​As we step into 2024, the culinary landscape is set to undergo a vibrant transformation, driven by a diverse array of global influences and innovative culinary techniques. In this article, we'll delve into the exciting food trends anticipated to shape the dining experience in the coming year. From the renewed rise of Indian cuisine in America to unexpected uses of tomatoes, innovative snacking trends, and the resurgence of nostalgic flavors, 2024 promises a culinary kaleidoscope that will delight the taste buds and challenge traditional notions of gastronomy.
 
Menu development is at the core of Matrix Restaurant Consulting, and we are here to partner with your team to create fresh new food and beverage menu items for 2024. 

The Indian Culinary Renaissance
After years of anticipation, Indian cuisine is finally taking center stage in American dining. Renowned chefs like Maneet Chauhan in Nashville, Rohini Dey in Chicago, and Srijith Gopinathan in San Francisco are leading the charge, bringing medium- to high-end independent Indian restaurants to various corners of the country. Fast-casual Indian eateries, such as Rasa, Curry Up Now, and The Kati Roll Company, are also on the rise, offering a diverse range of flavors to a broader audience. In San Diego, Daru Indian Gastro Pub is serving up innovative menu items. The inclusion of Zingers Tikka Wrap on the menu of Miller's Ale House signifies a growing acceptance of Indian flavors in mainstream American dining. 

Snacking Trends | A Reflection of Economic and Emotional Drivers
The dynamics of snacking are evolving, influenced by two key drivers: economic caution and stress. Cautious consumers are turning to snacks as meal replacements, opting for healthier choices to save money. In contrast, those facing serious financial challenges may choose less healthy options due to budget constraints. The second driver, stress, prompts increased snacking on comfort foods, leaning towards sweet and salty items. The demand for extreme flavors like citrus and chilies reflects the emotional need for escape and reward. Small bites and snacks can be a great way to enhance your menu.

Nostalgia Reinvented
Nostalgia in 2024 takes a turn towards more wholesome times, embracing foods reminiscent of small towns in the Midwest and Deep South. Pimento cheese, Alabama white sauce, and Michigan bumpy cake. Joe Isidori, Michelin star chef and owner of New York’s Arthur & Sons also thinks old school is back in style for 2024, including timeless red-sauce dishes, nostalgic steak shops, and French bistros that emphasize simplicity and unpretentiousness. Lobster thermidor, peach melba, and more made-in-America dishes are back in fashion, often with a new twist. Chef Andrew Zimmern, chef, James Beard Award-winning TV personality, agrees, and expects dishes from up to 150 years go to “soar in popularity.”

Flavor Trends | A Symphony of Combinations
Sweet combinations continue to dominate, with flavors like swalty (sweet + salty), swokey (sweet + smoky), and swicy (sweet + spicy) offering self-soothing and rewarding characteristics. The anticipated rise of Apple Pie spice signals a potential challenge to the once-unstoppable Pumpkin Pie spice trend. As flavor profiles evolve, there is a recognition that certain trends, such as avocado toast and Girl Dinner, are fading, making room for innovative takes on traditional favorites.

Tomato | The Versatile Star
According to consumer and menu research firm Technomic, 2024 is hailed as the "year of the tomato." This versatile ingredient is expected to appear in unexpected places, from desserts to meat replacements. Dishes like Mayan sikil pak and Libyan chraimeh, along with Caprese cocktails, showcase the global influence of tomato-based creations. Savory Martinis with ingredients like truffles and Parmesan cheese are gaining popularity, indicating a newfound appreciation for the diverse applications of this humble fruit.

​In the dynamic culinary landscape of 2024, Matrix Restaurant Consulting stands ready to guide the gastronomic journey. As Indian cuisine gains prominence across America and snacking evolves in response to economic and emotional cues, our team is poised to craft innovative menus. Nostalgia takes a wholesome turn with timeless American dishes, while flavor symphonies redefine culinary trends. Embracing the versatility of tomatoes, 2024 unfolds as a year of culinary exploration, and Matrix is your trusted partner in navigating this vibrant culinary kaleidoscope. Let us elevate your menu to new heights.

Introduction
In recent years, there has been a significant shift in drinking habits, with a rising trend towards low and no alcohol options. This movement, often referred to as the "new sobriety," has given birth to an array of zero-proof craft cocktails and sober bars across the nation. As we delve into the research, it's clear that this shift is not merely a passing fad but a societal transformation, driven by a growing population of "sober-curious" individuals, particularly among Millennials and Generation Z.

​The Sober-Curious Movement
No longer confined to just "Drynuary" or "Sober October," the "sober curious" movement is a key driver behind the increasing interest in low and no-alcohol alternatives. This movement encourages consumers to be more intentional about their drinking habits, fostering a curiosity about the potential benefits of reducing or eliminating alcohol consumption. Recent surveys indicate that nearly half of consumers express interest in low-alcohol cocktails. This growing curiosity is reshaping consumer preferences and influencing the beverage industry to innovate and cater to a more mindful and health-conscious audience.

​Sober Bars: A New Social Landscape:
Major cities are witnessing the establishment of sober bars, creating a space for individuals to socialize without the presence of alcohol. Notable examples include Hekate in NYC and Sans Bar in Austin, Texas. Canadian Bars such as Toronto's ZERO Cocktail Bar and Beeves, a Booze-Free Bottle Shop and Beverage Room in British Columbia are taking advantage of non-alcoholic spirits, crafting innovative cocktails using locally sourced ingredients. 
 
These venues offer an environment where patrons can enjoy music, conversation, and entertainment without the pressure to consume alcohol. The rise of sober bars signifies a paradigm shift, with non-alcoholic options becoming as commonplace as gluten-free and vegetarian items on restaurant menus. This development not only caters to those who choose to abstain from alcohol but also provides inclusive spaces for socializing that extend beyond traditional bars and pubs. 

No- and Low-ABV Market Growth
According to IWSR Drinks Market Analysis, the no- and low-alcohol category's value surpassed USD$11 billion in 2022, up from USD$8 billion in 2018. The growth is expected to accelerate, with a forecasted compound annual growth rate (CAGR) of seven percent in 2022-26, compared to five percent in 2018-22. Non-alcoholic products, especially beer and cider, are spearheading this growth, contributing nearly 70 percent to the overall no/low-alcohol growth between 2022 and 2026.
 
Innovations in Non-Alcoholic Products
In the realm of non-alcoholic spirits, innovations are catching up with consumer demand. The success story of Mingle Mocktails, a line of sparkling mocktails, underscores the growing demand for non-alcoholic options. Started by Laura Taylor as a response to her personal journey of quitting alcohol, Mingle has become the fastest-growing non-alcoholic spirits brand.
 
Guinness 0, a non-alcoholic draught, emphasizes retaining the distinctive taste of Guinness through a cold filtration process. Spirit producers like Seedlip offer distilled non-alcoholic spirits, showcasing the industry's commitment to providing sophisticated alternatives. Ritual Zero Proof was created to be the first American-made true liquor replacement to use all-natural botanicals to echo the flavor and burn of liquor – without the alcohol or calories. Wilderton is reimagining spirits that are complex and bold, aromatic and adventurous, and sourced from nature’s finest botanicals - all without alcohol.

Booze-Free Cocktail Lists Prove Profitable:
Bars and restaurants are increasingly incorporating non-alcoholic options into their menus, responding to the demand for creative and flavorful non-alcoholic cocktails. Sartiano's, Soho’s newest dining hotspot from hospitality magnate Scott Sartiano at the Mercer Hotel, and other hotel bars offer robust no- and low-ABV beverage menus, enhancing the overall customer experience. In Los Angeles, The Melrose Umbrella Company, a cocktail bar that brings the social cocktail experience back to the basics, has an anything but basic Non-alcoholic Menu. By serving mocktails, establishments can broaden their customer base, increase customer loyalty, and cater to the preferences of the sober-curious consumer.

​Zero-Proof Craft Cocktails Take Center Stage:
As we peruse menus across the nation, it's becoming increasingly common to spot zero-proof craft cocktails that promise an authentic spirit flavor without the alcohol content. A noteworthy example is the 'No Way Jose' and 'Designated Mule' offered by establishments like Not Your Average Joe's. These beverages are crafted with precision, utilizing a variety of ingredients to recreate the complex and nuanced flavors often associated with traditional cocktails. This trend is indicative of a growing demand for sophisticated, alcohol-free alternatives that cater to a diverse range of tastes. 

Conclusion
The rise of low and no-alcohol options, accompanied by the emergence of sober bars, reflects a fundamental shift in societal attitudes toward drinking. As Millennials and Generation Z continue to drive this trend forward, the no- and low-alcohol market is poised for substantial growth. From innovative non-alcoholic spirits to the success of brands like Mingle Mocktails, the industry is evolving to meet the demands of a more health-conscious and mindful consumer base. As we move into the future, the landscape of social drinking is likely to be defined by inclusivity, creativity, and a genuine understanding of diverse consumer preferences. 
 
Our beverage experts at Matrix Restaurant Consulting are here to partner with you in creating the ultimate low and no-alcoholic options for your operation.

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#restaurants #restauranttrends #beverages #beveragetrends #newsobriety #dryjanuary #drynuary #soberoctober #nonalcholic #cocktails

We are excited that Tony Tahmosh, CSW has joined Matrix Restaurant Consulting. I recently asked Tony to outline the opportunities and challenges operators will face in 2022 as they look at their beverage programs, specifically the future of wine sales and how to react to consumer shifts in wine consumption. Here's what Tony said....

State of the Beverage Industry
Consumer Beverage Spend in the U.S. increased by almost 2% in 2021, and is currently valued at $146 billion.  Although wine consumption continues to decrease, the U.S. Beverage Industry is projected to continue to grow at an average rate of 1.7% through the end of 2026.
Here are some challenges and opportunities in today’s beverage world.

Some of the challenges operators are facing today....

• The importance of wine as a viable sales channel will likely continue to decline in the restaurant industry due to overpricing on the menu and consumers placing a higher value on other alcoholic beverages. And because of the ‘dine at home’ trend, a result of the COVID pandemic, consumers have become more educated regarding the retail prices of wines. Restaurants may find that wine is not in demand at these higher prices and thus questioning the cost to maintain deep stocks of wine. 
• With movements like mindful drinking and “sober curious” gaining popularity, research indicates that alcohol consumption has declined in the U.S., with younger generations drinking less as they show greater interest in holistic wellness and health. This trend is expected to continue at least through the end of the decade.
• The challenge of recruiting younger, health-conscious, multicultural consumers into the wine category, combined with the aging of the older core wine consumer, remains. These consumer groups have different values and spending patterns. The wine industry has done little to alter their marketing message to attract or retain either consumer cohort. 

Opportunities for Operators to Increase overall Beverage Sales

• “Better-for-you” beverages, featuring clean labels, natural ingredients, less sugar, fewer calories, and caffeine alternatives are on the rise. Products with these qualities have been in high demand, as the pandemic only heightened people’s focus on wellness, immunity and stress reduction. The next wave of “better-for-you” drinks spotlight ingredients that have perceived health benefits such as superfoods, probiotics, prebiotics, antioxidants, vitamins, minerals, botanicals, and protein. This trend is impacting every beverage category, particularly tea and kombucha, energy and sports drinks, and bottled water.
• CBD is another ingredient to watch. Although the FDA has not approved the use of CBD in foods and beverages sold in interstate commerce, some marketers are bringing products to market. Molson Coors recently introduced Verywell, a line of sparkling waters with hemp-derived CBD and adaptogens, through a subsidiary. The drink is currently only available in Colorado.
• Many wineries are prospering by focusing on premiumization. Their customers have been trading up for years, paying more for better quality. 75% of the wine sold in the U.S. costs less than $10 a bottle retail, and those wines are suffering from shrinking sales, sometimes by more than 10 percent a year. Younger consumers are interested in luxury products, at least ones they can afford. While COVID continued to accelerate premiumization, and while total volumes of wine sold are dropping, wines in the premium segment increased the volume sold at higher prices in 2021, and this trend is expected to continue for several years.
• Celebrity beverage endorsements are nothing new. Think George Clooney and Nespresso, Jennifer Aniston and Smart Water, or countless sporting stars endorsing energy drinks. But expect to see more and more vineyards and champagne houses partnering with big names to capitalize on their glamorous images and extend their respective brand portfolios. After John Legend or Brad Pitt, Cameron Diaz is the latest celebrity to venture into the wine business with her “clean” wines. The range comprises of an organic and vegan French rosé and Spanish white with no added sugar, with Diaz tapping into both the wellness trend and that of the growing thirst for ‘pink wine’.

The hospitality industry continues to evolve and shift at a rapid rate and Matrix Restaurant Consulting is here to help you navigate through the ever changing beverage world.

#Beverages #BeverageTrends2022 #wine #RestaurantTrends #Restaurants2022 #CBDFoodProducts #CBD