UNIVERSITY OF AGRICULURAL SCIENCES AND VETERINARY

MEDICINE OF IASI ION IONESCU DE LA BRAD

FACULTY OF AGRICULTURE
SPECIALIZATION FOOD CHAIN EXPERTISE

PROJECT

THE FUTURE OF FOOD SERVICES

Students,
COZMA Ionela
TARAN Costel
 Introduction

Just about any way you look at it, the world is facing a
time of tremendous change. And from a foodservice industry
standpoint, the restaurant landscape is taking on challenges
on several fronts, as our population grows (causing seismic
shifts in consumer preferences), droughts and unpredictable
winter climates threaten the supply chain, and myriad labor
issues abound.
The good news is that the restaurant industry is one that
is constantly reinventing itself amidst all of this change,
embracing culinary ingenuity and gathering inspiration from
up-and-coming generational groups that are reimagining food
culture.
 The Future of Gastronomy: Foodservice
trends for 2020

The specialists from www.forbes.com, in their chase to

analyze the future of the food services by the end of 2020, they
published a list with trends trough which we are heading:

Digitalization: New competitive conditions

With digitalization predicted to blur conventional structures

of retail/restaurant, online/offline, restaurants will also face
more competition from innovations outside the food industry,
including booking, ordering and payment systems, new foods
(plant-based substitutes for dairy, meat and eggs) and on-
demand delivery services from local farms. Customers of the
future wont be interested in what distribution channel they use
they will simply want the right product at the right time.
 Convenience: How foodservice can close
the gap

The growing demand for quality convenience presents

two challenges for the future firstly, consumers still want
transparency in the origin, production, nutritional ingredients
and additives of their food. And secondly, convenience does
not meet the consumers demand for fresh, natural, local,
organic food. Foodservice has the challenge of closing the
gap between convenience and sustainability by introducing
new concepts and positioning itself against in convenience in
retail, take-away and vending machines.

Revolutionized home cooking

Growth in digitalization and convenience also means that

eating at home is on the increase again, with consumers
using new delivery services and technologies. As the
methods of ordering become more varied and accessible,
there will be an expansion in food delivery services.
 Social food

As food becomes an expression of lifestyle, identification

and status, creating an attractive setting in restaurants is of
greater importance, especially in order to compete with the
home-eating trend. Restaurants can establish themselves as
a place of inspiration and knowledge, a place of recreation
for mind and body, a place of social interaction and lifestyle,
and a place of adventure, curiosity and social focus.

Migration food food as cultural identity

Migration will, in future, create great demand for

culturally specific meals. Food from various cultures and
countries will have an impact on future culinary repertoires.
Consumers of tomorrow will identify with culturally specific
menus giving new opportunities for independently-run
restaurants, with some big chains are already promoting
culturally specific meals.
 Polarized eating balancing high-tech and organic
romanticism

Consumers have two conflicting needs they want more

convenience from the high-tech food industry and a wide
range of innovative, individually-designed, easy-to-obtain
products. At the same time, many consumers long for a
romantic world of organic products. The restaurant of the
future will combine high-tech with organic romanticism.

Individual beats anonymous the future belongs to

personalized
marketing

People take priority over brands the significance of a

meal or a product depends on interaction with guests and
consumers, not on the manufacturers advertising. The
personalities of producers are gaining importance, and
increasingly taking on the role of the brand. They form a unit
with their products, and personally guarantee product quality,
boosting consumer confidence.
 2020 Vision: The future of foodservice

The year 2020 is just four years away, and if we judge

what's to come by the speed of change in the past years,
the pace of technological and social transformation will
only accelerate. Technology will drive global, traceable
sourcing; faster food service; efficient kitchens; and real-
time customer relationship management and marketing
via mobile devices. Changing consumer expectations and
behaviors will drive restaurants to meet shifting needs with
re-imagined styles of service, menu offerings, pricing and
targeted messaging.
The 2020 year was established as target date by ONU
in order to be able to make an real estimation before the
population of the world would reach 8 billions.
 How will look the restaurants by 2020

By 2020 restaurant architecture and design will embody both

high-tech advancements and low-tech hospitality, appealing to
consumers hungry for modern flourishes like cashless payments as
well as the old-fashioned human touch.
The lines between
industry segments will blur
further, with quick-service
chains adopting the upscale
decor of casual-dining
competitors localized
through art and graphics
and full-service and fast-
casual brands adopting tools
to speed up service.
At the same time,
operators efforts to reduce
the costs of build-outs, cut
waste and bolster their green
credentials will have some
repurposing old buildings and
many investing in energy-
 FABRIC OF OUR LIVES
Quick-service restaurants will offer upgraded seating and
fixtures that are more posh than todays plastic and institutional
looks. Newer units from Wendys and Burger King are headed in
this direction already. Who would have predicted 10 years ago
that youd see upholstery at McDonalds? asked Dennis Lombardi
of WD Partners.

KITCHENS SLICED AND DICED

Advances in equipment and higher-quality prepared foods from
boutique manufacturers will allow restaurants to reduce kitchen
build-outs. The kitchen may be able to get by with a high-speed
oven and water baths, which require no expensive hoods and
ventilation, said Richard A. Keys of Food and Drink Resources.
 IN THE HOUSE
The line between the front and back of the house could
disappear altogether at some venues as customers clamor to
learn more about how their food is prepared. Some full-service
restaurants will put seating in or in full view of the kitchen,
and many concepts will add more tableside exhibition cooking.
 ENERGY STARS
Not only will restaurant brands offer more energy-
efficient unit models, relying on LED lighting, reduced-
consumption equipment, and savvy heating and air
conditioning systems, they also will recycle or compost all
waste. And they will communicate that environmental story
to their customers.
 DAYPARTING WAYS

Restaurant formats will adopt the day part flexibility

already built into many menus. Rather than creating one design
that is all things to all people, operators will specialize their
venues to be quick, no-frills spots in the city and full-service
gathering places in the suburbs. Within each restaurant, the
seating, technology and even the walls will be moveable so
that interior designs can be changed to better accommodate
the day part.
 LOCAL TASTES

The emphasis on
consistency in appearance
among a chains units will
fade, and restaurants from
California to Connecticut will
increasingly reflect their
locales.
Walls will have more local
art and photography, and
regional architectural
vernacular will assert itself,
with more operators
repurposing existing spaces,
such as old warehouses or fire
stations. In addition to housing
brand DNA in a unique space,
the reuse of old buildings will
give brands a green halo.
 SMALL BUSINESS
Restaurant unit sizes will continue to shrink, with square
footage being shaved as equipment becomes smaller and
more efficient, and back-of-the-house space morphs into
something akin to a finishing kitchen. Experts suggest
typical stores can trim 10 percent out of needed space
without sacrificing seating.

SIRI-OUS
CONVERSATIONS
With advances in voice
recognition, drive-thru lanes will
be staffed by Siri-like software
not crew members that will be
able to take orders in several
languages. Within 20 years,
experts expect the software to
be sophisticated enough to
recognize regional dialects.
 EXPRESS WAY

Casual-dining brands will offer faster, smaller express

versions of their brands to compete with the growth of
fast casual. Red Robin already has created its limited-
service Burger Works, Dennys has its Fresh Express, and
Red Lobster and Applebees offer versions in existing
stores at lunchtime.
DIGITAL IMAGE

Digital ordering and

payments will be
standard. The
smartphone will be the
wallet of 2020, said
Dennis Lombardi of
WD Partners. And
cash will go the way of
the AM band of the
radio.
 Questions

What our the opinion about the GMOs ?

Is the increasing number of population affection the development of food
services quality?
Referring to which period of time did the article about the trends
refereed ?
Why this target date has been chose as reference date?
What do you understand by digitalization ?
What do you understand by convenience?
What do you understand by revolutionizing home cooking?
What does it means social food?
Is the migration food a trend for the future and why?
What do you understand by polarized eating ?
In the future the concept of individual will beat the anonymous concept?
Do you think that in the house concept is a healthy concept?
How will the big chains of fast-food approach the development of food
services?
The Local taste restaurants were / are / will represent for you an option
when serving dinner at the restaurant?
Will, the small business restaurants stop shrinking their size and will
start offering to their clients more space when serving the dinner?
Will the express way restaurants take over the current fast food chains?
What do you think about the using of mobile applications in order to pay
for the services you get?
Will the mobile applications like Siri replace the waiter from your table?