From the evolution of vegetable dishes and a new focus on botanicals, to a deeper need for personalised customer interactions and ownership of ethical responsibilities – here are 10 Dining and Drink Trends Expected to Make an Impact in 2018

1. From the evolution of vegetable dishes and a
new focus on botanicals, to a deeper need for
personalised customer interactions and
ownership of ethical responsibilities here are
10 Dining and Drink Trends Expected
to Make an Impact in 2018
10 Exciting Dining
Trends to Be Served
Up in 2018

2. 1. A Greater Focus on the Experience of
Dining.
People are influenced by what they see on
social media, especially from friends, family,
Influencers and Celebrities, but there is less
of a frantic need to share every dish or drink
regardless of its quality, leading to more
interesting and beautifully presented plates
being seen more often.
To stand out from the crowd, restaurants
need to continue delivering style and
substance with their dishes – but this has to
be complimented by the atmosphere and
experience offered by the venue, and the
knowledge and capabilities of the staff.
‘In 2018, I see more interest in sourcing. With consumers
becoming more intelligent about where their food comes
from, kitchens will get questions on the topic. Local and
organic products will always be in higher demand. In
restaurants, I think plating intended for guests to share will
become increasingly common, and of course, clever chefs will
approach dishes with an eye on Instagram and other social
media.’
Courtney Brandt, Founder of A to Za’atar

3. With a wider range of delivery options, types of cuisine and menu items
available, consumers have been tempted away from restaurants in
favour of eating in the comfort of their own home.
But with more restaurants offering events and interesting
opportunities - such as wine pairing, live music, cooking classes, etc.,
customers are returning not just to enjoy the quality foods and drinks
they can’t get at home, but to soak up the atmosphere, create
emotional bonds and new connections as they rediscover their love of
the hospitality experience.
With trained and enthusiastic staff who are attentive and friendly, and
can offer information and insights beyond what is written in the menu,
customers will feel more of an emotional connection, and develop
loyalty towards your brand.
2. Dining Out is A
More Attractive
Option than
Delivery

4. 3. Sustainability Is A Consumer Worry
that Needs Addressing
When creating the menu, Chefs have more understanding
and power to implement sustainable changes by choosing
produce from companies that treat the environment,
their workers and their ingredients with due attention and
care.
With more focus on healthier eating and a growing global
interest in how ingredients are sourced, and from where –
restaurants are able to position themselves as ethically
and morally responsible, and attract the growing number
of clients who take this into consideration when making
their dining choices.
People are looking for more from businesses when it
comes to environmental and ethical responsibilities.
With technological advances making it extremely easy to
find out information about a company at any time, in
almost any place – those who have a disconnect between
the values they promote, and how they source their
ingredients, products or staff, will soon be found out –
causing massive damage to reputation, trust and the
bottom line.

5. 4. The Growth of Micro-Greens and Attractive
Culinary Cocktails
There is a greater collaboration between the kitchen
and the bar, as Chefs and Mixologists work together to
use ingredients that would have once been unusual in
drinks to add a deeper element to the
experience. Customers are willing to pay more for
fresh, original and exciting drinks that have unique
identities or offer them a brand new experience.
Microgreens are often generally thought to be limited
to cresses and mustards – but the wide range now
available has completely changed the ability to finish a
dish with a particular flavour. Where they were
traditionally used to deliver colour and a finesse of
flavour to a finished dish, they are becoming
increasingly popular outside of fine-dining circles, and
with customers who are looking to focus on health-
benefits and experiencing trendy dishes.
With a quality supplier who has carefully cultivated his
crops, micro-greens prove that a small taste
difference can make a big impact on the plate.

6. 5. An Increase In The Range of Plant-Based
Dishes on Offer
Chefs are experimenting and offering
dishes with a plant-base rather than a
traditional protein, and this is being well
received by customers who are looking to
try innovative new dishes, monitor their
health, and search for creative alternatives
that cater to their specific dietary needs.
Customers are looking beyond the
traditional categories of food – healthy or
not, and want dishes that will cater to the
specific needs of their lifestyle. From foods
that promote healthier skin, to healthy
snacks that freshen breath – consumers
want to be inspired with new innovations
that have the benefits clearly spelled out for
them.
Today, there is an increasing demand for functional foods that
are unadulterated and many well-known chefs have been
ahead of the game for some time - albeit at a premium to their
customers.
Slowly, the trend of offering fresh and unadulterated foods is
filtering down to the retail-dining sector and we are seeing a
shift towards more innovative functional food items on the
menus of fast casual and fast food outlets.’
David Learman, Founder of Creative Intelligence

7. Gone are the days when a vegetarian or vegan alternative on the menu
was a second thought. Focus on different diets – such as low carb and
flexitarianism, means that customers expect a wider range of stunning
dishes to choose from.
It is no longer acceptable to have one or two simple and often boring
dishes, as the Vegetarian or Vegan option. There is such an incredible
scope for creativity, that we’re seeing customers who usually eat
meat, choosing these dishes instead.
Ingredients such as aubergine (eggplant), courgette (zucchini),
cauliflower, mushrooms, and a growing interest in using Ancient
Grains (such as Khorasan Wheat [Kamut], Spelt, and Lupin) are
encouraging creative new dishes and innovative substitutions to
ingredients in classic meat-based ones.
6. A More Exciting
Range of
Vegetarian and
Vegan Options
on the Menu
“2018 will see a greater demand for healthy
options, and I believe we will see ever more
vegetarian and vegan dishes on menus. In
addition operators (especially in the fast and
casual dining segments) would be well advised
to start providing nutritional information for
their dishes.
Akshay Oberai Dosaj, Managing Director
Purple Honey Group

8. 7. Smoked Ingredients Used in
Innovative Dishes Across the Menu
Traditionally, smoking methods have been largely
confined to meats and some condiments. But as people
experiment with different woods, smoking techniques are
being applied to vegetables, salts, butter and spices.
There are even innovations being offered on the dessert
menu.
Generally, Customers who are interested in the smoked
products are looking for a more refined plate, rather than
one which contains a heavy sauce that obscures the taste
and texture of the dish.
With Street Food and Barbeque bringing the method back
to the forefront of consumer consciousness, dishes are
being taken to the next level - offering a unique
differentiation from competitors with a technique that is
now less expensive than it once was.
Some venues have their own dedicated smoking room to
offer their customers consistent quality and a point of
attraction.

9. 8. Growth in the Use of Floral Flavourings
and Middle Eastern Spices
Having edible flowers as garnish has been
popular for some time, but customers are
now experiencing dishes that focus on
accentuating the flavour of the flowers –
rather than just focusing on their
appearance.
Flowers such as Gladiolus, Impatiens, and
Safflower, are some of the more unusual
blooms making their way into main dishes
and the dessert menu, and are expected to
be particularly popular during the spring and
summer months.
Middle Eastern herbs and spices, such as
coriander, anise and harissa are expected to
trend in 2018 as more customers look
towards global inspiration for their meals,
and a desire to try something new.

10. 9. A Greater Number of Exciting Pop-Up
Events to Be Held
Pop-Up Events range from food trucks to
one-off events, and opening micro-stores
in specially designated locations, that allow
customers to come and see what sort of
food you specialise in, what promotions you
can offer them – and gives them an
interesting experience that makes them
want to visit your full time venue.
For Pop-Up events to work successfully
they have to be carefully and creatively
marketed, with the excitement and
uniqueness of the opportunity highlighted
to create a buzz and generate interest with
your audience – the more your social
channels engage and encourage people to
attend, the better your Pop-Up will perform,
as your customers encourage their
connections to attend as well.
‘On every project we work on, we are noticing unique F&B
concepts and fusion restaurants propping up to meet the
needs of the experimental consumers that live in the UAE.
There appears to be a correlation between the diverse
population and the ever-increasing demand
for a unique dining experience.’
Imad Dajani, CEO febc

11. Since the introduction of services such as Apple Pay and other
contactless payment methods as well as self-ordering stations or
pre-booking online,
Frictionless technology has changed the minimum expectations of the
customer.
Having Frictionless Technology working for your venue promotes a
smooth customer journey from start to finish – and allows for a better
experience.
From initially finding your venue and discovering what it is that you
cook, to booking a table, dining and paying, then leaving feedback or
reviews afterwards – your customers want this process to be as easy
and stress free as possible.
10. You Must Adopt
the Use of
Frictionless
Technology
''There will be a marked shift from the traditional
inside-out thinking to outside-in. Rapidly
evolving technology and demographics will be
increasingly central to planning and executing
F&B concepts, that will need to be reverse
engineered to accommodate pervasive trends''.
Sanjay Duggal,
http://www.menafa.com

12. Take-Aways from This Year’s Fresh Dining Trends
As we continue to move into 2018, some new ideas have
already fizzled out and faded away, whilst others are growing
in popularity. It’s always important to determine the
difference between a ‘fad’ and a ‘trend’, and know the best
ways to implement new ideas to keep your business fresh
and relevant.
F&B is the new shopping! Super regional malls are
switching on to the fact that with the growth of online
shopping and consumers buying from the comfort of
their home ,alongside eating their home delivered
restaurant food ( a trend that just keeps growing)
customers are now going to malls or “entertainment
centres” for just that, entertainment and leisure!
- Emma Banks, General Manager,
Jumeirah Restaurant Group
Restaurants will need to:
- Take your venue and menu to the next level, and do
what can be done to enhance the Customer Experience
for your Restaurant at every stage.

13. - Provide a wide range of choices for different dietary
requirements, and don’t be afraid to experiment with
new flavours, or substituting ingredients in classic
recipes with healthier or unusual alternatives.
- Ensure that your service standards are consistent
on and offline – let your customers know that they
can expect an experience with you that they would
get nowhere else.
- Technology will continue to change the restaurant
experience – both online and in the front of house.
Knowing who your target audience are, and the level
of interactive technology they expect from you is
becoming more and more important.
“The successful restaurants and restauranteurs
in 2018 and 2019 will be the ones who react
quickly to the changes and challenges of the
market, in the micro-markets
that they operate in”
-Vishal Pandey, Director,
Middle East Food Forum.

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