2019-Seven tendencies according to TheFork and Doxa "Mangiare fuori nel 2019".
Have you ever heard about robotic restaurants? If the answer is "never", get comfy and wait for your drone-delivered pizza! Incredibile! For the time being, anyway, there is only one restaurant in Shanghai (the "Robot.he") where fresh bread is served through mechanical arms or carriages while a software drives them using QRCode.
More sensibility: this means no meat or animal derivatives, gluten free and lactose free diet. Every dietary or ethical choice will be therefore taken into consideration by all the restaurants.
It's time to introduce functional ingredients. In the short list we have: collagen for beauty, cannabis for relaxing and karkadé which should prevent stress.
Social networks are now part of us. In the last months, many restaurants have shared their dishes on the social networks through beautiful and "instagrammable" photos. Some restaurants have even changed their menù to adapt to the new context. This is, anyway, just the beginning: our #foodporn posts will keep succeeding but they will be replaced by videos.
Prices and internal dynamics as well, such as salary or business performances, will be clearer. Big chains will also sponsor "Eco-Initiatives", while small restaurants will try to fight against food waste.
We'll take even more attention to the ingredients used and we will use technology to lern more. "Vita Mojo", a chain of restaurants with headquarter in London, creates meals according to the genetic code of the costumers, through a partnership with "DNAfit", a canadian society of genetic analysis.
Next year, everytime we will go out for lunch or dinner, we will looking for innovation and actual captivating gastrnomic experiences. For 2019, the most populat reastaurants will be those that will offer temathical menu, such as the ones inspired to the TV series.