Predictions for 2023: AI, VR boom in hospitality, wellness and gaming, and Balenciaga in India

This is the time of year when that we draw up the Best Of 2022 lists, and trend forecasts for 2023. And But how do you predict the unpredictable? We start with gains from the past.

In 2019, trend forecasters predicted more family dining, fermented foods and soufflé pancakes, not a raging pandemic.  Nevertheless, the world found ways to pivot, innovate and move forward, and the restaurant industry fought back fiercely. Over this year we have seen a burst of restaurant openings, creative food start-ups and clever collaborations, all infused with a sense of gratitude for the ability to gather in bars and restaurants again. Even with the threat of COVID-19 constantly looming, what can you expect to see in the coming year, based on gains from the past? 

Getting technical: This year we used dosa printers, idli ATMS and humanoid concierges. Processes that streamline businesses will stay and grow. These will focus on eliminating tedious, repetitive work, leaving space to hire people for roles that require creativity and empathy. Expect more adaptive, flexible kitchen solutions, 3D menus, self-service restaurants and increased supply chain transparency thanks to QR codes.

Responsible dining: It has been a good year for oat milk, vegan burgers and kombucha. As younger customers demand a more responsible approach to food, plant-based alternatives will thrive and their quality will keep improving. Also, with a healthier approach to eating, you will see a rise in ‘no alcohol’ drinks, vegetarian main courses and CBD laced ‘mood-foods’.

Gourmet to go: With advances in retort packing, frozen food and cold supply chains, it is now possible to whip up a designer dinner in a microwave, whether it is momos in minutes, or an entire, packaged Kerala sadya from your larder. As companies race to create more elaborate options, finding ways to concentrate flavours with minimum effort, meal prep will keep getting easier requiring you to only rehydrate, heat or even just snip open a packet for lunch.

Intimate dinners: The pandemic reminded us about the joy of gathering in small groups. With the rise of dinner parties at home came a slew of catering options, from chefs and bartenders for hire to cheese boards and curated menus on order. Prompted by the loneliness of lockdowns, restaurants have also been creating communal tables and hosting events to encourage community dining. Quality over quantity, with food and relationships, will characterise next year.

Gourmet getaways: Goa becoming India’s restaurant capital proved that people will now travel for food, and this has encouraged the rise of luxury destination restaurants. From Farmlore in Bengaluru to Tsas by Dolkhar in Ladakh, these high-energy spaces thrive on experimentation. They also find ways to preach sustainability and responsible dining using thoughtfully sourced and meticulously plated multi-course menus. Diners have responded with enthusiasm, so expect more unique restaurants in unexpected spaces, and meals filled with local greens, seasonal vegetables and sustainable seafood.

The last few pandemic-hit years have no doubt shifted gears in our lives — physically and mentally. The slow way of life now takes precedence for many, and this relaxed pace has influenced the way we eat, move and feel. Now, after a year of zero-alcohol menus, plant-based nutrition, sleep pods and a strong focus on mental health, the future of the $1.5 trillion wellness market is brighter than ever.