Market and Menu Trends

Why Watch for Restaurant Trends?

Consumer trends will affect your business, and you must incorporate them into your restaurant plan and menu. Staying ahead of trends and incorporating them will give you a competitive edge in most scenarios. The influence of social media can’t be ignored. Positive social media posts can bring in business and negative posts can turn it away. Implementing trends can play to your consumer’s changing tastes. To keep customers coming back again and again, you must offer what they are looking for. Restaurant guests are well-informed and do their own research before choosing dining spots. You do not want to be outdated as that will likely lose customers. A successful owner/manager will constantly research what is new and successful in the industry. It can be costly to change menu items, so you want to make sure it is a trend and not a quick-changing fad. If you invest in equipment, retraining staff, and extensive recipe testing, you want to ensure it will be worth it in the long run. Be sure to let your customers know what trend you are implementing in the form of menu statements or menu item descriptions.

Some places you can do research:

• Trade Journals
• Association Meetings
• Attend Trade Shows
• Dine at competitor’s operations in and out of area
• Online research

Some Ideas:

(This list is ever changing-do research to see what meets the needs of your operation best.)

Eco-friendly packaging and other sustainable practices. Market this on your menu.

• Scratch made menu items
• Plant-based proteins
• Healthy Items
• -Vegan
• -Organic
• -Gluten Free or Dairy Free
• Farm Raised Local
• Delivery-friendly menu items and Packaging
• Non Alcohol Beverage Options
• Fresh, Local , Seasonal Produce
• Pan Asian and other fusion cuisines
• Upscale comfort food
• Smaller Menus-focus on quality over quantity
• Labor Shortage
  • Automation like robots
  • Implementing technology like self-pay at the table or online ordering features
• Increased Online Presence
• QR Codes instead of menus (still need some paper copies)
• Positive Menu Language (Always avoid negative language on menu)

Examples:

• “Thanks for coming in. We appreciate you”
• “We take pride in meeting special needs of guests when possible.”
• ” Separate checks available anytime you ask…just give us a minute.”
• “Special requests are not a problem….if we can, we will.”
• “No extra charge for sharing or an extra plate.”

Kids Menus

Children will often dictate where a family will go to dine. If children or families are in your target market, you will need to think about your children’s menu, meal options, and children’s prices. Not all restaurants cater to children. Try to avoid trying to be all things to all people. Some things that may draw kids and their parents may be:

• Special dinnerware/Toys
• Pictures on Menus
• Healthy Options
• Kids drawing contest
• Games or other activities to keep kids busy

Always keep current on what is happening in the industry and implement as many trends as you see fit to keep your business current and updated. There are a lot of places your customers can dine, and you need to work for them to choose to dine with you. This is often the difference between a thriving restaurant and one that struggles to keep the doors open.