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Latest Issue of Sysco Foodie

Global Hot List

Culinary trends continually emerge and evolve. We’re tracking the concepts reshaping dining experiences so you can adapt to diners’ changing tastes.

  • December 10, 2021

Reinventing the Restaurant Business

The pandemic forced restaurateurs to find new ways to operate to stay profitable. Traditional tableside orders and seated dining took a backseat while restaurants morphed into hybrids, embracing new avenues to serve customers. Expand your services with platforms that meet your business needs.

Takeout & Delivery:

Boost off-premise dining by offering remote ordering options, creating a simplified menu, and utilizing packaging that maintains the quality and integrity of your food. 91% of diners want restaurants to keep offering takeout and delivery post-pandemic (OpenTable).


Outdoor Dining:

62% of fine dining and 56% of casual dining operators have dedicated more resources to developing and expanding outdoor dining since the start of the pandemic (National Restaurant Association). 82% of diners want restaurants to continue to increase outdoor seating post-pandemic (OpenTable).

Meal Kits:

Make it easy for customers to bring your restaurant home with DIY takeout kits, deconstructed family-style meals, and cocktail or bar kits.

Ghost Kitchens:

These facilities prepare food for delivery with no dining rooms, takeout counters, or consumer-facing storefronts, allowing operators to cut costs on labor, overhead, and food waste.

Go Contactless:

Meet demands for consumer safety; 71% of consumers want restaurants to keep offering contactless pay, ordering, and menus (OpenTable).