Healthy Nutrition Oriented Menus with Organic and Local Products, More Classical Fabrics with Middle Eastern Motifs in Restaurant Concept Design, Walls With Stones And Bricks In The Foreground And Stronger Lighting, Social Media Units Created for Restaurants of All Classes, Wood Fire in Cooking Techniques and Classical Oven Meals, Seafood Focused Meals Made of New Presentation Styles Cooked with the Oldest Methods, Meal Delivery to Homes and Vip Catering Service with Improved Safe..
Turkish Cuisine Chef- What Are The New Food Trends & Restaurant Trends In 2022
The gastronomy sector, which suffered great difficulties last year, could not make the changes it wanted in 2021 with its limited opportunities. Although some restaurant operators made some changes with additional budgets, these were not enough for the necessary promotion of the gastronomy sector. So what are the new trends in the food and beverage industry in the world? What changes will restaurant operators make to their businesses?
What dishes will be included in the new restaurant menus? Will there be a renewal of the past in world gastronomy? Which motifs will be used in the best restaurant concept designs? Which fashion trends will the shape of the chairs and tables be designed using?
I wanted to share my thoughts on new restaurant trends,
new food trends and the changes that will be taken into account in the new year and years in the food and beverage sector with my followers by interpreting international experiences, experience and innovations that I have seen personally...
**Mediterranean Dishes Supported by Arabic Cuisine in Restaurant Food Menus
Today, as in every country in the world, there is a tendency towards old styles and some habits from history. While many restaurants, especially in Asian countries such as Dubai, Oman, Kuwait, Lebanon and Qatar, served dishes that did not belong to their own culture until recently, this habit changed with the pandemic, with the return of many kitchen workers from Afghanistan, Pakistan and India in the region to their countries.
In the Middle East, local people reunited with their local dishes, which were hidden in history, by using local products. One of the main reasons for this change may be the "return to one's own culture" or long-term delays in the supply chain, which is one of the problems brought by the pandemic, as is the case all over the world.
Fishing is just getting professional and locals are happy to eat fish but unfortunately it's a bit too spicy and overcooked…
Especially in Asian countries bordering the Mediterranean Sea, the trend of seafood has increased considerably. One of the reasons why seafood has gained popularity in recent years is; It is the local people who believe that the insistence and hospitality of the fishing companies of countries such as Finland, Spain and Norway, which have long "gained" from the seas of the region, and the fatwas given by the local clergy stating that "it is not permissible to eat what comes out of the sea" is no longer true.
Admiration for seafood in countries such as Japan, China and Korea is one of the reasons why it has emerged as a new trend in Asian countries, because it is a sustainable food source with a very affordable price and a healthy diet. Because one of the most important trends of 2022 is healthy nutrition.
** Vegan Dishes And Vegetarian Cuisines May Come To The Fore...
Social media, which has become widespread in use, will increase the number of those who do not want to be fed with animal foods with the support of written and visual media. As far as I have seen in gastronomy studies on this subject, according to 2018 figures of Ipsos MORI, approximately 73 percent of the world's population consumes animal food, 5 percent are vegetarian, 3 percent are vegan, and 14 percent are flexitarian, that is, vegetarian with flexible rules. As we will see the vegan diet concept more in European countries and America in 2022, we seem to come across vegan menus in the best restaurants to be opened. It is my personal opinion that this understanding will appear in Asian countries in the next five years.
**I do not agree if some trend reports mention potatoes and milk. Real world events are different from what is said...
Companies that make a definite statement on this subject have a relevant investment in this regard. Also why potatoes and milk? What is the reason for this in terms of developments in the world or global nutrition? Here again, the issue is based on capitalism, and it proves how the rich get richer. Create a product that is not available anywhere, get its patents, stock up, and then make some news by saying the new trend, make a couple of academics speak and write a few gourmet articles, so dreams come true... That's not the case anymore, globalizing 2022' 's World. People are smarter in the new world, why? Why? Where? How is it? Questions come to life in their minds. Even African societies began to hold colonial states to account...
**Middle East Inspirations in High Ceiling and Wooden Decoration...
Again, one of the problems in the pandemic process was the most preferred open air areas and airy high ceiling restaurant businesses. I see that the same fears and personal preferences still continue. Although the risk of “contamination” is less in high ceiling establishments, the special air cleaning filters used in ventilation further reduce the existing risk.
At the same time, ceiling height is one of the new standards in different world countries for food and beverage businesses that will serve in the gastronomy sector. This standard is available in many European and Asian countries. In non-existent countries, it is about to become law. So it will become a necessity for restaurant businesses.
European and American-style fashion trends, which have been used in restaurant businesses for many years, are no longer a wannabe. Just as Hollywood-made series or movies are no longer adopted, this is something like that. While Asian countries are starting to prefer their own cultures in new restaurant businesses, we see the same restaurant concept transitions in Europe and America. While the motifs of the Middle East geography are beginning to be preferred in middle and high class restaurants in the food and beverage sector, it seems that there will be much bigger changes towards the new year in a short time.
Metal is no longer embraced in the best restaurant concepts. Wooden frames, which are warmer and one of the classical methods, have already begun to be used. Even in many European countries, it is possible to see decorations made of wooden materials on the walls and ceiling. This new change has started to be used seriously in the food and beverage departments of new restaurants and hotels in Asian countries. Even the gazebos in the open areas, where aluminum decorations were previously used, have already been replaced by the decorations consisting of thick trees embroidered with eastern motifs.
** We Will Hear More And More İdioms Such As Ghost Kitchen, Cloud Kitchen, Dark Kitchen...
In 2022, due to high shop rents and personnel costs, many chefs will provide services to the kitchens they rent jointly, to homes, or to service according to demand, or to vip catering services in private villas for individuals or institutions. Ghost kitchens, which contain completely mysterious gastronomic studies, will gain greater profits as they will serve with the "take-away" or "come and take" methods they have developed, and will not pay taxes. Again, in the next 10 years, a new sector will emerge in gastronomy, just like the mystery chefs will occur.
**Digitalization with Visible Measures on Hygiene...
One of the biggest problems brought by the pandemic is hygiene. In businesses providing food and beverage services, some hygiene measures that were said before are no longer sufficient. People want to see these measures. For example; The forks and spoons are in closed packaging, there is hand hygiene on the tables, the preference of stronger and better air filters for ventilation, high ceilings, and the distances between the tables are taken into consideration.
2 months before 2022, some of the guests in some restaurant businesses return without receiving service. One of the reasons for this is that they see that the existing hygiene conditions are not sufficient. Although these conditions are met in first-class and second-class restaurants, these measures are not enough in third-class restaurants and fast food.
Restaurant businesses using these applications will earn more because they are preferred more. Personal disposable materials will be preferred by the guests…
Not only in Turkey, but also in all countries of the world, businesses that have already seriously lost their guest portfolio will have to take these measures in order to increase their turnover over time. One of the most important of these is digitalization in restaurant businesses. Within the possible conditions; Payments, menu selection, ordering and surveys will be made contactless.
**The New Trend of African Cuisine with Classical Techniques for the Past...
As far as I can see, most of the people in the developed or undeveloped world countries have started to say "mine, ours" with the effect of social media. The increase in the level of self-confidence and culture has failed the social engineering efforts that try to guide people. Therefore, radical changes occurred when people started to research their own cultures in the developing internet age.
People who learned about the unknown in their own culture started to look for restaurants where they could eat the forgotten tastes they learned, and they started to try the dishes they could not find by making the recipes they found on the internet one-on-one. On the other hand, it is another reason why many people are looking for food within the decorations of the restaurants they have been to, or they are fed up with the dishes that consist of the same dishes, only with different presentation techniques.
** Many Fast Food Restaurants İn City Centers Will Start "Drive-By Service"...
The gastronomy sector, which is slowly trying to recover itself after the pandemic, is pregnant with new developments. Some elite restaurants and fast food restaurants in Turkey and European countries have already started the drive-thru service. This method, which also appears to be a new source of income, almost doubles the turnover of restaurants. Especially white-collar workers, who are met with more economical menus, have already started to use this method, which they find more economical than cooking at home.
.. Fine dining restaurants have started to serve African delicacies with special menus and lists are being prepared in the supply chain…
Unknown new flavors flavored with spices are in African cuisine. People in Europe and America no longer want to try different versions of the same dishes they have been eating for 10 years. African flavors cooked with classical techniques that have been hidden in history have already begun to be tried as the menu of the day, especially in American restaurants.
Asian countries, on the other hand, are not unfamiliar with African flavors, as the majority of kitchen workers are citizens of Pakistan, Afghanistan, India, the Philippines and Bangladesh. Especially if the majority of spice-based dishes are prepared with wood fire and primitive techniques, they can enter new trends. Here, too, foods wrapped in banana leaves are served in a tandoor, oven, or steamed.
**Healthy Nutrition Oriented Menus with Organic and Local Products...
Even in third world countries, people are pushing their means to have a healthy diet and exercise with the aim of living for many years. In fact, as far as I can see, in many countries governed by the kingdom, they access social networks using vpn and want to reach more detailed information about healthy eating.
The majority of Middle Eastern countries have been severely restricted by new laws on food products and vegetables from abroad. Foods that were previously accepted in some way are subjected to many health tests, especially in Asian countries. The known methods already applied in Europe and America after the pandemic caused even more stringent measures to be taken.
Google, bing and yandex search engines are at the forefront of "organic products" and "organic nutrition" records, and organic products market has been established even in social media. People who cannot reach organic products at the rate they demand, which is one of the basic elements of healthy nutrition, are trying to meet their needs with local products. Another reason is that social media plays a big role. Because the dishes that are never known in the culinary culture of their own geography are from social media and related TV. Users, who learned from their programs and from different media through the press, began to look for these dishes in restaurant businesses. Those who could not find it tried to make it themselves. When we watch social media today, we can see users who make it a profit.
Regarding the issues I mentioned above, the restaurant operators, which include details about Organic foods, Local Products and Healthy Eating in the new period 2022 new dishes and
restaurant trends, will expand their guest portfolios and increase their earnings even more. At the same time, businesses in the field of food and beverage, which attach importance to the relevant changes, will be worthy of being preferred in the eyes of their regulars with their innovations. I have added this to the list of things to consider in order to be a permanent restaurant owner in the world and in Turkey....
**More Classical Fabrics with Middle Eastern Motifs in Restaurant Concept Design...
It is the geography that is the light to the west in the Middle East period. All innovations, culture, art and inventions went from east to west. In the restaurant concepts consisting of straight lines, we will see 2022 eastern motifs and wood-based restaurants. From the chair to the table, from the ceiling to the floor and walls, Middle Eastern motifs have already been implemented in many restaurants in America. Some of these are wooden and stone sculptures, wall cabinets and wooden ceiling cores belonging to Turkish, Arabian and Persian cultures.
At the same time, the new fork, spoon, knife and plate models consist of Middle Eastern models from centuries ago, and copper materials are used in some of them. Many companies that sell restaurant supplies have already started to prepare their relevant models, and copper patterns on porcelain vessels have gained serious appreciation. A restaurant in Europe, which I saw last 2 months ago, has already replaced its serving plates with copper vessels made of the patterns of Mesopotamian geography, I really like it. I think that they are all works of art, most probably from Mardin.
**Walls With Stones And Bricks In The Foreground And Stronger Lighting...
The return to the past was reflected in restaurant concept designs, as in all areas. The return to the past will be experienced not only in meals but also in restaurant concepts. Today, when we look at historical buildings wherever they are in the world, we see art. Two large restaurants in Germany and France renovated their walls with stone and red bricks as if they were historical buildings. Going back to the past will be applied more especially in newly built restaurants, as in many other areas in the world.
I guess we won't be able to see flat ceilings decorated with lights and smooth walls camouflaged with pictures called simplicity, consisting of straight lines that are far from art and mastery for 10 years. The change has begun. In new restaurant trends, we will now see works of art made of red brick and stone on the walls. In addition, we should not forget the cabinets embedded in the walls and the wooden covers and frames embroidered with Anatolian-Middle Eastern patterns.
In the new era restaurant trends, restaurant lighting will be a part of the restaurant concept. A more powerful but inconspicuous lighting system will be used. The dim adjustable lights used in many high-class restaurants will be replaced by less powerful lighting materials and systems that give more light.
**Social Media Units Created for Restaurants of All Classes...
In 2022 restaurant trends, there will be only social media consultants or social media officers. All kinds of innovations of the restaurant, restaurant menus, menus with options, banquet and protocol menus, and the promotions of indoor and outdoor areas of the restaurant will be introduced by this unit, which will be created by professional restaurant managements.
Although the social media unit is already being used by restaurant operators, it will take part in many more restaurant promotions in the coming months. While restaurant consultancy, kitchen consultancy and restaurant concept consultancy will become new professions in a professional sense, the social media promotion unit will be one of the most important restaurant departments in the restaurant management circular.
**Wood Fire in Cooking Techniques and Classical Oven Meals...
Although the 2022 trends will be a bit costly for restaurant operators, it looks like it will be healthier. Although it is forbidden to use wood, especially in European countries and some states of America, it is already a matter of curiosity how to find a solution. Because wood fire and wood ovens will be used in new restaurant trends. In fact, the same problem exists in some Arab countries and Asian countries.
Cooking Techniques are very important for a healthy diet in the gastronomy industry. So what are the dishes that will use wood fire in these cooking techniques? First comes the grill. Because most of the developed world countries use gas, electricity and lava stone for grilling. Also oven. It is the same with ovens, one of the cooking equipment used in kitchen planning, especially in new restaurant kitchens. Although steaming may not seem like a problem, wood-fired restaurant operators seem to get into some trouble…
** Ready Meal Markets, Where Meals are Sold by Weight, Are Coming. If you want, eat where you bought it, if you want, take it to your home...
Although this form of service is a popular form of service mostly in the United States in international
World Gastronomy Trends, it first started in supermarkets in European countries and Asian countries. But there are no areas where you can sit and eat the food you buy by weight in supermarkets.
However, there are also areas where you can sit and eat in the food markets established for this purpose only in the city. I'm not just talking about hot meals. In these food markets, you can find what you want from soups and breakfast varieties to appetizing dishes, from meat dishes cooked with different techniques to vegetable dishes and desserts, puddings and cakes. All kinds of food you like in kg. You can get it for the price.
Now this new gastronomic trend is moving from supermarkets to food markets built for just this purpose in the city. In the near future, this gastronomy service will also appear in Arab countries and Asian countries, be prepared...
**Seafood Focused Meals Made of New Presentation Styles Cooked with the Oldest Methods...
According to academic research, one of the most important issues in recent years is healthy nutrition. Eating fish at least once a week is one of the most important rules for dietitians and doctors who know the subject. I hope it's not one of those spicy and fried fish that I ate in India and Oman. There are dishes that I love in Japanese cuisine, Turkish cuisine and Chinese cuisine in fish cooking and fish dishes. Even Thais and Koreans have very good cooking techniques.
What about presentations? Here in 2022, you will encounter much newer food presentations. Especially in Turkish cuisine, we have expert chefs, I think new ones will be added. But these new food presentations are kept secret by restaurant operators and restaurant managements, even though they are already curious by those concerned. But I can say that most of them will be cooked in stone or earthen pots wrapped in banana leaves or different herbs.
**Meal Delivery to Homes and Vip Catering Service with Improved Safe Hygienic Systems...
Here again, the restaurant operators, who lost the issue for 2 years after the pandemic measures, are making plans to earn what they lost, but how? It is almost the same as the "Digitalization with Visible Measures on Hygiene" in the 3rd title above, but I will add it here. In order to minimize the risk of contamination and to please the guests with confidence, the issues related to the conditions and how the food is transported from the personnel clothes require attention.
What is known about this subject for now is that even some of the guests of the restaurants want the food to their homes. Food service to vip houses is on the list of "what to pay attention to when opening a new restaurant" even of fine dining restaurants. Again, a topic related to the same subject, "Vip Catering." Some of the first and second class restaurant guests request this service from the restaurants they are regulars to their homes as Banquet Menus, including the service personnel. A new development that will come across Restaurant Management in the statistics of Questionnaires and Forms in Brand Restaurants that have been opened for definite success in this regard.
**Kitchen Chefs' One-to-One Dealing with Guest Tables...
One of the most important researches of recent times is how to create a restaurant concept, of course, mostly in English. Another research topic is searches for How to Open a New Restaurant regarding new restaurant trends. The item that is among the most comments on this subject is that the kitchen chefs visit the tables with the understanding of Guest Satisfaction in Restaurant Management and listen to the feedbacks in the form of "Survey and Forms". Of course, too many people should not do this in the restaurant and it should not be in a size that will disturb the guest, and at the same time, this should consist of the shortest questions and the shortest answers, so that this time does not exceed one or one and a half minutes.
**Especially Restaurant Kitchens Working with Zero Waste Principles...
Convincing the guests that the restaurant business is working with Zero Waste Principles, with relevant studies or valid documents, not so-called. How are the materials left in the kitchen and leftovers evaluated in the new restaurant principles? What is the environmental damage of the materials used in all departments of the restaurant? For example, the water solubility of even toilet paper and the fact that the restaurant management informs its guests with different techniques, up to the use of plastic materials, are remarkable elements in the new restaurant trends of 2022.
In some restaurant menus in European countries and America, it is written “We buy electricity from ………… company that sells green energy. Saying. For those wondering how this happens, I'm explaining. An electricity company receives 1 million kW from a wind energy company. It buys electricity and is marketed by officials in states with work permits. Some large companies and environmentally conscious businesses buy electricity from these companies. They announce that they use green energy in their promotions and advertisements, if it is a restaurant, in their menus.
Many people prefer the business or that commercial institution just because of their work. In fact, the power line used is the same line. Frankly, I don't know if there are companies selling green electricity in Turkey or if you can become a green electricity subscriber. But among the new restaurant trends of 2022, being a green electricity subscriber and announcing it to your guests is the new trend.
**Group Discounts and Special Discount Coupons for Second Arrival to Expand the Guest Portfolio...
One of the items that will be included in the New Restaurant Management Management Reports is the rates of group discounts. Also second comings. Prepare a discount coupon. Of course, how much discount will be given to whom and which groups will be given discount coupons are the issues that restaurant operators should determine.
Frankly, the article is a bit long. Actually, I calculated it as 4 titles, but it was 21 improvised titles. Although I have other topics to write about, it would be better if I include them in a new article. My aim is to regain the losses of the gastronomy sector in Turkey and in the world and to continue the lives of the employees of the food and beverage sector under more favorable conditions. At the same time, Turkish cuisine promotions in the world achieve the targeted success.
As someone who has given his life to the culinary profession, Turkish cuisine and the guide of Turkish chefs, with the hope of raising a new generation of kitchen chefs, who are equipped with information from Turkish cuisine culture from tents to palaces, and cuisines of other world countries, far from pretentious, confident in themselves and their knowledge, and who have command of our Regional Cuisine Treasures...