Hospitality trends to hit in 2020

Hospitality trends to hit in 2020

At LUYA, we like to keep our finger on the pulse of what’s happening in the hospitality world. Whether it’s new food trends, alternative dining habits or fresh influences, we want to know! Here we look at some of the fastest-growing trends hitting UK restaurants and what we can expect to see in 2020.

Zero-waste cooking

With concern over climate change on the mind of consumers, this topic is developing increasing importance as consumers demand more sustainable packaging and ingredients. Diners want to know the ‘Foodprint’ of what they consume. This is the environmental impact of the food they are eating which is swaying consumer preference more than ever.

Globally, it is reported that 570,000 tonnes of fresh, useable meat and poultry products get thrown away every year. However, most consumers aren’t aware that these products can be utilised in imaginative, sustainable ways to elevate menus and reduce the wastage of these discarded products. We are expecting to see a clearer focus on this in 2020. The Southgate Brasserie at Van Dyk by Wildes is one step ahead and has introduced initiatives to help with waste, such as using Biomass energy, introducing a glass crusher and food wastage disposal.

The Southgate Brasserie at Van Dyk by Wildes

Sober Curious’ Beverages

 There is a rising movement in people choosing to refrain from alcohol for health and wellness reasons as part of a ‘sober curious’ trend. It has been found that the position of mocktails on menus was higher than last year and continues to rise. This is alongside the emergence of new non-alcoholic distilled spirits entering the market such as Seedlip, which is rapidly gaining popularity. Establishments such as Grand Pacific have recognised this trend and have curated a delicious range of mocktails to feed it. The Rose and Jasmine Sling features and is made with Seedlip Spice 94, Jasmine, Lime & Soda.

Grand Pacific's Rose and Jasmine Sling

Creepy Crawly Craze

As well as initiating zero-waste cooking and pushing sustainability in the industry, people are searching for new ways to consume protein in a more environmentally friendly way. The UK has seen an increase in the popularity of Entomophagy, the act of humans eating insects. As disgusting as it may sound, insects are tipped to rival sushi in a bid to be the fashionable food of the future. Experts believe the low prices and reduced ‘yuck factor’ will establish an appetite for bug cuisine. A report has highlighted a market experiencing huge growth, with sales increasing by approximately 25% a year. The high-protein and low-calorie combination makes bug-based snacks highly appealing to the health-conscious consumer and they are gradually shaking off their connotation with I’m a Celebrity-style bush tucker trials. Australasia in Manchester have recently dipped their toe into this market with their Outback Challenge, a charity-based initiative consisting of sampling four different flavoured insects with the proceeds donated to the Tim Bacon Foundation.

The Outback Challenge at Australasia

Plant-based dining

It is no secret that plant-based dining has been a growing demand in the last few years, especially for restaurants who are now making a conscious effort to populate their menus with more plant-based dishes.  Statistics show a quarter of UK diners now choose to eat no meat or fish in their meals as more people associate a vegetarian diet with health, fitness and well-being. In 2020 we can expect more restaurants and fast-food chains to jump on the plant-based movement providing customers with delicious meat-free alternatives, such as Sunset by Australasia’s Popcorn tempura and Vegan sushi.

Popcorn Tempura and Vegan Sushi from Sunset by Australasia



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