Food presentation plays a vital role in the dining experience, and a restaurant cannot undervalue its importance. Beyond just satisfying hunger, diners crave a multisensory experience that engages their sight, smell, and taste. The presentation of a dish is the first impression a customer receives, and it has the power to entice and excite before the first bite. From vibrant colors and artful arrangements to carefully curated textures and enticing garnishes, thoughtful food presentation sets the stage for a memorable culinary journey. It communicates the chef’s creativity, attention to detail, and commitment to quality, elevating the dining experience to a higher level.

 

With the rise of social media platforms, sharing food photos has become a popular trend. A study by Maru/Matchbox revealed that 69% of millennials take pictures of their food before eating, emphasizing the significance of visually appealing dishes for social media sharing.

 

A restaurant can enhance its dish presentation and plating in several ways to create visually appealing and enticing meals. Here are some tips:

 

Consider the overall plating vision: Develop a cohesive plating concept that aligns with the restaurant’s style and cuisine. This can include consistent color palettes, plating techniques, or presentation styles that tie the dishes together.

 

 

Attention to plate selection: Choose plates and serving dishes that complement the style and aesthetic of the cuisine. Consider the plate size, shape, and color to enhance the dish’s visual impact.

 

Use vibrant and contrasting colors: Incorporate various colors in the dish using fresh ingredients, such as colorful fruits, vegetables, herbs, or edible flowers. Create contrast between components to make them visually appealing.

 

Proper portioning and spacing: Pay attention to portion sizes and arrange the dish’s components in an organized and balanced manner. Leave enough open space on the plate to allow the food to stand out and avoid overcrowding.

 

Garnish strategically: Use edible garnishes like herbs, micro greens, or sauces to add color and texture. Garnishes should complement the flavors of the dish and enhance its overall presentation.

 

Pay attention to texture and height: Incorporate different textures in the dish, such as crunchy elements or creamy sauces, to add visual interest. Consider creating depth and dimension by layering or stacking ingredients to make the food visually dynamic.

 

Play with shapes and forms: Experiment with different shapes and forms of ingredients to add creativity and uniqueness to the dish. Use molds or cut ingredients into geometric shapes to create visual appeal.

 

Arrangement is important: Place the different components of the dish thoughtfully and strategically. Consider the ingredients’ natural flow and arrange them visually pleasingly, such as using the rule of thirds or creating asymmetrical balance.

 

Use the right tools: Select appropriate utensils or tools for each dish to enhance the overall presentation. For example, use tweezers for precise placement of delicate ingredients or a squeeze bottle for precise sauce drizzling.

 

Continuous training and refinement: Provide training to the kitchen staff on plating techniques and regularly evaluate and refine the presentation of dishes to maintain consistency and improve over time.

 

With each beautifully plated dish, a restaurant demonstrates its dedication to nourishing its patrons, stimulating their senses, and creating a lasting impression that will keep them coming back for more.

 

Sources:

https://www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html

Openai.com

Restaurant operators can lean into cost-effective ingredients that have broad appeal to customers. Here are some ingredients that can help restaurants combat the impending recession:

 

• Legumes: Legumes like lentils, chickpeas, and beans are nutritious and affordable, making them a cost-effective ingredient for restaurants. They are versatile and can be used in various dishes, such as salads, soups, and stews.
• Root vegetables: Root vegetables like potatoes, carrots, and onions are hearty and filling, making them a great addition to comfort foods. They are also cost-effective and have a long shelf life, which can help to reduce waste.
• Grains: Grains like rice, quinoa, and barley are excellent sources of protein and fiber, making them a popular choice for health-conscious consumers. They are also affordable and versatile, making them a great ingredient for a variety of dishes.

• Eggs: Eggs are an affordable source of protein and can be used in several dishes, from breakfast to dinner. They are also versatile and can be prepared in many ways, such as scrambled, poached, or baked.
• Chicken: Chicken is an affordable and versatile protein source popular with consumers. It can be used in a myriad of dishes, from sandwiches to salads to entrees.
• In-season produce: Using in-season produce can help restaurants save money on ingredients and reduce waste. It can also help to support local farmers and promote sustainable agriculture.
• Off-cuts and scraps: Using off-cuts and scraps can help to reduce waste and save money on ingredients. Restaurants can use these ingredients in soups, stews, or garnishes.
• Affordable seafood: Seafood like canned tuna, sardines, and mackerel are affordable options and can be elements of several dishes. They are also a good source of protein and omega-3 fatty acids.

 

By using these ingredients, restaurants can offer cost-effective and appealing menu options that can help to attract and retain customers during tough economic times.

 

Sustainable dining, mainstream therapy, and self-care are a few well-being trends circulating in our culture. Our country craves a better way of life, and healthier minds, bodies, and foods, judging from the trends of the last few years. Our desire to improve our lives is strong, primarily through our diets. A few years ago, meatless alternatives became all the rage as plant-based meat options hit the market. Boca, Impossible, Beyond, and Gardein are just a few of the mainstream, plant-based product options. As 2020 rolled around, with the COVID lockdown, the alternative meat trend hit a record high. Today, as restaurants climb back to their original numbers, plant-based meat may have just been a fad.

 

During the lockdown, when people couldn’t dine out regularly, they began getting bored and started looking for novelty food they could make at home, says Fast Company. Meat alternatives became a “healthy option” allowing everyone a way to eat sustainable, non-farmed meat. When restaurants began opening up again the following year, people started preferring real meat again, said the article, and had grown tired of the “near-meat” taste According to the article, people also became aware of the health benefits, or lack thereof, of plant-based meat.

 

Consumers are Reevaluating “Fake Meat”          

 

The branding and marketing of plant-based meat have been touted as a healthy and tasty alternative to its mass-produced and, in many cases, inhumane counterparts. With sales surging in 2020, many people gave alternative meat a shot, putting it right next to the importance of climate change and animal welfare, says Business Insider. McGraw Hill Education, says the trend even helped address the disrupted supply chain during the lockdown. Their popularity gained so much traction that they even entered fast food and restaurant menus. Burger King still offers their Impossible Burger, and McDonald’s has the PLT (plant, lettuce, tomato) sandwich made with Beyond burger patties. However, recently, people have been questioning whether these sandwiches and plant-based foods are the best options. With “alarmist” and “reactionary” headlines about the processed plant-based meats, says Fast Company, consumers began to get a little spooked, even if it was blown out of proportion, says the article. McGraw Hill says plant-based meats are still more expensive than genuine meat products.

Restaurant Supply Chain Woes

 

As our country slowly returns to health and commerce, the supply chain disruptions have improved. The demand for plant-based meat has slowed, and last year alone, Beyond Meat laid off 20% of their employees, as has many fast-food chains pumped the brakes on their meatless menu options, says McGraw Hill.

 

As for the future of plant-based meat, there are a few theories. Many critics think the plant-based meat trend is fading quickly and will soon be gone; however, companies like Impossible are ramping up to provide more consumer awareness about their products and increasing distribution, says McGraw Hill.

 

One thing is for sure: we may be rethinking meat alternatives, but we become more aware every day of how important our food, our health, and our planet is.

Eggs are an everyday staple in most fridges across America. They’re the perfect protein, the food you grab before a storm, and the inexpensive go-to. Easy, tasty, and cheap, eggs have it all, but recently, they haven’t had the same price range consumers and restaurants are hoping for. Not so inexpensive right now, eggs are soaring to almost $7.50 a dozen in certain states, says the Washington Post, and experts aren’t sure when it will come down.

 

Prices have been stubbornly rising since the avian flu outbreak in 2015, and have continued to rise because of supply chain problems due to COVID, says the article. America has lost over 10 million egg-laying hens because of the latest flu outbreak. In total, the flu has “wiped out more than 44 million egg-laying hens…roughly 4 or 5 percent of production,” says the Agriculture Department. The detrimental loss of the chicken flock has put pressure on both restaurants and consumers.

How Are Restaurants Responding to the Increase in Egg Prices?

 

Restaurants across America are still trying to regain their footing after COVID and inflation, and egg prices certainly aren’t helping. Although the price difference is concerning, restaurant owners are forced to get creative, says the Washington Post. There are no avoiding eggs on the menu, but the menu can pivot, like “doubling down” on less expensive options for eggs like pancakes. Some restaurants have had to forward the cost to customers, says WFSB, reworking the menu prices because of the increased costs of keeping pace with their production costs. According to CNN, some restaurants have decided to eat the cost themselves instead of passing it on to the customer, A mom-and-pop lunch spot in Rhode Island, which relies heavily on eggs for its menu, wants to hold the line and keep the customer happy, even if it means harder times for the restaurant, in the hopes that prices will go down soon.

 

Another option for restaurants is switching out eggs for a similar product, said a restaurant owner to USN News. With two restaurants and two bakeries in Arkansas, eggs are a must-have, but switching to a frozen and cheaper alternative egg product has helped with some of the products. For fresh meals, however, eggs are still unavoidable.

 

Although it seems “hang tight” might be the phrase for 2023 egg prices, the silver lining here is that farmers have learned from their practices in the past regarding flu outbreaks in their egg-laying communities, says the Washington Post. The 2015 outbreak caught farmers off guard, but they were more prepared (even though it was worse) for the 2022 outbreak with practices that keep their chicken flocks safer and less contaminated. Recovery is becoming quicker and quicker, said the article.

 

High egg prices will remain for a little longer (estimated 4 to 6 months), says The Dallas Morning News; however, they could decrease later in the year should there be no more intense outbreaks and farmers can replenish their flocks. According to the article, eggs are still a relatively inexpensive meal, and we shouldn’t give up hope that our staple is fading away.

With a focus on healthy choices, wellness, and variety – some inspiring food and flavor trends are on the horizon for 2022.

Going out to a restaurant is an experience we were deprived of during the pandemic, but in exchange, we have become more creative and experienced in the kitchen and are eager to experiment. When eating out in restaurants now, our taste buds are on high alert to define which flavor, spice, or herb made the drink or dish so we can try and replicate them with our home creations.

Recipes on the internet are available to accommodate our newfound foodie lifestyles. Let’s dive in and see some trends we expect this year.

Flavor Trends: Healthy Herbs and Spices

The priority of health has us focusing on three distinct areas–supporting our immune system, our gut health, and controlling our blood sugars. Throughout the history of the human species, every known culture has used the healing powers of herbs and spices. Here are a few of the more common spices used for health in many cultures.

 

• Cayenne chili peppers contain capsaicin. Studies link capsaicin to reducing pain signals to the brain and are used with arthritis pain and diabetes-related nerve damage. It also reduces the growth of ulcer-causing bacteria by reducing excess stomach acid.
• Cinnamon adds a sweet taste without sugar. Research has linked cinnamon to lowering blood sugar levels, high blood cholesterol, and triglyceride levels.
• Garlic is a dominant ingredient in the Mediterranean diet, which physicians highly recommend. Studies show garlic intake can help keep blood vessels flexible and reduce cholesterol and triglyceride levels.
• Ginger is sometimes recommended by physicians to treat stomach upset, diarrhea, nausea, pregnancy-related and surgery stomach upset, and motion sickness.
• Turmeric reduces inflammation linked to Alzheimer’s disease, depression, and arthritis. Studies also show turmeric has anti-cancer properties.

7 Popular 2023 Spice Combinations

Chefs who know the health benefits of some basic universal spices can combine them to create some fantastic food dishes.

Many of the innovative spice trends of 2022 will carry over into 2023.  It appears these flavors have not run their course.

These are some of this year’s popular combinations with ingredients and uses that can make your cuisine spectacular:

• Baharat: From Lebanon, Syria, Israel, Palestine, and Turkey. There are many variations to add aroma, warmth, and sweetness. Ingredients include black and white pepper, allspice, coriander, paprika, cardamom, nutmeg, cumin, cloves, and cinnamon.

Use to season lamb, chicken, and stews.

• Chinese 5 Spice: (uses the balance of the five flavors: sweet, sour, bitter, salty, and spicy). Ingredients include star anise, fennel, black pepper, cinnamon, clove, ginger, nutmeg, and galangal.

Use on fatty meats like duck, pork, and stews.

• Ras El Hanout: North Africa and Moroccan. (means “head of the shop”) There are many variations of 12 to 30 different spices. Essential ingredients include black pepper, allspice, paprika, coriander seed, cumin seed, clove, cinnamon, cardamom, mace, nutmeg, turmeric, and ginger powder.

Use to season chicken, couscous, lentil soup, and roasted vegetables.

• Garam Masala: From India. Ingredients include cumin, coriander, black cardamom, green cardamom, cinnamon, clove, bay leaf, mace, nutmeg, star anise, black pepper, and fennel seed.

Use in curries, lentils, vegetables, and stew dishes.

• Harissa: North-West Africa, Morocco, Algeria, and Tunisia. Ingredients include red chili pepper, smoked red bell pepper or paprika, garlic, coriander seed, cumin seed, caraway seed, salt, olive oil, and lemon juice.

Season and marinate grilled meats, spice up stews, couscous, and hummus. And scrambled eggs.

• Herbs de Provence: Ingredients include rosemary, savory, oregano, thyme, basil, marjoram, and lavender.

Use in preparation of fish, chicken, and vegetables.

• Za’atar: Levantine cuisine and Mediterranean. Thyme, sumac (or a little lemon zest), sesame, salt, oregano, cumin, black pepper, marjoram, and savory.

Use to marinate fish and other white meat. Season salads, baba ghanoush (eggplant), and hummus, and add olive oil on pita bread.

Popular 2023 Flavor Trends

Exotic flavor trends led the 2022 lists as a nice healthy balance to the spice trends. Vanilla, salted caramel, and milk chocolate are comforting flavors that will always stay popular. Still, some sour and exotic flavors were added to the lists last year.

Lemons, pink grapefruits, and pineapple are still popular, but flavors like lime, yuzu fruit (from East Asia), and clementine have made the list too. Passionfruit, tamarind fruit (from Africa), cranberry, and sour cherry additions create perfect fun drink options.

Some herbal infusions have been keeping things interesting in the drink department. Lavender, chamomile, and mint offer refreshing taste, improved focus, and relaxation.

Chefs have been adding matcha and hemp for a distinguished, healthy flavor to many baking, drinking, and cooking combinations.

These ingredients provide health benefits like reducing inflammation, aiding digestion, and boosting the immune system. Manufacturers have been adding these flavors to enhance the health benefits (and taste!) of products like kombucha, lattes, ice cream, soda, and yogurt.

Health and wellness seem to be the ongoing trend for 2023. Our kitchens are our science labs and are open to all sorts of possibilities and creations. There is something for everyone, and everyone has their take on what their original healthy cuisine will offer.

This year, many in the industry see consumers gravitating toward one healthy beverage in particular: prebiotics.  One of the lasting effects of the pandemic is that consumers are placing a big emphasis on immune health.

With  studies and news reports about the interplay of the microbiome with immune health coming out, it’s easy to see why the prebiotic trend is catching on with consumers.  According to  Grand View Research, prebiotics are projected to see a compound growth rate of almost 15% this year.  Food and beverage manufacturers are capitalizing on this trend by introducing new products infused with prebiotics – like cereal, soda, sparkling water, tea, and other beverages.

Expect even more imaginative prebiotic food and beverage products to be served up throughout the food service industry to satisfy the wellness trend of consumers.

Food and Beverage Products on the Rise

Datassential (a leading food and beverage insights platform) has some strong predictions regarding the food and beverages consumers will seek in 2023.  Using their technology to put a finger on the flavor pulse, they report that consumers will have an increase taste for:

• Mangonada: A frozen beverage, also known as chamango or chamoyada, are a favorite on the streets and beaches of Mexico throughout the summer. They have the salty, spicy, and tangy flavors of Tajin (a chili-lime salt) and chamoy and can be created with any mix of mango sorbet, diced fresh mango, or mango purée.
• Spicy Maple: a flavor or condiment that mixes a fiery kick with maple’s sweet, earthy flavor. Usually, it’s used to flavor foods like meats, veggies, or baked products. Depending on the brand or recipe, spicy maple seasoning may or may not contain ingredients like maple sugar, chili peppers, paprika, and other spices. Spicy maple seasoning is frequently used to grilling marinades, sprinkled over roasted vegetables, or used as a flavor for meats like chicken or pig.
• Ube: a purple yam native to the Philippines,  used frequently in both savory and sweet cuisines. It has a distinct, sweet and nutty flavor. Ube is regularly used in the Philippines to make desserts like halo-halo and ube halaya, a sweet spread prepared from mashed ube and coconut milk.  In some Asian markets, you can buy it fresh – or you can get it is a powdered, frozen, or puree food product.
• Birria: a classic Mexican food dish made with goat or lamb meat, which is marinated in a mixture of chili peppers and spices, and then slow-cooked until tender.  The meat is typically served in a delicious broth or within tacos.  It is renowned for its flavor – which is distinctly rich and spicy.
• Salsa Macha: a traditional Mexican condiment made from a blend of ground chili peppers, nuts, seeds, and aromatic spices. It’s often used to add flavor and heat to a wide range of dishes, including meats, eggs, vegetables, and soups. Salsa macha also has a bold and spicy flavor profile. Its exact ingredients can vary, but it typically includes a combination of dried chili peppers, nuts (such as peanuts or almonds), seeds (such as sesame or pumpkin seeds), and spices (such as cumin, garlic, and oregano). It is typically made by toasting the ingredients in a pan, then grinding them into a paste or sauce. It can be found at Mexican food markets or made at home using a traditional recipe.
• Soju: a Korean alcoholic beverage made from rice, wheat, or barley. It’s the most popular alcoholic beverage in South Korea – often consumed with Korean barbecue food or fried chicken. Soju has a smooth and subtle flavor.
• London Fog:  hot beverage made with Earl Grey tea, steamed milk, and vanilla syrup. It’s essentially a latte made with Earl Grey tea instead of coffee. The London Fog originated in Vancouver, Canada.
• Ranch Water: an alcoholic beverage made with tequila, lime juice, and Topo Chico.  Some preparations of it include cucumber, jalapeno peppers, or cilantro.
• MSG: a flavor enhancer for savory dishes. It’s naturally found in many foods – like cheese, tomatoes, and mushrooms.
• Verjus: a type of tart juice made from unripe grapes. It has a light, greenish-yellow color and a mild, slightly sweet and sour flavor which is less intense than vinegar. In fact, it’s often substituted for vinegar to add a sour and acidic flavor to food dishes – especially salads. Verjus is commonly used in French and Middle Eastern cuisine. It can be found at specialty food stores or online.
• White Coffee: a type of coffee made with beans which have been roasted to a lighter degree than regular coffee beans. As a result, it has a milder flavor and a lighter (or whiter) color than regular coffee. White coffee is often preferred by those sensitive to the acidity of regular coffee or who prefer a milder flavor. Expect white coffee to show up in the popular flavored beverages – like lattes and cappuccinos – of coffee houses near you.
• Savory Granola: a mixture of nuts, seeds, and grains – similar to regular granola, but with a savory flavor profile. Savory granola is typically made with ingredients such as oats, nuts (such as almonds or pumpkin seeds), seeds (such as sunflower seeds or sesame seeds), and spices (such as cumin, paprika, or chili powder). It becomes savory when the flavors of  garlic, onion, or herbs are added to it.  Plus, savory granola may include foods like cheese or dried fruit for added flavor.
• Pickled Strawberries: strawberries which have been preserved in a vinegar-based brine. They can add a tangy, sweet, and sour taste to many food dishes – including salads, sandwiches, or charcuterie boards. Pickled strawberries can be found at specialty food stores or made at home using a simple brine of vinegar, sugar, and spices.
• Cherry Blossom: also known as sakura in Japanese, the flower of cherry trees that bloom in the springtime.  Cherry blossoms can be used in a plethora of food dishes – including breads, pies, cakes, cookies and jellies.  They have a delicate flavor that’s been likened to the flavor of green tea.  Salted cherry blossoms can have a slightly spicy flavor profile – close to the spices of cinnamon and cardamom.
• Sisig: a popular street food in the Philippines made with diced or minced pork and seasoned with spices, vinegar, and citrus juice. It’s typically served as a topping for rice or as a filling for tacos and sandwiches. Sisig is known for its bold, savory, and slightly sour flavor.  Often, fresh herbs and spices (like garlic, ginger, and chili peppers) are combined with it to add additional flavor.
• Black Tahini: a type of tahini made with black sesame seeds instead of the traditional white sesame seeds. Tahini is a condiment made from ground sesame seeds often used in Middle Eastern and Mediterranean cuisine. It has a creamy, nutty flavor.  Black tahini has a slightly sweeter and nuttier flavor than white tahini. It is also darker with a deep, rich, and slightly smoky flavor. It can be featured in several food dishes – within dips, sauces, dressings, or toppings for meats, vegetables, or grains.
• Chestnut Flour: a type of flour made from ground chestnuts – an especially popular food ingredient in Tuscany.  There it’s used to make traditional dishes such as castagnaccio, a type of chestnut cake. Chestnut flour has a sweet, nutty flavor and a slightly gritty texture –  similar to whole wheat flour. It’s naturally gluten-free, making it a wonderful  alternative for people with gluten intolerance or sensitivities. . It can be mixed with other flours to add flavor and texture to baked goods.  It can be also be used to coat meat and vegetables.

 

Menu Innovation and Engineering with Synergy Restaurant Consultants 

As you can see, the trends in flavors and spices this year are as vast as they are exciting.  To be at the cutting edge of the industry, you’ll need imagination and innovation while using these up-and-coming flavors in your dishes.  This is a fantastic way to delight your guests’ taste buds and spur those on the search for the hottest food trends to visit your business.

If you seek professional consultation on your restaurant menu, please reach out to Synergy today!

 

Af&co. and Carbonate have rolled out their 15th annual Hospitality Trends Report. According to Nation’s Restaurant News, technology has been playing a huge part in influencing people’s desire for certain foods. Social media, delivery apps, and mobile ordering are changing how restaurants do business. Consumers are now craving creativity, clarity, and resilience from the businesses they frequent.

Here are some of the greatest trends we expect to see in 2023:

• Frozen Drinks
• Mocktails
• Pickle Flavoring
• Food from the Past
• Oxtail
• Pinked-Hued Foods
• Meatless Options
• Unique Dining Experiences
• Convenience & Quality
• Environmentally-Friendly Options
• Healthier Options

Expected 2023 Restaurant Trends

With the upcoming new year, restaurants are preparing for new food trends.

Frozen Drinks

According to Food Business News, Yelp has made several predictions about restaurant trends for the upcoming year. At the top of the list are frozen drinks which they expect to be very popular in 2023.

People have been searching for “slushies” 77% more than they did at this same time last year. Both alcoholic and non-alcoholic slushy drinks are likely to see a rise in popularity this coming year. The most popular frozen drinks will likely be margaritas, pina coladas, and fruit-flavored slushies.

Mocktails

Food Business News says mocktails, or traditionally alcoholic drinks made without alcohol, are also expected to rise. Celebrities like Blake Lively have begun creating their own mocktail brands, which likely correlates to their increase in popularity.

Other non-alcoholic drinks, like michelaguas and dirty sodas, are also rising in popularity

Pickle Flavoring

A unique trend is the rising popularity of pickle-flavored foods and drinks like pickle martinis and pickle ice cream.

Food From the Past

According to Food Business News, people feel nostalgic for the foods they ate during simpler times. Now, they are demanding a revival. One classic example is the McRib, which is coming back to McDonalds across the country. Baked Alaska is gaining momentum as people seek a unique ice cream dessert to follow their warm main dish.

Oxtail

Oxtail is meat from cattle tails, and the food experts from Food Business News say demand is rising. Oxtail is popular in South America, Asia, and Western African dishes. We see oxtail being featured more often during festivals and food trucks menus.

Think Pink

Pink-hued foods and drinks will be showcased more in 2023. Why pink? Technomic says this color denotes health benefits, so be looking for pink twists on salt, peas, and pineapple.

New, Meatless Options

As more people turn to meat substitutes, restaurants are getting more creative with their options. Nation’s Restaurant News says roasted, and fried Maitake mushrooms are gaining popularity as an all-natural, meatless option.

Supermarket News says that people are also seeking alternatives to traditional seafood, like seaweed and algae. It’s important to consumers that these seafood alternatives have a similar texture and taste to traditional seafood like fish.

Unique Restaurant Experiences

Food Business News says, people are sick of being stuck at home because of the pandemic. They’re seeking new and exciting adventures when leaving home, and restaurants are no exception. People want entertainment while they eat, and we’re seeing an increase in demand for unique dining experiences like dinner theaters and underwater restaurants.

Expected 2023 At-Home Food Trends

Most people can’t afford to eat out every day, so supermarkets will see a change in their food trends.

Convenience & Quality

With the stress of the pandemic, inflation, and increasing work pressures, people are more tired than ever. Plus, with the rising cost of food, people expect the food they cook at home to taste just as good as the food they get at restaurants.

Now more than ever, Supermarket News says people want delicious food that is quick and easy to prepare. We will likely see an uptick in the popularity of meal kits and ready-to-cook food kits that include video instruction and cooking utensils.

Environmentally-Friendly Options

Concern for our environment is also growing, and people are more concerned about where their food comes from. Supermarket News says consumers are seeking sustainable ingredients packed in environmentally-friendly packaging.

Healthier Options

People are also more concerned with prioritizing their health and balancing indulgent foods with healthier ones. Supermarket News says consumers are seeking foods that increase the health of their digestive tract, immunity, and memory.

Conclusion

Food is one of the things consumers are looking forward to the most this upcoming year, and they’re demanding new and exciting foods. Frozen drinks, mocktails, and pickle juice are all dominating search engines right now. People also want exciting dining experiences, fresh food choices, and food from the past. Consumers are also more concerned for their health and the planet’s health.

If you frequent restaurants, you’ve probably noticed that menus have gotten smaller. Years ago, most restaurants had pages upon pages of options to choose from. Today, not so much.

The slim-down of menus began with the pandemic but continues today. Why haven’t restaurants begun bulking up their menus again? Will we see more options soon, or will menus continue to shrink?

It Started With The Pandemic

Restaurants began slimming down their menus amid the coronavirus pandemic. The pandemic hit businesses hard, financially and operationally. From March to May 2020, restaurant sales were down by $94 billion dollars.

It’s no longer sustainable for restaurants to continue offering as many menu options as they have in the past.

Why Do Restaurants Continue to Slim Down Their Menus?

During the pandemic, many restaurants temporarily shut down, pivoting to delivery and takeout options. Even though restaurants have reopened, most have continued offering these options because of their popularity. But having takeout and delivery, on top of dine-in options, is harder on the staff.

Continuing to have smaller menus is easier on staff and reduces costs.

Restaurants are also having trouble hiring staff. The number of people dining in is almost equal to what it was in 2019. However, restaurants are having difficulty hiring and retaining employees.

The number of people employed in food service is down by 500,000 individuals since before the pandemic.

Plus, restaurants are now dealing with the soaring prices caused by inflation and supply chain issues. We are facing shortages, and it’s difficult for restaurants to get many items on their menus. When they can get the right ingredients, they cost more than ever before.

How Slimming Down Helps Restaurants

Smaller restaurant menus make running a restaurant easier and more cost-effective.

Having fewer options on the menu is easier for the cooks making the food and allows them to perfect a smaller number of dishes. Many of the menu options being eliminated are more complicated to make. Doing so leaves diners with better-quality food.

Smaller menus are also easier on servers, and of course, on the owner’s wallet.

 

How Are Restaurants Slimming Down Their Menus?

To save money, restaurants are pushing their most popular menu items while dropping outdated and less popular options.

In 2020, Denny’s removed their Sizzlin’ Supreme Skillet, Choconana Pancakes, Spicy Sriracha Burger, Fit Slam, and Slow-Cooked Pot Roast from their menus.

IHOP is another prime example. They went from a 12-page menu down to just two pages.

Dave & Buster’s trimmed their 40-item menu down to 15 items.

Even McDonald’s reduced their menu offerings. During the pandemic, they eliminated salads, bagels, yogurt parfaits, and all-day breakfasts.

Today, 31% of restaurant operators say they’ve reduced their menu offerings. Of those who trimmed their menus, 30% of operators said they’re also using lower-cost ingredients.

Estimates show that, across the board, restaurant menus are 10-20% smaller than they were pre-pandemic.

Restaurants are being smart about trimming down their menus, keeping the most popular options, and eliminating rarely ordered items. They are also stick to ingredients they can easily get from local suppliers.

Operators have been using technology like operational financial dashboards like Salesforce’s Tableau and Microsoft’s Power BI to track the restaurant’s history. The software shows restaurants how much of an item was sold daily, and even every hour.

Conclusion

With inflation rising and restaurants struggling to hire employees, it’s unlikely we’ll see restaurants bring back the bulk of their menu items.

Slimming down menus makes it easier for everyone, even the consumer. There are fewer options, less food for the chefs to cook, and fewer ingredients for the owners to purchase.

Hopefully, slimmer menus will help restaurants thrive again in a struggling market. If you need assistance reengineering your menu and optimizing it for efficiency, please reach out to Synergy.

A quick, cheap meal before the pandemic might run you slightly over $5, depending on where you went. Nuggets, burgers, tacos, and pizza are fast food staples and are still considered a quick and easy meal. However, after many waves of COVID, political turmoil, and rising inflation, it may no longer be an inexpensive option. In a post-lockdown world, restaurants are still providing value meals; they’re just redefining what value means.

In the dining-out realm, fast food reigns supreme as the biggest bang for your buck. However, there have been a few bumps in the past few years. The cost of ingredients has skyrocketed, and staff shortages have plagued the restaurant industry, leaving owners to think outside the box with their menus and strategies. Making sure the bottom line is still profitable, many restaurants have tweaked their menu, said CNBC, making meals just a pinch smaller. Burger King has changed their 10-piece chicken nugget value meal to 8, and removed the Whopper from the value menu altogether, said the article. McDonald’s has also dropped its Dollar Menu, and Subway has discontinued its $5 Footlong deal.

Menu Prices are Increasing

Not only are the portions getting smaller, but the price tags are also getting bigger. Little Caesar’s raised the price of its Hot-N-Ready Pizza by 55 cents, reported Forbes, and the future of the value menu seems to be through utilizing apps. According to CNN, Dominos raised the price of its Mix and Match delivery deal by a dollar this year and made certain take-out deals only available through their mobile app. Popeyes jumped aboard this solution also with their Big Box Deal, which is $5 through their app, and $6 in-store, said Chewboom.

Burger King is also on the road to purely digital. In an article by Business Insider, Burger King eliminated all paper coupons, changed at least a dozen items on their menu, and raised prices on nuggets, fries, and burgers. The company decided on marketing and offering deals through digital advertising to entice a younger generation of customers, said Restaurant Business.

Taco Bell is another chain focusing on digital-only deals. A strategy they are using, said Insider, is a limited-time only deal, higher-priced and online only. In November 2021, Taco Bell brought back the Grilled Cheese Burrito for the first time in a year to boost profits and also offered wings for just one week, for $5.99. These menu shifts are meant to excite customers with more expensive items while quietly taking the more inexpensive ones off the menu.

Menu changes, price changes, and redefining the dining-out experience is the driving force behind fast food, but value is still…well, valuable at Denny’s. They’ve decided to continue offering value deals at their restaurants, even when it means a lower profit margin, said Restaurant Business. They offer an endless breakfast deal for $6.99, including unlimited pancakes, eggs, and hashbrowns. “We don’t view that a value strategy is a negative to margins,” Robert Verostek, CFO of Denny’s, said in the article. “In fact, we believe that it will drive margins higher.”

 

 

Inflation has altered so many things in our world, and restaurants are no exception. While dining out is making a comeback as a favorite American pastime, we may need to tweak our expectations on what value now means.

What’s better than a refreshing ice cold beer or mixed drink and finger-foods enjoyed at your favorite pub?

Actually, the word pub is short for “public house,” which refers to British influenced establishments whose specialty is the serving of alcohol, mostly beer, since many pubs are owned by breweries. As place known for beer and socializing, it’s no wonder pubs have become so popular and have spread from Europe to around the globe. Lately, a recent trend that Synergy has spotted is the increasing presence of gastropubs in Los Angeles, Chicago, Florida and New York. Gastropubs are becoming the latest rage and on our latest four state eating mission, we got to check out some rather amazing places like Wurstküche Pub and Father’s Office in Los Angeles, World of Beers in Florida, The Grange and Public in Chicago– these guys are all about creating an experience around craft beer and pub food.

What is a Gastropub? Is it Just a Fancy Bar?

Not quite. So then, what exactly is a gastropub and what’s the difference between that and a “regular” pub? The term gastropub was coined in 1991 and is the combination of the words, pub and gastronomy, to emphasize the food aspect of this kind of establishment. Simply put, a gastropub focuses on not only good beer, but quality food – think of it as a “restaurant in a pub.”

What Food will go Best with Beer?

So, what really goes good with beer? At Wurstküche, it’s all about grilled sausages paired with any of their 24 imported beers on tap. Located in an unadorned, red-bricked building in the historic arts district in Downtown L.A., this German/Belgian gastropub is nothing but ordinary. Wurstküche extends its menu to include a variety of sausages to cater to every taste. This includes the classic bratwurst, vegetarian Mexican chipotle to exotic flavors like apricot ginger. We love how eclectic their menu and clientele are – aside from sausages and beer, Wurstküche also serves a variety of non-alcoholic gourmet sodas, sides and desserts. We certainly enjoyed our time here. At the Grange the menu is more eclectic and Public is all about pork. World of Beer and The Tap take a different approach and serve only food that is delivered by an outside restaurant which makes for a unique business model.

 

The Gastropub in the Wild: a Few of the Best Beer and Food Spots

Don’t be surprised to find more gastropubs popping up in various cities across the US and the globe. These pubs service as a great mixture between those who not only love beer but are looking for casual gourmet. While declaring the best gastropub in the US is a nearly impossible feat, we can mention a couple standouts to go check out. In addition to those mentioned above, the list of must see establishments is a long and growing with new gastropubs opening up all the time. If you’re in Portland, you need to go to the Sunshine Tavern, where they serve up specialty pizzas (with hen egg, sage, and Parmesan!) along with craft cocktails. In New Orleans, the best spot – many would argue – is Sylvain. Their signature dishes feature crispy pork belly, Louisiana popcorn rice, and buttermilk-fried chicken.

Quick service restaurants seem to appeal to a variety of target markets but there are two specific demographic groups that seem the most valuable to these types of foodservice establishments: mom and Millennials.

What or who are the “Millennials?” Generally speaking, Millennials are the group of individuals born in the 80’s and 90’s. This group of people account for 80 million of our population.

So what makes them so important to the quick serve industry? Since they don’t cook much, on average, Millennials visit fast food restaurants 12 times or more each month. They spend their income more on food than any other age generation.

This fact alone will not mean droves of them will be flocking to your restaurant. They are a very unique group who are ethnically diverse and expect creativity and innovation in a restaurant. They like novel and unusual items and ingredients. Additionally, they expect being listened to– in this respect, social media engagement is a must. Millennials expect to be valued.

Moms – the other huge target market—are looking for value, convenience, and health. There at 32 million moms in the U.S. and they are the primary decision maker when it comes to food. Aside from speed of service, health and value, moms value purchasing products that support a cause. Like Millennials, moms like to be socially engaged through the Internet via mobile devices – another reason why a social networking strategy should be in place for any quick serve restaurant.

Read more about these two target markets here.

Is Your Restaurant Set up for Quick Service?

So are you tapping into this market? Do you have a strategy in place to service these moms and Millennials? Is your restaurant set up to be discovered on Google Maps, Foursquare, and other search apps? Both of these target markets primarily use their cell phone to find fast service on the go.  In order to provide this service, do you have dedicated systems and service stations set up within your restaurant(s)? If you’d like professional assistance with this, please contact Synergy.