The Next Idea (TNI) anticipates 2019 to be a uniquely pivotal year as the restaurant
and food terrain adjusts itself towards an increasingly confident, exploratory,
and discerning consumer.
As we enter 2019 our world is uncertain; Brexit, trade wars, volatile US
political landscape, populism, global warming, rising world population, and so
it goes on. This may seem a disconnect from 2019 eating out trends, but in
reality, our Planet and all of its transformations will have a significant
impact on how we eat.
It is clear to most that the
impact on our food eco-system by Earth’s planetary changes are significant; many
factors involving farming methods, where food is grown, the deployment of pesticides
and fertilizers, livestock feed, and so on, affect the environmental impact of
the food we buy and eat. The significant changes in weather patterns,
population, and geo-politics is now impacting what we eat; and this theme will
transcend the coming years.
For
example; approximately
86% of world food consumption is generated from rice, maize, sugar, wheat,
barley, soy, palm and potato. Across the globe diets are actually becoming
increasingly similar, both in the food types, and also the varieties of those
food types that are consumed. This results in increasing exposure to shortages
in the event of a large-scale natural disaster. For example, food shortages in 2007/8 were
caused by a yield loss in Australia of less than 1% of global food supply,
however the net effect created spikes in food pricing and political unrest in
certain parts of the world. As economists tried to make sense of the problem, the
one primary metric was obvious: world population growth [Demand] vs shrunken availability
[Supply] was out of balance. Combine the world’s macro
issues at localized levels and we begin to see shifting and emerging trends in
both food production and consumer demand.
Talking of the consumer, what are the 2019 consumer’s expectations? This
is of course deeply complex and fluctuates by age, income and demographic,
however one theme appears to have emerged since the great recession – consumers
want a relationship not a transaction. They covet their chosen brands that leverage situational and behavioral data as the
primary foundation of their brand engagement. But it goes further, consumers
expect their brand experience to be seamless across all engagement points and
when it fails, which is inevitable at some stage, recovery will be based on the
quality and speed of service and ability to address whatever the failure may
be.
When it comes to food and restaurants, consumer expectations have never
been higher. With the ability to post their feedback on Trip Advisor, Yelp and
Zomato, to name a few, consumers have immense power over brands to ensure they
comply, and in some cases exceed, their promise. Indeed, consumers have an
unprecedented ability to access or experience food and restaurant products and
share this information via all social media platforms.
The modern 2019 consumer has a set of 6 primary values when it comes to
food; summarized as follows:
- Health Awareness
- Transparency
- Sustainability
- Social Consciousness
- Trust & Honesty
- Technology Integration
The above value structure is defining trends and demand, accelerating
disruption throughout the food chain, and creating a new environment for food
sellers and restaurant operators to acclimate their business models.
Evaluating further, the following summarizes each consumer value:
Health Aware
Health continues to be the primary propelling consumer value. When glancing
ahead into 2019, expect consumer health and wellness targets to reach new
levels. Consumers are increasingly treating their bodies like ecosystems,
understanding nutrition valuations and how different foods affect them. They
are even customizing their diet based on DNA and Genetics. Food is increasingly
viewed as nutritional therapy for all consumer
types.
Transparency
TNI has reported on the change in Consumer behavior since the great
recession in 2008/9, whereby demand for honesty and transparency was fueled by perceived
brand and corporate deceitfulness. Since then, this value has permeated throughout the food & restaurant world with
consumers requiring guarantees on food hygiene, ethics, labelling, and
sustainability standards. Traceability from farm to fork, through labelling and
general information, is a significant demand by the consumer, and has forced
a democratization of both nutritional data and overall ingredient history.
Sustainability
Sustainability has become a major consumer concern over the past twenty
years, but never more than now. After experiencing the effects of global
warming in 2018 and hearing major scientific reports coming from the United
Nations, consumers are acutely aware of their individual impact on Planet
Earth, and what the future might look like should they not act.
From the enhanced management of waste reduction, through to renewable
packaging in materials and shorter food supply chains, consumers are placing
increasing demand on food producers and restaurants to act in the interest of
the environment.
Social
Consciousness
Consumers now care; it’s that simple. Consumers want to know what
supermarkets are doing with their wasted food, how each restaurant supports the
community they serve, and how their dollar will be used to support worthwhile
causes. This especially applies to the millennial population who demand
socially aware food and restaurant brands, or they shop and eat elsewhere.
Trust & Honesty
Consumers are increasingly wary of corporate
America, whom they believe have no incentive to act in the consumer’s best
interest. Consumers are increasingly fact checking the corporations they choose
to do business with. Equally, consumers’ brand loyalty is switching from
household names to local and small businesses whom they can better relate to.
Honesty is not just about businesses being truthful, it’s a devotion to
genuineness that the consumer seeks: Brands that talk about their roots, and
demonstrate their commitments through social responsibility policies, are on
trend in 2019.
Technology Integration
Technology
within food and food service is not new and the app-centric global society is
being serviced well by technology availability. However, technology is becoming
increasingly sophisticated and advanced. Artificial Intelligence is being
introduced throughout food service and provides predictive technology for
restaurant food ordering. Technology runs deep into all forms of food
production given the vulnerabilities in farming due to climate change. New blockchain
technologies will allow farming to move into warehouses and even underground,
through the availability of open source hardware and software platforms for
sensor controlled hydroponic and aeroponic agricultural systems. Consumers are
welcoming these technologies and availability as it speaks to their interest in
sustainability, and in many cases provides something to talk about on social
media.
Trend changes
in the Food and Restaurant market
The market is changing at unprecedented velocity, this is demonstrated
by the multiple emerging trends within all markets. Veganism, *Entomophagy, Lab
grown meat, 3d food printing, Food being Medicine, CBD and THC infused
products, Nut and grain-based milks, Drone and self- driving car delivery, street
food innovation, and the regeneration of food waste, represent the major trends
that will prevail through 2019 and after. In the main, these trends will circle
around a major theme in food trends over the past 20 years; Health!
THE CONSUMER?
Indeed, it is the consumer that will be 2019’s champion for change as,
through their combined buying and social media sovereignty, the consumer’s
voice will be more powerful than ever.
So, this elusive consumer, what do they actually want? Well, naturally
not all consumers are made the same; age, ethnicity, income, and overall
demographics all share their role in segmentation. With that said, today’s
consumers possess one value that they increasingly collectively care about, and
that is their health. While it may seem obvious, consumer health is one of the
primary drivers in emerging and materialized food trends, and it is igniting a
full array of sub-trends that form 2019’s food and restaurant trend roadmap.
HEALTH LEADS FOOD DECISIONS
Of course, healthy eating is not a new trend, but the rapidity at which
consumer eating habits have shifted towards healthier eating represents the
difference. Both at home and in restaurants, consumer food choice has migrated
with a greater emphasis on ‘clean’ and ‘healthy’ dishes and is metamorphizing
the eating out landscape at an extraordinary rate.
Historically, ‘healthy eating’ was limited in options and generally
considered a less than favorable culinary experience. However today, consumers
have a far more informed opinion and choice when it comes to ‘healthy food’
options. This is generally due to the swath of cooking channels along with the
exponential increase in digital and social media engagement, and creative chefs
who have made health food look enticing and fun.
Putting this into perspective, the global health and wellness
food market was valued at 707.12 billion U.S. dollars in 2016 and projected to
increase up to 811.82 trillion U.S. dollars by 2021. Organic food is another example: The U.S.
organic food market size is expected to reach 70.4 billion U.S. dollars by 2025 as a
result of increasing demand from consumers.
Organic food is another example: The U.S. organic food market size is expected to
reach USD 70.4 billion by 2025 as a result of increasing demand from
consumers.
Combined with intensified interest in global flavors, superfood
ingredients, and Instagram-ready dishes, retail food ranges and restaurant
menus will increase focus on dietary needs and concerns while elevating
innovation using foods from the past.
PRIMARY 2019 FOOD TREND THEMES
As we
head into 2019, there are eight primary themes when establishing 2019’s food
trends:
- Veganism
- Food as Medicine
- Entomophagy
- CBD and THC infused products
- Milk is not Milk
- Food delivery
- Regeneration of food waste
- Technology
These
themes relate to all future food trends, in some cases at multiple levels, and
as such are the foundation to current and future trends.
2019 Food and Restaurant Trends
Not even ten years ago, vegan cuisine was generally considered fodder
for hippies, yet in 2019 it is undoubtedly the prevailing overall culinary
trend in the US.
The Vegan landscape now includes established restaurant brands; Veggie
Grill, Amy’s, Native Foods, Southern California-based Plant Power, and recently
re-named Viva Vegan, to name a few. All have all
demonstrated the power of this trend and are experiencing above average market
growth.
However, the carnivore brands are fast jumping on the bandwagon; Carl’s
Jr. announced it was launching a burger made
with a Beyond Meat [vegan] quarter-pound patty. White Castle now sells its
plant based Impossible Sliders in all of its 377 locations, Del Taco has expanded
its Beyond Taco trial to over 20 of its locations, and McDonald’s has been
introducing a Vegan burger in its international markets and is eyeing the US
market to launch in 2019.
This trend has been fueled by consumers eating less red meat combined
with the discernible health benefits and product innovation. What is
interesting is that there is not necessarily a significantly elevated vegan
population, instead there is a new consumer breed widely known as a
flexitarian.
The label ‘flexitarian’ has been applied to the consumer group who purposefully
interchanges between eating meat and vegan foods.
In order to be familiar; vegan restaurant and food brands are taking
traditionally meat-based products, such as burgers, pizza, and tacos, and
converting them into a plant-based alternative.
Take *Viva Vegan’s menu for example. They offer a Famous Works Burger, a
blend of 27 plant-based ingredients, and spaghetti and meatballs, which
includes gluten and soy free pasta with bean and grain-based meatballs with a plant-based
sauce.
Some Statistics
- In the USA there has been a 600% increase in people claiming to be vegans in the last three years. In 2014, 1% of U.S. consumers professed to be vegan in 2014 whereas in 2017, that number rose to 6%.
- Google Trends details worldwide increase in the interest in veganism from 2004 to 2018. Seven percent or about 3.5 million people now identify as vegan in Great Britain. The U.S. and U.K. round out the top 2 vegan countries by percentage, India takes the first spot with veganism encompassing 27% of the population.
- Google Search reports that veganism is now experiencing virtually 3 times more interest than vegetarian and gluten free searches
- A study by Oxford Martin School, (part of Oxford University), stated: ‘A global switch to diets that rely less on meat and more on fruit and vegetables could save up to 8 million lives by 2050, reduce greenhouse gas emissions by two thirds, and lead to healthcare-related savings and avoided climate damages of $1.5 trillion (US)’.
- Technomic reports that 50% of operators are embracing plant-based eating trends when developing new menu items.
Of course, given TNI is a Los Angeles based agency, it would be amiss if we didn’t discuss our Hollywood friends – Ariana Grande, Zac Efron, Gisele, Ellie Goulding, Natalie Portman, Daryl Hannah, Woody Harrelson, and mega star, Beyonce, are all self-declared Vegans.
The Future...
Veganism will grow exponentially. For example, the *global meat substitutes market is expected to generate in excess of $5bn in revenue, representing compound annual growth (CAG) rate of 8.4% between 2015-2020. ** Vegan Cheese has forecasted global sales of around $4bn by 2024, a CAG of 7.6% from 2016 to 2024.
Expect vegetable versions of kung pao chicken, charcuterie, cured heirloom carrots, sushi, tacos, and even steak.
We are what we eat – and consumers now know this! The Food as Medicine philosophy aims to manage or even cure chronic illness
by changing what people consume. Nielsen reported in 2018 that 39% of
American households have someone who suffers from a particular ailment. The US
aging population is increasing, chronic diseases will only grow in the coming
years. However, rather than relying 100% on prescription and over-the-counter
medicines, a growing base is looking at natural remedies that include very
precise culinary diets and nutrition plans.
The food as medicine trend derives from consumers taking greater
personal responsibility for their own health and wellness. Food production and
food service industries have responded favorably by providing healthy and
sustainable food that has made the healthier food choice the easiest one. For
example, Hormel and Nestle have both announced their intent to develop
nutritional products that will help their customers manage any personal
ailments. AREEA, a biotechnology business, has produced a ready to drink
beverage containing an enzyme that detoxes the body from daily pollution
effects. In January 2019, Phood Farmacy, a brand committed to food as medicine launches its first virtual
kitchen in North Hollywood, California. Phood
Farmacy offers a spectrum of exciting yet nutritionally infused meals in
addition to specific medical condition-based meal plans. All meals are made
from clean ingredients combined with comprehensive nutritional planning.
“Naturally Functional” is a new buzzword behind the success of many
foods now known as “Super Foods” such as blueberries, pomegranate, chia seeds
and goji berries, to name a few. This endorses consumers search for foods and
ingredients that they perceive as naturally healthy and provide essential
health benefits.
Food education and mindfulness have become growth trends for 2019,
mainly through the accessibility of information, but also through food hubs and
online communities such as Food + Tech connect, and the Food Tank. Thus,
consumers now understand the nutritional value of natural food ingredients and
how each ingredient reacts with themselves specifically; consequently, they are
seeking out specific ingredients to assist in their personal wellness and
being.
The concept of Food as Medicine will permeate throughout the industry as
consumers, therapists, and doctors increasingly appreciate the relationship
between food intake and wellness.
We should expect to see prescriptions of specific diets of foods and
recipes that enhance the healing process, elevate immunity, and address
specific medical conditions with patients.
Examples of high value foods include:
- Kelp: Rich in
calcium, magnesium, potassium, and iodine – helps keep thyroid levels balanced
- Shiitake mushrooms: Contains lentinan which may fight cancer and slow tumor growth
- Moringa: Possesses powerful anti-inflammatory, antioxidant,
and tissue-protective properties
- Rooibos tea: Contains antioxidants that can protect against cancer, heart disease
and stroke
- Garlic: Rich in
vitamin C, B6 and manganese, supports the heart and reduces blood pressure
- Ginger:
Anti-inflammatory and antioxidant properties
- Basil: Contains eugenol, keeps intestines safe
Many “medicinal” foods such as apple cider vinegar, kefir, and turmeric are now
mainstream. This trend is young; many more foods will reach the forefront as
consumers seek out natural remedies for conditions like inflammation, fatigue,
digestive issues, joint pain, depression and the multitude of other medical
conditions that can be supported by a specific mix of foods and natural
supplements.
3. Entomophagy, Consumption of insects
As the planet journeys towards a population of 9 billion people, the
food industry is driven to unearth new and sustainable food sources. Insects
represent a relatively untapped food-type in the west yet are established in
diets or snack culture in other parts of the world. For example, in parts of
central Africa, around 50% of protein is derived from insects. During the springtime in Ghana, when food is scarce,
Ghanaians rely on termites as their main source of protein. Thailand’s
popular Jing Leed is deep-fried crickets with a soy based dipping sauce. Thais
also love snacking on grasshoppers, crickets and
woodworms. In Mexico, chicatanas, or pan-roasted ants with lime, are as
mainstream as tacos. Edible insects contain high quality protein, amino acids
and vitamins, and even mass consumption has a small impact environmentally.
Companies like Entocube provide technology to farm insects and process
them as an ingredient to the food industry and Bugsolutley produces cricket-based
pasta. Presently, crickets are the most common insect type being used in the
US. Mainly for the production of cricket flour and protein products. However
other insect types are also expected to become available, including
caterpillars, different beetle species, and larvae. Even termites are under
experimentation.
In the US, Meat Maniac, a Texas based company, provides a broad
range of insect based snacks, such as: hot Mealworms, Emperor Scorpions and
Earthworm Jerky. The entomophagy trend is still in its infancy in the west,
however it will gain traction and expect to see this sector exceed revenues of
$1bn by 2025.
4. TBC and THC infused Products
Cannabis is still illegal at the federal level, and due
to its classification as a Schedule 1 drug the amount of research that can be
conducted in this sector is limited. However, as cannabis is legalized state by state,
the overall industry continues to grow at a profligate rate. This has
resulted in the augmentation of cannabis-based edibles, oils, and beverages.
Given the presently unclear federal position on the
future legalization of Cannabis, national statistics are unclear, nevertheless
we only have to look at the market and product availability to identify the
escalating trends in cannabis and cannabis infused products. There is now a
swath of CBD infused confectionary, with brands like Camino and Dr Norm. Mixed
CBD and THC infused products include: brownies (of course!), mints, cookies,
cakes and chocolate bars.
The cannabis infused beverage sector is also anticipated
to grow in 2019. Yet beverage market share is predicted to be less impressive until
2020 or 2021. By 2022 this market is estimated to be a $600 million business as larger
manufactures tweak and launch their products.
2019 will also experience a new wave of cannabis
cafes and lounges in various states. Notably in 2018, West Hollywood approved a
range of cannabis cafes and consumption lounges to open in 2019. The City spent 7 months screening over 300
applicants for highly-coveted cannabis licenses, setting a new bar in cannabis
recreation and starting a new wave in cannabis tourism.
In short, Cannabis growth will go higher and higher in 2019!
5. The changing face of
dairy
Plant-based milk alternatives revenues have grown
by 61% over the past five years, with
*15 – 25% growth expected by 2022. In fact, the
alternative milk industry is already around $2bn in annual revenue.
Almond milk (64 percent market share), soy (13 percent market
share), and coconut (12 percent market share), represent the leaders in the
sector. However new variations are generating considerable interest. Pecan,
quinoa, cashew, hazelnut, sunflower seed, and rice milks are all gaining
traction in this young but high growth market. In addition, there are non-dairy milks made
from hemp, peas, bananas, cassava, oats and potatoes, with others under
development also.
The fuel behind this trend is again Health, with *1
in 5 Americans citing health reasons to explain their switch from regular to
plant-based milk. Interestingly, Vegans and Vegetarians account for only 15% of
this market, with the primary consumer being flexitarians or **lessitarians.
Its not just the milk industry that is transforming;
yogurt made with almonds, coconut and cashews have become prominent in health
food and mainstream grocery stores. Brands such as The Coconut Cult, Ripple and
Coco Rico are all significant brands in this arena.
Other
traditionally dairy products such as ice cream and cheese, have non – dairy
alternatives, chauffeuring the overall Dairy Alternative Market to around
*$35bn by 2024.
The recent convergence between food, technology and portability has been
dramatic and literally changed the restaurant industry topography. In 2019, the average revenue per user (ARPU) in the
restaurant-to-consumer delivery segment is estimated at *$232.05, with a market
volume of *$16.16bn.
Convenience was always thought to be the driver behind
the food delivery phenomenon, however there are multiple reasons for this
monumental market shift including: variety, saves time, ability to order at any
time, and visibility of options, all of which are significant. The worldwide gross revenue of US$82.7
billion in 2018 is expected to increase to US$137.6 billion by 2023.
Since 2014, online ordering and delivery has grown 300% faster than dine-in-traffic.
In fact, most casual dining and fast casual brands have seen a decline in their
dine-in numbers as groups like Grub Hub, Postmates, Uber Eats, and Doordash,
basically eat into this market and change consumer eating out behavior.
Generational consumer habits have helped fuel the delivery trend,
however while 37% of online food delivery consumers are between 25 to 34 years
of age, 26% are between 35 to 44 and 11% are 45 to 54. Therefore, demand is
spreading across all age groups. Higher income consumers are the largest user
group representing 43.1% of the market vs 25.9% for lower income buyers.
The food delivery sector will grow through consumer demand. However,
advances in delivery technology will be a major growth factor. For Example,
drone delivery and driverless delivery vehicles are in test by several delivery
operators, and even the convenience of Alexa will have an impact: a leading c-store brand, Sheetz, announced
that its “made to order foods” from all 564 stores can be ordered on
Alexa.
This sector will ultimately change the operational structure of a
restaurant, and TNI advises restaurants to get on board or be left behind.
7. Regeneration of Food
Waste
Food waste has become a hot topic in restaurants and viewed as a
critical economic and social concern in 2019 by many consumers. Indeed, whereas
food waste was historically a profitability issue, it has now become a matter
of principal.
Chipotle, for example, announced its goal to divert 50% of its restaurant’s
waste from landfills by 2020, through a program of operational improvements,
leftover food donations, and general food sustainability training.
However, it is the local level that is leading the way. Independent restaurants
are using left over food waste for compost, and innovation is abound: Silo
restaurant converts its whey from cheese-making
into a sauce for potatoes and turns leftover bread crusts into miso soup, Phood Farmacy uses all scraps from vegetable preparation for
vegetable stock and its discarded chilli seeds into chili powder. Viva Vegan plans to dehydrate and convert its
discarded juice pulp into crackers and energy bars.
Restaurants are increasingly eco-conscious in order to
engage customers, save money and comply with tightening diversion regulations.
Composting, converting waste into ingredients, donating leftovers, and swapping
single-use items for reusable ones are all signals that food waste no longer
needs to be wasted.
While it is hard to find a news outlet today that doesn’t discuss
Sustainability, this restaurant trend is still in its infancy. At a general
level, restaurants today, (especially brands), are very environmentally
unfriendly through the high consumption of power and water, packaging, and
waste output.
The
World Resources Institute reported ‘approximately
one-third of all food produced in the world intended for human consumption is
lost or wasted. This inefficiency equates to a loss of $940 billion per year
and contributes to 8% of annual global greenhouse gas emissions’
The National Restaurant Association’s State of
Restaurant Sustainability 2018 report, states that ‘food waste reduction has become one of the top sustainability issues
for restaurants. About half of all restaurants track the food waste they
generate, while more than one in 10 compost their food waste, the report found’.
However, this is just the tip; some restaurants have moved from oil fried products
to air fried products thus eradicating the need for oil and the damage used oil
creates in the environment, while others have introduced sustainable fish
programs. Packaging, a huge environmental challenge, has seen prodigious
changes in the past 5 years. The switch to Hemp, sugarcane and bamboo-based
packaging, has resulted in restaurants removing
over 47,000 kg of PET plastics from packaging life cycle
per year.
TNI Design, a
leading restaurant design firm has developed a program that uses hemp-based
materials in around 45% of its restaurant finish materials, and reclaimed wood
for its furniture recommendations. Lighting is only LED, and research into
capital affordable solar power for restaurants
has been underway with their new recommended program expected to be launched in
2020. Another example is The Cheesecake Factory, who installed 20,
4-foot-by-10-foot solar energy collectors on the rooftop of its Pleasanton,
Calif., location and saves nearly 60,000 pounds of CO2 produced by the
restaurant per year.
Going forward, sustainable wall coverings, re-used wood
and stone, hardened and processed used plastic, utility saving applications and
low energy lighting will all be the norm in building sustainable restaurants.
11. Technology &
Artificial Intelligence
Today’s technology plays such an essential part the food and restaurant
industries, it is not possible to report on trends without its’ inclusion.
Restaurant related technologies have previously included online
ordering, advance ordering, tablet-based table orders, social media
integration, guest-facing technology platforms, and product menu information. Next
phase developments with blockchain, digital twin, and artificial intelligence
will change consumer interface dramatically over the next ten years (albeit
many can’t exactly say how).
Think about a smart menu driven by artificial intelligence, whereby a
customer’s food order is based on historical ordering patterns, nutritionally
bolstered by the customer’s body type and medical history, produced by a 3d
printer, priced based on the consumer’s blockchain credit assessment, paid for
by a cryptocurrency, and delivered by an interactive robot. Not Possible –
think again!
In 2019 the technologies that will trend most are anticipated as follows:
- Blockchains deployed for tracking within the food chain (as well as
other areas)
- Technology in custom nutrition-based diets
- Driverless delivery vehicles
- Restaurant cryptocurrencies
- Google Eyewear with face recognition software
- Enhanced intelligence applications with prediction technology
- Voice-controlled virtual assistant
Predicting the long-term horizon where the US restaurant industry is transformed
by blockchain and AI is challenging. However, given the momentous oscillation
of automation the possibilities are infinite. For example, one German company
is developing the world’s first fully-automated, blockchain-powered pizza
operation, what would Dominos do with that?
Current On-Trend Food and
Drinks to Watch Out For
1. Ayurvedic food - Indian practice of holistic medicinal remedies infused with regular daily food
2. Drinking vinegar and vinegar infused drinks
3. Quinoa derivatives eg: chocolate-covered quinoa snacks, pasta and milk
4. Jackfruit
5. Moringa, a superfood powder and/or oil now available in bars, snacks and teas
6. Matcha
7. Functional mushrooms
8. Cucumber infused drinks
9. Sparkling coffees and sparkling sap-based water drinks
10. Algae and algae-based products
11. Ancient grains (Sorghum being one of the most popular)
12. Sea Vegetables
13. Street Food; still a growth trend, a great example being The Hungry Trader in Los Angeles,where street food from the silk routes has been modernized while keeping its heritage and authenticity.
ROBERT
ANCILL is the founding partner and owner of The Next Idea Group, an
international food and restaurant consulting group based in Los Angeles, CA. He
is considered one of the most authoritative voices on restaurant and food trends
and has consulted on launching and positioning many new and existing brands in
the USA as well as international emerging and frontier markets.
Editor: Thelma Weaver Senior Marketing Consultant, The Next
Idea
The
award-winning Next Idea [TNI] is an international restaurant & hospitality
concept development and management group of companies. Based in Los Angeles,
TNI works across the world specializing in concept creation, development, and
management. Everything from research, strategy, brand and product development,
franchising through to design, execution, systems and operations, marketing
and communication.
The TNI
team has consulted with some of the world’s most eminent chefs and upscale
restaurant groups in addition to working with clients in entertainment, casual
dining, fast casual dining, resorts, theme parks, and travel. In each project,
TNI has been involved in all areas of the business and has delivered programs
and plans that have targeted the elevation of concept positioning, product and
menu, design, operating standards, infrastructure, and overall quality.
For Information contact: info@thenextidea.net / (001) 818 887 7714
Investment and Franchise Opportunities in new
start-up and existing brands mentioned in this Research please email:
info@thenextidea.net or call 818 887 7714
Websites:
Awards
1. Best End-to-End
Hospitality Business Consultancy (Travel Hospitality Awards) 2017 & 2018
2. Most Innovative
Hospitality Consultancy Group (USA Today Corporate) 2018
3. City Beat News 5 Star in
Customer Service (2013, 2014, 2015, 2016, 2017, 2018)
4. Most Innovative
Hospitality Consultancy Group (LUX Hospitality Awards) 2016, 2018
Glossary
Research sources for this report include:
- The Next Idea ground team
- The Next Idea marketing
department
- The Farmacists at Phood
Farmacy
- Statistica
- Allied Market Research
- Bharat Book
- Oxford Martin School
(Oxford University)
- Mintel
- Co Bank
- The World Resources
Institute
- Grand View Research
- Nielson
- Euromonitor
- Forbes
- Label Insight
- Fast Company
- National Restaurant
Association
Photography and Graphics:
Robert Ancill
Various internet sources
For Information contact: info@thenextidea.net / (001) 818 887 7714
Investment and Franchise Opportunities in new
start-up and existing brands mentioned in this Research please email:
info@thenextidea.net
or call
+1 818 887 7714
Websites:
