The Door, a culinary and hospitality consulting agency, polled over fifty food experts across America for their insight and predictions on what food and drink trends we can expect in 2019.
Sustainability
Sustainability will continue to be the mainstay in bars and restaurants as the world come to gribs with resource management.
Fermented drinks
Fermented drinks like kombucha will become more prominent as health-conscious consumers proceed to condemn artificial products.
Affordable wine
Driven by cash strapped consumers, one of the top predictions by The Door’s trend list for 2019 is more affordable wine on restaurant menus. We can one hope.
Zero-alcohol cocktails
Mocktails can be expected on drinks menus, while swapping tequila shots for nutrient-rich ginger shots seems to be one of the more moot predictions by the panel of experts.
Here are the top 20 trend predictions for dining in 2019
- Restaurants offering all-day dining
- Cheap wine on menus
- Phoneless eating
- Fusion Cuisine
- Kelp, kelp and more kelp
- Restaurants keeping notes on guests
- Building dishes with flexibility for allergens
- Plant proteins
- Hybrid or “Flavored” Chocolates
- Tableside presentations
- “Imperfect” produce (also called “ugly” produce)
- Boutique menus
- Classic cooking techniques versus gimmicks
- Menus marking dishes on with footnotes on nutritional value
- Fermented and preserved food and drinks
- Super Succulents
- Bycatch fish (fish caught by accident while fishing)
- Consolidation of all the home delivery services
- Restaurant swag will make a comeback
- Zero proof cocktails