Technomic is out with its annual take on major trends "poised to make a global impact on foodservice … plus some up-and-comers likely to break out."
• "Eggs are the restaurant darling of 2022. Egg sandwiches are having a moment in many parts of the world and will soon dethrone the chicken sandwich as the next must-have-on-my-menu restaurant item. Operators will showcase eggs in more all-day sandwiches and handheld offerings, complementing them with premium ingredients, housemade sauces and elevated preparation methods."
• "The crisis may have prompted some chains to cut back on breakfast over the past year, but the daypart is poised for a big bounce back in 2022. With recovery scenarios on the horizon, consumers are settling into a less-disruptive reality, one in which some are fully home-based, while others head back to the workplace. And—crucially—kids are going back to school campuses. For many, sourcing a morning meal from a restaurant is once again a part of the routine. Expect chains to employ subscription deals, multiperson bundles, product innovation and amped-up marketing to capture morning traffic and establish loyalty."
• "Delivery kitchens have had their 15 minutes of restaurant-trend fame and will garner less attention in 2022. Not that they’re going away—not by a long shot. The dark kitchen model, like once-hyped formats such as food trucks, food halls and fast-casual spinoffs, no doubt will retain a permanent place in the industry. But that will be a return from a pandemic high to a pre-crisis place in the market."
• "This will be the year that it’s all about functionality on the dessert list. Think skin care-enhanced ice creams, immunity-boosting hand pies, mood-modifying macarons and so on. A key trend in recent years—and certainly amid the pandemic—has been the expansion of the functional concept to more types of foods and beverages, and this will start to play out in the dessert category to a larger extent in the coming year."
• "As we have noted in recent years, halloumi is primed for the center stage as a craveable, vegetarian-friendly alternative to meat. Next year, operators will menu mutabal, the lesser-known sibling of baba ghanoush, especially at fast casuals. Plant-based egg will make its mark among the many animal protein alternatives already flooding the market. With the killer combo of craveability and gluten-freeness, Brazilian cheese bread—pao de queijo—will gain traction well beyond its homeland. Soups and stews will get a fresh look, with comforting, homey recipes from all over the world and a delivery-friendly format. Tlayudas deserve some time in the spotlight, and the Mexican flatbreads will start getting it in 2022. Finally, avocado coffee will expand out of Indonesia and other parts of Asia into global markets."
Technomic suggests that 2022 will be "all about labor, supply disruption and inflation," affecting "restaurants, bars and other operators across the food and beverage ecosystem … While these issues will continue making headlines across global markets, they will also spur lasting innovations that will ultimately put foodservice back on the path to long-term prosperity."
- KC's View:
I'm pretty good with these, since I love eggs, breakfast and desserts. The only thing that would have made these predictions better would've been the inclusion of a healthy, life-extending cheesecake.