Food business trends for 2022

Just like what happens in fashion at the beginning of each year, the novelties that will prevail in the culinary world arise. For this reason in Hispanic Entrepreneurs We find out what are the food business trends for 2022.

In general, the commitment to eat healthier will be maintained and sustainable. In addition, the role of technology in the restaurant-customer relationship is highlighted. Various actors in society have promoted the need to make provisions for the sustainability of the planet and gastronomy is no stranger to this. 

So much so, that the Michelin guide has institutionalized its "Green Stars" to reward restaurants that are committed to caring for the environment. This year the challenge is to combine the pleasure of eating with care for the body, the environment and the planet. 

Food business trends for 2022

It is clear that by 2022 we must continue to adapt to enjoy good food. Some of the habits acquired in the health crisis are reinforced. In addition, measures are taken to address the customer's concern for the environment and health. 

Here are some of the food business trends for 2022:

1-Technological development

At this time, the use of delivery platforms and software to automate processes will increase. Beyond quickly delivering orders, reservation platforms will be used more. An example of these with OpenTable and CoverManager that manage reservations and orders. 

The integration of customer service channels like Cluvi is also in vogue. Personnel management (7Shifts, When I Work) and purchase and supply (Frubaba, TuPlaza). 

Digitization will continue to increase, locals manage waiting lists through screens. In addition, they accept payment methods such as Bizum. Also, Non Fungible Tokens (digital assets) can become a way to earn money for chefs and restaurants. It will allow you to increase the benefits of your creations (dishes, cocktails, etc.) by selling photos or even your recipes as a digital file. 

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2-More delivery

There will be more restaurants that will focus on delivery service as its center of activity. But with the novelty that they will include ecological packaging emphasizing the sustainability-proximity-recycling triad. This is highly valued by customers. 

3- Healthy, vegetarian and vegan food

Healthy preparations are going strong so far in 2022 and it will continue like this. Above all, those that are based on plants and products that are not of animal origin. A positive aspect that has been accentuated in the pandemic is that consumers are more aware that it is vital to take care of the environment. They are increasingly demanding more healthy options on menus. 

That is why there is more presence of milk based on nuts, plant-based meats and gluten-free alternatives. Also included are the functional ones that indicate an indicator to improve your health, for example, yogurt that improves your intestinal health. 

Many food establishments are betting on vegan substitutes of animal protein as well as the food industry. They already offer vegan cheeses, a dairy substitute and the arrival of imitations of eggs, prawns and tuna is expected. But in the latter, you have to be careful because they are still unhealthy ultra-processed products. 

The alternative of sea vegetables, marine cereals and bread seeds also appeared. Apart from microalgae, the seeds of Euryale ferox (underwater grass) have become a replacement for popcorn in the United States. In conclusion the healthy food continues to rise.

4-Private dining rooms

Private meals have increased in restaurants due to the pandemic and, given the world panorama, this will continue. So there will be more restaurants that offer reserved spaces for those who wish to enjoy without hustle and proximity with other customers. Calm and safe stand out. 

5-Haute cuisine at home

Some celebrity chefs have turned to promoting haute cuisine at home. Now beyond the "take away" restaurants will be inclined to offer that their chef go to the customers' homes. This trend emerged in the midst of the pandemic to alleviate the crisis and has become so pervasive that it will continue this year.  

6-Cocktail delivery

The bartender business has also reinvented itself. Currently they bring their cocktails to your house. While we wait to return to bars normally and safely, this option appears so you can enjoy your favorite drink without leaving your home.

Likewise, the trend of non-alcoholic cocktails is presented. This has grown in recent years and for this reason the offer of wines, vodka vermouths or non-alcoholic gins will continue to expand. 

7-Return to traditional cuisine

Realfooding supports the return of traditional food, the consumption of unprocessed or healthy processed foods. The so-called real food revolution is here to stay. 

A large number of establishments already include real-food options on their menus. They are committed to eliminating processed foods and consuming nuts, vegetables, fruits, fish, meat, cereals, coffee and infusions. It is not dieting, but eating simple meals, with noble and natural foods.

8- Less amount of waste

Faced with the objective of the UN 2030 Agenda that fights to reduce food loss, diners have begun to unite. This has caused restaurants to cut down on portions and lean towards utilization cooking. 

To complement these actions, they have started the trend of taking leftover food home. They also offer low-priced products that are about to expire.

10-Adaptation of the menu

The idea is not to add dishes to the gastronomic offer of the premises, but rather that the menu adapts to the preferences of the client. Businesses that allow you to order a simple dish from the menu and customize it with the ingredients you want are becoming popular. Consumers live the dining experience centered on their desires. 

11- Pop-up restaurant

This culinary novelty is based on restaurants being nomadic. They visit different areas of the country creating expectation. It can be located in a basement, public park or alley as long as it complies with sanitary measures.

The essence of the proposal is that the diner lives the culinary experience in non-traditional places. They work for one night or several weeks, it depends on the owner and how successful they are. 

The menu is limited and the portions smaller for visitors to try different dishes. It focuses on dishes of the latest trends at affordable prices. 

12-Immersive gastronomy

The show is also part of the food industry. There is an increase in sites that risk putting on a show for customers while they eat. In this way they offer a unique experience by placing them in dark rooms and with masks to sharpen their senses.

This will make them enjoy the flavors, smells and textures more. The waiter robots and the decoration of the premises also fall into this category.