Trend and F&B experts agree on the appearance of a new trend: snacking is no longer just a feature of fast food restaurants, but is becoming increasingly popular in restaurants and fine dining. The reasons for its success are obvious: one is the transformation of everyday life, the untying of the knot. Another factor is that snacks make portions smaller and allow you to try more things.  Suppliers, large companies and professionals are also playing a crucial role in fuelling this trend. Of course, the classics like pizza, hamburgers and kebabs will remain.

Gastronomy often serves such trends under the banner of “glocal”, combining global recipes and local ingredients. These dishes are specifically served in small bowls, spread over many plates on a large platter. So it’s really eye-catching, easy to share – and easy to Instagram.

The veganisation of classic foods is of huge importance for the whole food and snack sector. Schnitzel or sausages, for example, are made from plant-based ingredients and the result is impressive and delicious – like the famous vegan currywurst served in Deutsche Bahn’s on-board bistros. It also brings to the fore national cuisines in which meat has always played a subordinate role. Recipes and preparations from Japan, Vietnam, Thailand and India are all in trend. Levantine specialities, preparations and flavours, such as hummus and falafel, are also an integral part of the snack segment. This is partly due to the pleasure of unique flavours and spices. On the other hand, they are very healthy dishes, which guests have been paying more and more attention to since the outbreak of the coronavirus.

The preparation of such dishes also makes the catering industry a little more resilient to labour shortages. This is because such handmade quality products hardly require skilled staff, instead the focus is on creative presentation and serving guests. Of course, the taste and presentation must be appropriate (