Everything’s connected. That’s the central theme that emerged as Technomic considered the patterns, hurdles and opportunities that are poised to affect the restaurant and foodservice industry in 2020. While some noteworthy trends were expected and others have turned out to be a bit more surprising, there are some common threads of connection.
Ever-shifting demands for health and flavor innovation are guiding menus toward new sustainably grown and sourced ingredients, which connects to an elevated prioritization around waste reduction—both on the menu and in back of the house. But this heightened sense of social responsibility isn’t happening in a vacuum; it’s aligned with the changing consumer expectations, led by evolving life stages, that are influencing the industry to respond in creative ways.