Food Trends in 2021: Predictions

2020 has been an exceptional and groundbreaking year for our industry.  We’ve seen folks adjust their models, reduce, expand, shut down, and in some cases, even open brand new businesses.  It is certainly a year that none of us will ever forget, and much like World Wars and the Great Depression, we’ll be telling the younger generations about this exceptional time and how we threw out the book on business and became part of a fast moving model, changing week to week, completely at the mercy of a fast moving and destructive pandemic. 

I’m incredibly proud of all of my clients, the industry as whole, and their decisions this year.  The changes and new ideas, community business support of our most vulnerable and front line workers, collaborations and sharing, and even some who made the heartbreaking- but extremely brave- choice to close entirely. It’s never easy, but much like the mighty Phoenix, we too shall rise from the ashes of 2020 for a prosperous 2021. 

With that being said, my predictions list for this was the most challenging list ever to pull together as things are still moving so very quickly. It is based on what I’ve heard from my clients, discussions with fellow coaches and experts, what I’ve seen happening in the industry (on both coasts now, as I’m out west), and what I’ve read in my own research on the upcoming year.  I  hope you enjoy it. 

No matter what your business looks like going into 2021, entrepreneurs are naturally made to be evolutionary and the pillars of their communities. You got this.  

Breakfast.

Working from home has created a lot of new habits for 9 to 5ers.  One of most prevalent  is that with the commute being removed, now there’s time for a proper breakfast. Gone are the days of a coffee and muffin on the frantic run into the office after dropping off the kids.  Takeout brunches, breakfast kits, and even canned breakfast seltzers have come front and center. Some companies have even tapped into the Zoom Breakfast Conference now, having individual breakfasts sent to employees homes to continue to foster the sense of the “Morning Meetings”.  Don’t ignore the first meal of the day- it’s up and coming in 2021 and should be listed on your takeout menus. 

Collaboration Nation Part 1: Shackin’ Up / Locationless Kitchens

We are always better together. This year has proved it more than any other, as culinary entrepreneurs lean on one another for advice, council, the latest news, or just to vent with someone who gets it.  Something else that’s been happening is cohabitating.  Rents haven’t gone down- or away- for most, and even with government grants in place, they are not always accessible or possible.  I’ve seen many dine-in based businesses moving in with each other and creating a take out format, in order to save precious overhead dollars on rent and supplies, and still be able to turn a small profit.  I’m aware of a huge restaurant currently housing multiple culinary businesses, all running off of delivery apps in a large Canadian city.  It’s beneficial in many ways as these businesses can share ideas, supplies, and cross market all at a lower rate of commercial rent.  The current leaseholder gets the assurance of full rent being made each month.  It’s win win. 

Collaboration Nation Part 2: All In One Place.

We’ve also seen online marketplaces explode- even outside/ ahead of the Farmers Market arena. In Ottawa specifically, Buchi Pop was the first to create an “all in one place” click and collect market featuring all local artisan items and it completely exploded in popularity. Since then, we’ve seen countless markets go online as the public scrambles to shop and support local businesses while remaining safe and contactless.

Shelf Stable/ Survivalist Food. 

AThis year many small businesses were forced to reevaluate their current models.  One business saw their regular sales evaporate as they were based on luncheon caterings- and sadly corporate and personal gatherings quickly became a thing of the past in Spring 2020.  

I suggested to them that we adapt their model to a shelf stable product distribution chain, such as jams or pickles, and sell to the mentioned online markets, as well as small grocery retailers.  Since then, I've noticed many other businesses as well as private citizens doing the same.  The fear of a food/ supply shortage has created more jarring enthusiasts than ever before, be it creating them or just stockpiling them.  Home gardening will also contribute to this trend. 

Pay close attention this year- preserved and pickled items and the recipes incorporating them will be a big “dill”. 

Childrens Take Out. 

I touched on elevated, good quality Childrens dishes on last year's list, but this year it's all about the takeout.  If a parent is ordering a brunch in, you can bet they’ll tack on a childrens option, especially if the area is experiencing a school closure. A single Egg Benny, Baby Breakfast Burrito, or even Child size Waffles and fruit will delight our youngest consumers- they are the Instagram generation after all, with higher standards.  Don’t forget to have a few options on your lunch and dinner menus too, and if you’re selling kits or cooking classes, consider an option for the little ones. Kids love to play in the kitchen too. 

Off Hours Ordering

As working from home and school closures have completely altered our regularly scheduled programming and habits, watch for “off hours” ordering. Shopping during ‘office hours’ is now commonplace.  For example, brunch demand may pop up on Monday mornings.  Lunch may not happen until 2pm- on Saturdays.  Folks may be more interested in pre ordering meals on Tuesday or Wednesday, rather than the coveted “Sunday after dinner” spot that we all used to chase.  Ensure that you’re opening yourself up enough to meet the demand on the off times. 

Wellness Eating and Sobriety.

While we are seeing many more cocktails in a can and kits out and about, as well as about a million memes about day drinking during lockdown, there has also been a surge in wellness and mocktail type products amidst all of this.  The fear of contracting covid has inspired many consumers to create as many healthy habits as possible- and that starts at the table.  Mocktails, soda waters, kombucha, veganism, meatless Mondays, keto and more have all seen spikes this year as folks try and crack the code to their own wellness and best selves.  It’s one of the bright spots to come out of 2020, the ultimate in self care and reflection. Ensure you have a few options to meet that need.

Servers Out of Work.

The effect on our servers this year has been soul crushing, with many experiencing 3-4 layoffs just this year, depending on the province. As servers search for creative ways to gain employment for the future (or switch professions entirely), I predict we shall see many adapt to the new circumstances.  Servers are among the most gifted and skilled of humans as they have been faced with situations most of us will never be handed, and have the unicorn ability to shift and delight all kinds of personalities- drunk or sober- at the drop of a hat.  Expect to see servers begin marketing themselves as coaches, consultants and problem solvers.  Some may become business owners in their own right.  Some may move to social media management and strategy.  Having known and been close to many servers myself there is rarely a problem they haven’t been faced with and can’t fix..  Keep an eye out for these super solvers in our communities. 

While 2020 has been such a difficult year, it has also shown it’s bright moments.  As we toe dip and ease into 2021, uncertain of what this year will bring I implore you to look around. I’ll finish off with one of my favourite quotes, which I feel is also quite relevant here and to our industry. 

“When I was a boy and I would see scary things in the news,” Rogers said to his television neighbors, “my mother would say to me, 'Look for the helpers. You will always find people who are helping”.

-Mr. Rogers 

Thank you for reading.  Have a safe and happy new year.