The world is changing, and the restaurant industry is no exception. Every year, the restaurant industry trends shift, reflecting the changing needs and interests of guests. Restaurants’ owners and managers, chefs, and everyone working in the restaurant industry need to keep up with these trends. We witnessed, in 2018, how the restaurants shifted towards all sorts of innovations in equipment, service, food, and technology to deliver higher quality food and high-speed service.
Restaurants have a trend-driven nature. Therefore, restaurateurs have to consistently figure out what is changing and happening in the industry. For those who do not have much time to figure out what is trending on their own, we collected the top trends shaping the restaurant industry in 2019 that, until now, have left an impression on the industry.
1. Online ordering and delivery systems and ghost restaurants:
Today, people might not have much time to cook themselves healthy and nutritious meals, yet they want these meals to come to them. Invest in an online ordering system and make home delivery part of your service so that customers would be able to directly order from your restaurant. You shall also ensure that your menu is online and accessible on any mobile device. With over 4 billion internet users, make sure that your website is easily accessible, found, reached, and used, to get the best benefits from those users, at least in your city, so that they can use your online ordering system.
Globally, the market for food delivery services stands at €83 billion and that five internet food delivery platforms are valued at more than $1 billion. Accordingly, you need to modify how the back of the house operates to serve more guests during peak delivery hours. You shall also look for new ways to streamline the pickup process for front of house operations.
Apart from online ordering and delivery systems, ghost restaurants are a new way to invest in the foodservice. Ghost restaurants are virtual restaurants that serve customers exclusively through phone orders or online food ordering. By not having a full-service restaurant premise, ghost restaurants can economize by occupying cheaper real estate. Ghost restaurants have significantly lower overhead requiring no expenses that entail a significant cost such as dining room, staff, amenities, insurance, etc.
2. Fast service instead of fast food:
The fast-casual restaurant trend is a concept that has been popular for a few years and that is not showing any signs of slowing down. Fast-casual restaurants are known for offering quick and easy sit-down meals with higher-quality ingredients. They offer quality affordable food that is made with fewer processed and frozen ingredients and healthier than fast food.
3. Dining out as a memorable experience:
For decades, the restaurant industry had focused on the quality of food and service rather than customer experience. This year, customers tend to look for a great place to eat more than in previous years. Along with great food and drinks, they are looking for an unconventional atmosphere and dining experience. Therefore, you need to create a memorable guest experience that yields guest loyalty. Restaurants can meet this trend by improving the customer experience and turning it into a meaningful adventure for customers. They need to accentuate their brand of competition by creating a different and distinctive concept for them.
Today’s customers demand tailored and personalized dining experiences. They need to feel special to come back to your restaurant. Therefore, consider adding a personal touch to their journey in your restaurant in order to shape their decisions and attitudes toward your restaurant. Creating unique dining experiences in 2019 will keep customers eating at your restaurant rather than choosing an alternative option.
4. Shift to healthier food: “From Farm to Table”:
In a study about factors affecting The Kuwait Restaurant Industry, it appears that the country has made moves to strengthen its food security – and thus the supply chain for restaurants – through efforts to boost local farming and commodities, through a mix of incentives and subsidies. There are also plans to open more land for food production. And this is a global trend.
Customers want healthier options, and they want to understand how food arrives at their tables, including its sources. They want restaurant owners to be intentional about where their ingredients come from because they know its influence on their dishes and plates.
Customer desires in the restaurant industry correspond to larger social trends. Like other industries, customers are demanding restaurants to make environmentally friendly choices, with a greater focus on globalization menus. In general, customers would like to see more health elements and new food source options. Most customers say their choice of the restaurant depends on healthy and eco-friendly choices.
5. A shift towards sustainability:
In the constantly evolving world, we are living in; diners became more conscious of the sources of the food they eat. Consequently, restaurant owners have to be more responsible for their sourcing and operation management. Accordingly, the most successful restaurants are changing their operations to be more sustainable. In the restaurant industry, your restaurant could be sustainable by running on 100 percent renewable energy, producing no waste, capturing and recycling water, supporting and helping grow local farms, and using energy-efficient lighting.
Customers are paying more attention to what is happening to our world. Their decision to choose a particular restaurant is driven by its ability to serve tasty food and focus on sustainability.
6. More pop-up restaurants:
Pop-up restaurants are a growing trend in foodservice. However, Pop-up restaurants are not a new phenomenon. They have been popular since the 2000s in Britain and Australia. They are taking the food industry to a new level. Pop-up restaurants offer something for everyone. They allow chefs to try new and creative ideas and utilize underused kitchen facilities and experiment without the risk of failure. They help Owners and managers test and learn to make improvements. They captivate customers through short-term experience and a range of fun food concepts. Read on to know everything you need to know about starting a pop-up restaurant.