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Marketing firms af&co and Carbonate predict Quesabirria, hot cocktails and more trends for 2021

The pandemic did not derail trends, and in fact spurred some along

Bret Thorn, Senior Food Editor

November 23, 2020

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San Francisco-based public relations firm af&co., and its consulting arm, Carbonate, have released their annual list of hospitality trend predictions for the coming year.

Although the industry was hit with a seismic disturbance in the form of the coronavirus pandemic, in many instances that accelerated trends that were already underway, such as ghost kitchens and 3rd-party delivery, which af&co had pointed to as trends last year, and they really took off in response to the pandemic, af&co founder Andrew Freeman said.

They also predicted canned cocktails, restaurants designed to optimize delivery, and the move of workers to home offices, all of which accelerated due to the pandemic. So did sourdough, a flavor that was already trending in 2019 but really gained steam once consumers with extra time on their hands started feeding their own starters for home baking.

The drive for plant-based meat substitutes was not derailed by the pandemic, nor was the interest in lab-grown meat.

“There’s a whole lot of investment going into animal-free animal products,” Freeman said.

The drive for sustainability also continued, along with moves to reduce waste.

The social-justice movement reignited by the murder of George Floyd catalyzed renewed activism among restaurateurs, and Freeman and his associate, Carbonate co-founder Candace MacDonald, said business owners would have to review their hiring practices and strive for equitable pay and broader inclusion of a wider range of voices.

Those factors, and an increasingly diverse customer base — members of Generation Z, the oldest of whom have graduated from college, are the nation’s most diverse generation — “will offer more opportunities for people of color and shining the light on lesser known cuisines,” they said in a trend report released Thursday.

Click through the gallery for a look at other trends predicted by af& co.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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