2021 Foodie Predictions by Futurist, Olivia Friedman. “In the High-Energy Beverage Business? Time to Think Again.” Pivot May Be Required!
(Originally published December 11, 2020)
The New York Times has been following a trend I too have been looking over for the past 9 months or so and what we’ve found is staggering. But is it really a surprise?
Food for the Bedroom? Oh really?
Honestly it should be of no surprise the trends we are seeing in the foodie industry given the collapse of some other industries due to distancing requirements. Of course energy drinks are on the way out which is a no-brainer. As more and more people realize the importance of rest and relaxation, brands of a new breed are emerging. The New York Times calls it; “Food for the Bedroom…” Hmmm.
And while the title is catchy, let’s not mislead you, it’s not an enhancement drink if you know what I mean. Then again, that’s not a bad idea at all either. Yet as it has been said in the past by the Futurist we prefer give us predictions Olivia Friedman — We will soon have cooking and dining distribution points as it seems Covid-19 will just keep changing or new strains may continue to pop up from time to time in seeing how powerful it was as a weapon against the people. Therefore, she says she foresees big warehouses with one way in or two ways in and a few ways out to deliver foods to consumers.
The World’s Kitchen is more like it says Olivia Friedman, Award winning businesswoman. She says she see’s “a big room with several foodies sharing resources in a very organized and acceptable fashion and that health department leaders may as well get themselves in gear and set for the many challenges that lay before them in the name of innovation and changes should this Covid thing continue.” She went on to say that health departments will see an upsurge in businesses making foods in their homes as well for shipping to consumers, or directing them to a temporary and possibly a moving location for their proprietary jams, cakes, cookies, and foods to be purchased. Much like the roving or traveling snow-cone trucks that were so popular the past few summers.”
We believe there’s some truth in what she’s saying and while she’s never wrong, the jury is still out on this new food delivery and prep concept. Which in essence means; “Goodbye Restaurant Front and In-Dining” unless innovation facilitates private party dining with effective cleanup thereafter.
Stay tuned, there is much more to come on this topic!
— JP
