Airport Experience® News - Leadership & Culture Issue 2023

BEFORE YOU TAKE OFF

SOUP’S ON “World Stage” Soups & Stews Lead NRA’s 2024 Food Trends List

BY CAROL WARD

ishes that evoke comfort and community dominate the trending food styles on the

On the grilled/cooked cheese trend, the NRA report notes: “A fun way to experience international specialties, many of these cheesy dishes are intended for group preparation and consumption – that’s entertainment, communal connection and comfort all in one.” In terms of trending ingredients, the NRA says wagyu beef, root vegetables and birria are gaining tracking. “A social media darling, chefs are using birria, the spicy, sweet, smoky stew, to elevate tacos, sandwiches, nachos, poutines, pasta and more.” Ingredients that are emerging from the shadows and beginning to be incorporated by chefs in U.S. restaurants include calamansi, a Philippine lime; cannabis infused dishes; and cucamelon, a citrusy cucumber. Top flavors for 2024, according to the NRA, include Nashville hot, everything bagel spice, agave syrup, turmeric ginger and hibiscus. Top condiments are chili crisp, tajin and chipotle ketchup. As for what’s up next, emerging condiments on the NRA list include tkemali, a sour Georgian plum sauce; pandan, a powdered Asian leaf with hints of rose, almond and vanilla; and golden berry which, with hints of pineapple and mango, resembles a tomatillo. Finally, on the beverage front, nitro cold brew, energy drinks and functional waters topped the trending list; while among alcoholic beverages botanical cocktails, hard coffees and low alcohol cocktails are in demand. Emerging in the alcoholic beverage category are sotol cocktails, pickle cocktails and low-sulfite, low alcohol wines. “Health plays a part in the popularity of low- and zero-alcohol versions of cocktails, beers, spirits and wine,” the study notes. “Restaurants that manage to market high end, low- and alcohol-free cocktails can capture a beverage upsell that has a sweet food cost.”

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2024 What’s Hot Culinary Forecast from the National Restaurant Association . The survey of more than 1,500 culinary professionals also notes that the top “macro trend” is incorporating social media trends in restaurant menus and marketing. “Making use of platforms like TikTok is top of mind for operators and very much a two-way street when it comes to influence,” the report notes. “Viewers help restaurant fare go viral and restaurants riff on online food fads, parlaying them into innovative menu additions or LTOs.” The NRA also notes macro trends that include regional menus, streamlined menus and restaurants as entertainment. Emerging trends include artificial intelligence integration, augmented reality and monthly restaurant subscriptions. On The Menu Growing demand for soups and stews with a global twist – such as birria, chicken tom kha, laksa, salmorejo and upscale ramen – is the biggest food trend for 2024, the NRA report says. “Soups and stews check all the boxes: they’re a safe way for customers to experience new ingredients and unique flavors; they present an economical way to diversify the menu, especially as menus are being streamlined; recipes are super sharable and even viral, as SoupTok attests; and they travel well,” the report notes, adding that most track as “healthy” as well. Global chicken wings and international BBQ also made the list, as did grilled/ cooked cheese (such as provoleta, queso fundido, raclette, halloumi and juustoleipa) and stuffed vegetables (chiles en nogada, stuffed peppers, stuffed cabbage rolls).

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AX NEWS LEADERSHIP ISSUE 2023