Consumer foodservice is forecasted to reach $3 trillion by 2021, with delivery as the fastest growing channel at 51% from 2016-2021, according to data from Euromonitor International, Chicago.

Integrated technologies, better menu offerings and the overall “experience more” megatrend, where consumers prioritize experiences over things, are impacting global foodservice.

“Technology is replacing the service elements that defined more traditional restaurants,” says Stephen Dutton, consumer foodservice analyst. “Many new restaurant concepts feel they must leverage technology to remain relevant to younger consumers who have grown up in a more tech-enabled environment.”

Consumers want to eat at restaurants with values and causes that matter to them. As a result, more restaurant operators are embracing concepts that offer a holistic dining experience to meet the demand for dining occasions that match consumers’ values.

“Minimizing food waste is one of those,” adds Dutton. “No-waste restaurants not only seek to minimize the amount of food that is wasted, but [also] aim to do so in a creative, culinary way that generates excitement and enhances the dining experience.”