What does 2024 hold? Only time will tell for sure, but I do have some culinary industry forecasts and trends to keep an eye out for. 

In this look ahead, let’s start by talking about cost, menus and delivery. Are you challenged like me with all of the tipping jars and buckets, and feel obligated to add a tip when using your credit card to purchase a donut? While at an airport last month, I noticed there was even a tipping bucket at the complete self-service food stand. With the increase in minimum wage, increased labor costs and efforts to eliminate “tip credit,” we will probably see more service charges on our restaurant bills and a differential price if paying with a credit card.      

As far as menus are concerned, look for the arrival of refugees from Central America and South America to have an impact. A natural path for migrants (and restaurants are thankful) has historically been through restaurants, and I would expect at some time in the future to see Venezuelan arepas (cornmeal cakes) and Salvadoran pupusas (stuffed flatbread) on menus.

We continue to seek convenience in our lives, and restaurant delivery continues to increase. Labor is still a challenge, and with minimum wage increases, restaurants are frequently abandoning their in-house delivery employees and turning to national firms like Door Dash and Uber. 

Prices are likely going up! One survey reported that 52% of limited service (fast food) customers and 49% of full-service customers are getting sticker shock when they visit a restaurant. Fast food prices over the past four years are up 29%. Often, value offerings have disappeared. 

Now let’s look at some trend makers for 2024:

• Buckwheat – A growing group of consumers are searching for gluten-free and prebiotic products in their attempt to limit inflammation and to achieve a healthy gut microbiome.  Although it is a seed, buckwheat is a gluten-free and prebiotic food and can be used to make practically anything from waffles to bread. Buckwheat is packed with nutrients and minerals, such as iron, copper and magnesium, and it has plenty of fiber. Lisa Young, RDN, adjunct professor of nutrition at NYU, says, “It contains good carbs, protein, fiber and an array of vitamins and minerals including potassium and magnesium, thereby making it good for heart health.” Many compare it to quinoa or amaranth.  
• Botanicals – Look for a rise in wellness related products, often called “functional.” Botanicals have traditionally been enjoyed as teas with herb flavors. Gaining popularity are ready-to-drink botanical juices that deliver health benefits. The trend of reducing or eliminating alcohol has given growth to mocktails using botanicals, and those still imbibing are purchasing products that have a health benefit.
• Mushrooms – Mushrooms have been seen as an alternative to meat since the 1980s. One study I saw predicts that using mushrooms as a meat substitute will replace in-the-lab produced “faux” meats. Former culinary student and instructor Jim Boosinger, and his wife Marty, started their own business called Natural Artistry. One of their products is a coffee blended with Lion’s Mane and Chigo mushrooms. They grow their own Lion’s Mane. Visit their Facebook page for more information.  

Additionally, the National Restaurant Association publishes an annual “What’s Hot” listing. They surveyed over 1,500 culinary professionals for what they see as the leading menu trends for 2024. The major trend according to their study, is the impact of social media, specifically TikTok. It has become a “two-way street, viewers help restaurant fare go viral and restaurants riff on online food fads parlaying them into innovative menu additions.” Through social media consumers are discovering virtually unknown flavors, ingredients and prep methods. For beverages, energy and health are key. Beverages that boost energy are in demand. A few trends they list are:

• Comfort foods – i.e., soups, savory stews. They are an economical way to diversify a menu, are shareable and are seen as healthy.
• Ingredients – Waygu beef, root vegetables and birria. Birria is a meat stew or soup made from goat, beef, lamb, mutton or chicken. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices before being cooked in a broth. Birria is a Mexican dish from the state of Jalisco. Also emerging among top ingredients are calamansi, a Philippine lime, and cannabis-infused dishes.
• Top new condiments – Tajin and chipotle ketsup. Much like siracha, Tajin is traditionally made from salt, lime juice, chili peppers and garlic.  

As we venture through the culinary experiences that 2024 brings, resolve to dine at a new restaurant (former student and LLCC culinary instructor Kimsimone Manning has recently opened a Korean fusion restaurant, Seoul 4 Soul, in the upper level of Buzz Bomb Brewing at 400 E. Adams), provide a generous tip for your hard-working servers (preferably cash) and expand your culinary choices by joining me in trying birria. Enjoy!

About

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

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