The restaurant industry is, first and foremost, hospitality. We care for guests and meet their needs and place emphasis on the customer experience. However, restaurants also are
businesses, and in order to bring consistent good customer service, they must operate as successful businesses.
So while trending tastes can be useful in catering to guests’ preferences, it is crucial to consider how trends–more broadly, outside of those specific to dining–might be impacting a restaurant as a business. For example, we track gas prices and assume that significant increases bring added financial pressure to guests.
Joe Guszkowski recently shared other trends to watch on Nation’s Restaurant News (NRN), and like gas prices, these are issues that may impact either a guest’s experience at a restaurant or
their willingness to spend money at a restaurant, though it might not be a “restaurant trend” directly. Some of Guszkowski’s list is below:
Food Pyramid Discrepancy: With the release of RFK’s new food pyramid, there is a growing contrast in how American diners are shaping their diets. With emphasis on increased amounts
of protein, many are shifting how they load their plates and the relative portion amounts. However, there is some disagreement among the powers that be. For instance, the Heart
Association is suggesting diners opt for plant-based proteins instead of increasing their red meat intake. Regardless, this may impact on what guests expect to see in full-meal menu
offerings.
GLP-1s: Similarly, with the rise of GLP-1s as both diabetic- and weight loss-management, Americans may be eating less. While users tend to avoid sugars and fried foods altogether, they
also, as a result of the drug, feel full more quickly, shrinking portion size expectations. If this trend increases, it may serve restaurants to review portion control as a means for cutting waste
and saving on food costs.
Human connection: For all the emphasis that has been placed on technological improvements and digital integrations, there is a trend back to human connection. People are looking for in-
person experiences, and not only that, but are hoping for real interactions within those experiences. Recent data shows that 54% of diners polled would prefer to speak with wait staff
to place their orders, versus those who are comfortable with or even prefer ordering digitally. This is one example of how modernization must be balanced with the human
component of the restaurant industry, and owners should carefully manage how much they spend on digitizations as human connection will always be a priority in the
hospitality industry.
Richard Weil, owner and principal of National Restaurant Consultants, offers some additional thoughts: “Creating new and different ways to connect with guests, including addressing portion
size, may look like improved to-go packaging. Take part
of the playbook from Olive Garden®, now offering an additional take home entrée. Having servers upsell the full entrée by suggesting taking home another meal provides further value to the offering. This not only addresses the portion, but improves the
human connection as noted above. Creating positive communications enhances the guests
overall dining experience.”