WASHINGTON, DC - The National Restaurant Association (NRA) is arming foodservice operators with a blueprint for tapping into consumer demand. The association partnered with the American Culinary Federation and Technomic to conduct its annual “What’s Hot” survey in October 2022, predicting 10 key trends expected to impact foodservice demand in 2023.
“Understanding changing consumer desires is essential to the success of restaurants in every community across the country,” said Michelle Korsmo, President and Chief Executive Officer of the NRA. “The What’s Hot report provides an invaluable lens through which operators can evaluate and adapt emerging trends to create dining experiences that stimulate and engage their consumers, and perhaps even push the envelope forward on what’s hot next year.”
The annual What’s Hot Culinary Forecast offers a detailed look at the trends and products expected to drive restaurant menus in the coming year across a variety of categories such as menu categories, beverages, flavors, global inspirations, and industry macro-trends, a press release noted.
According to the association, the top 10 trends for 2023 are:
- Experiences/local culture and community
- Fried chicken sandwiches and Chicken sandwiches 3.0
- Charcuterie boards
- Comfort fare
- Flatbread sandwiches/healthier wraps
- Menu streamlining
- Sriracha variations
- Globally inspired salads
- Zero waste/Sustainability/Upcycled foods
- Southeast Asian cuisines
The organization also noted that demand for restaurant dining is proving to be resilient amid ongoing inflationary pressures. With ingredient costs expected to remain high into the next year, operators are seeking to streamline their menus and create dishes with new ingredients to preserve value for guests, while value meals are expected to be a strong draw for consumers in 2023.
“The What’s Hot forecast for 2023 is an evolutionary reflection of both pandemic trends and current economic pressures,” said Hudson Riehle, Senior Vice President of Research. “Inflation is shifting consumer spending habits, and while there is a heightened appetite for restaurant experiences and connection, diners are laser-focused on finding value. The challenge is how to fuse consumer desires for the new and trendy with their expectations for price paid.”
Other behaviors expected to impact the foodservice category include the switch to remote work and pent-up demand for in-restaurant experiences. Click here to explore each of these trends in further detail.
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