The latest trends in the restaurant industry do not always involve food but are related to service and the environment. For example, plastic pollution and waste are two significant causes of consumer changes in the food and beverage industry. To prevent these issues, alternatives to plastic cups, straws, to-go bags, and packaging are needed. These trends may surprise you, but they are an excellent way to improve the restaurant customer experience just like seeing the best restaurants with a view in San Francisco. Here are a few of the latest trends in the restaurant industry.
Contactless payment
The COVID-19 pandemic forced endless changes in the restaurant industry, including the introduction of contactless payment. As more consumers sought out alternative dining options, restaurants built solutions to accommodate the change in consumer behavior. Takeout and curbside pickup options are growing in popularity, and kiosk ordering is also becoming more common. Restaurants are also using mobile payment methods, including Apple Pay, Android Pay, and Samsung Pay.
Contactless payment has become a trend due to its benefits for consumers, including convenience and health. Before the COVID-19 pandemic, this technology was already growing. The public health crisis has only accelerated its adoption as consumers seek to avoid unnecessary human contact. In addition, restaurants that embrace this technology will benefit from its convenience and safety benefits. If the COVID-19 pandemic is any indication, contactless payment will become more widespread in the future.
Smaller menus
Several factors have contributed to this trend, including environmental awareness and decision fatigue. Streamlining menus can also reduce food waste and labor costs. A National Restaurant Association survey found that menu streamlining will continue into 2022. According to the report, 8 out of 10 QSRs and restaurants that offer table service will have to reduce their menus in the next five years. Additionally, many restaurants will focus on zero-waste items and menus throughout the day. Some restaurants will list the origin of certain foods, highlight nutritional facts, and share behind-the-scenes views of the kitchen.
One of the benefits of small menus is that people are able to choose from a smaller selection faster. This reduces decision fatigue, making people leave a restaurant with less than desired food. Fewer choices will also simplify the ordering process for delivery or takeout. In addition to these reasons, small menus will improve customer service. The trend will help many restaurant businesses.
International cuisine
The globalization of cuisine has created new and exciting opportunities for chefs. Rather than just offering essential dishes from other countries, they’re now looking for ways to dig deeper into the flavors and subtleties of each one. According to chef Todd Downs, a Chicago native who runs the consulting firm Food Sense, the Asian cuisine trend is similar. However, with Asian cuisine, operators are looking beyond classics like chop suey to find new and exciting ways to present dishes from different countries. For example, banh mi, a sandwich with pickled vegetables and Asian spices, has become increasingly popular as global cuisine.
This trend is not new, as consumers have long been drawn to the flavors of foreign countries. Research by Technomic reveals that global flavors are increasingly popular among heavy users of restaurant dining. While many consumers still order traditional international favorites like spaghetti, meatballs, or burritos, they’re also open to exploring new flavors. For instance, Moroccan spices on pizza are popular, as is Korean barbeque in a taco shell.
Delivery-only restaurants
Using delivery services to expand sales may seem like a smart way to spread out fixed costs. However, restaurants that focus too heavily on delivery may be cannibalizing their in-house dining experience and risk sacrificing their overall quality. Besides, the delivery experience can lead to a decrease in your base of customers over which fixed costs are spread. With this in mind, restaurants considering moving toward delivery only should carefully consider all aspects of the delivery process.
A new trend has emerged in the delivery-only restaurant industry: delivery-only restaurants. They are known as “dark kitchens,” and their food is prepared and delivered to customers’ doors without needing a front-of-house operation. The low overhead of delivery-only restaurants may allow them to charge higher commissions and service fees to their customers. In addition to offering delivery services, they may force traditional restaurants to consider space for delivery.
Comfort foods
Consumers have a lot to be excited about with comfort foods on the menu, according to Technomic’s 2017 Center of the Plate: Poultry Consumer Trend Report. According to this study, consumers choose chicken as their primary source of protein, and breaded chicken dishes are among the most popular comfort foods. Chicken is also one of the most popular meats for breaded dishes, with more than 91% of consumers choosing this option.
Not a specific food, comfort foods are a way to bring back fond memories of childhood or relax. And while they are typically high in fat and sugar, these foods also appeal to older generations who want to eat comforting foods. And while boomers are known for their fondness for American food, a recent report from Technomic showed that they were more than double the number of baby boomers who ordered burgers and barbecue.
