To navigate the exciting developments and emerging trends in the foodservice industry, we focus on the highly anticipated “2024 State of the Restaurant Industry Report” from the esteemed National Restaurant Association. This comprehensive report promises to unveil the latest insights, challenges, and innovations shaping the dynamic world of restaurants in the year ahead. Join us as we delve into the culinary world, exploring the evolving tastes, preferences, and strategies that will define the foodservice landscape in 2024.

 

Growth Will Continue

In 2024, the foodservice industry is poised for unprecedented growth, with projected sales soaring to a record-breaking $1.1 trillion, according to the National Restaurant Association (NRA). This optimistic forecast is backed by insights from the NRA’s annual “State of the Restaurant Industry” report, which draws from surveys of operators and consumers, and analyses from NRA economists. The restaurant and foodservice industry is on track for substantial growth, expected to add 200,000 jobs, reaching a total employment of 15.7 million people.

 

Operators demonstrate remarkable resilience despite rising food costs, labor expenses, and lingering pandemic-induced debts. While 45% of operators anticipate consistent sales compared to 2023 figures, 33% expect an increase. However, concerns about profitability persist, with only a quarter of operators predicting higher profits. Staffing shortages remain a significant issue, with over 40% reporting inadequate employees to meet demand, prompting a greater reliance on technology for labor solutions.

Operators increasingly turn to technology to address challenges such as labor reduction, cost-cutting, and business enhancement, integrating tech solutions across various operations. However, consumers still value human hospitality in their dining experiences despite the reliance on technology.

 

Key findings from the “2024 State of the Restaurant Industry Report” highlight the following:

 

• Intensifying competition, as noted by 45% of operators.
• Rising costs, with labor and food costs being significant concerns for operators.
• Consumer cautiousness regarding spending, with an emphasis on value propositions.
• Strong consumer affinity for restaurants, driven by the enjoyment of unique flavor experiences.
• Off-premises dining remains a crucial trend for operators, with over half of consumers, especially 67% of millennials and 63% of Gen Z, considering ordering takeout from restaurants an essential aspect of their lifestyle.

The report, compiled by the National Restaurant Association, serves as the authoritative source for industry projections and trends. It analyzes economic conditions, operational dynamics, workforce trends, and culinary preferences to provide insights into sales forecasts and market trends for the year ahead. Despite ongoing challenges, the industry remains dynamic and resilient, poised for continued innovation to meet evolving consumer demands.

 

Sources:

https://restaurant.org/research-and-media/research/research-reports/state-of-the-industry/

https://www.foodbusinessnews.net/articles/25507-restaurant-sales-forecast-to-exceed-11-trillion-in-2024

openai.com

 

With the dawn of a new year comes a fresh wave of legislation, particularly impacting eateries across California. These new laws set standards for business operations and reflect evolving societal values regarding labor rights, environmental stewardship, and public health. As we delve into these regulations, we’ll explore their implications for restaurants and what you need to know to stay compliant.

 

California is enacting a slew of new laws in 2024 that touch on various sectors, signaling significant shifts in labor rights, consumer protection, and business practices statewide.

 

AB 1228: One hotly contested bill– Assembly Bill 1228— heralds a milestone in labor rights by raising the minimum wage for fast-food workers to $20 an hour at major chains. This increase takes effect on April 1, 2024. While this move champions economic equity and provides financial stability for workers, it poses operational challenges for businesses navigating increased labor costs. Adaptation strategies, such as adjusting pricing structures or optimizing workflow efficiencies, may be imperative to maintain profitability without compromising employee welfare. It is interesting to note that AB1228 does not consider establishments that bake bread for sale on its premises to be fast-food restaurants, thus exempting such facilities from having to follow this law.

 

SB 1383: Meanwhile, Senate Bill 1383 aims to reduce waste in landfills while addressing food insecurity. Mandating larger establishments, including hotels and restaurants, to donate surplus food to food recovery organizations underscores a concerted effort to mitigate environmental impact and support vulnerable communities. While this initiative aligns with sustainability goals, it necessitates logistical coordination and adherence to strict guidelines to ensure food safety standards are upheld.

 

SB 478: Furthermore, Senate Bill 478 prohibits hidden charges on purchases, a measure aimed to enhance transparency and consumer trust. While intended to curb exploitative practices, such as undisclosed fees, its implementation requires businesses to recalibrate pricing strategies and communicate openly with customers. SB478’s banning hidden fees won’t prevent restaurants from using service charges, clarified the attorney general’s office, alleviating fears within the dining industry. The law targets “junk fees,” aiming to ensure transparency in pricing, but restaurants can continue to charge service fees as long as they’re disclosed in advertised prices. The Golden Gate Restaurant Association seeks further clarification and guidance from the attorney general’s office as SB478, signed earlier in October, takes effect on July 1, 2024.

 

SB 616: Senate Bill 616 ensures California’s part- and full-time employees receive 40 hours or five days of paid sick leave per year, effective January 1, 2024.

 

AB 1325: One significant change is the implementation of Assembly Bill 1325, which extends opportunities for home-operated food businesses to thrive. By raising the earnings threshold to $100,000 annually, these enterprises are poised for growth, fostering entrepreneurship while diversifying the culinary scene. However, compliance with food safety standards and regulatory requirements remains paramount to ensure consumer well-being.

 

As these laws come into effect, the restaurant landscape in California is poised for transformation. While some establishments may encounter initial hurdles in adapting to regulatory changes, proactive engagement and strategic planning can position them for long-term success. By embracing innovation, sustainability, and inclusivity, eateries can navigate the evolving regulatory landscape while catering to the diverse needs of patrons and communities alike.

 

 

Sources:

Sacobserver.com
sfchronicle.com
calrecycle.ca
sf.eater.com
businessinsider.com
Kcrw.com
Openai.com

As we enter 2024, the restaurant industry  is at a pivotal juncture, undergoing a transformative evolution driven by innovation and adaptation. A cornerstone of the global economy, the culinary landscape is grappling with challenges such as persistent labor shortages, leading to a surge in the exploration of automation and artificial intelligence to enhance efficiency while preserving the essence of hospitality.

The Dance Between Human Touch and Technological Precision

In response to staffing pressures, restaurants are integrating automation into their operations, employing AI-driven reservation systems and customer analytics for personalized service. Robotic kitchen assistants take on repetitive tasks, allowing human staff to focus on creativity and interpersonal aspects that elevate the dining experience. However, the delicate balance between technology and the irreplaceable human touch is crucial for restaurant operators. Technology should act as an enabler of hospitality, not a substitute for the warmth and individuality cherished by diners.

Upskilling in the Tech Era

The demand for tech-savvy employees is rising, prompting restaurants to invest in training programs to upskill their workforce. This enhances operational efficiency and makes the industry more appealing to job seekers. By fostering a culture of continuous learning, establishments position themselves as forward-thinking leaders in a competitive market.

Navigating Societal Currents and Customer Trends

The industry is changing along with wider societal changes such as climate shifts and economic fluctuations, affecting how supply chains and operations work. Customer preferences are shifting towards transparency in ingredients and health-focused foods. Menus reflect these changes with increased plant-based options and locally sourced, transparent supply chains.

Innovations Beyond the Plate

Restaurants are embracing innovative inventory systems and blockchain technology for farm-to-fork traceability. Innovations in food delivery, like drones and “dark stores” dedicated to online order fulfillment, demand a rethink of managing inventory and engaging with customers. Experiential dining and the rise of non-alcoholic beverages transform restaurants into immersive environments where every detail, from menu to glassware, contributes to a unique dining experience.

Adaptability in the Face of Change

The industry’s transformation is not occurring in isolation. Restaurants must remain agile, adapting their business models in real time to maintain profitability. Government regulations, health codes, wage laws, and food safety standards add layers of complexity, requiring constant vigilance and compliance. Simultaneously, restaurateurs are stepping up to address issues like food security and promote equitable access to nutritious food.

Charting a Course for the Culinary Future

As the restaurant industry balances tradition and technology, it becomes a small reflection of a broader transformation. Leaders in the field must exercise foresight and flexibility, ensuring that every meal served reflects a shared journey toward a more adaptive and conscientious future. In 2024, the culinary scene goes beyond mere food; it signifies an industry undergoing a significant transformation, where each dish tells a story of innovation, resilience, and a dedication to creating a more vibrant and sustainable future.

As we enter the new year, the restaurant industry is gearing up for a journey filled with challenges and opportunities. Let’s take a closer look at some significant trends expected to shape the industry in 2024:

1. Going Digital:

• Challenge and Opportunity: The digital wave from 2023 continues into 2024. Restaurants must focus on improving their online presence and mobile apps to meet the growing demand for convenience.
• Action Plan: Enhance digital experiences to ensure smooth customer interactions in a digitally-driven world.

2. Supply Chain Evolutions:

• Challenge and Opportunity: Supply chain disruptions due to global events or climate change call for proactive measures. Embracing omnichannel approaches and transparency through technologies like blockchain will boost resilience and business continuity.
• Action Plan: Embrace transparency in supply chains, using technology to track products at every stage for a steady flow of ingredients.

3. Vertical Farming for Sustainability:

• Challenge and Opportunity: Supply chain issues, climate change, and food waste drive the adoption of vertical farming. This method can revolutionize food production, growing crops more efficiently while addressing environmental concerns.
• Action Plan: Consider vertical farming to enhance sustainability, reduce waste, and ensure a consistent fresh produce supply.

4. Commitment to Sustainability:

• Challenge and Opportunity: Restaurants face growing pressure to adopt sustainable practices, reduce food waste, and offer eco-friendly menu options.
• Action Plan: Prioritize sustainability, implementing practices that resonate with environmentally conscious consumers.

5. Data Privacy and Security:

• Challenge and Opportunity: With digital systems playing a crucial role, data privacy and security are paramount. Investments in robust cybersecurity measures are essential for safeguarding customer information.
• Action Plan: Stay updated on data protection regulations and invest in technologies to ensure customer data privacy and security.

6. Addressing Labor Shortages:

• Challenge and Opportunity: Persistent labor shortages call for innovative solutions. Automation and AI-driven systems can optimize staffing and streamline operations.
• Action Plan: Explore and implement technology-driven solutions to address staffing challenges.

7. Embracing Food Innovation:

• Challenge and Opportunity: Restaurants are exploring innovative food products to meet evolving consumer demands.
• Action Plan: Offer inventive meat alternatives, personalized nutrition options, and health-focused menus to enhance the culinary experience.

8. Keeping Up with Regulatory Changes:

• Challenge and Opportunity: Food safety regulations are evolving, requiring ongoing compliance.
• Action Plan: Stay informed about regulatory changes and implement best practices to ensure adherence to food safety standards.

9. Navigating Competition and Market Saturation:

• Challenge and Opportunity: The highly competitive industry may intensify, requiring differentiation through innovation, unique dining experiences, and exceptional customer service.
• Action Plan: Focus on innovation and customer-centric approaches to stand out in saturated markets.

2024 promises continued transformation in the restaurant industry. Adapting to these trends and prioritizing customer experiences will be essential for long-term success and profitability in a highly competitive industry.

 

As the restaurant industry faces constant changes, remaining ahead of trends becomes crucial for success. In 2024, several impactful strategies are shaping the industry. Let’s delve into five key approaches that can help your restaurant stand out and thrive in the rapidly changing market.

Strategy #1: Offering Ready-Made Solutions for Customers

In a world filled with information overload, customers crave simplicity. Restaurants need to provide ready-made solutions catering to various consumption situations. By identifying common scenarios, such as a quick coffee on the go or a relaxed evening with friends, establishments can tailor their offerings to meet specific needs. Crafting targeted social media posts is vital to communicate these solutions effectively. Personalized messages resonate with diverse audiences, prompting immediate decisions to choose your restaurant.

Strategy #2: Increasing the Importance of User-Generated Content (UGC)

User-generated content is a powerful tool, offering social proof that surpasses traditional advertising. Leveraging UGC creates a sense of community and belonging, allowing potential guests to envision themselves in shared experiences. Encourage customers to share their moments, creating a virtual word-of-mouth effect – the authenticity of user-generated content fosters trust among existing and potential patrons.

Strategy #3: Using Omnichannel

A one-size-fits-all communication approach is no longer effective. Restaurants must embrace an omnichannel strategy, understanding the diverse ways customers seek information. Analyze the customer journey map to identify effective channels for your target audience. Whether it’s social media, review sites, or word of mouth, being present on all relevant channels ensures maximum visibility and engagement.

Strategy #4: Giving Back to the Local Community

Becoming an integral part of the local community offers a unique competitive advantage. Restaurants can contribute to the community’s growth by supporting local farmers, participating in events, hosting classes, and implementing eco-friendly practices. Sharing these initiatives on social media helps position the restaurant as a community hub, creating a positive image that extends beyond just a place to eat.

Strategy #5: Becoming an Expert in Your Topic

In a competitive market, being an expert in your field sets your restaurant apart. Hosting thematic city events related to your niche, conducting regular themed events, and adjusting your social media strategy to share expert insights help establish your restaurant as a trusted authority. Customers are more likely to choose your establishment when it’s seen as a knowledgeable leader in its category.

In the dynamic landscape of the restaurant industry, embracing impactful strategies is vital to navigating change and ensuring sustained success. As we look towards 2024, these five strategies offer a comprehensive guide for restaurants aiming not just to survive but to thrive. By simplifying customer choices, leveraging the strength of user-generated content, adopting an omnichannel presence, contributing to the local community, and establishing expertise in your niche, your restaurant can create a lasting impact and stay ahead in a changing marketplace.

 

Desserts have always marked the perfect end to a delicious meal, satisfying our sweet cravings with classics like cakes, pies, and ice cream. Yet, an exciting trend is rising – the emergence of drinkable desserts. Beyond traditional sweets, beverages are undergoing a delightful transformation, featuring creative concoctions that blur the lines between dessert and drink.

Traditional desserts can be a hard sell, requiring extra time, money, and calories. In response to the growing demand for fast, portable, and satisfying menu items, both large and small restaurant companies are introducing a variety of drinkable desserts. From milkshakes and dessert cocktails to coffee slushes, these creative and textured beverages are resonating with customers. Whether integrated into the dessert menu or serving as the dessert itself, these liquid delights offer a new and enjoyable avenue for those with a sweet tooth. Examples include Guard and Grace’s dessert cocktails, Twisted Root Burger’s monthly shake specials, and Taco Bell’s frozen coffee and shake experiments. As the popularity of drinkable desserts rises, the industry is witnessing a shift in consumer preferences, with flavors like caramel and vanilla leading the way.

 

Boba Tea Hits Mainstream

Boba tea—the drink you can eat too– is experiencing a surge in popularity in the United States. Major brands such as Dunkin-owned Baskin-Robbins, Peet’s Coffee, and Taiwan-based chain Gong Cha have incorporated boba tea into their menus. The global boba tea market, valued at $2.4 billion in 2019, is projected to reach $4.3 billion by the end of 2027. Jack in the Box recently joined the trend by introducing three boba tea drinks in select California locations. The drinks include Milk Tea with Boba, Iced Coffee with Boba, and Vanilla Shake with Boba, all featuring the classic “brown sugar boba” pearls. The move reflects a growing interest in diverse flavors by mainstream brands catering to evolving American palates. While some consumers welcomed the familiar drink from their cultural background, others criticized the perceived sweetness and “Westernized” versions. The boba tea market’s expansion, with smaller immigrant-run shops and large Asian chains, aligns with the broader growth of the global boba tea market at a CAGR rate of nearly 9%. (I’m not sure that readers will know what CAGR is – so perhaps change to “annual growth rate of nearly 9%”)

 

The fusion of creativity and indulgence in these beverages provides a refreshing twist to the traditional dessert experience, and we’re excited to see what restaurants will have popping up on their menus.

 

Sources:

Nationsrestaurantnews.com
thestreet.com
openail.com

 

It’s a new year, and you’re looking for ways to enhance your restaurant operations. Embracing new, energy-efficient technologies in kitchen operations is a responsible move for businesses and a crucial step toward creating a more sustainable future. The significance of incorporating these advancements also contributes to cost savings down the road. As restaurants play a pivotal role in shaping consumer behavior, adopting energy-efficient technologies sets an example for responsible business practices and contributes significantly to the collective effort to build a greener and more sustainable world.

Restaurants can enhance their sustainability efforts by incorporating a variety of energy-efficient appliances into their kitchens. These appliances are designed to optimize energy consumption while maintaining high performance levels. Energy Star-rated equipment is crucial, as it signifies compliance with energy efficiency standards.

Among the types of energy-efficient appliances suitable for restaurant kitchens are:

 

Energy-Efficient Cooking Equipment: Includes induction cooktops, convection ovens, and griddles designed to minimize energy waste while providing precise temperature control. Look to include combi ovens that streamline labor—these versatile kitchen appliances combine convection and steam cooking methods in a single unit, allowing chefs to roast, bake, steam, and perform other cooking processes with precision and efficiency.

LED Lighting Systems: Upgrading to energy-efficient LED lighting reduces electricity consumption and provides better illumination in kitchen spaces.

High-Efficiency Refrigeration Units: Energy-efficient refrigerators and freezers, often equipped with advanced insulation and compressors, help conserve energy while preserving food at optimal temperatures.

Tankless Water Heaters: These heaters provide hot water on demand, eliminating the need for continuous energy consumption to maintain a reservoir of hot water.

Ventilation Systems with Energy Recovery: Utilizing ventilation systems equipped with energy recovery technology ensures that heat generated during cooking is recycled rather than wasted. Check out what Synergy Managing Partner Danny Bendas had to say about HVAC and more in NRN’s 6 restaurant equipment trends to watch for in 2024.

Dishwashers with Energy-Saving Features: Energy-efficient dishwashers with features such as heat recovery and low water usage contribute to overall energy conservation in restaurant operations.

Smart Thermostats and HVAC Systems: Implementing intelligent climate control systems helps regulate heating, ventilation, and air conditioning, optimizing energy use based on actual kitchen needs.

Solar-Powered Appliances: Where feasible, restaurants can explore solar-powered appliances, such as solar water heaters or solar-assisted cooking equipment, to harness renewable energy.

 

By integrating these energy-efficient appliances, restaurants can reduce operational costs and make substantial contributions to environmental conservation and sustainability in the foodservice industry.

 

Sources:

energystar.gov
nrn.com
energy.gov
openai.com

At the start of each new year, restaurant owners have a chance to reflect and make adjustments. The beginning of a fresh year means more than just a date change; it’s an ideal time to carefully rethink and strengthen how they run their businesses. Taking a close look at restaurant operations becomes crucial. This examination aims to boost efficiency, improve the dining experience, and ensure ongoing success in an ever-changing food scene.

 

There are several key areas within restaurant operations that owners should review at the start of a new year to enhance efficiency:

 

Menu Optimization: Analyze sales data to identify popular and less profitable items. Keep your menu lean by removing low-performing items. Streamlining the menu layout and descriptions, as well as considering pricing adjustments, can guide patrons toward high-margin offerings while simplifying decision-making . Introducing seasonal specials or limited-time offerings adds variety and encourages repeat visits, injecting a sense of excitement into the dining experience.

 

Staff Training and Scheduling: Review staffing levels, ensure adequate training, and optimize schedules to match peak hours. Consider cross-training employees to handle multiple tasks effectively.

 

Technology Integration: Explore new solutions to streamline operations, such as POS systems, online ordering, or reservation management tools. Ensure they integrate seamlessly and improve overall efficiency. Integrating AI technology into a restaurant can revolutionize operations. Implementing AI-driven systems for inventory management can optimize stock levels, minimize waste, and automate ordering processes based on predictive analytics. Moreover, utilizing AI-powered customer service tools, like chatbots or personalized recommendation engines, can enhance guest experiences, streamline reservations, and provide real-time assistance, ultimately boosting overall satisfaction and loyalty.

 

Customer Feedback Analysis: Collect and analyze customer feedback to identify areas for improvement in service, menu offerings, or overall dining experience. Consolidate and categorize feedback from various sources, including online reviews, surveys, and direct customer interactions, provides a comprehensive understanding of patrons’ experiences.

 

Energy Efficiency: Assess energy consumption and explore ways to reduce utility costs. This might involve upgrading to energy-efficient appliances or implementing practices to conserve resources. Implementing smart procedures like regular maintenance of kitchen equipment, optimizing cooking processes, and properly insulating the restaurant space can further minimize energy waste. Additionally, introducing motion-sensor lighting and adjusting thermostat settings during non-operational hours can curb unnecessary energy usage. You may even qualify for tax rebates for equipping your restaurant with energy-efficient appliances.

 

 

Health and Safety Protocols: Prioritize safety , from food safety to staff illnesses and beyond. Review and update health and safety protocols to align with current regulations and best practices, ensuring a safe environment for customers and staff. Make sure to keep up with any new health and safety laws that have been enacted in 2024.

 

Marketing Strategies: Evaluate past marketing efforts and strategize for the new year. Invest in targeted marketing campaigns, utilize social media effectively, and explore partnerships to attract more patrons.

 

Financial Review: Conduct a thorough financial review, including profit and loss analysis, to identify areas of improvement and set realistic financial goals and budgeting for the new year.

 

Supplier Relationships: Strengthen relationships with suppliers or seek new partnerships to ensure reliable and cost-effective sourcing of ingredients and supplies.

 

By reviewing and optimizing these aspects of restaurant operations, owners can lay a solid foundation for increased efficiency, improved customer satisfaction, and sustained success in the year ahead.

 

Sources:

Orders.co
energystar.gov
Webrestaurantstore.com
energy5.com
openai.com

Ah, the start of a new year signals a fresh wave of possibilities, especially in beverages. The horizon of 2024 holds the promise of a diverse tapestry of trends, from the rise of health-conscious botanical elixirs to low-alcohol libations and the emergence of niche spirits.

Insights from leading bartenders and beverage directors hint at a mosaic of emerging cocktail trends for 2024. From avant-garde savory cocktails and revitalized martinis to a burgeoning demand for niche spirits and conscientiously crafted libations, the landscape promises a fusion of traditional favorites and inventive flavors. The forecast also heralds a rise in non-alcoholic alternatives, a continued affection for bitter Italian concoctions, and an enduring love for tropical blends.

Here’s a glimpse of more of what to expect this year in the drink scene:

 

Local and Sustainable Emphasis: Bars and restaurants focusing on sustainability and local ingredients will draw more attention, with inventive zero-waste approaches gaining popularity.

Agave’s Continued Rise: Tequila’s popularity will persist, accompanied by emerging spirits like Sotol entering the American market alongside agave-infused shrubs and syrups.

Tea’s Ascendancy: Non-alcoholic beverages, especially those incorporating tea, are projected to grow in popularity due to their depth and bitter notes, creating the potential for both cold and hot tea cocktails.

Dry Spritz Summer and Improved Non-Alcoholic Recipes: Dry, low-alcohol cocktails like spritzes will continue to be favored, catering to a younger audience seeking a more modest buzz. Expect more options and local twists in this category.

Fat Washes: The technique of infusing flavors using fat washes, seen in bourbon this year, is expected to expand across the bar table, providing accessible and consistent flavor profiles.

Scotch’s Comeback: Scotch will likely be utilized more in mixed drinks, offering an earthy, smoky alternative, potentially replacing other spirits in classic cocktails.

Eastern European Liqueurs: Lesser-known liqueurs from Eastern Europe, akin to Amari, might gain prominence, offering unique aromatics and flavors to cocktails.

Age Imitation: Replicating the aging process for flavors could become significant, especially in an economy facing shortages and rising wood costs.

Reverse Acidity: A technique involving reverse acidity in cocktails, seen in a clarified coffee milk punch, could offer an innovative approach by using vinegar to eliminate acidity from drinks.

American Clean Spirits: Spirits focusing on terroir, such as gin, and improved versions of vodka are expected to thrive, with a potential resurgence in moonshine or un-aged whiskey.

Mood-Enhancing Cocktails: Experimentation with mood-enhancing cocktails, incorporating terpenes for effects like stress relief or memory improvement, might become more prevalent.

 

 

The Realm of Health and New Flavor Fusions

Jennifer Zhou, a senior director at ADM, predicts a surge in personalized flavors across foods, beverages, and supplements. Health-conscious consumers lean towards “wellness flavors” like blueberry, citrus, green tea, and turmeric. These flavors align with various health goals, including heart and gut health, energy, and stress relief.

Citrus flavors, recognized for their association with wellness, offer functionality and a refreshing taste, ranging from mainstream choices like yuzu to emerging flavors like pomelo and finger lime. Floral flavors, such as lavender and cherry blossom, indicate relaxation and sophistication, while fermented and pickled tastes align with the growing interest in gut health.

 

The fusion of spicy and sweet notes continues to gain popularity, featuring combinations like mango chili and grapefruit chili. Sweet flavors, including caramelized fruits and nostalgic tastes like S’mores and cotton candy, maintain a strong presence. Nostalgic flavors evoke childhood memories, and seasonal varieties like pumpkin spice find year-round appeal.

Consumers also explore global and regional flavors, embracing Mediterranean influences and exotic tastes like pandan and ube. Predictions indicate a rise in futuristic and space-themed flavors. Indulgent options featuring umami-rich flavors and gourmet combinations, such as white chocolate raspberry swirl, cater to premium tastes.

Stay tuned to our blog to keep up to date with drink trends as they emerge!

 

 

Sources:

nutritionaloutlook.com
themanual.com
ginraiders.com
openai.com

According to the James Beard Foundation, in 2023, nearly half of restaurants saw decreased check averages and profits, with a 5.3% increase in dining-out costs. To save money, 21% of diners shared meals in 2022, and many plan to continue. This practice hurts restaurants’ bottom line since it reduces individual check sizes.

How are Restaurants Combatting This?

Restaurants are navigating a delicate balance between encouraging customers to order more while accommodating those who prefer sharing dishes or sticking to smaller portions. Their tactics, from creating less shareable dishes to adjusting portion sizes and prices, reflect the challenge of maintaining profits in an evolving dining landscape.

Some restaurants, for example, adapt by charging more for shareable dishes, like Calissa, while others, like Easy Bistro and Bar, modify offerings to encourage ordering additional sides when sharing entrees.

Other Ways to Combat Plate Sharing

Here are some more tactics restaurants might use to discourage plate-sharing:

Pricing Strategies: Adjust pricing to make individual orders more attractive or create incentives for ordering individually rather than sharing.

Menu Language: Use menu descriptions that emphasize individual portions or specify that certain items are unsuitable for sharing. Highlight the exclusivity or uniqueness of a dish to encourage individual orders.

Staff Guidance: Train servers to gently discourage sharing by subtly recommending individual dishes or highlighting the restaurant’s specialty items meant for one person.

Separate Components: Serve dishes with components that are difficult to divide or present sides separately, encouraging guests to order their own complete meals.

Visual Presentation: Present dishes in a way that doesn’t lend itself easily to sharing, whether through plating or serving methods.

Communication with Kitchen: Instruct the kitchen not to modify shared dishes to accommodate multiple plates, such as splitting a shared dish onto separate plates or adding extra components for sharing.

Restaurants may implement a combination of these strategies to gently steer customers toward individual orders without explicitly forbidding plate-sharing, aiming to maintain a positive dining experience while maximizing revenue.

 

Sources:

Themessenger.com
Thetakeout.com
Wsj.com
Openai.com