Kimpton Predicts More Plant-Based Dishes and Mocktails on Menus in 2019

Kimpton Hotels & Restaurants

Kimpton Hotels & Restaurants

With only two more months left of 2018, the 2019 food trend predictions are starting to roll out.

Last year, like many forecasts predicted, we saw a spike in vegan dishes.

But this was just the beginning.

Plant-based options have now become mainstream and they aren't only being selected by vegetarians or vegans either.

According to the Kimpton's 2019 Culinary & Cocktails Trend Forecast by Kimpton Hotels and Restaurants group, the plant-based movement is going into overdrive in 2019.

"Expect to see more “whole beast movement” but with a vegetable twist, as more chefs experiment with “whole vegetable” entrées, like a roasted eggplant with eggplant caviar, and crispy eggplant skin chips," writes Kimpton.

The Kimpton 2019 Culinary + Cocktail Trends is based on the feedback received from a survey sent to the leading chefs, sommeliers, general managers, and bartenders at 80+ Kimpton restaurants and bars.

According to Kimpton's data, besides plant-based focused dishes, restaurants are introducing more adventurous protein dishes like fried kidneys and lamb liver. Simple classics are expected to see a revamp like cauliflower gnocchi and Fois Gras fried rice.

Superfoods that "pack a strong nutrition punch" are also here to stay in 2019.

"Expect to see more gut-friendly, fermented and probiotic-rich ingredients like tapache and sauerkraut infiltrating both dishes and drinks alike," according to Kimpton.

In terms of bar programs, 80 percent of the bartenders surveyed said that they are incorporating more mocktails.

Besides also adding more adventurous ingredients to cocktails like jackfruit, endive, chorizo, and more; bartenders are making a push to develop more sustainable beverage programs.

"Eighty-eight percent of bartenders consider sustainability whenever they design a cocktail for their menu," according to Kimpton. "In fact, bartenders are incorporating sustainability in a variety of ways, including edible garnishes, on-site bee hives, room temperature cocktails, and bar and kitchen menus featuring fewer ingredients that can be incorporated into multiple cocktails and dishes."

Read more of Kimpton's food and beverage trend predictions now.

Every year Foodable makes predictions based on Foodable Labs data about what’s to come in the foodservice business. Check out this episode of Plugged In, where Paul Barron broke down his top eight predictions for 2018, most of which were spot on.