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For businesses that are affected, the toughest question will be in how to pass along the cost to consumers. Technomic predicts that it will become an even bigger issue as governments and large corporations continue to face pressure to raise rates. Minimum wage has been a hot topic in 2015. Related: Why a Taco Bell in Chicago Is Hiring a Bouncer shutterstock 9. Expect chains to add more healthy menu options and amenities such as alcohol. Fast food gets an upgrade.The line between fast casual and fast food will continue to blur as fast-food chains focus on quality.
Related: Dig Inn Founder: 'I Wouldn't Let People Tell You That You Can't Do Things' This clamoring for local and fresh ingredients means many restaurants will aim to streamline their supply chains and be as transparent as possible about their suppliers and food sources. In 2016, more diners will want to know where their food comes from and how it got onto their plates, according to Technomic. Related: Chipotle Becomes the First National Restaurant Chain to Go GMO-Free shutterstock 7. If you run a restaurant, you might want to consider re-printing some menus. As we enter the new year, it seems that more consumers will be looking for restaurants that can guarantee food to be either GMO-free or labeled to indicate which foods were genetically modified. While the FDA recently granted approval to genetically engineered salmon, a cloud of concern remains attached to GMOs. Related: How This Natural, Sugar-Free Soda Is Making Major Inroads With Consumers shutterstock 6. Related: Dylan Lauren on Making Candy Glamorousįor 2016, carbonated beverages are at your local watering hole, Technomic predicts that you'll find a preponderance of champagne and Proseccos, soft drinks with a kick and sparkling teas - not to be confused with bubble teas, which are accompanied by tapioca. 2016 is all about seriously grilled, and roasted options showing up on menus - not just in meat and veggies, but in drinks and desserts as well. If you're a fan of marshmallows burned black and the crispiest of bacon, you’re in luck. Related: Beyond Meat's CEO Thinks Chicken Can Come From Plants shutterstock 4.
Technomic even ventured a suggestion of "a veggie burger made with carrot pulp from the juicer."
As for your vegans and vegetarians out there, this ethos will extend to you as well. Chefs will go beyond the more traditional cuts of beef – think less filet mignon and flank steak and more of the less commonly used cuts. Waste not, want not.In 2016, expect menu items to contain elements of every part of the animal or vegetable. Related: The Unlikely Dish That's Become Trendy in Denmark shutterstock 3. Technomic anticipates these types of simple, traditional items will be given a sophisticated makeover by way of big-ticket ingredients or inventive presentation. Meatballs, stews, pierogis, bao buns and dumplings are known for being no-frills staples in their countries of origin, but they're becoming a staple for gourmet restaurants everywhere.
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