network is working toward having all chocolate brands made with sustainably sourced cocoa through our Cocoa Life initiative by 2025.
  • After a pandemic hiatus, Starbucks is bringing back its reusable cup program, which began in 1985 as part of its goal to reduce overall waste by 50% by 2030.3
  • By 2030, Yum Brands plans to reduce greenhouse gas emissions by 46%.4

Crepe Cake made with OREO Base Cake

More to Explore:

Read more about consumer interest in the connection between personal and environmental health in Food Industry Trends: Ingredient Transparency & Sustainability.

Number Two

Advanced Automation and Investment in Tech

Digital tools and applications proved to be huge assets in the early days of the pandemic as they facilitated delivery, aided no- and low-contact interactions and promoted overall safety. In the first half of 2021, operators rapidly expanded their digital technology to increase order speed.1 Going forward, digital initiatives are expected to expand as delivery continues to earn a larger share of big chains’ sales.1 In addition, as operators continue to face labor challenges, digital tools that allow for greater automation are proving to be even more valuable to operational ease.

68% of operators say they plan to increase technology budgets over the next two years.1

57% of Gen Zers want automated/AI menu suggestions, while 83% of boomers prefer human interactions.5

52% of operators believe automation attracts patrons, while 41% say it boosts employee morale.6

How-to in ’22:

Increase Operational Efficiency with Automation

  • Tech solutions, such as online ordering, can improve back-of-house efficiencies and enhance customer experiences.
  • QR codes are a cost-effective way to automate ordering and menu updates, as operators don’t need to reprint physical menus when offerings change.

More to Explore:

Read more about how technology is evolving operations in A Hearty Appetite for Automation: Top Restaurant Chains Tap Next-Gen Tech to Feed Sales

Number Three

Innovating “Craveable Comfort”

The desire for comfort food came roaring to the forefront in 2020. This trend for nostalgic eats and treats is showing no signs of slowing as we head into 2022 with 70% of consumers claiming they are “extremely or very likely” to purchase a nostalgic food or beverage.7 However, consumers now want new ways to enjoy old favorites.

74% of consumers continue to look forward to new food and beverage trends.8

GEN Z wants innovative desserts and appetizers while millennials seek exciting burgers, sandwiches and other handhelds.5

41% of consumers say, to them, the term comfort food means “something I ate growing up.”7

How-to in ’22:

Reimagine Classics into Cool Comforts

  • Create innovative recipes that answer consumers’ competing desires for old and new.
  • No area is off-limits when it comes to innovation opportunities.5
  • Understand who your customer is and focus on their desire for something different.5
  • Many authentically “crave-worthy” menu items can’t be easily replicated by the average home chef,9 offering operators ample opportunity to become a repeat destination for consumers.7

Cannoli Cookie Swirl made with CHIPS AHOY! Cookie Pieces
Cannoli Cookie Swirl made with CHIPS AHOY! Cookie Pieces

50%

of consumers consider chocolate chip cookies the ultimate comfort food.7

Number Four

Grab-and-Go Growth in Noncomm

To-go and off-premises eating occasions skyrocketed in the noncommercial space over the last 18 months. This shift to grab-and-go is here to stay, making it more important than ever for noncomm operators to optimize offerings for this new normal. And while noncomm operations may begin to resemble their retail competition, each segment and unit has unique nuanced knowledge of its consumer that will help it stay competitive.10

K-12 cafeterias need to menu more student-friendly grab-and-go options.10
B&I should highlight convenience, affordability and flexibility to stay competitive with outside options.10
Healthcare must continue to put safety first by sticking with prepackaged grab-and-go vs. communal salad bar.10

How-to in ’22:

Keep Customers Coming Back for Grab-and-Go

  • Audit offerings to focus on a smaller group of menu items that “work harder” and travel well.10
  • Infuse retail-level speed, convenience and “craveability.”10
  • Bring application versatility, but stay focused on back-of-house efficiency even as menus start to expand.10

More to Explore:

See how you can reimagine your salad bar into a low-contact grab-and-go station.

Number Five

The consumer demand for the away-from-home experiences they’ve missed during the pandemic is growing every day.11 As we head into 2022, we can expect to see eatertainment venues promote family-friendly offers, new menu items, interactive games as well as curbside, delivery and even virtual brands.1

24% of consumers say they plan to visit eatertainment venues more than they have been, but still not as often as they did pre-pandemic.11

Millennials are much more likely to partake in eating occasions around others.12

Buttermilk-Battered Honey-Fried Chicken made with HONEY MAID Grahams
Buttermilk-Battered Honey-Fried Chicken made with HONEY MAID Grahams

How-to in ’22:

Get Consumers to Entertain On-Premises Eating

  • Market the enjoyable benefits and social aspects of dining out, especially after an often isolating year.11
  • Create special dine-in offers for menu items to drive on-premises meals.11

Number Six

Plant-Based’s Growth Spurt

The comfort food craze that took hold in 2020 did nothing to stunt the growth of (or demand for) plant-based foods and ingredients. But plant-based today means so much more than salad. The entire segment is taking huge strides forward with tasty innovations, analog meats, vegan cheeses and other ingredients that give their meat-based counterparts a run for their money.

49% of Gen Zers are willing to try plant-based meat.13

+35% plant-based growth in 2020.14

25% of consumers look forward to new plant-based offerings in the next year.7

Enjoy Life - Dipped Banana Bites

Easily incorporate plant-based packaged snacks into your offerings with Enjoy Life single-serve snacks. See all products here.

How-to in ’22:

Cultivate Plant-Based Sales

  • The evolution of plant-based offers ample opportunity to innovate and attract younger diners.
  • Bowls, pizzas and salads are the most common platforms for plant-based menu innovation.15
  • Experiment with different cooking methods to extract the optimal flavor and texture from plant-based ingredients.15

More to Explore:

Read how Functional Meets Flavorful: Plant-Based Concepts Keep Growing

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Sources:


  1. 2021 Midyear U.S. Trends Update, Technomic, July 2021
  2. Future of Global Cuisine Strong as Industry Recovers, Technomic Consumer Food Trends, April 2021
  3. Kelso, Alicia, “Starbucks resurrects reusable cup program after pandemic hiatus,” Restaurant Dive, June 9, 2021
  4. Kelso, Alicia, “Yum Brands commits to 46% reduction in greenhouse gas emissions by 2030,” Restaurant Dive, April 27, 2021
  5. What’s Next for Independent Restaurants, IFMA 2021
  6. DE Big Picture Factors Affecting Foodservice & Retail, June 2021; DE Simply Smarter, July 2021
  7. Datassential 2021 Trends
  8. Informa, Industry Overview May 2021
  9. The Road to Recovery, Food & Foodservice After Covid-19, Datassential
  10. Planning Program, Technomic 2021
  11. Consumer Food Trends: Consumer Appetite for Away-From-Home Experiences, Technomic June 2021
  12. Eating Occasions, The Hartman Group Spring 2021
  13. Manning, Lauren, “Food is Gen Z’s top spending priority, survey finds,’ Food Dive, April, 14, 2021
  14. Discovering the Next Chicken Sandwich, Datassential IFMA Marketing Sales 2021
  15. Cobe, Patricia, “Plants continue to grow on menus,” Restaurant Business, 10 August 2021
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