10 Food & Drink Trends for 2021 That Hospitality Operators Need to Know

Throughout 2020, as lockdown kept consumers stuck in their own homes, food and drink trends took social media by storm. Whether it was banana bread, sourdough or Dalgona coffee, there seemed to be a new trend every week. For hospitality operators who were operating throughout the pandemic, many saw these as an opportunity and jumped on the bandwagon – offering consumers the chance to feel part of the conversation without having to do the work.  

If this taught operators one thing, it’s that you need to keep up with the trends and get yourself involved – consumers don’t want to feel left out and will come to you over competitors if you’re offering something they want. 

A quick google search will result in an endless list of food and beverage trends but we've narrowed down the top ingredients and trends you should be incorporating into your menus; 

The Ingredients 

Fermented Foods

Gut health is a hot topic so weave fermented foods into your menus – think kimchi and kombucha and even put that sourdough starter to use in a different way in pancakes and cookies. 

Special Soft Drinks

Non and low alcoholic drinks are increasing in popularity as many consumers cut down their alcohol consumption, as they focus on their overall health post COVID-19. Seltzers, natural wines and low alcohol beers are now more readily available within the market. 

Veg with Less Miles

Shop seasonally and update your menus to include local fresh fruit and vegetables. June sees asparagus, jersey royals, strawberries and broccoli thriving across the UK. Use our seasonality calendar as a handy guide - Seasonality Calendar.pdf (creedfoodservice.co.uk)

A Seafood Surge

With many consumers reducing their meat intake, they are turning to seafood as an alternative. Chefs have long held the idea of ‘treat it like meat’, using seafood in much the same way as they would butchery, which could lead to easy swaps on your menus.

Coffee Upgrades

We confess, this one might not be one specific ingredient but hear us out. If you don’t have flavoured syrups or special blends, then add these to your menus asap. Mini splurges are the way forward as many consumers are hesitant to spend too much on one big blowout and will turn to smaller upgraders on everyday rituals instead. 

The Trends

Comfort is Key

2021 is the year of the ‘carb comeback’ with more and more consumers getting over their (irrational) fear of carbohydrates. From gourmet sandwiches to elevated pasta dishes, consumers are craving comfort even when out of home. 

Sensory Overload

From breakfast to dessert, make sure you are delivering a taste experience through food that not only tastes delicious, but attracts all your other senses too. Chefs can play with a host of different techniques that deliver multi-sensory experiences.

All Fired Out

Get creative on the BBQ and experiment with smoking and adding that fire-y flavour to ingredients. From different types of wood to global grill techniques – everyone can and should incorporate this in some way. 

Back to Basics

While Vegan meat substitutes are evolving to become ‘just like meat’, consumers want to eat ‘natural’ – putting vegetables front and centre. Don’t fear dishes that serve vegetables looking and tasting like ….... vegetables! 

Memory Lane

It’s all about evoking memories and a sense of nostalgia across your menus, chefs should feel confident in telling their own story through their recipes. It’ll add a more personal touch and your customers will feel like part of the journey.

Adapted from The Food People 2021-22 Food & Beverage Trends Book.