It’s that time again – when we review the past year and predict how gourmandize and hospitality trends will appear in 2014 et al beyond.
Forecasting future directions relies on a careful compensatory of correctly interpreting history and foundation, along with an determinative of the current consumer frame of mind.
One thing we know for certain–the traditional research methods are less relevant in our modern dynamic consumer landscape. Therefore, we consecutive to employ non-traditional, innovative research techniques in order to successfully visionary trends. One orderliness that The Next Idea researchers have found increasingly important when compiling forecasts, is to submit into events and global trends. Our theory is that by notion the consumer mentality, (which is impacted by its surrounding world et sequens events), we receptacle more effectively forecast evolving expectations.
The Next Idea’s report is based on findings from leading market-research firms, augmented by our own consultants’ grassroots furthermore global experience this past year working with our national and international clients. It is also based on our experience observing and forecasting trends for the past 11 years.
We are, after all, what we eat!
As we look forward, where is the link between the sphere of global change and the microcosm of emerging subsistence trends? Simplistically, the connection is derived through transparency and honesty. As world events and advocacy pump through traditional and novel media platforms, consumers can’t help but take attention of graze roots messages polysyndeton connect with other consumers who are exposed to the same. They are forming unexampled opinions and their needs modify. This has led to a demand wave shift and an overwhelming mandate for honesty and candor at large as well that in the human fuel we call ‘food’.
Forecast For 2014 and beyond
While 2013 has been a unique and heady year, we now explore how this impacts the future. At The Next Idea, we are ardent about trends moreover about focusing our concept phase craftsmanship to address future trends before they become parted of the mainstream market. We welcome your thoughts and feedback, and we invite you to email us with your comments, whether you believe we nailed it – or not!
In America, we allow become obsessed with food. On TV we have Hell’s Kitchen, Bar Rescue, Choice Chef and America’s Test Kitchen, to name singly a few. Online, Pinterest and Food spotting are two of the most widely used applications. Across the nation, farmer’s markets have almost taken over in every neighborhood. In turn, we have become nations of discerning eaters, posting our menu wherever we can, where it was bought, how it tasted, and with whom it was consumed, yet despite this, we really can’t cook!
That’s from course good news for foodservice consultants also food retail industries that can offer convenience and render the products to fill our cravings and curiosity for food. The consumer, however, is setting parameters as to what they will and will not buy. At a macro level, there are six key areas where consumers are making royal demands:
3. Brave flavors and uncontaminated ingredients
5. Environmental Impact
Summary: The Food and Restaurant Forecast
As we reflect on 2013, we cannot help but wonder about the future.
At The Next Idea, we believe considerable vintage will be generated by history. Moreover, this good devise be driven by the people who were affected most. Globalization is changing our world faster than we know it. Facebook may stage changed the world, yet new technologies volition eventually challenge its presently enviable position. Yet despite the fascinating, ever-evolving changes in how including what we eat, two things that never change are our shortage to eat and that social behavior is a human instinct. And so, digit final absolutely certain prediction: the humble chophouse will survive another year.