Mondelēz International has utilized its network of Brand Ambassadors—a group of notable and celebrity chefs—along with industry insights and data to identify key foodservice trends/takeaways for the coming year in the US. Culinary eclecticism is trending, as kitchens look to innovate in a big way. 

Here are top trends expected to impact the foodservice industry in 2024:

• Social Media Influences Menus: From “FoodTok” fads to user-generated Instagram content, social media trends are influencing consumers’ food and beverage choices.
• Nonalcoholic Beverages Bring a New Kind of Buzz: A growing desire to #treatyoself with a fun drink and a Gen Z-driven penchant for low/no alcohol are just a few of the reasons there’s a growing demand for everything from mocktails to creative iced coffee concepts.
• Regional Cuisine Brings Authenticity: With the expansion of Southern cuisine in the last decade, other U.S. regional styles, flavors and dishes are following suit. Regional preparations, such as Neapolitan style, Detroit style, Kansas City style and Alabama style, are quickly becoming mainstream.
• The Retro Revival Lives on: The “what’s old is new again” trend isn’t going away anytime soon. In fact, retro ingredients and dishes continue to be elevated and modernized in new ways, especially when it comes to dessert. From bananas Foster to baked Alaska, nostalgic desserts are being reimagined in new and exciting ways.
• Snacification and Shareables: The growth in all-day snacking post-pandemic is still going strong, with daily snacking habits now a way of life as more people replace meals with snacks. Showcasing on-the-go portable treats like pastries, muffins, cookies and bars in a highly visible area can encourage snack sales throughout the day.
• LTOs Are Looking Up: Innovation is back on the menu, and limited-time offers are once again a strategy for promoting seasonal items, incorporating trends and testing new ideas. Dessert LTOs have climbed back to pre-pandemic levels, meaning operators will need to craft the perfect limited-time offer to stand out

“Incorporating limited-time offerings is a must for helping sales in those low months or when there are no holidays,” says Chef Maeve Rochford, Mondelēz Foodservice Brand Ambassador and owner of Sugar and Scribe in La Jolla, California. “It also gives us the ability to test something out or pivot on a recipe if needed. If it’s a hit, then we can always continue doing it.”