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2020 Trends


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Top 3 Foodservice Trends for 2020

Industry Trends

A new year has begun, bringing with it new opportunities to grow your business. Predictions for what will entice consumers in 2020 are abundant, but to see positive results, there are three keys areas in which operators can invest.

Smaller Portion Sizes

Consumers are hyper-focused on health but defining what makes something healthy can be difficult. For some, it’s about clean ingredients. For others, health means eating more plant-based foods. In 2020, foodservice is focusing more on balance and moderation by serving smaller portion sizes. Nutritious, better-for-you foods are not always low calorie, so some restaurants are reducing portion sizes to meet consumers’ health needs. Sauces and condiments can also be a culprit behind high calorie counts. Decreasing portions by even a fraction of an ounce will not typically change an eating experience but it can help provide consumers the lower-calorie meal options they crave without major sacrifice. Using a foodservice pump with portions that are adjustable in 1/8-oz increments can give foodservice operations total control over how much they dispense.

Faster Service

From the increased number of delivery orders to innovative ordering technology, consumers are on the hunt for convenience. And a significant part of convenience is speed, regardless of whether consumers are having a sit-down, takeout or delivery experience. One method for increasing line speed is to use portion-controlled handheld dispensers that allow you to bring flavor to the food, rather than taking the plated food to a stationary dispenser. They also have the added benefit of dispensing a set portion into to-go ramekins quickly and easily.

Eco-friendly Restaurants

The 2020 National Restaurant Association What’s Hot Culinary Forecast, among so many other published predictions, sees eco-friendly establishments as an important trend for this year. There are many opportunities across a foodservice operation to become more eco-friendly, so making a few quick back-of-house changes is an easy step towards a more sustainable restaurant. Consider replacing disposable pumps with earth-friendly reusable pumps to keep plastic waste to a minimum. And replacing a continuous-flow dipper well with a heated utensil holder is a great way to significantly reduce water and energy consumption. 

Trends may come and go, but efficiency never goes out of style at a foodservice establishment. Getting more out of what you already have – from your food, your space and your team – can increase margins, serve more customers and provide a better dining experience. A few small equipment upgrades can have lasting effects in all of these areas. To find more inspiration on foodservice equipment and smallwares that improve efficiency, read 3 Ways to Cut Waste Back-of-House or subscribe to our mailing list below.