As a restaurateur it is very important to be current with industry trends in order for you business to survive and grow.
Typically as a manager, owner and Chef, this is reviewed three months prior to the calendar year and incorporated into the yearly business plan. This proactive approach enables you to embrace new initiatives creating better experiences for your customers whilst creating excitement with restaurant employees.
Here Are My Top Five Hot Trends:
- The evolution of technology will dominate trends in the next few years: I Pads and mobile phone applications already have menus, wine lists and golf course configuration applications that can be downloaded for free. Open Table, a global reservation system used for dinner reservations in North America, is an easy way for people to book reservations and for restaurants owners to attract more customers. Social media, Face book, Twitter to name a few have huge following and is an easy way to get your message out to the community. Failure to be involved in these applications may see some restaurant business fall behind resulting in closure.
- Everybody wants a deal – restaurants are going to be challenged more than ever this year. Customers will be looking for price breaks everywhere they eat. Restaurant operators will be challenged in sustaining their bottom line in an effort to capture business with lots of surrounding competition.
- Operational growth higher end restaurants will see some growth as people are prepared to spend that little bit more for quality.
Casual fine dining restaurant will have to be innovative with their menu concepts and raise service levels. The biggest growing sector will be the Gastro Pub restaurant style food at pub prices.
- Spotlight on local “Farmers and Artisans”. As a Chef and experienced Hospitality Manager, using local produce using the 100 mile metrics is very important me and in most quality restaurants today local produce features are prominently mentioned on restaurant menus of today. In 2011, a strong presence will be focused on local Farmers and Artisans focusing on product traceability and local sourcing.
- Back to the beginning – more and more recognized Chefs’ have published cookbooks on home style cooking. With the popularity of cookery classes and wine education, this will continue to grow as does culinary travel. This gives restaurateurs the opportunity to start their own food and wine club offering simple prepared restaurant dishes that can be easily prepared at home.