Analysis: The National Restaurant Association’s 2021 Industry Trends Report
“2020 was a year unlike any other for the foodservice industry. It tested the limits of operator innovation, accelerated trends, and confirmed that customers miss their restaurant experiences,” begins the National Restaurant Association’s highly anticipated and immaculately researched industry report. Fittingly, this statement is then followed by a frank delineation of the devastating loss and unemployment that the pandemic generated, before reiterating a message that we have consistently championed on our platform as well—restaurateurs are unequivocally resilient, innovative and committed. Our community has adapted, embraced and persevered through the disparate damage caused to the restaurant and food service industry.
While the refreshingly positive initial standpoint that the Joe Biden administration has communicated to the industry via organisations such as the Independent Restaurant Coalition (detailed in our preceding article The Biden Bailout), are indicative of imminent improvement, we must remain highly astute in the manner in which we approach business operations.
The Marketing Manual provided our forecast of 2021’s biggest trends & a comprehensive guide to starting the year off with a bang and The Mid Month Update reviewed 2020’s hottest topics—all in a bid to ensure that we are adequately equipped to create menus, content, marketing plans and more that perform optimally in the current business environment. Now, let’s refine that knowledge with an assessment of the National Restaurant Association’s report.
After a survey of over 6,000 restaurant operators and 1,000 adults for consumer preference*, the association drew up a list of 10 trends across culinary trends, consumer preferences, innovation and more, that kept establishments afloat in 2020:
- Streamlined Menus
- Off-premises Taking Precedence
- Blended Meals
- Bundled Deals
- Meal Kits
- Meal Subscriptions
- Selling Groceries
- Alcohol-to-Go
- Comfort Foods
- Healthy & Diet-specific Foods
*National Household Survey, 2020: The National Restaurant Association commissioned Engine to conduct an online survey of 1,000 adults in December 2020, asking questions about their personal finances and interaction with restaurants.
The full report can be viewed here.
Another highly regarded annual survey* and subsequent report by the Association is the What’s Hot Culinary Forecast to identify the menu trends to watch in the coming year, as identified in a survey of American Culinary Federation chefs. Here are the results, with a majority of restaurateurs confirming that their single most popular menu items were already featured prior to the pandemic—a consequence of the nature of ‘cravings’, especially for familiar, comforting menu options.
Top Sellers in Fullservice (Fine Dining, Family Dining, Casual Dining):
- Burgers
- Seafood items
- Pizza
- Steak
- Chicken items (excl. wings)
- Breakfast items
- Pasta
- Mexican food
- Sandwiches / Subs / Wraps
- Chicken wings
Top Sellers in Limited Service (Quickservice, Fast Casual, Coffee & Snack):
- Sandwiches / Subs / Wraps
- Pizza
- Burgers
- Chicken items (excl. wings)
- Ice cream / cookies / cakes
- Baked goods
- Breakfast items
- Mexican food
- BBQ items
- Seafood items
*Restaurant Trends Survey, 2020: The National Restaurant Association conducted an online survey of 6,000 restaurant owners and operators in November-December 2020, asking questions about their business and operating environments.
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