![]() While inflation has been weakening in relation to where it was in the middle of 2022, it’s still proving to be stubborn. Although economists are cautiously optimistic that things are headed in the right direction, restaurant operators are still likely seeing guests react to the challenges on their wallets. But their responses likely differ by generation, according to research from Technomic – and that may impact how operators decide to promote their menu and market to these in-demand guests. In a recent podcast for Restaurant Business, Technomic’s Lori Rakoczy said younger consumers in Gen Z aren’t looking to cut out restaurant dining altogether in response to higher prices. What they will do is choose less expensive menu items across their preferred restaurant segment or even their preferred restaurant itself, and they will comparison shop for their favorite foods in third-party ordering platforms, which make it easy to find a cheaper burger in town. Knowing your breaking point on price will continue to be important to attracting this crowd – including considering point-of-sale data in relation to costs and studying how that is impacting traffic, as well as tracking the competition to better understand how their prices compare. For this generation, elevating their experience is about convenience. That means doubling down on digitally driven methods of ordering and pickup processes and minimizing wait times – such as making it seamless for them to order ahead but eat their meal in your dining room, or otherwise leaning on your digital tools to ensure you can get food to these guests at the time they are expecting it. ![]() Yogurt is one of those menu superstars: It proves its worth across dayparts as a main ingredient, a supporting player, or as an invisible ingredient elevating the health of a dish. At a time when guests are more aware of their gut health, yogurt is also in-demand. In addition to featuring it more visibly in parfaits and smoothies, let it stand in for sour cream in dips, dressings, sauces and marinades. Or lean on it to lighten up pancakes, breads and cakes. It’s also ripe for experimentation on your dessert menu – try it as a frozen bark combined with fruit and nuts. ![]() Adding depth, variety and global flavor to your menu can be as easy as changing up the rubs and marinades you use to prepare poultry, beef, pork and seafood. Whether you use a labor-saving pre-made marinade, or tap into ingredients like honey, red wine, bourbon or even coffee that you already have on hand, you can offer exciting options with minimal waste. In its annual What’s Hot forecast, the National Restaurant Association predicted that cuisine featuring the flavors of Southeast Asia, the Caribbean and South America would be on-trend. What ingredients in your pantry can you use in a rub or marinade to weave some global tastes into a wide range of dishes? ![]() Pasta can feel like the ultimate winter comfort food – but it doesn’t have to be purely about indulgence. That’s never been more true now that there are so many pasta varieties that closely mimic the flavor and texture of traditional pasta while packing in extra nutrition. In addition to whole wheat pasta, consider protein-fortified options made from lentils and chickpeas, or fiber-rich soba noodles, to boost the health of your pasta dishes and provide some extra satisfaction to vegetarian guests. ![]() Delicious as bread may be, many consumers scrutinize their consumption of bread products – whether due to allergies or digestive issues, or simply because they want to consume more whole foods and fewer processed ones. Making changes to accommodate them could mean ramping up whole grains in certain menu items, swapping in a vegetable where a wrap or crust might otherwise be used, or trying vegetable-forward options that mimic the flavor and mouth feel of bread. Keep these varying consumer needs and preferences in mind when you set your menus this year. Where is there room for customization with a bread substitute that is just as – or nearly as – appealing to guests? ![]() Salads can be a harder sell in the winter months, when consumers may crave hearty, warm dishes. But at the same time, many consumers also prioritize their health in this first part of the new year. You can tick both boxes by making some tweaks to your salad menu. Weaving in some whole grains – or even using them as the foundation of some salad options – can help you offer more satisfying salads that deliver key nutrients as effectively as produce-packed salad choices. Grains can also be a reliable winter warmer, so try bringing some additional dimension to your menu with warm, grains-based salad options. ![]() New takes on the chicken sandwich are on-trend this year – and you can likely offer something fresh by taking cues from your existing menu and using spices and global flavors in new applications. For example, some of the flavors already present in your salad selections might help you entice guests to try your sandwiches instead (and minimize your use of lettuce during the current shortage). Consider a Mediterranean chicken sandwich with roasted vegetables marinated in Greek lemon vinaigrette or create a creamy chicken Caesar salad in sandwich form. On-trend Southeast Asian flavors could work well on your sandwich menu too: Experiment with coconut, citrus fruits, cilantro, mint and basil. ![]() For a number of years, gluten-free menu options felt like an afterthought – a substandard substitute for guests who weren’t able to digest the intended version of a dish. But the need for gluten-free menu options has changed that: According to new research, the global market for gluten-free foods was estimated to be worth $5.9 billion in 2021 and is expected to climb at a compound annual growth rate of 9.8 percent between 2022 and 2030 due to rising rates of celiac disease, as well as other digestive disorders. This calls for gluten-free ingredients that are permanent, purposeful and tasty parts of the menu. Consider what substitutions you can make to elevate your menu options with gluten-free ingredients. ![]() At the start of a new year, many consumers are taking a closer look at their diets – at least for a little while – and trying to make incremental changes to improve their health. Restaurants that can make health and nutrition as palatable as possible stand to win over these guests. As you review your menu for the year, consider how you can ramp up the nutrition of your options in natural ways – with higher concentrations of nutrient-dense vegetables, fiber- and mineral-rich flours in place of refined options, or chameleon ingredients like cauliflower as alternatives to traditional rice or pizza crust. ![]() According to research from Mintel, 75 percent of consumers enjoy spicy foods to some degree, with 29 percent happy to turn up the heat on the menu as high as possible. Is there room to add some spice to your menu options? The National Restaurant Association predicts that variations on sriracha will be among the top trends on menus in 2023 – and sriracha’s moderate spiciness can be a safe way to weave more heat into your menu. Consider using it in marinades for chicken or dressings on salad, in condiments like ketchup and mayo, or even on your cocktail menu to add some zing to your beverage options. |
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