Keeping Up with Restaurant Trends: Essential for Operational Efficiency and Sustainability

Restaurants are expected to adopt more planet-friendly kitchen practices and innovations in menus. 

FREMONT, CA: Some of the trends that will emerge include nose-to-tail cooking, plant-based eating, regenerative farming, biodiversity, fermented foods, hyper-local sourcing, better kids' meals, and circular sourcing.

Nose-to-tail eating is a growing trend as more kitchens view food waste as a no-go. This trend will see a wider variety of cuts on restaurant menus, including inexpensive but flavorful cuts of meat like beef shin, pig cheek, lamb neck, or chicken hearts. Businesses will also be more willing to buy and use the whole animal, making it an affordable way to plan, order, and design menus.

Meat-free options based on real plants are also expected to grow, as studies show that decreasing the amount of meat in our diets can significantly impact individual emissions. With more consumers wary of ultra-processed foods, 2024 will focus more on dishes made from whole foods like beans, pulses, tofu, tempeh, mushrooms, nuts, and seeds rather than highly processed alternatives with long ingredient lists.

Regenerative farms are taking planet-friendly farming to the next level, using no-till methods and cover cropping to nourish soil, provide space for wildlife and pollinators, avoid pesticides and fertilizers, grow a diverse range of plants, implement crop rotation to leave fields fallow regularly, and graze animals on the land as part of a symbiotic, holistic system. More chefs will be looking to source their ingredients from farms actively working to replenish and restore nature.

Biodiversity is another trend that has been around for a few years, featuring heritage/rare breeds indigenous to their regions, ancient grain varieties, less commonly seen types of seafood, and invasive non-native species that threaten local ecosystems. A wider variety of ingredients will appear on restaurant menus, encouraging new levels of creativity from chefs.

Fermentation is another food trend that has been around for a few years. More restaurants are embracing a zero-tolerance attitude to food waste, and gut health is a top priority for many health-conscious consumers. In 2024, we will see more in-house ferments repurposing food that would otherwise be wasted, such as fermented pickles, kefir, kombucha, saurekraut, kimchi, homemade hot sauces, and more.

Hyper-local sourcing is also expected to grow, with chefs and consumers becoming more interested in local sourcing and provenance. Ingredients from within the immediate vicinity support small businesses and regional economies, helping customers form stronger connections with the food on their plates. Restaurants will also start taking matters into their own hands, growing food in their outdoor spaces, rooftops, or kitchens.

Better kids' meals will continue to be popular, with more family-friendly restaurants exploring trendy but nutritious options like customizable bento boxes or platters, plant-based proteins, and fruit-based, no-added-sugar desserts.

Circular sourcing is a trend promoting the use of wasted ingredients in kitchens, such as composting food scraps for vegetable cultivation. This approach extends beyond food waste to other purchases, such as upcycling furniture and pottery, promoting a circular mindset in the kitchen.