Top HORECA Trends for 2020
Next Level Catering: Running a hospitality business today is a top sport.
Customers expect that you are at
home in all markets and regularly offer something new. Responding to new menu
trends and changes within your company are quickly arranged with Tablet Menu.
New dish? It is so on the digital
menu. Out of stock? With one click, it is over. Your customers always see the
entire and most up-to-date range and you can easily respond to new holidays, seasons
Menu 2.0 with next level waiters.
The Tablet menu shows with its
options and flexibility that technology is the opposite of impersonal. Your
paper menu does not change, the Tablet menu does and gives your guests freedom and
The waiter receives your guests,
explains exactly how it works and helps them step by step with the first order.
Then the guest can place orders themselves, and the waiter has more time to
give your guests some extra attention.
Tablet Menu is not the only Trend
on the 2020 menu. Below are some trends in the hospitality industry to complete
the top hospitality trends list.
Why would you taste only one dish when
you eat out? Trying as many different things as possible is much more
adventurous. Order something different and share with each other, Millenials
are already fans of it. Extra tasty if it can be eaten with your hands. Because
the more senses are stimulated during the meal, the better the experience.
"all-you-can-eat" restaurants where you can eat full for a fixed
price get a chic counterpart. In 2019 we anticipate the emergence of the higher
all-you-can-eat segment. Including nicely made plates, attentive waiters,
honest ingredients and special flavors. A true experience for the demanding
food lovers of today.
Who doesn't know Crodino? Perhaps
the oldest non-alcoholic aperitif in the world and otherwise the best known.
Part of the trend towards healthier and more conscious eating and drinking is
the search for great drinks without alcohol. With a bite or a bitterness, but
no hangover the next day. Think spicy ginger beer cocktails, IPA without
alcohol and spicy soft drinks.
INTESTINAL FLORA FRIENDLY
Already started in 2018, this trend
continues into the following year. More and more scientists are supporting
research into preventive health. People who regularly eat fermented products
are less often sick and less often overweight. Think not only of sauerkraut but also of Korean 'kimchi', kefir and tempeh. More and more restaurants are
releasing their creativity on this concept and that is good for health, but
also for the taste buds.
The health trend will continue in
the coming year. Millennials are now the largest target group with more than
50% of the population. And it is precisely this group that is increasingly
aware of what they put into their bodies, where it comes from and what effect
it has on them. They highly appreciate information about ingredients,
nutritional value, and origin of the products.
The year 2019 will enter the books
as the year in which the cocktail is just as normal as a beer. The rise of
cocktail machines such as the 'Tenderone' and the 'Bottletender' make it a
piece of cake for all the hospitality industry to make the perfect cocktail.
These machines are equipped with hundreds of recipes and produce a measured
cocktail within seconds. Always the same taste, always the same quality, always
easy to make.
The year 2019 is all about the experience. The "experience economy" determines the success of a
brand and the finer that experience, the happier the customer. Well-trained
staff who pay attention to guests and focus on quality determine a positive
guest experience, but also an increasing challenge within the hospitality
In 2018 we already saw the
popularity of Korean Grill increase. More Asian Grill Trends will be launched
in 2019. Think of 'fusion' concepts based on Japanese grill dishes or 'Green
Eggs' on which Indonesian satay or slow BBQ rendang are prepared. Meat lovers
are certainly happy with these developments.