3 Exciting Restaurant Trends on the Horizon

Restaurants have come a long way since the turn of the new millennium. New global cuisines emerged onto the scene as the average diner craved new and authentic culinary experiences. The rise of delivery services heralded a new way for restaurateurs to reach consumers. And the entire model of brick-and-mortar establishments got its first real taste of competition with the advent of ghost kitchens.

It’s natural for food-lovers to take an interest in the trends that shape the restaurant industry. It impacts the way we eat, the way we order and – to a large extent – the way we think about food. However, keeping pace with the rapid changes can be challenging.

In an effort to keep the average food-lover informed, this article attempts to map a few restaurant trends on the horizon. Expect to see these developments burgeon in the future as new technologies, culinary philosophies, and consumer priorities emerge.

Beyond Ghost Kitchens

You might rightly wonder, “what is a ghost kitchen, exactly? And, further, what does it mean to innovate beyond ghost kitchens?” Fair question, and one that speaks to the rapid pace at which food services are evolving.

Simply put, ghost kitchens are kitchens that exclusively prepare food for delivery – no sitting down, no dining in. They allow restaurateurs to bypass the need for costly brick-and-mortar setups, allowing them to focus more on the food. But they come with a catch: ghost kitchen providers typically require restaurant owners to shoulder the cost of rent, staffing, inventory and, often, a monthly fee.

That’s where companies like REEF see room for improvement. Unlike ghost kitchens that demand steep monthly fees, their delivery kitchens operate on a licensing model. They’re strategically placed in bustling city neighborhoods to support growing restaurants by taking care of food prep and fulfillment for delivery orders. As delivery-only kitchens continue to catch on globally, expect to see more REEF’s delivery kitchens.

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Food with a Cause

Many consumers place social and environmental causes high on their list of priorities, so expect to see a push toward “food with a cause.” Specifically, look for shifts toward:

• Sustainability: Plant-based alternatives, sustainable protein sources and eco-friendly packaging.
• Anti-racism: Opportunities for BIPOC entrepreneurs and signal boosts for BIPOC foodways.
• Community building: Neighbourhood kitchens (mentioned above) and proximity-as-a-service platforms that enrich local communities.

More than ever, people realize the power of their consumer choices, so, in the coming years, you will likely find current issues folded into the way restaurants operate.

Augmented Reality and Virtual Reality

Let’s end on a bit of a sci-fi note. Augmented reality and virtual reality technologies (AR and VR, respectively) have made gains in several industries, and restaurants are no different. According to Forbes, restaurants are increasingly turning to these emerging technologies for everything from employee training to customer experience (think: a virtual reality menu experience).

It may still be some time before AR and VR catch on in a big way, but it’s exciting to consider the possibilities these technologies have for the restaurant experience.