Research

Foodservice Trends
2020

Throughout 2019, JLL Foodservice Consulting have been working on global F&B projects that are pushing the boundaries of foodservice, leisure and place making.

From mega projects in the Middle East to some of the best Food Halls globally, these food and beverage projects are at the forefront of finding solutions to global challenges. We have drawn on this experience and gathered together insight from our teams across the world, to bring together a summary of some of the most exciting trends in foodservice that we expect to impact the industry in 2020.

As our 2018 and 2019 foodservice trends have shown, some F&B trends continue to last and are so strong that they evolve over and over rather than making room for new ones. Others disperse in various ways across multiple sectors.
This year’s book explores the areas behind the global F&B market growth. Sustainability and conscious eating are a constant theme with plant-based diets on the rise in both the Americas and Europe, highlighted by the rapid growth of the Beyond Meat and Impossible Meat businesses.

Technology is as prominent as ever in the F&B industry as we enter the next decade. This is seen in the maturing delivery market in Europe, operational automation in the Americas and in APAC as part of the dining experience. Speaking of the Experience Economy, ‘Dinertainment’ has been booming in North America and Europe for some time, however, it is still growing in the MENA, region, particularly as countries like KSA roll out their 2030 cultural reform proposals.
This publication provides an overview of some of the key food and beverage trends and the operators taking them forward across the world. We hope you enjoy it, and if you want to know more, please feel free to get in touch.

 

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