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Kevin Lobo, Food and Beverage Tech Review | Monday, May 17, 2021

As the future of food becomes heavily dependent on takeout and delivery, restaurants are moving to a fully functioning ghost kitchen model in favor of a front-of-house dining room.

FREMONT, CA: As the restaurant industry strives to remain alive in an extremely competitive world, new approaches to service customers have become important. To dine safely, here are the top 2021 innovative foodservice trends.

Single-Serving Packaged Meals

Cafes and coffee shops shift their menus to be available as single-serving packaged meals as grab-and-go options begin to prioritize eating in. Customers are seeking frozen foods from their preferred area businesses, such as wrapped wraps or pre-blended smoothies. Some restaurants have also produced lunch box-inspired prepared meals that contain the main course, a side, a soup, and a dessert.

Curbside Pickup

Top 10 Food Service Management Solution Companies - 2021Curbside pickup has thrived in a world where customers choose to order takeout from restaurants without paying a delivery fee or having to connect with someone. With too many choices for buying food from a restaurant, shoppers have found that this is the most cost-effective and secure way while also helping restaurants. It is as easy as putting an order and paying ahead of time, pulling up to the restaurant's curb, securing the food without touching it, and driving back home.

Custom Meal Kits

It is no secret that restaurants have been becoming more innovative about raising sales this year, and personalized meal kits are a perfect niche choice. Custom meal kits are made of pre-measured ingredients that can be used to produce a restaurant dish at home without the possibility of improper food handling. Unbaked dough balls, cheese, sauce, and other toppings are available at pizza shops, while broth, noodles, proteins, vegetables, and garnishes are available at ramen restaurants.

Ghost Kitchens or Virtual Kitchens

As the future of food becomes heavily dependent on takeout and delivery, restaurants are moving to a fully functioning ghost kitchen model in favor of a front-of-house dining room. Having just a kitchen reduces the cost of property rent, servers, bartenders, and electricity. Instead, the money goes toward high-quality ingredients and a top-of-the-line kitchen or reduces the menu's cost to entice more online orders.

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