Our Take on 2023 Foodservice Trends
Here at IN Food Marketing & Design, we decided to ask our own diverse and talented associates to weigh in on what they think will be the hot trends impacting foodservice this coming year. Read on for insights ranging from dining experiences to tech and nutrition. No matter what’s on the menu in 2023, you know we’ll be into it!
Local is Logical
Maggie Alt-Lewis, Sr. Account Executive
We’re likely to see a continued focus on local and regional foods incorporated into menus. Hopefully there will be fewer supply chain or service challenges in getting the food to the operations. I also think consumers will continue to support local economies and seek out healthier, more transparent choices.
Simple & Whole
Lizzy Borgwardt, Assistant Account Executive
Being surrounded by a food culture that’s always on the go (people looking for options that are quick, low-fat, sugar-free, keto friendly, etc.), we’ve lost sight of what is important: simple, nutritious foods, and ingredients. I hope and anticipate that with time, our culture comes back to foods and ingredients that are whole and simply sourced. It will benefit not only ourselves but also our environment.
A Return to Service
Mitchell Brandt, Associate Creative Director
I think 2023 will be the year where people flood back to restaurants for all the reasons we love dining away from home: great service, excellent food, and a memorable experience. We’ve been cooped up for too long, and while restaurants still face struggles, I’m hoping in 2023 we’ll be able to get back to the basics.
Plant-Based Eating Has Deep Roots
Sam Burns, Social Media Specialist
I think plant-based and dairy-free menu offerings will continue to expand into 2023. It’s likely we’ll see a wider variety of these options not only for the vegans and environmental folks, but also for those who are more health conscious and wary of growth hormones or other concerning ingredients (rBGH and the like).
Helpful facts and figures on the growing trend. »
Sustainability Is Here to Stay
Betsy DeNuccio, Production/Design Manager
This movement is close to many of us here at IN, but I definitely hope to see a continued rise in sustainable practices. Whether it’s more plant-based menu options, compostable takeout containers, waste diversion, or local/seasonal purchasing, if it’s better for the environment, I’ll go out of my way to support it.
Lori Gerdts, Creative Director
Serving unique, signature dishes doesn’t have to be complex. In fact, with all the pressure foodservice operators face, I think we’ll see a lot of creativity based on standard menu items. For example, lots of on-trend flavors can be introduced to guests through more approachable choices. Picture sharable soft pretzels (low labor, high margin) served with a trio of house-made dips like spicy white queso, dill pickle dip, and a stoneground honey mustard.
Buzz-Free and Healthy
Alyssa Lillie, Art Director/Digital Specialist
Ever since the pandemic, people have been looking for ways to improve their health. One path many are taking is to cut down on alcohol and participate in movements like Dry January. I think we’ll be seeing more non-alcoholic options including more creative cocktails and beers on all kinds of menus.
TikTok Takes on Foodservice
Beth Lube, Account Director
TikTok is known for making things go viral. When a specific restaurant is the focus of a popular post, they often see a huge boost in traffic. Some TikTok users teach their viewers how to order from “secret menus” or special items like the Pink Drink from Starbucks and the Quesarrito at Chipotle. One way foodservice operations can try to capitalize on the power of TikTok is by participating in some of the viral recipe trends of the moment and offering them as LTOs.
Anita Nelson, President/Owner
With the quick rise of trends like the butter board, people seem to be craving communal experiences after the isolation of the last few years. My prediction is that restaurants will find other ways to tap into this desire — maybe fondue will even make a resurgence. For operators, finding low-labor, unique and sharable menu items will be the trifecta for success.
Go with Your Gut
Dustin Slowiak, Project Manager
Gut health has been on the periphery of food trends for the last few years, and demand for prebiotic and probiotic foods is still growing. It’s not just kombucha either — ingredients such as asparagus, garlic, leeks, onions, and others can have a positive impact on your gut health. I’d love to see more options in foodservice that satisfy this growing demand. Highlighting dishes that are already beneficial to the microbiome could be a simple first step.