In 2018 our Global Foodservice Trends examined a number of mega-trends and their trickle-down effect onto the foodservice industry. We were curious to see how many of the trends identified are now pushing through and becoming established in our daily routines, as well as on our high streets, shopping centres, leisure and work spaces.

With many of these new food trends still growing, spreading and evolving, in this year's edition we revisited our 2018 predictions and took a closer look at the various industry sectors in which we work, to see where the innovation has come from and to see the impact that the current food trends are having.

Many of the changes and food service innovations mentioned in this book are driven specifically by two of the mega-trends we identified last year – technology and sustainability. Whilst the drive for a better world and healthy food is affecting menu range and concept development, the understanding of technology is helping to create ever more innovative food service solutions and has led to ‘Experience Transfer’ (ET) where customers are expecting the innovation and convenience they have seen in one industry to transfer to another.

Dive in and read about the voice recognition barista, the vegan victory run, and the unstoppable food halls which can now be found almost anywhere, from high streets to transport hubs and increasingly in shopping centres.