A Look at the Future – What’s Next in 2024 & Beyond
We are living in a futuristic culinary world where artificial intelligence and augmented reality are more than just buzzwords - they are integrated into the daily lives of hospitality professionals and the lives of the customers we serve.
We are looking at a tech x hospitality
landscape that extends beyond social media
and online presence but to virtual storefronts,
augmented reality dining experiences, and the
introduction of technology into all aspects of
the front and back of house.
We saw trends in tech and food in the late 2000s and early 2010s with the birth and meteoric rise of molecular gastronomy across the fine dining world. Foams, espumas, smoke, gels, deconstruction and most of all - science and technology - drove innovation.
A call for innovation paired with a seismic shift in consumer preferences will open up the market for new opportunities.
There is an ever-growing importance and relevance of the role sustainability plays in the global food ecosystem.
Across the world consumer preferences have been moving away from heavily animal-based diets towards one that is more robust and focuses on plant-based products.
This shift has rippled through the culinary and pastry worlds; vegan, plant-based, and sustainable options - which at one point in time were either specialty producers with a niche audience or a footnote on a menu – have become much more than just staples of a modern diet.
I see this intersection of technology, sustainability, and the restaurant experience blossoming over the next few years.
The goal here is to engage. To entice. To create an experience that draws customers out of their homes in a post-COVID era or to design an experience that can be provided remotely.
As a global community we have gone through a tremendous collective experience – we are back, we are moving forward, and it is time to create.
When looking to the future and the next generation of culinary and pastry innovation it is essential to also remember the past. Nostalgia is a strong and powerful force and when used correctly can lead to viral success.
Kevin Gregory
Kevin Gregory is a chef and restaurant consultant based in New York City. With a hospitality degree from Cornell University and a certificate in pastry from Le Cordon Bleu Paris, he travels the world exploring perspectives on baking and pastry. Reach out to him on instagram: @thatchefkev
Click here to see Horeca Issue 14 online
We saw trends in tech and food in the late 2000s and early 2010s with the birth and meteoric rise of molecular gastronomy across the fine dining world. Foams, espumas, smoke, gels, deconstruction and most of all - science and technology - drove innovation.
A call for innovation paired with a seismic shift in consumer preferences will open up the market for new opportunities.
There is an ever-growing importance and relevance of the role sustainability plays in the global food ecosystem.
Across the world consumer preferences have been moving away from heavily animal-based diets towards one that is more robust and focuses on plant-based products.
This shift has rippled through the culinary and pastry worlds; vegan, plant-based, and sustainable options - which at one point in time were either specialty producers with a niche audience or a footnote on a menu – have become much more than just staples of a modern diet.
I see this intersection of technology, sustainability, and the restaurant experience blossoming over the next few years.
The goal here is to engage. To entice. To create an experience that draws customers out of their homes in a post-COVID era or to design an experience that can be provided remotely.
As a global community we have gone through a tremendous collective experience – we are back, we are moving forward, and it is time to create.
When looking to the future and the next generation of culinary and pastry innovation it is essential to also remember the past. Nostalgia is a strong and powerful force and when used correctly can lead to viral success.
Kevin Gregory
Kevin Gregory is a chef and restaurant consultant based in New York City. With a hospitality degree from Cornell University and a certificate in pastry from Le Cordon Bleu Paris, he travels the world exploring perspectives on baking and pastry. Reach out to him on instagram: @thatchefkev
Click here to see Horeca Issue 14 online
