How Has COVID-19 Changed Food Trends
Food trends during the coronavirus pandemic have, as you might imagine, changed from what earlier predictions may have expected. Isolation and self-preparation of foods has left consumers yearning for comfort and portability over experimentation and presentation.
During a recent RCA PoweredUp session, Mike Kostyo of Datassential discussed this very topic. By monitoring menu and retail trends from over 100,00 national sources, he showcased what consumers are really craving during this time.
Let’s look at some of the top trends highlighted.
Coronavirus Food Trends
2019 marked a major up-tick in plant-based food representation on menus nationally, going from 14% in 2018 to 56% in 2019. Meat sales from April 12 to May 9, 2020 were 28 percent higher than in the four weeks ending Jan. 18, 2020 according to data from Nielsen. Plant-based meat substitutes, had a jump of 35 percent in sales during the same period. The increase for uncooked products was more dramatic: 53 percent for the vegan products versus 34 percent for meat.
In fact, 21% of consumers are interested in plant-based foods for the environmental impact alone. Generation Z is undoubtedly the leader in plant-based food interest, with 64% of Gen. Zs having tried it and 1 in 5 saying they love it. So, if your target audience is comprised of Gen. Z, you should be considering plant-based options on your menus ASAP!
Whether it’s the bottomless chips and salsa, the energetic social nature of Mexican restaurants, or the ice-cold citrus margaritas, Mexican food leads the pack for the most craved foods during COVID-19.
The tough part with most Mexican foods is portability. The crispy, crunchy tacos and tostadas tend to lose their texture, smothered burritos get a bit soggy, and fajitas just don’t have quite the same flair without the sizzle platter.
Many Mexican restaurants have overcome these limitations by providing deconstructed to go kits, creative to-go packaging with moisture vents, and limited menus to ensure what they are selling travels well. As Mexican restaurants continue to learn how to overcome these limitations (to-go margaritas certainly help!), you can expect this trend to strengthen and cross into other platforms, like pizza and burgers.
Most experts expected pizza to be a top trend prior to coronavirus and it looks like they were right. Cravings for pizza have not decreased during the pandemic. In fact, according to QSR magazine, in March the pizza segment of restaurants showed the smallest losses (8%) but were already starting to level off again.
There are many reasons for this. First and foremost, pizza is still the most popular food in America. Additionally, pizza has high value, has been available to bake at home for years, and is essentially designed for delivery, so there was no consumer hurdle to get over when dine-in options closed.
Pizza companies have further increased interest in their products by offering plant-based options, family meal deals, and efficient contactless order and delivery methods.
BBQ, the classic backyard event, and the All-American outdoor activity. Couple that with the warm summer weather and nostalgia for simpler times and it’s no wonder BBQ ranks high on the current trends list. Like meatloaf and apple pie, BBQ is a classic American comfort food.
Restaurants can easily incorporate BBQ items on their menus. Brisket tacos, pulled-pork pizza, and short-rib sandwiches are all crave-worthy inclusions that consumers will love. Plus, BBQ is extremely portable and loses very little quality in transport.
So, get those smokers rolling, the people want ribs!
Is Your Menu Adapting?
We hope so. Check out previous blogs to see what other Coronavirus food trends we’ve seen and how restaurants nationally are responding. Chime in below with your thoughts on what’s trending how to attract customers. We love your feedback.