Traditionally, I write a column at the beginning of the year about trends I either observe or see in the restaurant industry journals that I receive. It has been a challenging year; some would say a dire year for restaurants.

The National Restaurant Association (NRA) is proposing legislation for another infusion of working capital from the Restaurant Revitalization Fund. Since the beginning of the COVID-19 pandemic, over 100,000 restaurants have closed. The last funding provided 101,000 restaurants with grants, but 177,000 applicants were left empty handed. The NRA in a recent report stated that “after two years of closures, COVID-19 variants, worker shortages, supply line challenges and inflationary pressure, a dangerous number of restaurants are at the end of the line.”

Unfortunately, it is primarily independent restaurants that have been impacted, and the NRA predicts that without assistance, “28% of independent restaurants nationwide are facing eviction because they lack cash flow to pay their rents.” To compound the problems, restaurants, like all of us, are facing major price increases of over 8% for some items, forcing them to increase menu prices. Please support our local restaurants by dining in, ordering curbside or purchasing gift certificates.

We have all seen the impact of COVID with longer wait times or shortened hours at our favorite restaurants due to staffing challenges. New technology has and is being developed to address this problem.

Look for increases in contactless ordering and even for payments often via an app. OpenTable’s newest tool allows diners to tap on the Tab feature within its mobile application when booking a reservation, inform servers of their virtual Tab and leave a restaurant once a meal is finished, without having to enter payment information on the premises. This feature eliminates the need to carry around credit cards and cash and the often long wait to get your bill and pay. Loyalty programs are going to be big and watch for your local restaurant promoting their app and building their customer base with promotions.

Now for some food trends. Plant-based foods, especially chicken, is seen by many as a number one trend, and I will devote a  column to it later in the year.   

Seafood will have more emphasis on sustainability. Some are anticipating 2022 to be the year of American oysters using sustainable farming practices. New ingredients are being discovered underwater. Current food trends show that diners are clamoring for versatile and flavorful vegetables, and so ocean plants are now being viewed differently. Seaweed is abundant, vegan and packed with calcium, iron and vitamin K. Whether served raw, pickled, soaked in broth, used as a thickening agent or added to baked goods, seaweed can add briny umami qualities to a variety of dishes.

While nori is only mentioned on three percent of menus nationwide, according to research firm Datassential, it is making a splash among recent menu trends – increasing 45% in the past four years.

Yuzu is a type of citrus cultivated in Asia. Originally the fruit is thought to have been grown in China and Tibet, the hybrid of a mandarin orange. Most yuzu is still grown in Asia, although growers have started to plant this fruit in other parts of the world on a small scale. Fresh yuzu is illegal to import into the U.S. to protect American agriculture from diseases found in Asian crops. However, yuzu is now grown within the U.S., but supply is scarce and therefore expensive. They’re edible raw, can be dried, frozen, cooked, candied and preserved in countless ways. Yuzu seeds are not edible, but they’re often used in applications like ponzu sauce, vinegars or other infusions to impart citrusy flavor into liquids, proteins and creams. It has a rough skin and big seeds. The taste is between that of a grapefruit and a mandarin orange, tart but very aromatic. The zest and juice are used in countless ways in food, drinks and even cosmetics! It has three times the vitamin C of a lemon. Yuzu contains citric acid, malic acid and vitamin C. It is said that Yuzu contains 40 times more vitamin C than apples.

I have only recently learned of Itameshi, which means “Italian food” in Japanese: the two cuisines have enjoyed a happy marriage in Japan for a long, long time. And while some of the ingredients may look familiar –al dente spaghetti, chunky meat sauce, stuffed ravioli, crispy thin pizza crusts — the dishes are undeniably Japanese, adding in seaweed, soy sauce, mushroom and all manners of fish to give it that unmistakable Japanese umami. 2022 is expected to see the rise of other global fusions such as Korean and Spanish.    

Foraging for food is another trend to sweep the natural cooking movement. With home gardening and vegan food preparation on the rise, it’s only natural that curious campers are starting to ask what they can find near their backcountry destinations. If you're interested in growing or searching for your food, that doesn't mean you have to overhaul your kitchen into an indoor farm. Consider starting small with a few windowsill herb containers, or hop on board with another trending ingredient of 2022: mushrooms.

A mushroom growing kit is an easy way to try your hand at producing your own food without spending any money on equipment or gear. An organic mushroom growing kit from Amazon has everything you need to grow up to eight servings of mushrooms. Add them to a soup or salad for a little more flavor and enjoy the confidence that comes from growing your food. Mushrooms have many health benefits since they contain energy boosters like vitamin B, blood pressure regulators such as potassium and even immune-supporting vitamin D. They can be eaten raw or sautéed, grilled or baked.

Trying to forecast food trends is fun, and a few of my predictions have come true. The year has started with a surge of highly contagious Covid variant. Pressure from a fast-changing climate and other social justice concerns all affect how food is grown, cooked and packaged. 2022 food will continue to be shaped by many still working from home and the advent of Gen Z whose members want sustainability, a cultural back story, prepared without exploitation and delivered in a carbon-neutral way-all within 30 minutes or less.

Bon Appetit and hope to see you soon at our area restaurants.

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value-Added Local Food, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.