We know how Covid-19 has changed the habits of diners in 2020. Here's what will change, and what will remain changed in 2021.
We know diners' needs have changed: the Covid-19 pandemic has highlighted the gourmet or home chef in many of us. If in 2020 diners turned to comfort and nostalgia for the first time, in the 2021 catering trends (even at home) we will see a return to culinary creations and cocktails inspired by health and well-being.
Here are the transition phases and some upcoming trends in catering.
In 2020:
Homemade food to take away
There has been an increase in demand for quality 'do-it-yourself' food that can be easily prepared or reheated at home with simple instructions. Consumers ordered ready-to-heat soups, sandwich kits and to-go cocktails for which they simply assembled the ingredients, added ice and served.
Poor salads
Healthy green first fruits have been among the hardest hit by Covid. The data showed that salads saw one of the steepest declines in food purchases from March to September across all restaurants. In the various European countries, customers have turned to evergreens, sweet and savory, in the name of comfort. Cheesecake in Barcelona, Burger and grilled cheese in Manchester.
In 2021:
Down with green carbohydrates
A year of lockdown and comfort food, and the shape went to be blessed. It's time for healthy food to reign supreme again. Nobody likes the prospect of looking like hot air balloons upon returning to social relationships. Among the 2021 restaurant trend, healthy dishes with fresher ingredients and even more vegan and vegetarian options.
The next Christmas holidays could mark the end of the revelry and the beginning of Covid-edition good resolutions. Among the restaurant trends, expect healthy pokes, hearty salads with grains like bulgur or spelled, roasted vegetables and mushrooms, and vegetable dressings. Freeze-dried fruits and vegetables will also see a surge in popularity.
Among the musts, the return of carob is expected: a vegetable ingredient, low in sugar and rich in antioxidants. Also fantastic as a natural sweetener.
Home gardens and edible cacti
I home gardens are all the rage, with people adding fresh herbs, citrus fruits, chilies and vegetables to all their dishes. Next steps are homemade oat milk, pesto, jam, brine. “Home chefs” will be dehydrating, canning, and fermenting more than ever.
People are also starting to grow and eat some cactus species, adding unique flavors and health benefits to a number of dishes. Grilled cactus can be a tasty side dish, or add a new texture to salads.
Local is the new sustainable
There is a growing sense of community and support for local businesses and suppliers, and a desire to come together and help local communities get through these challenging times. People will also prefer locally sourced foods that represent belonging. Typical and culturally representative dishes will have more space in restaurant trends.
New outdoor dining options
It's no surprise that the demand for safer, more socially distant outdoor dining will lead restaurateurs to invest in new outdoor spaces and creative experiences. These new or improved spaces will also create the closest thing to a pre-pandemic dining experience post-pandemic.
Simplified and “private” menus
To minimize food waste and make things easier for restaurants, successful restaurant trends will include narrower and smaller menus, with an emphasis on daily specials, to expand menus when necessary. Group banquets and corporate dinners are clearly decreasing, with a simultaneous increase in small and private meals. Hotels with restaurants they will go strong, being able to count on the option of in-room delivery of lunches and dinners to be enjoyed safely.
Catering trend: in summary
Restaurateurs will continue to add new outdoor dining experiences, even as the weather gets colder. Expect to see each outdoor space reinvented to create unique guest experiences. Small conservatories where you can enjoy brunch, afternoon tea and cocktails in a safe little bubble. “Picnic lunch” packages to pick up on the fly and then consume during walks or bike rides.
Spaces for more intimate and highly personalized events. Outdoor micro-weddings. Above all the atmospheres, those will count more than ever. Consumers will see more heated tents on rooftops, with high-quality audio and playlists to create perfect atmospheres. Restaurateurs and bar owners will address lighting, landscaping, landscaping, heating, cooling and landscaping whenever possible.
