1. Irresistible Vegetables
The trend: Vegetables are coming of age this year, as their promotion from side-dish to main event continues to be fuelled by increasing numbers of vegan, vegetarian and flexitarian diners looking for decadent, indulgent plant-based foods.
Why it’s on the menu: “Guests are increasingly concerned about their diet and want to eat much more consciously,” says Chef René-Noel Schiemer, Culinary Advisor, Germany. “Cooking more with vegetables doesn’t just add more nutrients to the dish, it also expands your menu options. Therefore, you have the chance to bring a new clientele into your location.”
Chef’s advantage: Research has shown that many chefs still regard veggies as second-string ingredients, but the report highlights the win–win possibilities of giving often overlooked vegetables the star treatment.
With a lower carbon footprint and a higher nutrient count, plant-centric dishes are not only cost effective and sustainable, they can also provide that all-important wow factor – especially when they make an unexpected appearance on dessert menus.
58% of operators believe this trend is set to grow.