WHAT WE FORESEE FOR 2023 - KATIE BELFLOWER ASSOCIATE EDITOR LAURA MCGUIRE HEAD OF SYNDICATED PRODUCTS - WINSIGHT
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What We Foresee for 2023
What We
Foresee for 2023
Katie Belflower
Associate Editor
Laura McGuire
Head of Syndicated Products
Image Source: Shutterstock
©2022 Technomic, Inc.
What We Foresee for 2023
Canada’s foodservice industry restaurants, will be key, and they
saw substantial sales gains over are placing greater importance
the past year as it emerged from on basic principles such as
the height of the brutal pandemic. quality food and service. On
Dining rooms reopened and the culinary front, guests will
consumers eagerly embraced gravitate toward focused menus
the opportunity to return to social with specialty items that can’t
occasions. But restaurants are be easily replicated at home. For
now facing new burdens that service, operators will need to
will carry over into the coming concentrate on hiring dedicated
year, including steep inflation and staff and training them to properly
rising interest rates, supply chain re-engage with guests for both
disruptions and labour shortages. on- and off-premise occasions.
These challenges, coupled with
an end to government aid, will
cause the foodservice industry’s Expect operators to
pace of growth to slow. offer up unusually
What leading trends are on the pickled items
horizon for 2023? Read on to see outside of the
what is forecasted to shape our typical veggies,
industry.
including proteins
and seeds
Doubling Down
on Foodservice Desire for social often nontraditional, textures and
Fundamentals restaurant occasions flavours to dishes or drinks. In
Rising prices will tighten is higher today than 2023, expect operators to offer up
unusually pickled items outside
consumers’ wallets and compel before the pandemic of the typical veggies, including
them to make more conscientious proteins and seeds. Additionally,
decisions about where, what they’ll turn to globally inspired
and how much to purchase from
foodservice. But their desire Preservation ingredients, such as Indian
pickled condiments amba and
for social restaurant occasions
is higher today than before the
Preparations achar, and Indonesian fermented
pandemic. So, how can operators Find Momentum kasundi sauce, to add new flavour
complexity to menus. Look for
encourage visitation in next Food preservation methods— fermented callouts in menu
year’s challenging environment? pickling, fermenting, dehydrating descriptions and fermented
They should reinvest in the and freeze-drying—will ingredients in drinks, such as
dining experience, have a increasingly pop up on menus. Brazilian cachaca (a fermented
strong brand positioning, make These preps extend the shelf life sugarcane spirit) or Japanese
every foodservice occasion of various ingredients—a growing amazake (a fermented rice drink).
feel special and overdeliver on necessity given supply chain Lastly, dehydrating proteins,
value. Appealing to younger challenges—and lend interesting, including beef or chicken into
generations, who most frequent
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©2022 Technomic, Inc.
What We Foresee for 2023
jerky, and freeze-drying fare such
as honey will provide intriguing
South of the
textures to and extend the use of (Mexican)
Border
standard ingredients.
Canadian operators are looking
Tech Takes a further south beyond the U.S.
Turn
and Mexico for inspiration,
particularly Central America and
Both operators and guests are South American Andean states.
re-evaluating the technologies These regional cuisines appeal
that were crucial for restaurants to consumers eager for new and
at the height of the pandemic. unique global options, while still
As consumers’ comfort levels providing elements of familiarity Some consumers
at restaurants ease, we’ll see a and comfort. Operators will may turn back to in-
revival of traditional handheld turn to Salvadoran, Dominican
store ordering and
menus that don’t require the and Honduran dishes (such
same scrolling and squinting as as Honduran-style baleadas
dine-in
contactless QR code ones. And tacos) and ingredients (such as
given the surge of guests who Dominican garlic-based wasakaka
now rely on mobile ordering, sauce and Salvadoran cabbage
often causing longer wait relish curtido) to appeal to such as immunity-boosting
times than anticipated, some adventure-seekers. And Andean turmeric, ginger and citrus,
consumers may turn back to dishes and ingredients, including as well as specific vitamin
in-store ordering and dine-in. Peruvian aji amarillo and rocoto callouts—to be less of a
But not all technology will take peppers as well as Bolivian driver of foodservice visits for
a step back. Loyalty programs empanada-like saltenas, will add consumers. Instead, we’ll see
that drive frequency using even more excitement to menus. attention return to traditional
rewards will become a bigger health cues that promote quality,
necessity in the coming year, such as “real” and “natural,” as
especially to spark engagement Retro Health consumers look to maximize
their restaurant experiences.
Cues Make a
with younger cohorts who will
tighten their purse strings. Priority Also, the reawakening of social
investments in the back of house
will include cooking equipment
Resurgence encounters after years of stress
eating and home confinement
that delivers consistent speed of While consumer demand for will lead to the revival of classic
service and quality of preparation, healthy fare will remain, interest dietary descriptors such as “free,”
digital menu boards for kitchen in the types of better-for-you “reduced,” “lower” and “without,”
staff and automated inventory offerings on menus will take as well as high-protein diet terms
management software to reduce a more nostalgic turn. Expect including keto and paleo.
food waste. functional ingredients that
spiked during the pandemic—
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©2022 Technomic, Inc.
2022: The Year of the Climb
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