It does not receive public funding
Editor in chief:
CLARA MOSCHINI

Facebook Twitter Youtube Instagram LinkedIn

Catering: 2021's trends according to TheFork

Attention to origin and type of products, greener and more sustainable food habits

TheFork investigated the preferences of its users and restaurateurs to understand what are the 2021 restaurant trends. The survey conducted in December 2020 on the community of 682 users and 1,000 restaurants, revealed   two trends above all. First of all, it is expected that more and more restaurants also sell their products through physical shops and/or e-commerce. Secondly, the offer of all-day-long meals could take hold, and not just the “classic” lunch and dinner.

Technological solutions are also increasingly important. 72% of respondents stated that in 2020 they used digital services for the first time, a clear sign of the digitization of our habits. The protagonists of next year will therefore be contactless payment methods, online reservations, solutions for delivery and take-away, digital menus and gift cards. There was also unanimous opinion for restaurateurs who in 2020 mainly adopted online reservations, payments and digital menus and the electronic register for tracking contacts. 80% of the businesses surveyed plan to continue using them also in 2021.

As for eating habits, among the 2021 trends we find anti-waste recipes, products with a low environmental impact or even the climatic diet, thanks to the increasing sensitivity of the public towards issues related to sustainability. Less quoted among the novelties are those that emerged from various US studies such as the rise of chickpeas, alternatives to carbohydrates, chili, "fake" meat and fish and wine in boxes and cans. Finally, TheFork asked its community what precautions they will have in 2021 when choosing a restaurant: for 65% it will be more important than in the past to choose a restaurant based on the average price and 80% will pay more attention to restaurants that offer discounts or promotions. On the other hand, the offer in the dining room is also evolving: just over 40% of restaurateurs reduced the menu in 2020, while 10% have already thought of a menu suitable for any time of day or evening.

hef - 15683

EFA News - European Food Agency
Similar