'Table for one' and more dining out trends you can expect to see next year

Restaurant goers will see a rise in solo dining, the use of cheaper overlooked ingredients to combat the cost of living, and more interest in diversifying our cultural appetite, according to dinner booking platform, Resy.

Already, we’re seeing signs of these emerging trends and Resy think the scene is about to change even more.

Over on TikTok, there’s been a rise in people celebrating doing activities like holidaying and dining alone.

Over 150+ people have viewed videos associated with this on the app.

As that movement continues to grow and doing things solo is seen as something to celebrate, restaurants should expect more people sitting alone at a table, taking themselves on a ‘solo date’.

Nearly one in three report they have dined alone, according to Resy’s research, citing preferring their own company and wanting to eat on their own timings.

More restaurants might introduce counter space for quick solo meals, but solo diners are worthy of a table too.

It can be harder to book in some places with restrictions on minimum two per table but hopefully, attitudes will continue to shift.

On top of this, it’s expected more vegetarian food will enter the bellies of diners.

Once viewed as a niche for nonmeat eats, vegetarian restaurants are now attracting those with all kinds of diets.

The move towards plant-based dishes is only going to grow.

This isn’t the only way people will change what’s on their plates – dubbed ‘geopolitical dining’, it’s expected more people will be interested in trying foods from other cultures, especially in areas with more immigration and diversity.

Broadening their palate horizons, cuisines from West Africa, along with Colombia and Kurdish are predicted to get more attention in the next year.

Finally, the cost of living crisis will be affecting things too.

At the consumer end, a study by Morning Consult found 82% of Brits say it has impacted their habits when it comes to dining out.

At the restaurant end, chefs are looking for new ways to keep their businesses viable while pushing food innovation.

To avoid high prices, it’s expected that ‘humble’ traditionally overlooked ingredients might take centre-stage, being more cost-effective and exciting to try.

We might see more alternative cuts of meat, or vegetable ‘waste’ like carrot tops.

Resy says industry terms like ‘nose-to-tail’ and ‘zero waste’ will evolve from buzzwords to economic realities.

We can’t wait to taste it all.

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