Here is what to be expected on our menus in 2013.
Beef represents a big challenge for food service operators for the next year, and very likely passed down to consumers. The 6% increase in cattle prices prompted a 8% increase in ground beef and 14% increase on choice steak cuts prices in 2012. To further the challenge, 2013 beef product is expected to decrease by 5% translating to an increase in prices to be record high by spring 2013.
The health conscious consumer. The trend of menu labeling will increase nutrition awareness amongst consumers promoting healthier ingredients like Kale, and whole grains, quinoa and farro.
Lightening our favourites. Our favourite heavy calorie meals are being lightened. CarlsJr tweeted “With only 490 calories in our NEW Jalapeno Turkey Burger, U can make a resolution to eat @CarlsJr every day.”
Game meat, specifically, elk, bison and venison. Consumers are becoming increasing adventurous and won’t mind paying extra $ for added quality.
Chicken breast Overkill. It’s a race to see who can use more chicken breast on their menus.
My favourite trend, is the farm to table concept. Restaurants are ordering local products, and regularly changing upscale comfort foods. You will see more local artisan products and local craft beers.
Heavier food marketing for millennials promoting for Group Grazing. Small share plates, and even street food vendors inspire cravability.