The paella pan fit perfectly into a pizza box, while keeping the rice hot, so you had this element of presentation you'd get in the restaurant.” — Rick Billings, executive chef of José Andrés ThinkFoodGroup, "Restaurant-style meals packaged for the family will definitely keep trending in the year to come. The food trends set to be popular in 2021, according to Waitrose From amchoor to black garlic and orange wine, these are the foods set to make a splash in 2021 … Check out these five significant industry trends to help you ready your restaurant for the future. One that embraces the need for simpler, comforting and soul-nourishing cuisine and the other that functions as an escape and embraces frivolousness—allowing patrons to be both fancy and indulgent.” — Gemma Kamin-Korn, chef of Bar Beau in Williamsburg, New York, “I believe that folks are taking more interest in the African diaspora and specifically what African-American foodways are in the scope of the American culinary market. Expect the usual suspects to be rolling out even more innovations, especially at fast-food restaurants, but some forecasters predict newer things like plant-based "fish" are also going to be big on the horizon. Either way, we’ll certainly find more ways to celebrate and support the chefs and artisans dedicating their talents towards bringing more awareness and assertive acclaim to these cultures.” — Cybille St.Aude-Tate, chef of Earthseed Provisions and Honeysuckle Projects in Philadelphia, “As diners feel more and more comfortable going out, the same old menus just won't cut it anymore. There is a thirst for knowledge again that we saw 10 years ago where cooking classes were really popular. No longer is it appropriate and enough to be the “only one in the room.” If you can connect someone to a publication, a brand opportunity etc., that might be the very thing that helps a business or a person survive.” — Paola Velez, pastry chef of La Bodega, Compass Rose, and Maydan in Washington, DC, “I think there will be a focus on chefs and restaurants looking to generate revenue through untraditional models. Perhaps a small batch Haitian Epis might catch your eye on a grocery store shelf, or you might even purchase a specially crafted Yaji spice from an online vendor. The rise in recognition for immigrant cooking and heritage recipes has been a long time coming, and to be able to cook their families' food and to be showcased properly for it, is something first generation American chefs and immigrant chefs can celebrate. We were able to buy ingredients farmers had on-hand even though we were not able to use them in the kitchen due to restrictions on dining. So re-organizing businesses in our industry with an eye toward talent with different skills will be a need.” — Meg Bickford, chef at Commander’s Palace in New Orleans, "Meal kits, virtual dinner and theater, and to-go tasting menus are all ways to reach a larger audience than just what you can fit at your restaurant.” — Mary Attea, “Fermentation is becoming really big again, same with canning and preserving. “When we do dine in, it will be memorable. They’ve opened a door to us being better represented this year and for the years to come." Food and Meal Delivery is Here to Stay At Commander’s we are always doing so, supporting our quail guy and working with our friends doing amazing herbs and vegetables nearby, but continuing to do so will be even more important as we head into 2021.” — Meg Bickford, “Communities will go to the extra effort to support local businesses and put money back into their communities.” — Ravi Kapur, “The quick-service restaurant space will continue to explode due to COVID-19, with people’s inability to experience fine dining … and the want to support small businesses. Cybille and I served those very melons for the Black Labor Day pop up that we did on September 8th. this link is to an external site that may or may not meet accessibility guidelines. We've already seen pancake boards, hot cocoa boards, "jarcuterie" boards, and french fry boards, just to name a few this year (even though we presumably were not having anyone over...? Without perspective and acts of kindness, we won’t move forward as an industry. More exclusive types of dining experiences in the dining room—think tasting menus, private dining experiences that go above and beyond with ingredients and access. Restaurants Won't Magically Be Back to Normal Just Because It's 2021. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. In October 2020, Forbes reported that one of the primary trends we're going to see in 2021 is a move towards healthy, sustainable, and environmentally-friendly eating. Trends Driving The Food & Beverage Innovation You’ll See On Grocery Store Shelves in 2021. The impact on food trends in 2021 will change the way people eat and shop due to Covid-19 forever Don't be surprised if you have the urge to fill up your bar cart in the coming months. In 2021, it'll be all about individual desserts and snacks as people find ways to safely celebrate all of life's milestones. When it comes to exposing diners to the new traditions—what it means to be Burmese-American, Filipino-American, Ethiopian-American, or Vietnamese-American—I look up to what chefs including Charles Phan, Tom Cunanan, and Andrea Nguyen have done for Filipino and Vietnamese chefs. Jacob Lund / Getty Images, Credit: As we close out a year that’s brought upheaval and devastation to an industry we love so much, we revisited the conversation to try to imagine, with a little more humility, what next year might bring. Our 22 Best Crock Pot and Slow-Cooker Recipes. These Will Be the 21 Biggest Food Trends of 2021, According to Chefs. Sourdough is so 2020. “Food trends are a sign of the times, and our 2021 trends are no exception.” While Whole Foods Market’s predictions for 2020 , including regenerative agriculture, new varieties of flour and meat-plant blends, continue to evolve, the 2021 trends represent what’s new and next for the coming year and what consumers should expect to see on the food scene. Other dishes like coq au vin will also take note in the new year.” — Meg Bickford, chef at Commander’s Palace in New Orleans, “I think restaurants and home cooks will continue to move into interesting but comfortable foods. 5 trends fueling food and beverage innovation in 2021 Consumers will pick up their pursuit of immunity boosts, new plant-based options, global flavors and tech-enhanced foods after a tough year. That food and the service of it are an integral part of our being and not a luxury. 1. — Daniel Boulud, chef of Daniel, in New York City, “Chefs and restaurant owners will find a way to safely provide cool experiences in customers' homes. It's an excellent alternative to regular sugar with a low glycemic index, so it's great for diabetics and it doesn't taste too much like maple but still offers a full body of flavor. This change is quite possibly permanent. Trends will be less "trendy" this year and more rooted as we look back on a year that has grounded many of us and brought our foundations and truths to the surface, in my opinion.” — Omar Tate, chef and founder of Honeysuckle Projects in Philadelphia, “I think the current state of the industry leaves the door wide open for more diverse voices and cultures from within the African Diaspora to thrive. The pandemic exposed so many cracks in our industry and our society, and we cannot continue operating as we did before. Food Trends 2021 – Flavours Unusual flavour combinations are tipped to trend in 2021. But why stop there? Whether you make your own chimichurri or sauerkraut or buy chili crisp by the bag-load, adding pre-prepped flavor to simple ingredients means dinner comes together easier and is often more exciting to eat. One of the key food trends for 2021 will be the rise of the ‘sophisticated’ dessert, with a mix of bitter elements. In 2021, many food trends we've seen start this year will likely carry over, especially as the COVID-19 pandemic continues and people continue to cook at home, order take-out, and get more things than ever delivered. Posted: Jan 5, 2021 / 08:15 AM MST / Updated: Jan 5, 2021 / 08:15 AM MST. According to data from Pinterest , there was a 400 percent increase in searches year over year for “breakfast charcuterie boards,” a 300 percent increase for “dessert charcuterie boards” and 100 percent increase for both “candy charcuterie boards” and “fruit charcuterie boards.” Chef collaboration and conversations to promote greater understanding of culture and cooking. We thrive on the rush of a busy service and we pride ourselves on the fact that when all else fails, we can put our head down and do the work. By adding single-use throws to chairs, updating heating systems, and adding beautiful fire pits and inviting overhead lighting, restaurants like The Wine Garden and Madison's are able to stay open longer into the winter, and open up earlier in the spring.” — Chris Huerta, executive chef of Old Edwards Hospitality Group in Franklin, North Carolina, "I think the biggest thing I foresee is the permanent shift to single serve items and a heightened sense of environmental impact, partially brought on by COVID's impact. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. We have seen a refocus on community and combating food access. Anything that reminds them of what it used to be like. I Don't Need Your Business. Everything from meal kits to alcohol can be delivered now and people will be trying it out (we personally hope to-go cocktails are here to stay!!). Follow dansgoodside. Think of concepts such as Broham Grocery by chef Jonny Rhoades in Houston or the Grey Market by chef Mashama Bailey in Savannah. — Cassidee Dabney, "In the past year, you had millions of people getting really comfortable in the kitchens in ways they hadn’t before. Seriously, even cereal saw a huge bump this year. Between the need for open spaces and restrictions on international travel, I think that domestic and drive-to destinations will become much more popular in 2021.” — Eric Leveillee, executive chef of The DeBruce in Livingston Manor, New York, "As planet-based and flexitarian diets become more popular and people seek out foods that are equally good for the environment and themselves, there is no doubt that consumers will turn to products made from the best, sustainable ingredients, like mushrooms. Food industry trends. Charcuterie boards will also get a breakfast and dessert makeover, coffee gets an upgrade, kombucha gets boozier, and comfort food will get a healthy twist — among other 2021 food trends. Think: dark bitter chocolate, salty flavours, subtle milk … Remember to tip generously!! Looking to amp up your beef stew but unsure where to start? This might seem particularly unlikely given all the single-use packaging we've been seeing amid the pandemic, but that's exactly why we're expecting to see more eco-friendly packaging in 2021. More people will be flirting with veganism, but others will just be eating things that taste good and happen to be vegan. We started talking about the future of delivery technology and developing C3 almost two years ago, and when we launched in February of this year, it just happened to coincide with the pandemic. The perfect marriage between cooking and takeout. — Geoff Rhyne, chef and founder of Red Clay Hot Sauce, “Supporting local is more important than ever. Clean and sustainable eating is one of the biggest food trends that will certainly be a mainstay in 2021, as plant-based proteins and immune-boosting food saw an upward trend throughout the peak of Covid-19. Dal modo in cui ci approcceremo ai ristoranti alla raccolta degli ingredienti, passando per sostenibilità e gentilezza: ecco tutti i food trend 2021. In 2021 I think we will see—or I really hope to see—restaurants stepping up for their communities in big ways. So we canned, preserved, pickled and fermented as much as we could. ), so expect these to keep taking over your feed as we all look for new things to Instagram. We may earn commission from the links on this page. Looking for a fun and safe date night idea? That 2021 will bring with her a place for everyone at the table. After seeing a huge increase in demand (the Coresight Research U.S. Online Grocery Survey 2020 expected demand for online grocery services to grow by 40 percent this year), it seems like grocery services finally have a handle on this new world of increased delivery. With these delivery-only brands, we will continue to see comfort food like burgers and fried chicken because the demand is high and those foods travel well, but will also bring innovative—experimental food that’s less familiar. Daube is an old heartwarming slow-cooked dish Louisianians cook in our homes, but now you'll see that type of cooking in restaurants. As we all continue to spend more time at home (are you tired of hearing that phrase yet?? Here are the highlights. Food industry trends for 2021. Many people will keep this fun way to get together with friends and family and be entertained at home while preparing a good meal and cooking along with a chef. Comfort food, condiments, and a joyful, over-the-top return to indoor dining. Because people have more time to look for the good stuff (and will be spending less time taking well shots of vodka at bars), the good stuff will be way more in demand...even if it doesn't cost much more than that well shot. Restaurants that can provide safe, intimate spaces for small groups will be sought out at a premium.” — Ravi Kapur, chef and owner of Liholiho Yacht Club and Dear Inga in San Francisco, "I’m glad heritage cooking is trending, but it should be a trend that is here to stay. More like quar-cuterie, am I right?? I don’t see this changing as we enter 2021.” — Gavin Fine, owner of Fine Dining Restaurant Group (opening a new concept in spring 2021 at The Cloudveil) in Jackson Hole, Wyoming, “In response to guests looking for more privatized experiences, we're transforming our carryout options to include more whimsical and casual dishes that guests can enjoy at their leisure and in a place of their choosing.” — Chris Huerta, executive chef of Old Edwards Hospitality Group in Franklin, North Carolina, "Online, chef-driven virtual cooking classes—with accompanying chef food boxes for their recipes—will continue to expand in 2021. People will go out for a truly memorable dining experience where they feel safe and can expect an experience unlike anything they’ve had before.”— JoJo Ruiz, executive chef at Serea Coastal Cuisine and Lionfish in San Diego, "With all the cooking at home going on during the COVID-19 pandemic, dining out is starting to feel super special occasion again—tasting menus with wine pairings are a fun step in the opposite direction." Gone are the days when we ate birthday cake that someone else just spit all over. We're seeing a shift from people turning up their noses at anything under three dollar signs amidst the realization that you can get quality alcohol on a budget. Get Food Trend 2021 latest information and updates. We’ll see a lot more folks embracing the cultures that either aren’t often lauded in the mainstream or those that aren’t too concerned with the aesthetics of 'perfect plating' and pretension. I think the trend will be dining in restaurants, at tables, with servers, and people all around you!” — Erik Niel, “We as an industry have always been ready for a challenge, and we have a very big one ahead of us. These businesses are very different to manage and require different skill sets than serving you brunch at Commander's Palace. Yearly trends in dining and cooking can be difficult to predict, and the food trends in 2021 are no exception. It’s interesting, exciting, and comfortable and accessible.” — Matt Greene, executive chef of Common House Richmond in Virginia, “2021 is the year of kindness. Expect to get more invites to virtual classes that you can do with your fam in your home or even more elaborate ones that you can follow along with friends on Zoom. That said, one can hope that one of the gifts of this tumultuous year will be a more equitable 2021 and beyond. More than ever before, 2020 presented opportunities to shape conversations on things like economic and tax policies, public health, and food insecurity. But after a stressful 2020, many people have turned to food more than ever as a means of comfort, wellbeing and community. Even if you resisted the urge to get in on trends like banana bread and Dalgona coffee, it's going to be hard not to Google pasta attachments for your KitchenAid next year. Mushrooms are an amazing canvas to take on other flavors." Community outreach and charitable initiatives will be baked into the business model of restaurants ranging from your local neighborhood spot to big dining destinations.” — Daniel Humm, chef of Eleven Madison Park in New York City, “Well, none of us could have predicted 2020, so I am reluctant to predict anything for 2021. That's been one of the double-edged swords of the pandemic: while our businesses were being gutted during shelter-in-place, many of us had an opportunity to come up for air and notice our lack of representation for the first time. News. This is a kind of 2020 trend that will only get more popular into next year...maybe because this year, we literally ran out of mason jars lids as so many people were trying out canning. I could see this as a launch point for more classes, as well as more community-based  and home gardens rising up.” — Geoff Rhyne, chef and founder of Red Clay Hot Sauce, "With so many more people preparing more meals and washing more dishes than they have in decades, I think cooking with condiments and sauces will be a big trend. With the end of the year rapidly approaching (or slowly, for some of us), it’s time for food and beverage industry professionals to make their best predictions about new trends that will appear in 2021. What has emerged from the trauma and turmoil of our collective stresses have been restaurants pivoting into models that are more hybrid, take out, and curated grocery. This truth has been being realized for years and reached its current zenith in 2020. — Robert Irvine, chef and host of Food Network’s Restaurant: Impossible, “2021 will see independent restaurant chefs and operators settle into a more long-term form of political advocacy that isn't just reactive to the pandemic. Below we've forecasted just a few things we think you'll be seeing more of in 2021. Coresight Research U.S. Online Grocery Survey 2020, he company Verterra made to-go containers, These 12 Food Trends Are Going To Be Huge In 2020, Wedding Food Trends You're About To See Everywhere, Wedding Food Trends You'll See Everywhere In 2019, The 19 Food Trends You'll See EVERYWHERE In 2019. JOHANNES EISELE / Getty Images, These Will Be the 21 Biggest Food Trends of 2021, According to Chefs. One tactic I can see being big is hosting zoom classes and building a meal kit/to-go brand. Or is that just a pizza on a board? — Cassidee Dabney, executive chef of The Barn at Blackberry Farm in Tennessee, “In response to all that has happened this year, I believe next year will bring two polarizing approaches to dining. Food Trends for 2021 News. They want something created just for them, making it truly a reason to get out of the house and celebrate.” — Mariah Posadni, pastry chef of Common House Richmond in Virginia, “Small-group private dining will be hot. I’m here for it!” — Khoran Horn, chef and founder of Stripp’d and forthcoming Guard House Cafe in Philadelphia, “Ghost kitchens, delivery, and home meal sectors will continue to increase with a desire to have restaurant experiences at home—and hopefully travel and dining will bounce back rapidly when COVID is contained with people ready to enjoy socializing with friends and family.” — Truman Jones, executive chef at Tides Inn in Irvington, Virginia, “I think we are going to continue to see the creation of new delivery-only brands. For our flagship Eat the Change snack product, we created a mushroom jerky—wood-smoking portobellos and criminis with hickory wood so that they absorb all those traditional smoky flavors you’d get in a meat jerky, and then infusing habaneros and mustard seeds. I think as much as I can about what I can do to make to-go dining more attractive to diners, whether it’s what we’re using for flatware and silverware or what we can do to appeal to a family for weeknight dinner, or a special 'date night' in.” — JoJo Ruiz, “It’s probably no surprise this year’s biggest trend (and likely next year’s as well) was to-go. I think we'll see a more focused conversation around ingredients like sweet potatoes and various greens or biscuits as they relate to Black folks and more specifically how they come from our agricultural and more agrarian roots. Dairy-free ice cream, macarons, and meringues made with aquafaba will also take a center stage of our food prediction trends for 2021 as consumers clamor … 2020 exposed so many vulnerabilities in restaurants, but we also came together like never before.” — Katy Kindred, chef of Kindred in Davidson, North Carolina, “Given the current circumstances of things, It seems that more and more people will be looking to seek refuge from the city and search out dining destinations in more secluded areas where they can have a high quality experience with a bit more space to themselves. However, as we've seen throughout history possibly the greatest innovations and evolution will happen after tragic and traumatic events.” — Ravi Kapur, Credit: Comfort food, condiments, and a joyful, over-the-top return to indoor dining. 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