Curious what consumers want now in the world of food and beverage, and how they feel about how foodservice has evolved since the pandemic? Wondering what the top growing foods and flavors on restaurant menus are today, and what is expected to be showing up more tomorrow?

Datassential’s Midyear Trends Report has all that and much more. Below are just a few highlights of this critical annual report, that can offer insight into how foodservice professionals can make their businesses better. 

Post pandemic check in (and out)

A majority (58%) of consumers believe that restaurant service has declined in the post-pandemic era. That may feel like a steep hill to climb, to overcome a potentially negative expectation, but it may be as simple as ensuring that service standards are consistent while also being open to generational differences of customers. Older generations may expect a higher level of service, while younger generations crave technology to streamline the process. 

And while most consumers are actively avoiding communal dining and shared plates, consumers are still interested in sharing food boards with their dining companions, so explore charcuterie or dessert samplers that are hard to resist for customers. 

As for the venues consumers flock to, here’s a surprising find: Malls may be on their way out, but buffets – once forecasted to be a COVID casualty – are back. Buffets are gaining new clientele as higher prices drive more consumers to seek out value for their dollar. Perhaps surprisingly, buffets hold the most appeal among younger consumers. 

A picture of health

Consumers have long had a complex view of healthy eating, which has only grown more complex. 

The top three diets currently practiced are low/reduced sodium, low-sugar, and low-calorie. Interest is highest in anti-inflammatory and Mediterranean diets.

Hydration, vitamin/mineral and sugar content are key for consumers in selecting their next beverage. 

And the “sober-curious” movement is continuing to gain steam, with nearly 2 in 5 consumers saying they completely abstain from alcohol. 

Shortages and price increases

Price increases are clearly having an impact on consumer behavior – 60% of them say increases have changed what they buy or how they shop. And nearly the same percentage of operators say the same. Red meat and seafood are two of the top three ingredients consumers have cut back on purchasing due to increased prices at grocery stores. Chocolate/cocoa is the third. 

While prices remain high, creative alternatives like agave substitutes or grain alternatives like cauliflower rice will be key.

Ready Player One

Foodservice operators may not pay a great deal of attention to video games – but perhaps they should: 45% of consumers who play video games have been influenced to make a food or beverage purchase because of game-related content or ads. That share is even higher for younger consumers, with 63% of them saying the same. With collaborations with brands including Kraft, Knorr, Wow Bao and more, it may be time to take a closer look at the next virtual universes. 

2024/2025 Menu Item Watch

From Pad Thai to chamoy, Datassential’s Midyear Trends Report has highlighted the menu items that have not only grown significantly in the last year but are also poised for further growth in the years to come. 

And while you’ll have to check out the full report for the complete list of winners and the trends we’re seeing behind them, here are just a few overarching themes that are critical to keep in mind when expanding your menu: 

• Innovation is key, but customers want new with a dash of familiarity. Try a new flavor or spin on a classic dish that will let consumers feel secure enough to try something new. 
• Sweet-and-spicy sells. Both well-established trends like hot honey and newer global spicy-sweet combos are seeing growth on menus. 
• U.S. regional is the new global. Global trends are as relevant as ever, but regional U.S. cuisine can inspire innovation as well, from Southern dishes to Detroit-style pizza that are getting broader exposure on menus.   
• Looking ahead, the 2025 food and beverage trends we see growing include salted egg yolk, Haitian cuisine (up-and-coming in the U.S.) and global twists on coffee. 

There’s so much more to explore in the full report, available only to subscribers. To find out more or become a subscriber, reach out here. Or you can get a free preview copy of the Midyear Trends Report here.