COVID-19 pandemic spurs some piping-hot food trends.
THERE WERE BRIGHT SPOTS IN 2020 THAT ARE BOUND TO PICK UP STEAM
In a year that starts with so much uncertainty, the idea of making predictions about the food and beverage industry feels like a dice roll at best. Still, it’s not hard to see that multiple trends caused by the pandemic, when the traditional restaurant model came crashing down and issues such as razor-thin margins became shockingly apparent, will continue to dominate in 2021.
Bright spots from 2020 that will gain steam in the new year: meal kits (especially big-ticket ones) and an increase in event spaces and private dining rooms to allow for socially distanced gatherings and non-prime-time parties. In 2020, 5 p.m. dinner reservations became the new 8 p.m. as cities imposed curfews; in 2021, look for even more all-day dining options as restaurants try to maximize the number of people they serve and give diners more space. And expect more support for Black and minority-owned businesses.
The most crowded field in the new year: food delivery companies, such as New Yorkbased Lunchbox, which recently raised US$20 million in series A funding, and Bentobox, which saw a 250 per cent increase in order volume over the course of the pandemic. (We recommend tipping your delivery person in cash.)
If there’s one thing everyone agrees on, it’s that the demand for plant-based food will continue to explode as people make healthier choices and consider the supply chain. So will orders for higher-quality meats, such as wagyu steaks. In 2020, the U.S. imported US$29 million worth of the beef, a 125 per cent year over year increase, according to the Japan Food Product Overseas Promotion Center; it expects demand to be higher still in 2021.
Here’s what else I see coming off the line.
❚ Pizza Will Be the Dish of the Year Comfort food isn’t going anywhere in 2021. Pizza is delicious, it’s nostalgic, it’s not costly to produce, and it’s primed for delivery. Plus, it gives creative chefs an opportunity to show off a grandmother’s recipe or a well-fermented crust.
“It’s not surprising that pizza is popular during the pandemic; it’s the perfect takeout food, no utensils needed, eats good hot or cold,” says Riad Nasr, co-owner of Frenchette Bakery in New York.
He and co-owner Lee Hanson are introducing Frenchette pizz’ettes including La Margherite, which has the same dough base as the bakery’s sesame rustique loaf. Chicago’s Pizza Friendly Pizza from chef Noah Sandoval boasts the Fig and the Pig, topped with confit pork.
But the epicentre of chefs-making-pizza is Los Angeles — and no, not because California Pizza Kitchen emerged from its summer bankruptcy in November. At Brandoni Pepperoni, Brandon Gray, who cooked at Providence in L.A., offers such selections as Big Bank, topped with truffled burrata. In December, La Morra opened its first brick-and-mortar spot, featuring fresh and frozen pies with classic options from Il Buco Alimentari veteran Zach Swemie. And New York’s venerable Prince Street Pizza opened a place there at the end of the year.
IT’S NOT SURPRISING THAT PIZZA IS POPULAR DURING THE PANDEMIC.
Q How exactly did CEO Action for Racial Equity come about?
A For almost four years we have been part of CEO Action for diversity & Inclusion, which PWC chair Tim ryan helped launch and now has 1,500 organizations and CEOS signed on. CEO Action on racial Equity is basically a spinoff of that, after the George Floyd killing and all the events last summer.
Q Why is it important for this to happen at the C-suite level?
A The best place to operate is in a society that is healthy. These individuals who are protesting are putting forth a desire for change and are advocating basic principles of social justice: equity, rights, participation, they are our customers and our employees.
We want to operate in a society that is healed and engage in America beyond just the financial impact to stakeholders.
Q Was there a particular event that impacted you emotionally?
A Whether it’s Breonna Taylor or George Floyd, this is all right in front of us on TV. There is no turning away from it. As a father of a 13-year-old son and a 15-year-old daughter, watching them process what they are seeing on television, or hearing through social media, is very challenging.
Q How do these fellowships work?
A Each fellow is still an employee of their own company, but for two years they will be working on issues like education, economic empowerment, safety, and health.
For instance, in an area like education, is there some new policy that could help at the city, state or federal level? So they are thinking about gaps, they are doing research, and they are driving public policies to help bring change.
Q Since so many people are isolated right now, how are they all working together?
A There are 250 fellows from 115 different companies so far, and by the end of January, we should have another couple of hundred.
It’s all virtual because of COVID, but they are still very connected with each other. There are virtual meetings, weekly town halls with guest speakers and policy experts, and a tech platform called ‘Idea Hub,’ where they can collectively see all the policies and issues that we’re working through.
Q COVID-19 has disproportionately affected communities of colour, so will that be a primary focus?
A What COVID-19 did was really expose the challenges that were already there in our society. So whether the subject was health care access, or food insecurity, or having enough savings to survive, it just completely ripped the Band-aid off.
But COVID is also helping us identify innovative ways to solve these problems. For example, there are huge gaps in health care access, and telehealth is one way to close those gaps. That didn’t really exist before, so maybe policy changes can help in making that shift permanent.