2019 Influences

Sirha partnered with Food Service Vision to identify the 7 major influences gathered together into 4 pillars which will take over the Foodservice industry in the next 3 years. 

The 4 pillars and the 7 major influences 

•    Augmented Experience: Attractive place and Convenience that aim to maximise the client experience by transforming the restaurant premises or using digital tools
•    Awareness: Flexitarism and Responsible, reflecting a foodservice industry that is committed to sustainable development 
•    Well-being: Naturally good, a trend that takes into account guests’ concerns with respect to health and the quest for wellbeing and natural products 
•    Territoriality: Locavore and Globalisation highlighting tensions between hyper local and global approaches to food  



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 Here are the descriptions of those 7 influences and the concepts they refer to : 

Attractive place: Describes the transformation of restaurant premises that are becoming increasingly focused on the guests’ experience. Faced with the development of home delivery and competition from other form of entertainment restaurants must propose extra value in order to entice guests to visit their establishments. The development of digital tools also play an essential role in this mutation: by proposing a powerful aesthetic experience restaurateurs enjoy great visibility that will be shared on the net.

Convenience: Presents all the innovations that make life easier for guests and restaurateurs thanks to digital. Guests don’t want to waste time with the negative aspects of catering. For restaurateurs, digital tools act as a facilitator and enable them to focus on their business and trade.

Flexitarism: Decrypts the trend associated with the consumption of vegetal products observed over the recent years. This can concern vegetarianism, veganism or simply restaurant guests temporarily reducing their meat intake.

Responsible: An increasing number of players in the industry are adapting their offering by proposing ecological and sustainable solutions aimed at reducing their impact on the planet. This may involve reducing their carbon footprint or improving their waste management.

Naturally good: Driven by consumers who are becoming increasingly aware of the relationship between their diet and their health and who are keen to eat more healthy ingredients and dishes. Operators and industrials contribute to the movement by creating products and equipment that make it possible to have a more natural and healthy diet.

Locavore:  Different motivations, ecological, economical or identity related encourage consumers and chefs to turn toward locally sourced food products. The development and assertion of local gastronomy has also become a major stake for nations seeking to boost their appeal and attract more tourists.

Globalisation: Globalisation is a factor that facilitates the encounter and mixing of culinary influences. Easy access to information and the increasing flow of populations means people are more exposed to foreign culinary cultures, which enables rapid emergence of new gastronomies. Globalisation is also a source of opportunity for players who invest in many emerging zones around the planet.

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What are the fastest growing trends?

 1.    Flexitarism: 
The demand for vegetal products is strong and the offer available on the market is becoming better at satisfying the needs. What is new however is an alignment of the whole chain of value around this trend: consumer demand , chefs. Industrials also propose an increasingly varied vegetal offering, with vegetal substitutes based on leguminous, or meat analogues becoming increasingly popular in the United States.

2.    Locavore: 
The recent years have seen a convergence between the expectations of consumers and chefs with respect to local sourcing of products. For the new generations the expectation is even higher. In addition to expectations concerning the freshness of the products and transparency local consumption is also driven by economic motivations as well as the assertion of regional culinary cultures in some cases.

3.    Convenience:
Digital services for restaurant guests and chefs are developing at a fast pace. Consumers want a simple and smooth experience with no irritating glitches:  1 out of 2 French people have meals delivered to their homes and 45% use click & collect  services. The trend is similar for chefs, 66% of whom will order their products online by 2021.


What are the most impacting trends?

1.    Responsible:
This is probably the trend that has the strongest impact as it will completely change the economic models for players in the foodservice industry. All the models will need to be reconsidered with respect to how we produce, preserve, ship and consume food products, starting for instance with the issue of plastic packaging or the development of short circuits.

2.    Convenience:
Digital tools significantly impact foodservice models in many respects: the boom of home delivery is changing the landscape for out-of-home catering, the emergence of virtual restaurants  opens the way for new economic models, and services like click & collect, online reservation and electronic payment enable restaurateurs to make their guests’ experience more fluid.


Which trends are the most international?

1.    Globalisation:
The culinary offering is increasingly diversified in most regions of the world, access to exotic ingredients has become easier, and culinary cultures spread more easily as access to information has never been easier. The mix of culinary influences is a global phenomenon. It is also a consequence of the recent movements of population observed around the world.

2.    Naturally Good:
Consumers are aware of the close relationship between their diet and their health. This trend is global, although there are differences from one region to another: in Asia the approach to health and food is more holistic, whereas in western countries different trends suggest eating specific food products separately which then become a source of wellbeing (super-foods, bowls…).





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