Are Filipinos craving new dining experiences? Food report by global chefs reveals 2024 trends

MANILA, Philippines — Chefs today walk a culinary tightrope. On one hand, diners are more adventurous than ever, craving unforgettable experiences filled with delicious food, creative drinks, and a touch of entertainment. On the other hand, rising ingredient prices, labor shortages and increasing overhead costs threaten to stifle their creativity.

But as always, challenge breeds creativity: The new reality of customer needs and business expenses force restaurants to innovate, crafting exciting dishes that delight diners without breaking the bank. The key? Staying ahead of menu trends.

One of the biggest trends shaping the industry now, according to the Unilever Food Solutions Future Menus 2024 — a report made by 250 in-house UFS chefs and elaborative feedback of more than 1,600 chef professionals across 21 countries which features the Top 8 global trends— is celebrating Local Abundance in restaurants.

Research showed a whopping 77% of Gen Z diners are willing to pay more for locally sourced food, which presents a golden opportunity for restaurants to win the palates and wallets of a powerful consumer segment.

As shared in the report, the ability to embrace and celebrate community is at the heart of all successful restaurants. “If you’re yet to establish your love of local, it’s time to start building relationships with the farmers and growers near you.”

According to the chefs behind the report, combining two or more traditional components using local ingredients is a great way to create something new and refreshing on a plate.

Example dishes featuring locally sourced food that could be incorporated into menus include:

"Local Abundance" is just one of the eight trends that the UFS Future Menus 2024 report identified. It’s a comprehensive exploration of the culinary landscape, made for business owners and restaurant operators to help keep their menus future-ready.

What else is shaping the future of food? The report highlights seven other trends making a mark on the industry.

This trend acknowledges diners' growing desire for culinary escapism, craving menus that surprise and challenge them with innovative, sensory dishes designed to delight.

Chefs are encouraged