Posted on Thursday, 2nd December, 2021
This new and expanded format will give chefs, kitchens and venues more timely and targeted ideas, recipes and techniques to meet the emerging trends in foodservice. We’ll connect seasonal dishes with practical solutions that you can use right away.
The new platform will launch in January with our 2022 Trends Report. A result of many months of research, it is designed to keep operators on top of the trends we predict will drive the industry forward in the coming year.
As a teaser of what’s to come, here are five mega themes we’ll be drilling into for our inaugural report:
In 2022, it won’t be enough for food to be tasty, nutritious and well presented. Driven by eco-conscious Gen Z and millennial diners, the matters of provenance and production are becoming as important as any other factor in the food choices being made by consumers.
Our research has found evidence that mindful values are now a crucial characteristic of dining out for a growing number of people, with venues no longer able to ignore this rising movement.
In the 2022 Trends Report, we’ll reveal four trends in the mindful menu space for operators to be aware of and act upon.
The combination of shifting work schedules and social adjustments brought about by the pandemic has changed dining habits, many of which are likely to persist. For example, research firm GlobalData expects takeaway and delivery to power the hospitality industry until at least 2025.
The good news is that venues are well set to embrace the trends that have arisen; it’s simply a matter of understanding your diner and adapting or diversifying your offer to suit.
In the 2022 Trends Report, we’ll share six trends that will help operators successfully navigate the shift in diner lifestyles.
Research shows 35% of locals want to experience more cuisines, creating an incredible opportunity for chefs to exercise their imaginations and tap into the wide variety of flavour-related trends emerging across Australia and New Zealand.
Fortunately, inspiration isn’t hard to find, with several headline trends emerging that give chefs a fabulous toolkit of options with which to keep diners excited.
In the 2022 Trends Report, we’ll feature seven flavour trends that offer chefs on-point inspiration for their menus.
The momentum behind eating better is unstoppable, and 2022 will see a range of healthy food trends move into the mainstream. While some trends we’ve identified are rooted in traditional ideas that are enjoying a new lease on life, others are very much a product of the now.
But all of them are being driven by a consumer focused on a dietary regime that minimises the guilt attached to the heavier meals of years past.
In the 2022 Trends Report, we’ll discuss six trends that cover the healthy eating movement sweeping the hospitality landscape.
It’s always been important to be an agile operator and we don’t see that changing in the upcoming 12 months, with a developing range of trends that will influence meal preparation and ingredient selection.
Drivers include disrupted supply chains, difficulties in attracting experienced kitchen staff and a shift in diner preferences towards healthier and less emissions-intensive foods.
In the 2022 Trends Report, we’ll detail six trends that will have a powerful effect on the way our kitchens work in the year ahead.
Stay tuned for the UFS 2022 Trends Report — arriving in your inbox late January — and get set for more exciting news as we unveil the full 2022 UFS trends platform shortly!
