Unilever Food Solutions releases Future Menus 2024, foodservice trend report of the year
/
Unilever Food Solutions has released its 2024 Future Menus trend report in Australia and New Zealand, highlighting eight trends that are set to shape the foodservice industry locally and across the globe over the next 12 months.
Two of the trends featured in the report: low-waste menus and modernised comfort food are especially relevant for the Australian and New Zealand hospitality venues, according to UFS ANZ market analysis as well as the e-panel, conducted with local Chefs.
With the cost of produce rising year-on-year, it has never been more important for kitchens to make use of every edible part of each ingredient, and chefs are getting increasingly creative with would-be waste.
A huge focus in hospitality venues everywhere is on leaner and more profitable menus as businesses make more data-driven decisions, especially in the face of challenges such as staff shortages. Not only do smaller menus help to cut down food waste and costs, they also allow for more sustainable operations and better quality food offerings.
Australian and Kiwi Chefs and recipe creators are also rediscovering local traditions and reimagining dishes, looking to their history and the restaurant’s locale for fresh ideas in an industry that increasingly demands authenticity.
Andrew Ballard, Executive Chef of UFS ANZ, says, “Foodservice operators are contending with a lot of challenges right now – from rising costs and staff shortages to tackling wider sustainability issues such as food waste and responsible sourcing of ingredients.
“Our Future Menus trend report offers them a resource that highlights current trends and helps prepare them for the future. With practical tips, product hacks, dish inspiration and cost-efficient solutions from other expert professionals, they can feel confident and excited about tackling the challenges and embracing the opportunities in the food industry over the next 12 months.”
To celebrate the launch of Future Menus 2024, UFS will hold a series of presentations at the September Fine Food trade show in Melbourne. These will be hosted on the Talking Trends stage with a 20 minute segment on Monday 2 and a 45-minute one on Tuesday 3 September focusing on low waste menus, sharing relevant best practice and industry case studies with leading Aussie chefs from Three Blue Ducks, Butter and Radish Events.
