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2018 Trends Report Les Dames D’Escoffier International Trend Report 2018 2018 TRENDS REPORT LES DAMES D’ESCOFFIER INTERNATIONAL TREND REPORT 2018 Members of Les Dames d’Escoffier were asked about International Food Trends, Restaurant Trends, Catering Trends, Retail Food Trends, Health and Lifestyle Trends and much more. Methodology and Demographics: Objectives: . 144 Dames surveyed . To gather comparable data about the current and emerging trends in the . Conducted over a period of 35 days food, fine beverage and hospitality industry. Close-ended and open-ended questions were . To gather in-depth insights from Dames, experts in the food, fine asked beverage and hospitality industry. The experts who took the survey included a wide range of expertise from many different disciplines in the food industry. Their professions and fields included: Table of Content . International Food Trends………………………………………………………………………………………….3-8 . Catering . Restaurant Trends …………………………………………………………………..…………………………………….9-11 . Restaurant/Foodservice . Catering Trends………………………..………………………………………………………………………….………….12-13 . Retail . Retail Trends ………………………..….………………………………………………………………………..…………….14-15 . Publishing Media . Kids And Food ………………………..………………………………………………………….………………….…………16-17 . Beverage Industry . Health And Lifestyle Trends ………………..……………………………………………………….…….…….18-21 . Chef . Superfood Trends ……………………..…..……………….…………………………………………….………….……22-25 . Consultant . Beverage Pairing ………………………..………………………………………………………………….…….…………26 . Cooking and Culinary Education . Street Food Culture………………..……………………….…………………………………………….…….…..……27 . Event Planner . Retro-Cool Versus Just Plain Dated………………..…………………………………….…….…………28 . Farmer . Cooking Methods………………..……………………………………………………………..…………….….…………29 . Food Broker . Culinary Inspiration………………..………………………………………………………………….……….…………30 . Health Professional/Nutritionist . Food Fads………………..……………….……………………………………………………………………………...…………31 . Hospitality . Flavor Of The Year………………..……………………………………………………………………….…….…………32 . Wholesale/Distributor Les Dames D’Escoffier International | Trends Report 2018 INTERNATIONAL FOOD TRENDS Most likely Most influential international food parts of the world concepts and on the American flavors to become food scene prominent food trends Least likely international food concepts and flavors to become prominent food trends In the next year: 1) Puebla Hot Pot (Latin America, Mexico) 1) Mauby (Caribbean Sea), a bittersweet 1) Mediterranean Sea ancho chile, smoked paprika and spices in fermented drink made from tree bark 2) Middle East chicken stock, served with chicken or pork, boiled with orange peel, cinnamon, 3) Latin America corn, avocado crema and fresh garnishes. nutmeg and cloves. In the next 3 years: 2) Manouri (Mediterranean, Greece) a semi- 2) Kunafa (Middle East), dessert consisting 1) East Africa soft, fresh white whey cheese made from of dough and melted cheese that is 2) The Balkans goat or sheep milk. soaked with sugar. 3) The Caribbean Sea 3) Millet (India) ancient grains harvested 3) Ube (South East Asia, Philippines), aka In the next 5 years: from small-seeded grasses used for Purple Yam or Sweet Potato, sublime 1) Maghreb porridge etc. deep purple color dessert made from 2) The Balkans boiled and mashed purple yam. Ube 3) East Africa halaya is also used in pastries and other desserts such as halo-halo and ice cream. Les Dames D’Escoffier International l Trends Report 2018 INTERNATIONAL FOOD TRENDS 68% Detailed Results 55% 51% 55% 75% 40% Which of the following regions or parts of the world do you 38% think will exert the most influence on the American food scene 36% 35% in the next 1, 3 and 5 years? 19% 19% 30% Next Year 14% 13% 21% Next 3 Years Next 5 Years Maghreb Scandinavia The Balkans Middle East Mediterranean Sea 53% 30% 30% 58% 56% 57% 41% 28% 26% 38% North Asia 22% 66% 68% 17% Caribbean Sea 32% India 24% 30% 23% East Africa South East Asia Latin America Les Dames D’Escoffier International l Trends Report 2018 INTERNATIONAL FOOD TRENDS Detailed Results Rank the likelihood of the following international food Very Likely Likely Unlikely Very Unlikely concepts and flavors becoming prominent food trends: Mishkaki (East Africa - Tanzania), marinated meat skewers including 17% a blend of lemon, tomatoes and 58% 21% green papaya, curry, garlic, red 4% pepper and ginger. Shakshuka (Maghreb – Tunisia), 36% egg dish with tomatoes and chili 32% peppers. 26% 6% Kunafa (Middle East), dessert 6% consisting of dough and melted 29% cheese that is soaked with sugar. 50% 15% Akvavit (Scandinavia), flavored 24% spirit, gets its distinctive flavor 44% from spices and herbs (caraway or 25% dill). 7% Les Dames D’Escoffier International l Trends Report 2018 INTERNATIONAL FOOD TRENDS Detailed Results Rank the likelihood of the following international food Very Likely Likely Unlikely Very Unlikely concepts and flavors becoming prominent food trends: Burek (The Balkans), baked filled pastries made of a thin flaky dough 16% which can be filled with sirenje 53% 26% (white cheese), minced meat or 5% vegetables. Manouri (Mediterranean - 24% Greece), a semi-soft, fresh white 55% whey cheese made from goat or 19% sheep milk. 2% Puebla Hot Pot (Latin America - Mexico), ancho chile, smoked 49% paprika and spices in chicken 41% stock, served with chicken or pork, 7% corn, avocado crema and fresh 3% garnishes. Ube (South East Asia - Philippines), aka Purple Yam or Sweet Potato, 14% sublime deep purple color dessert 41% made from boiled and mashed 37% purple yam. Ube halaya is also 8% used in pastries and other desserts such as halo-halo and ice cream. Les Dames D’Escoffier International l Trends Report 2018 INTERNATIONAL FOOD TRENDS Detailed Results Rank the likelihood of the following international food Very Likely Likely Unlikely Very Unlikely concepts and flavors becoming prominent food trends: Jianbing (North Asia - China), street-food breakfast crepe 28% brushed with umami-rich hoisin 43% and chili sauce; layered with egg, 23% pickled veggies and herbs, and 6% sometimes customized with sausage or bacon. Millets (India), ancient grains 33% 44% harvested from small-seeded 16% grasses used for porridge etc. 7% Mauby (Caribbean Sea), a bittersweet fermented drink made 3% from tree bark boiled with orange 30% peel, cinnamon, nutmeg and 45% cloves. 22% Les Dames D’Escoffier International l Trends Report 2018 INTERNATIONAL FOOD TRENDS DAMES INSIGHTS Spices & Flavors Undiscovered & Authentic . “Select dishes from any country which include a rich and diverse mixture of herbs and spices. Herbs and particularly spices are emerging . “Smaller countries will command a stronger presence as routine as potential contributors of antioxidants, anti-inflammatory, anti- travelers look for the "new," the "undiscovered." Localism will continue microbial and anti-fungal constituents to individual diets.” as economies of scale will demand more of regional suppliers.” . “Spicy flavors are the name of the game.” . “I think food trends are linked to travel trends - and real travelers are curious about seeing "authentic" places before they become . “Indian Spices to be more readily incorporated to kick up the flavor mainstream. So perhaps eaters feel the same way.” profile of standards.” . “Places that have been ignored or not fully developed internationally -- . “Food that is visually vibrant that carries bold flavor and captures the Africa, Latin America and the Caribbean, the Balkans.” interest of our culinary community.” News Cycle & World Dynamics Healthy & Sustainable . “Food trends are influenced by newsworthy places in the world; new trends will reflect this observation. Immigration trends also will . “Less meat. Environmentally sustainable foods especially those that use influence international cuisine/foods.” less water.” . “I believe the Syrian refugee crisis will at some time bring food into the . “More attention to wellness: antibiotic and hormone-free; sustainable, mainstream palette. Immigrants can use food as their voice no matter organic.” the level of education. In restaurant kitchens employing immigrants to facilitate language and processes to help them with their corner carts, . “Healthy food that is distinctive and flavorful.” food trucks, urban gardens. In turn developing the clientele that is adventurous in food.” . “I believe that the Mediterranean food will develop more and more because it is healthy, light, colorful and tasteful.” . “The more flavorful foods and foods from regions that are being decimated by war as well as regions that are recreating comfort foods from ancestors.” Les Dames D’Escoffier International l Trends Report 2018 RESTAURANT TRENDS Dames Insights Established Health Focus Concepts Emerging Losing Steam . “A movement of health-driven, culturally diverse restaurants.” and Growing At its Peak . “Functional foods featured on menus for specific health benefits.” . “Upscale vegetarian/vegan or pescetarian (even for those who don't follow this lifestyle) along with focus on common dietary restriction such as gluten free, dairy free.” 1) Chef-driven 1) Food Trucks 1) Buffet 1) Dog Friendly fast-casual 2) Farm-to- 2) Member 2) Upcycling Regional Importance 2) Farm-to- table Only 3) Hyper-local . “Seafood that's hyper-local, seasonal.” Table 3) Small Plates 3) Food Trucks 3) Family . “Very specific areas within regions.” Friendly . “Hyperlocal.” Reinvent Venues . “No cell-phone zones. More stand-up and eat places.” . “Repurposing former buildings, such as factories or breweries, into restaurants or food courts.” . “How about Laundry Mats or Car Washes combined with Coffee/Bakery
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