By Mallory Gafas
Hors d’oeuvre bouquets of edible art on deliciously beautiful display. Locally-sourced sunflower with caviar discovered in arrangements of fresh wheatgrass. Succulent dover sole served on a touchable AI-generated backdrop.
At an exclusive, multi-sensory tasting experience, these were among the imaginative elements inspired by a landmark new report: Future Menus 2024, a first-of-its-kind resource from Unilever Food Solutions (UFS) for chefs and operators worldwide. Supporting increased access to key intelligence, UFS has made the report free for anyone to download HERE.
Marking its launch, Michelin-starred restaurant Esmé in Chicago hosted an event to creatively showcase the report’s unprecedented insights into trends shaping the food and restaurant industries.
“These trends were amazing for me,” said Jenner Tomaska, chef and owner of Esmé, to attendees. “[UFS] is obviously talking to the right people, because it was so easy to latch onto, and find inspiration.”
To uncover key insights with critical relevance for chefs like Tomaska, UFS harnessed its unparalleled access to industry experts and global research—leveraging data to develop a requisite guide with diverse utility.
“Based on extensive research that includes 1,600 chefs worldwide and 69 million searches across more than 21 countries, our Future Menus report offers cutting edge recipes and solutions as part of a detailed guide for chefs and operators,” said Sarah Siddiqui, Associate Director of Strategy at UFS.
The menu of Esmé’s bespoke tasting experience was not only a playful use-case for the range of practical applications in Future Menus 2024—it was also a glimpse into how actionable intelligence could transform the food and restaurant industry as a whole through knowledge-sharing innovation.
Below, discover three ways UFS is helping chefs shape menus of the future.
#1 Uncovering Key Trends
Future Menus 2024 reveals five key trends predicted to most influence dining preferences and operator needs:
- Local Abundance
- Low-Waste Menus
- The New Sharing
- Modernized Comfort Food
- Irresistible Vegetables
Chef Tomaska curated the inventive menu of Esmé’s tasting experience based on what each of those trends revealed.
“We utilized local ingredients alongside Unilever’s branded ingredients like Hellmann’s and Knorr to develop a menu that told a story, with each course representing at least one trend,” he said.
The first course represented the “local abundance” trend, featuring plum and kinmendal, fava bean tart, strawberry and wagyu, and sunflower and caviar all sourced from three local farmers.
“To be able to reach into the wheat grass in front of you and actually feel and touch the product and touch the sunflower I think is impactful,” said Chef Tomaska.
“Most people get something delivered to their home or buy something in a grocery store and don’t really understand where it’s coming from or who it’s coming from or how it’s getting to them—so we really wanted to showcase that here.”
The Future Menus report finds the local abundance trend to be of particular relevance to Gen-Z diners, 77% of whom are willing to pay more for locally sourced food. Seventy percent of Baby Boomers say the same.
“What we see across the country and across the world is that people are getting their supply chains closer and closer to their homes and closer and closer to their restaurants,” said Chef Brandon Collins, Executive Chef for UFS North America.
“Why? We all know what happened a couple of years ago, so we’re trying to make sure it’s right down the street now and not all over the place…[and] because the more money you put back into your community, the more money it has to flow back into the businesses.”
The second course, a spring garden salad in a trio of colors, symbolized the “low-waste menus” trend, which encourages resourcefulness to reduce waste and maximize ingredient usage. The research from UFS finds that 70% of foodservice operators consider this trend to be the most relevant, and expect it to grow.
Chef Tomaska’s third course, a dover sole with squash and sauce vin jaune, embodied “the new sharing”—which was served with a creative and cutting-edge twist.
AI generated the creative backdrop of the event’s third course, which represented “the new sharing” trend identified in Unilever’s report.
Lem Expressions
Below a warm bubble of enclosed water, an AI-generated image of a fish represented the sole. As guests played with the unique presentation, a shared dynamic and fun experience represented the increased connectivity of post-pandemic dining UFS identifies in its report.
A fourth course of roasted Iberico pork shoulder, or Lechon, with mojo in beans and rice reflected the “modernized comfort food” trend, which combines, updates and cross-pollinates classic dishes. Chef Tomaska also presented a take on this trend with a Wagyu short rib slider with Hellmann’s-inspired special sauce.
Finally, a fresh take on dessert came in the form of edible art with fennel, green tomato, cheese and zucchini to denote the “irresistible vegetables” trend. UFS finds that nearly one-third of the U.S. population shows a strong affinity for plant-based food, and more than 40% of consumers agree that its availability on menus enhances their restaurant experience.
Chef Jenner Tomaska addresses his team ahead of the event’s final course, in which an edible portrait is torn to reveal a confection of veggies beneath, representing the “irresistible vegetables” trend.
Lem Expressions
#2 Developing Actionable Solutions
Alongside each of the five trends uncovered in Future Menus 2024 are robust and relevant applications for chefs and operators, with an array of innovative concepts, strategies, recipes and guides.
“With Future Menus 2024, our goal is to help chefs and operators put these trends into action and create unique dining experiences for their customers,” said Chef Collins.
“As the restaurant industry continues to evolve to satisfy diners’ changing expectations and dietary preferences, our Culinary Team is committed to bringing operators the resources and tools to navigate the challenges faced within our industry.”
Increases in ingredient prices, labor shortages and business costs are collectively pressuring chefs to do more with less for diners whose expectations only continue to get higher. The report from UFS is packed with useful tips and expertise to inform data-driven decision-making that simplifies processes, reduces redundancies and makes it easier to keep up with shifting demands.
For example, chefs can find ready-made plans to begin implementing smaller menus, which UFS’ research shows is an effective tactic to help offset the impact of staff shortages and elevated prices.
There’s also a step-by-step guide for kitchens to begin a food upcycling journey so they can lessen unnecessary waste and increase savings. According to the report, 33% of all food produced globally goes to waste, which Chef Collins says is an indicator that kitchens can increase efficiency.
“Anything that you don’t throw into the bin is going to translate to dollars on the plate,” he shares in the report.
“One of the very first ways that I got into utilizing waste was thinking about the things that I knew were edible. Cores of cauliflower, broccoli stems, mundane things that we often throw out can be turned into soups. Or perhaps take those stems and slice and pickle them.”
#3 Preparing For Tomorrow
As new trends and technology emerge, Future Menus 2024 aims to offer insights today that translate into beneficial outcomes tomorrow. For example, with ways to optimize kitchen efficiency using artificial intelligence—a step-by-step guide within the UFS report.
“This is the most actionable report we have seen released to date in the industry,” said Ximena Hernandez, UFS North American marketing director, at the Esmé launch event.
“We didn’t just analyze the trends, we took them to the next level, focusing on operator pain points and addressing them through recipes and solutions.”
In addition to techniques and tips, resources and recipes, the report also includes links to short online demos and trainings, further dish inspiration, ingredients, UFS product hacks and cost-savings applications.
“We are confident that you will find inspiration in this report, which will help you and your team get prepared for the future,” reads Future Menus 2024. “[This] is just the beginning of our commitment to partnering with you to help you achieve your goals. We look forward to inspiring you and, on behalf of our entire UFS North American Team, we can get you prepped for tomorrow.”
Custom-made portraits each depict one of five trends uncovered in the Future Menus 2024 report: “Local Abundance,” “Low-Waste Menus,” “The New Sharing,” “Modernized Comfort Food” and “Irresistible Vegetables”.
Lem Expressions
Beyond the Future Menus report, UFS is committed to training chefs and operators within its UFS.com portal, which houses thousands of recipes, practical kitchen and team solutions, content for inspiration and free modules with the latest professional trainings—all created and filmed with expert chefs from around the world.