It’s an annual tradition! For the last couple of Decembers, FE&S has compiled top food and foodservice industry trends from various research reports to see how they might impact equipment, supplies and design in the next year. Here are our top five picks as the industry prepares to head into 2024.

No. 1: Cross-Cultural Cooking

Hospitality consulting firm Andrew Freeman & Co (af&co)’s 2024 “Hospitality Trends” report, presented in partnership with marketing firm Carbonate, cites cross-cultural cooking as a leading trend. This refers to chefs combining various cuisines and global ingredients to create complete concepts and innovative dishes. In addition to ethnic and other cultural dishes, the menu items may draw from the chefs’ own backgrounds and professional experiences. Mahal BBQ in Washington, D.C., features Afro-Filipino dishes like bibingka cornbread, smoked chicken with annatto and lemongrass and longanisa. Fatima’s Grill, which operates six locations in Southern California and one in New York City, focuses on a mashup that creates Halal-Mexican-Mediterranean fare in the form of shawarma crunch wraps with Lebamex hot sauce. Vera Cocina in Washington, D.C., offers Mexican Lebanese dishes like fattoush tostadas and shakshuka with poblano crema. And Korean cuisine and BBQ continues to heat up, according to the af&co report, in the form of fast-food fried chicken concepts, communal DIY barbecue, flaming hot pots, high-end steakhouses, casual bakeries and fine dining. For example, Edward Lee’s newest restaurant in Louisville, Nami, is a high-end Korean steakhouse concept with several cook-it-yourself, communal tables outfitted with a grill in the center and hood system overhead. 

Equipment Implications: hot pots, tableside grills and ventilation, Japanese yakitori grills, specialized pizza ovens, extended flattops for multiuse cooking, gyro/shawarma machines (vertical broilers)

No. 2: Retro Throwbacks

In this era of "newstalgia," everything old is new again, according to Datassential’s 2024 Food Trends report. The 1990s in particular are making a major comeback as Millennials and Gen Xers look back to the “good ole’ times.” From a design standpoint, as the af&co report notes, this throwback trend often includes bold and vibrant colors, “in-your-face graphics” and catchy illustrations. From a food perspective, Datassential’s report notes the growth of European classics like cassoulet and osso bucco as well as an uptick in fried foods and upscale American comfort dishes like lobster macaroni and cheese and more.

Equipment and Design Implications: vibrant color schemes, combi ovens for large-batch casseroles and cooking macaroni and cheese, individual ceramic vessels, higher-end fryers, conveyor ovens for pizzas

No. 3: Delivery 3.0

Operators are taking off-premises service to the next level. Datassential’s 2024 “Food Trends” report notes that 38% of consumers want to take delivery of their food in less than 30 minutes. That’s pretty fast — and that means the food prep has to be fast, but also fresh. “Look for a new generation of combi ovens and speed ovens to continue finding their place in today's kitchens,” the report states. According to Datassential’s 2023 “Pulse Report,” more operators are interested in purchasing these options than any other piece of equipment.

Equipment and Design Implications: completely separate make areas for delivery and takeout; takeout windows and separate entrances for off-premises orders; higher-level KDS screens; ample space for to-go packaging and disposables; smaller combis and rapid-cook ovens; ventless and multifunctional equipment to introduce more cooklines or operate in nontraditional locations.

No. 4: Changing Demographics

Two generations are rapidly changing – Gen Z aren’t kids anymore: they’re graduating from college and making more purchasing decisions, Datassential’s 2024 “Food Trends” report notes. “While this generation grew up glued to phones, tablets, and monitors, they are also pushing back on it a bit — 47% say they are nervous about the future of technology, while a third say they regularly take breaks from tech,” the report states. That’s a primo opportunity for restaurants and foodservice operations to double down on their hospitality efforts to focus more on the customer and the dining experience. Leveraging technology will be important for freeing up staff to focus on customer service. At the same time, Gen Xers and Baby Boomers are entering their golden years; the national median age continues to get closer to 40; and 1 in 5 Americans will be over 65 starting in 2030. With plenty of buying power and the fact that we’re living longer, expect a growth in upscale retirement communities where budget might be less of a concern. Solo dining is also on the rise among both generations. According to the “Brandwatch Food & Beverage Trend Report,” online conversations about eating alone increased by 7% from June 1, 2022, to May 31, 2023, compared to the previous 12 months.

Equipment and Design Implications: server hand-held devices to speed up the ordering and payment process; enhanced table service, more dine-in seats and seat configurations; extra safety, sanitation and cleaning supplies for dining spaces

No. 5: Cobotics and AI

Cobotics refers to newer innovations that allow humans to interact more seamlessly with robots and automated equipment. “Consider how Chipotle employees will work on the same line as the chain's new bowl-making robot, or how brands are using AI as a tool to come up with new ideas that are tweaked and executed by chefs and R&D teams,” Datassential’s 2024 “Food Trends” report states. The industry will continue to find ways to leverage AI; right now, 11% of Millennials and 13% of Gen Z say they use augmented or virtual reality tools regularly, Datassential reports. Designers are already leveraging AI for their work, using AI-powered virtual reality platforms to create interactive renderings.

Equipment and Design Implications: the introduction of simpler robotics that save on labor (robot drink fillers versus servers); more automated, programmable equipment, robotic arms and making space on a cookline for a robotic; robotic vending-style solutions for campuses.