Take a closer look at five noteworthy trends that will affect the industry in 2023 and discuss potential design and equipment-related solutions.

No. 1: All About the Experience

Inflation takes the cake when it comes to one of the biggest challenges for both consumers and businesses this year, and that’s impacting decision-making at the operator level, according to the National Restaurant Association’s 2023 What’s Hot Culinary Forecast. This study consists of survey of more than 500 chefs from the American Culinary Federation and is done in partnership with research firm Technomic.

In its “State of the Menu” report released earlier this month, research firm Datassential noted menu prices had increased between 5% and 7% in all food categories (appetizers, desserts, sides, etc.). Still, “even in inflationary times, consumers want to use restaurants,” the report states. “The challenge for operators is to stay interesting and relevant to attract consumers who are looking to experience food they can’t replicate at home.”

That said, “experiences/local culture and community” was listed as the No. 1 Top Hot Trend and No. 1 Top Macro Trend for 2023, with more than 70% of respondents agreeing customers want to gather on-premises, as they are hungry for connection as well as sustenance.

Charcuterie boards, listed as No. 3 Top Hot Trend in the NRA report can help satisfy this craving for the community by bringing back shared dishes enjoyed by diners pre-pandemic.

Foodservice Equipment and Design Impact: Potential design and equipment-related solutions include high-end, detailed design in the front of the house; out-front and tableside cooking; sharable small plates and platters; induction cooktops; bar carts; smallwares such as smoking guns and domes used for over-the-top food presentation as well as tiered presentation platters.

No. 2 Flavor-Forward Food

Flavors from global cuisines continue to ride a rapid growing trajectory, as “consumers to expand their palates with unique global fare,” the NRA’s forecast states. “Consumers crave foods that challenge their taste buds at a more sophisticated level than ever before, including new levels of hot, spicy, sweet, and savory. Whether it’s an Argentine choripan sandwich, or Jianbing, a Chinese breakfast crepe, consumers are ready to add stamps to their culinary passports.”

Along those lines, Balkan cuisines (Croatian, Bulgarian, Turkish), sriracha variations, globally inspired salads and Southeast Asian cuisines (Vietnamese, Singaporean, Filipino) were listed as the No. 5, 7, 8 and 10 among the NRA forecast’s top emerging trends for 2023.

Even Datassential’s report showed the foods consumers mostly wanted to enjoy away from home were things like sushi (77%), pad Thai (72%) and Korean BBQ (72%). Consumers said they would rather make at home such staples as grilled cheese sandwiches (72%) and spaghetti (68%). In addition, 58% of Gen Z consumers were also those who said they ate globally influenced food within the past week, compared to 48% of Millennials, 34% of Gen X and just 19% of Boomers.

Foodservice Equipment and Design Impact: Potential solutions include flexible, multiuse equipment like combi ovens and flattop grills as well as some specialty equipment like woks, sushi-making supplies, robata grills, tandoor ovens and crepe makers for global foods.

No. 3: Menu and Operational Streamlining

Menu streamlining has become a key solution for rising costs and a pinched marketplace, and it was listed as the No. 6 Top Hot Trend and No. 3 Macro Trend in the NRA’s report. “Operators know that some of the recent efforts they’ve made to balance cost increases, including streamlining menus and innovating dishes with less costly ingredients, are just practical,” the report states.

This translates into using less expensive cuts of meat in some instances, but also using automation in the back of the house, when practical and cost effective. Automation, listed as the NRA’s No. 7 Emerging Trend, can include solutions that monitor volume, temperature and cooking time. But that’s just the beginning. Expect to see more in this area in the coming year.

Foodservice Equipment and Design Impact: Flexible design will play a critical role when it comes to menu and operational streamlining. Design options include modular solutions, plug-and-play equipment and even UDS systems. Multi-use equipment such as combi ovens, rapid cook ovens can help accommodate quickly shifting menus.

No. 4: Blurring Dayparts

Remote work has profoundly disrupted the concept of set meal periods, the NRA’s forecast states. That’s because consumers are eating what they want when they want where they want. What passed for the traditional rhythm of the work week no longer applies.

Trends on today’s all-day dining menus include breakfast value meals, elevated breakfast bowls with pasta and rice as the base (as opposed to the “cooling” trend of salad) and even “unique handhelds” like French toast sticks and chicken and waffle sandwiches.

At lunch, there’s a trend toward fried chicken sandwiches and “chicken sandwiches 3.0” with spicy and sweet-heat fusion flavors — this was listed as the No. 2 Top Hot Trend for 2023. In addition, globally inspired sandwiches (Chinese Rou Jia Mo or jianbing, Argentine choripan, etc.) and new sandwich carriers (paratha, roti, pastry buns, crepes, etc.) were listed as the No. 1 and No. 2 Top Emerging Trends for 2023 — all suitable for takeout, delivery and eating on the run.

Foodservice Equipment and Design Impact: Solutions here include enhanced takeout packaging and branded packaging opportunities; rapid-cook ovens to meet service time expectations and segregated pickup areas/cubbies/lockers for takeout/delivery.

No. 5: Balancing Comfort with Health

What consumers want tends to vacillate. Comfort fare, for example, was listed as the No. 2 Top Macro Trend on the NRA forecast. In contrast, the No. 2 Top Hot Trend on the NRA’s forecast was fried chicken sandwiches and chicken sandwiches 3.0 featuring spicy and sweet-heat fusion flavors. At the same time, flatbread sandwiches and healthier wraps were listed as the No. 5 Top Hot Trend for 2023, showing that consumers are still looking for healthier options. So, what do consumers want? The answer is all of the above.

Foodservice Equipment and Design Impact: Potential solutions to support this trend include refrigerated prep tables for extra veggies and toppings on sandwiches and salads, fryers to make friend chicken sandwiches as well as tilt skillets and kettles for soups, chilis and big batches of comfort fare.