Food and Beverage Dining Trends: A Look at 2016 Buzzwords

Baum + Whiteman just released their 11 Hottest Food and Beverage Dining Trends in Restaurant and Hotels, 2016.  Here’s a quick summary of the key buzzwords they identified.


Falafel appearing as vegetables in serious restaurants.

Kombucha going mainstream.

Burnt vegetables.

Nashville Hot Chicken.

Everything bagel seasoning mix.

Root-to-stalk cooking, and “vegetable forward” restaurants.

Poke. (Hawaiian poke was also a hot trend identified by Sterling Rice Group)


Globalized ramen.

Adding seaweed to popcorn.

General Tso flavorings.

Philippine cuisine.

Alcoholic beverages in quick-service restaurants.

Food halls.

3-D food printers.

“Shack” in restaurant names.

Chains going “clean,” replacing artificial ingredients.

Values, not value (scrutinizing restaurants’ policies on health & wellness, sustainability, GMO, animal welfare, employee wages).

War on food waste.

More automation and kiosks in restaurants to speed service and save labor.

Build-your-own options.


Images: falafel by MrTinDC , poke by Frank Farm  on flickr


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