In January, we receive lots of predictions of the year’s trends. But obviously, they are mere forecasts. What we can state, is that most of the successful innovations
from the United States gradually get integrated into European culture, although perhaps with some adaptations. We have made a small selection of the tendencies that are foreseen this year in North America, that we believe are going to be seen soon here.
Web technology is a must in your business
Technology has allowed fast food businesses to be able to be truly efficient and quick. Innovations will keep on turning up via the web, optimizing the receipt and delivery of orders. We’ve started hearing about «curbside pickup», which means you can collect your order from the pavement, without entering the establishment… How? Our pioneers* will tell us.
*pioneers are businesses that are first to penetrate a market niche. In this case, they are the first ones to implement a system of order collection without entering the establishment.
A revolutionary delivery service
If we can ask for pizza or Chinese for delivery, why not sandwiches, salads, fajitas, crepes, hamburgers or anything else businesses serve quickly? Thanks to apps that manage orders and transport, and the offer of safe and specific packagings for take aways, the delivery both of fast food and gourmet food will be revolutionized during 2017.
Bowls: ergonomic forms are recovered
Why do we eat cereals in a bowl and salads on a flat plate? This year, the trend will keep on expanding into presenting salads, rice, stir fried meals and soups in bowls. In García de Pou we approach this topic with our disposable bowls, to go or to consume in the establishment. We love this trend!
Fast food, yes, but healthy
The so called ‘fast casual’ business will grow. These are establishments where fast food is offered with a wide variety of vegetables, organic options and products of proximity, all offered in recycled and biodegradable containers.
Fast food is no longer associated with cheap menus
If we’re talking about ‘fast casual food’, the priorities of the menus are to be served quickly with high quality products. The company should also have values that respect the environment and commit to its social responsibility.
In such a case, a menu consisting of rye bread with handmade sausage, spinach and bilberries, accompanied by a kombucha or freshly squeezed smoothie and a dessert of goat’s milk yogurt, may cost us the same or more than a typical lunch menu of two dishes, dessert and a drink. However we will gratefully accept it.
To conclude, the world of the restaurateur has been reinventing itself for some years, either by the use of technology, via the new generation of creative chefs or due to the changing habits of consumers. These new innovations challenge us to be alert to the continual appearance of new needs.
Source: Bruce Horovitz, LSR
