For December, we’re zooming out from our usual monthly trend report to take in the bigger picture across the hospitality industry. From a shift in wine preferences to rising interest in sausage and cake, these are the trends in the foodscape that experts predict will come into their own in 2024.
Callan Boys is the editor of the Sydney Morning Herald Good Food Guide.
SMH’s Callan Boys’ top 3 trends to watch
“It’s getting harder and harder to predict trends, especially the ones that have staying power,” says Callan Boys, Editor of the Sydney Morning Herald Good Food Guide, noting that this is largely due to the power of social media. “Where a hot new fad can spring up overnight and be gone a week later; or stick around and lead to new restaurants being launched.”
But while the fast pace has changed the volume and stick-factor of trends, there are still waves we can see coming.
Suburban exploration gets us out of the city to save
“Due to the rising cost of living, and the rising cost of rent, produce and staffing pushing up restaurant prices in the CBD, I think we’re going to see more and more people getting out of the inner city and exploring suburbs that have a large migrant population and excellent food that you don’t need to mortgage a kidney to afford,” says Boys. “White, male restaurateurs will continue their obsession with opening modern Asian restaurants in the Chin Chin mould, but more people will be inclined to eat better versions of the same food, and not have the cost of an expensive fit-out and rent incorporated into the price.”
Custom-made soups are all the flavour we can cram into one bowl
Fast-casual design-your-own-soup shops such as No.1 Malatang and Chungking will ramp up their domination of food courts and high streets,” says Boys. While popular with students for years, more office workers and families are discovering the deliciousness of a deeply flavoured – and affordable – broth you can load with a choice of noodles, sausage, shank, greens and tofu.
Would you like ($16) fries with that? And other expensive sides
Despite a focus on budget friendly, Boys says there are some items that we’ll see increase in price as business owners try to increase profitability. “While there are more than a few price-gouging cowboys around, most restaurateurs are trying to keep prices as low as possible to attract more guests,” he notes. “Fancy side-dishes may be the next frontier for increasing profit margins, given the wholesale cost of sugarloaf cabbage is usually a fair bit less than fresh meat and seafood. I’m expecting a lot more menus built around ‘naked’ dishes, steakhouse-style, accompanied by little more than lemon or mustard. With a few suggested sides, that $48 fillet of coral trout swiftly becomes $80.”
Rose Howard is the Head of Content at Buffet Digital.
Rose Howard’s top 3 trends to watch
For Rose Howard, Head of Content at Buffet Digital where they work to ‘build worlds’ around food brands, these are the trends she sees coming, trends she says will “evolve next year once they hit the mainstream.”
More collabs will keep kitchens creative
“This year we noticed – especially with the cost-of-living crisis – a lot of restaurants are doing happy hours and pop-ups to really drum up business, especially on Sundays. But we’ve noticed that this is evolving into more collab menu items, or restaurants getting together to create a dedicated dish that will sit on one of their menus.” Howard cites the Pizza Oltre x Fabbrica collab on their cacio e pepe pizza that was so popular they kept it on the menu for several extra weeks. “It’s just really great fun cross-pollinations between restaurants – especially from a social perspective. They’re really great at sharing audiences across both restaurants,” she says, to capture new consumers. “We think that this will really continue.”
Cakes with a serotonin boost are the centrepiece we all need
We’re all looking for an instant hit of serotonin, and according to Howard cake will do it. “Everyday luxury or serotonin boosting luxuries will keep growing, and we’ve really noticed cakes have become this massive main event where people are spending more than they normally would on, say, a basque cheesecake from Gilda’s – or something like the giant banoffee tart Fabbrica recently did for a wedding. People are really tapping into restaurants to cater their big events. But on the other end of the spectrum there are independent cake makers that are making these wild, massive cake installations for fashion events and pop ups.”
Drink it up, naturally and forget the funky flavours
“Natural wines are really moving back to the centre,” says Howard, suggesting that consumers will continue to seek natural wines, but rather than opting for the funky, cloudy, vinegary naturals, there will be a swing towards more clarity in both presentation and flavour. “Customers are looking for more refined wines and searching for less odd flavours,” she says, “wines that are more reflective of traditional wines with clarity and distinct flavours rather than cloudy and funky.”
Monty Koludrovic is a chef and Culinary Director of Hollywood’s Living Room.
Monty Koludrovic on international influences and affordability
From an international perspective, chef and Culinary Director of the Living Room, in Hollywood, USA, Monty Koludrovic, says that the world is finally getting back to travel, which he predicts will have a big impact on menus. “I think we’ll see that back in focus for cooks in 2024,” he says, suggesting we can expect international influences to inspire creativity in kitchens and in what consumers look for on menus.
Sausage sensations will ease the bank balance
“The other thing I think will be back is sausage,” says Koludrovic. “What’s it made of? How do we make it? How do we cook it? If the pinch is on the wallet across the board, then we will see cheaper cuts, treated expertly, in a wide array of dishes. Arayes anyone?”
Sounds like 2024 is going to be delicious!
by InSeason Team 
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