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Food Trends for 2019

Another year around the sun and man was 2018 an exciting year in hospitality and culinary trends.   

White Castle introduced ’meatless’ meats in the form of the Impossible Burger. And we saw a rise in vegan, vegetarian and flexitarian dietary requests, increasing the need for plant-based proteins to serve as the star of main courses.

With 2018 coming to a close, we’re looking forward to what 2019 has to bring. Here are a few industry predictions for the year to come in food, wellness, and hospitality:

  • Get Familiar with Fermented Foods There’s nothing new about sauerkraut and pickles, but expect to see a surge of fermented foods on menus and in grocery stores throughout 2019. Buzzworthy fermented beverages like kombucha are on the rise, and fermented foods like natto, kefir, and tempeh are following suit. Filled with good bacteria, these products are particularly good for gut health, potentially improving digestion, immunity and more.
  • Let’s Get Local The hospitality industry is tapping into all things local. With the farm-to-table movement, the restaurant and culinary worlds have been leaders in this trend, but it’s time for the rest of the hospitality industry to get on board. Expect hotels and conference centers to start integrating more local flare to the guest experience like including local designers or artists adding décor elements to spaces and featuring locally-sources toiletries and amenities to the rooms.
  • When Plant-Based Food Takes on the Sea Plant-based foods have been on the rise for a number of years, but there’s a “new” plant that we’ll be seeing more of is sea plants. More than just seaweed salad with your sushi, 2019 will see a new wave of seaplant-based foods like seaweed butters, kelp noodles, and even plant-based shrimp alternatives made from algae. Could plant-based fish will be the next alternative meat to go mainstream?
  • Fusion Flavors: Middle Eastern & Eastern European Get ready for more flavors from the Middle East. Middle Eastern flavors and ingredients are becoming more familiar with the public, but get ready for more than just hummus. Ingredients such as dates, pistachios and mint have been on the rise, and zesty za’atar, typically made with dried thyme, dried sumac, sesame seeds and other herbs, is becoming a fast flavor trend.
  • Say It With Us: SustainabilityToday’s consumer demands more than just flavorful food options, they want transparency in sourcing and more sustainable options. The food priorities have changed with each generation and millennials in particular seek products that align with their personal values. There is a new focus on how animals are raised and what the overall environmental impact may be. We expect to see an emphasis on BOYB (Bring Your Own Bag) shopping at stores, even outside the grocery store, and more compostable food wraps made of products like beeswax and canvas. At FLIK, we’re doing our part too! We’re working to remove the use of plastic straws in our business and continuing to Stop Food Waste

Interested in more predictions from the FLIK team? Check out our Trending section for deeper dives into culinary and hospitality trends throughout the year. 


What We Were Talking About in 2017: Food Trends for 2018

At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.

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