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.

This is the month for those who appreciate the delicate balance between deli meats, creamy cheese, shredded lettuce, a freshly baked baguette, and a touch of oil and vinegar. August is National Sandwich Month, and it is pretty fun to recognize the places that bring us the creations we love.

But let’s take a walk back in time, all the way back to the 18th century. Why this far? Why at all? The history of the sandwich and its creation is often owed to a man name John Montagu, the 4th Earl of Sandwich (Sandwich, Kent in Southeast England, to be more specific). It is purported that Mr. Montagu requested beef between two slices of bread as a meal during his gambling sessions. While we cannot attest to whether he was truly the first person to create this delicious combination, we do thank him because at least we have a fun name for the dish!

Subway continues to be a top dog in the sandwich business. Since the days of Jared and his famously large pants, the shop continued to increase its bottom line in 2021 and again this year, says Business Insider.  Thanks to a refreshed menu and rebranding, Subway claims to have beat its 2021 sales projections by $1.4 billion. They updated the menu with new and improved ingredients, says Insider.

What they’re calling the “Subway Series,” says Restaurant Business, includes 12 new chef-created sandwiches with premium deli meats, steak, rotisserie chicken, mozzarella cheese, avocado, new condiments, and new, fresh breads, all baked on location. Although Subway is known for its customizable sandwiches, the new, signature menu items prepared for the customer are performing very well now. This fixed menu eliminates the “decision paralysis” we’ve all experienced when peering over that glass case. One of the new sandwiches, The Great Garlic, consists of rotisserie-style chicken, crispy bacon, provolone, lettuce, tomatoes, and red onions, served toasted on Artisan Italian bread, all topped off with new creamy Roasted Garlic Aioli, says Chew Boom. Take my decisions, take my order, take my money, Subway. Thank you. According to the Restaurant Business website, 50% of customers chose the new, already built sandwiches during testing in Kansas, Florida, and Ohio.

Subway isn’t the only sandwich joint in town. Jimmy John’s has a special place in America’s heart, too. Known for its delicious deli sandwiches, it’s the “freaky fast” execution that customers have come to expect from the chain, says Food Sided. In fact, Jimmy John’s is so focused on speed that they might completely eliminate tables, chairs, and dining-in. This year, the sandwich shop rolled out its first drive-thru-only restaurant in Barlow, Florida, designed with their app and mobile orders in mind with a separate lane just for customers who know what they want before pulling up. What better way to get your Jimmy Cubano? This big customer favorite sandwich includes smoked ham, cheese, bacon, pickle, and Dijon mustard. Not a club sandwich, and not an authentic Cuban sandwich, (Did you know Jimmy John’s doesn’t do hot sandwiches?) says Urban Matter, but the shop’s best sandwich.

 

 

Last is the sandwich shop “underdog,” Jersey Mike’s Subs.  This chain has been steadily growing in the past few years, now with a brand new location in the Hudson Valley and 2,266 shops nationwide. Hot subs, cold subs, kids’ meals and catering, Jersey Mike’s has a “wide array of delicious sub sandwiches,” says Mashed. The most popular item has been subs made “Mike’s Way,” which means the customer decides on the main filling (meat and cheese), and the rest is onions, lettuce, tomatoes, spices, and a blend of olive oil and red wine vinegar that the restaurant calls “The Juice,” says Mashed. Customers come back for the subs at Jersey Mike’s for the fresh ingredients and, apparently, pretty healthy food. Jersey Mike’s was ranked the healthiest chain restaurant in the USA in 2014 by Grellin.org.

Whether it’s a cold, deli-meat-packed sub or a melty, toasted creation, these shops have got you covered. Also, good news, it may be National Sandwich Month, but there is never a bad time to get a sandwich and celebrate that decision any time you like. Happy eating.

The restaurant industry experienced a metamorphosis during the COVID-19 pandemic. Some restaurants closed, while others amended their policies and adapted their business plans to remain open during the epic shift. Almost all restaurants went through some change. Many began incorporating delivery and curbside services, using new types of packaging, or limiting menu options, and these changes were needed for economic survival during a critical time. These changes continue to be examined and expanded in 2022. Now, however, the focus is on sustainability.

 

When the health of the entire world came into question, food sustainability and practices became the top priority. More than ever, consumers wanted to know they would be able to eat. Our planet and its resources became something to focus our attention on. Knowledge of food availability and preparation increased with public awareness of how food is grown, prepared, packaged, and delivered. In addition, people not only wanted food, but they wanted good food. They wanted healthful options. They wanted food to be locally sourced, organic, and eco-friendly. Restaurant operations became everyone’s business.

 

We have learned that viable sustainability in restaurant operations can sometimes involve accepting limitations. For example, locally sourced foods may not be available year-round. Relae, a restaurant in Copenhagen, Denmark, recognized twice as the most sustainable restaurant in the world, works with available resources through its market gardening plan. Chefs here plant, grow, harvest, and prepare dishes from seasonal vegetables cultivated from the crops grown at their restaurant. They have a relationship with the food they plant and then, prepare with minimal waste. This conscientious hands-on approach is part of their “Farm to Table” marketing. Patrons understand the menu is dependent on the season. This temporary lack of certain vegetables creates value. The food is more appreciated because it is not all constantly available.

 

 

Mixt Greens is an American eco-gourmet restaurant in San Francisco and Los Angeles. Although their food is typical, their business practices are not. They focus on using sustainable practices such as energy-efficient equipment, biodegradable materials, and composting 99% of their food waste. They source their ingredients from local farms supporting organic produce and use recycled paint to decorate their stores. For this restaurant, sustainability means guarding a philosophy of giving back.

 

When a restaurant can become a zero-waste establishment, they are at the sustainability pinnacle. To qualify as a zero-waste restaurant, 90% or more of waste must not be put in the trash. If a restaurant can control food waste and inventory at this level, it protects profit margins and ecological harm. American restaurants practicing zero waste include Rhodora Wine Bar in Brooklyn, NY, which maintains an onsite composter. Harbor House Inn in Santa Barbara, CA, also composts. In addition, they write their menu daily depending on the availability of local produce and tide pool harvest. Osteria Mozza in Los Angeles, CA, is known for efficient water usage, energy-efficient appliances, and working with Foodprint Group, a certified advisor for zero-waste. Lionfish in San Diego, CA, is a forerunner for producing minimal disposable waste and using eco-friendly supplies. They also vary the seafood selections they serve to reduce the impact on overfished species.

 

 

Sustainability benefits everyone. When restaurant owners, workers, and patrons present a united front, we have a “win.” The future generation learns. They value the process and are prepared to step in when it is their turn to guard Earth’s water, land, and air resources. Reducing waste, pollution, and carbon emissions will move to the forefront of their minds and become second nature. Sustainability will become part of everyday life for our current and future generations.

The pandemic permanently shaped many lives and perspectives, and coming out of it has shown that many people have switched gears to simpler pleasures and healthier options. Here are a few beverage trends for the summer of 2022.

Canned Cocktails

According to Instacart, the most popular summer drink trend in 2022 is canned cocktails. Surpassing the highly popular ready-to-drink seltzers like Truly and White Claw that have been the rage for the last few years, canned cocktails offer new flavors, a cheaper price point, and a trendy alternative to beers and wine coolers. Canned cocktail options available through Instacart’s website have increased by more than 60% generating $1.6 billion since the summer of 2021. And it’s not hard to see why. Canned cocktails symbolize crispy, breezy summer fun. Already any restaurant or bar you go to is stocked with seltzers and other canned beverages, and there are even non-alcoholic versions.

 

Non- or low-alcoholic drinks

According to the National Library of Medicine’s study, at the beginning of the pandemic, people started drinking more alcohol however, as the pandemic progressed, we saw the opposite. The trend veered towards drinks that had no- to low- alcohol, according to the Bacardi Cocktail Trends Report for 2022. Drinking lower alcohol beverages allows you to drink all day without feeling like you’ve overindulged.

 

Walk into any bar, and most restaurants and you will be sure to find a large selection of non-alcoholic beverages with complex and delicious flavors, a giant improvement from pre-pandemic options. For summer drinks, you may be interested in ordering a Mojito Mocktail or a Saint-Florent Cocktail while you enjoy summer fun with your loved ones at your favorite establishment.

Simpler Cocktails

Simple cocktails with bold flavors are another trend for summer 2022.  More and more people seem to favor drinks that only have three to four ingredients that they recognize. Gone are the days of Long Island Iced Tea, which boasts at least five liquors, among other ingredients. Now, restaurant-goers are happier ordering a gin and tonic with an herbal infusion.

 

Additionally, people are moving away from the subtler flavors previously popular with the initial seltzer boom. This summer, the trend seems to be organic, bold, natural flavors. More guests are re-discovering the sensory joys of mint, herbs, fruits, and berries. Drinks with natural watermelon juice, freshly squeezed citrus, and strawberries will likely be well-received.

The pandemic saw a rise in health and wellness trends that have continued to influence our eating, drinking, and spending time.

Beverage trends are a surprising reflection of our current zeitgeist, and right now, it seems clear that guests want natural, transparent, consistent beverages. Instead of indulgence, many prefer simplicity, wellness, and nostalgia.

 

The minimum wage for unincorporated areas of Los Angeles county will increase on July 1, 2022. According to the Los Angeles County’s Chief Executive, their new wages are based on a consistent 6.4 % rate increase, determined by the Bureau of Labor Statistics’ Consumer Price Index. The minimum wage will differ among cities.

According to Mayor Eric Garcetti, the minimum wage rate for the Los Angeles area will increase from $15 to $16.04 per hour. Announced on February 1, the increase is calculated from the Los Angeles metropolitan area Consumer Price Index and will increase annually. Mayor Garcetti’s efforts to establish fair wages are fueled by his determination to increase economic viability. Following the Los Angeles Municipal Code, Garcetti commented on his interest to “end poverty wages in Los Angeles,” noting that the “fight for better wages is far from finished.”

In other areas, the rate is different. The new wage will be $15.96 per hour in the unincorporated areas of Los Angeles County. The Minimum Wage Ordinance in 2016 established specific criteria to be met and is still in effect in 2022. For example, Los Angeles employers and workers in unincorporated areas must perform at least two hours of work a week, and employers must post an updated bulletin of new wage rates in a prominent location along with other organization postings. In addition, it is illegal for employers to retaliate, and employees are protected regardless of their immigration or work status.

Rate increases in other California cities include Berkeley ($16.32 to $16.99), Emeryville for small and large businesses ($17.13 to $17.68), Malibu ($15.00 to $15.96) for employers with 25 or fewer employees, Milpitas ($15.65 to $16.40), Pasadena ($15.00 to $16.11) for small businesses, San Francisco ($16.32 to $16.99), Santa Monica ($15.00 to $15.96) for small and large businesses.

 

 

California can be proud to be the first state to establish a $15 per hour minimum wage. It is also the most complex. With the new increase, jurisdictions are establishing new laws that will constantly change locally. While the federal minimum wage has not moved from $7.25 in more than a decade, some new California rates are determined by regular schedules, and others are determined by Consumer Price Index (CPI). Rates are updated on January 1 and July 1, and there are no separate rates for employees who receive tips. A further list of cities’ rate increases is here.

The California minimum wage may go even higher, projected to rise from $15 to $15.50 in January 2023. This announcement came with Governor Newsom’s proposed $18.1 Billion Inflation Relief Package with the projection that inflation would reach 7%. With the continued inflation problems due to the pandemic, wages must also continue to increase. So far, this is what is happening.

Please stay connected to our social media and blog to keep up-to-date on changing laws related to the restaurant industry.

Generation Z has disrupted many industries and stumped advertisers with their unusual preferences. This group of young people born between 1996 and 2012 has diverse wants and needs which should not be ignored. With the oldest ones in this group are now turning 26, the buying power of their generation increases considerably each year. Their desires will likely shape the future of the restaurant industry.

Here are a few clues about how to better serve this generation in the restaurant industry.

They Love Takeout and Delivery

The National Restaurant Industry’s 2022 State of the Restaurant Industry confirms that 85 percent of Generation Z uses third-party apps like GrubHub, DoorDash, or UberEats for takeout and delivery. These apps are known to take a cut of the profits, but by deciding not to offer your food through these platforms, you might be cutting Gen Z out entirely. When a member of Gen Z discovers a new spot, they’re likely to tell their friends about it, and they are also likely to visit you in person one day. So while you might lose out on service fees initially, you could be creating more loyal in-person customers down the line.

 

Reach Them with Social Media Marketing

Restaurant owners need to find the right social media platform to reach potential Gen Z customers. 71 percent of Generation Z is active on Instagram, making it the most popular social media channel. The runners-up are Snapchat and TikTok. Since Facebook is not as popular with this generation as with others, restaurants may want to diversify their social media marketing. Owners might want to tap into video content like Instagram Reels or TikTok; however, it’s important to remember to get your message across as quickly as possible. Researchers have found that the average marketing attention span of Gen Z is 8 seconds–that’s 4 seconds shorter than Millennials.

 

They’re into Trying New Things

Most diverse generation thus far. 22 percent of Gen Z has at least one immigrant parent.

According to a recent report, 90 percent of Gen Z would be willing to try something new. While earlier generations like Baby Boomers value nostalgia, Gen Z has been said to value uniqueness. Consider adding menu items that are a marriage of the two, like a pizza with a Vietnamese twist.

 

They Want to Like and Subscribe

First made famous by a few fast-casual leaders like Panera and sweetgreen, Gen Z is more curious about restaurant subscription programs than their elders. 80 percent of them say they’re willing to try a program where they prepay a certain amount for a slight discount at a restaurant they frequent. Offering a program like this could convince more members of Gen Z to become regulars at an establishment.

 

 

They Aren’t Big Drinkers (of Alcohol)

Gen Z, along with Millennials, has been notoriously bringing down alcohol sales. These generations tread lightly into addictive lifestyles–and are wary of losing control and tarnishing their reputation with photos and videos that could be posted to social media. If your restaurant emphasizes alcohol, it might be a good idea to supplement this part of the menu with nonalcoholic beer and mocktails.

 

Although they aren’t into alcohol, this generation does make up for it in their desire to drink other types of beverages. Gen Z appreciates a “third space” like Starbucks, where they can drink a coffee or coffee alternative and sit down with a laptop, not feeling pressured to order a meal. Restaurant owners can set up a part of their restaurant conducive to this, like a small bar going along an exterior window.

 

While it’s important to honor traditions at your restaurant, it’s also essential to keep an eye on the future. By shifting your marketing plan to be more inclusive of Gen Z, you will help guarantee that your establishment is here to stay.

After a long day, a person needs to relax. Having a drink and a good meal usually helps. When someone is too tired or busy to take care of what they need, someone else should handle the preparation. In these circumstances, a restaurant is a good solution.

In the world of restaurants, there is the traditional pub, fine dining, and the gastropub. The combination of a pub with gourmet comfort food defines a gastropub. There are many variations in this type of establishment, but the two main ingredients are that it serves alcohol, and the cuisine is above par. In addition, it may also serve as a community meeting house for special interest groups.

 

 

Examples of Gastro Pubs

While the oldest gastropubs in America date from the 1600s, the oldest gastropub in the world dates from 803 AD. The impressive St. Peter Stiftskeller in Austria claims the title thanks to documented writings from a “henchman of Charlemagne” who mentions the establishment. With 1,200 years of history, this restaurant is heralded for serving musical composers Joseph Haydn and Wolfgang Amadeus Mozart somewhere in its eleven rooms. Located in Salzburg’s old city, it is part of St. Peter’s Abbey and seats up to 620 guests. Its rare position of being the oldest gastropub in the world offers a unique connection to the past. With elite-level wines and select menu ingredients such as rowanberry, Fromagerie Antony cheese, and melon sage seasoning, the St. Peter Stiftskulinarium provides a unique modern dining experience.

The White Horse Tavern claims the position of the oldest gastropub in America. Built before 1673 in Newport, Rhode Island, William Mayes, a local pirate, acquired its liquor license in 1687 and opened it as an inn. Later, in 1730, family member and tavern owner Jonathan Nichols hung the first White Horse sign. Used as a meeting place for public affairs in the early days, it still operates as a tavern in 2022. Hosting up to 70 people in its three dining rooms, unique menu items such as Duck Scotch Egg seasoned with Honey-Bourbon Aioli keep its rooms full.

As gastropub culture grew, more locations became available. There are many across America today. Modern references to this establishment style are “Gourmet Pub Grub” or “Bars for Food Lovers.” While the architecture may be current, the care and quality of the food and drink compare with the spirit of old-world gastropubs.

Although gastropub restaurants have been in existence for centuries, the term “gastropub” only came into existence in 1991 when David Eyre and Mike Belben, owners of The Eagle in Clerkenwell, London, created the term. Since then, the idea has grown in America. Here are a few examples.

London Gastropub in Monrovia, California, models itself after the old brewpubs in Northern Europe. Featuring Fish and Chips, they also offer Mulitas, Sweet Potato Fries, and Ceviche, menu items geared toward American tastes.

Baoery Asian Gastropub in Orlando, Florida, features fantastic dishes such as PEI Black Mussels in Red Thai Curry and Asian-Style Crispy Chicken Wings paired with a curiously named cocktail, Fists of Fury, while streaming movies on big-screen televisions for customers in their dining rooms.

The Hoppy Monk in San Antonio, Texas, offers Rabbit Tacos Dorados and Stout Chocolate Cake a la mode for dessert. In addition to their exotic menu items, which include a variety of ales, they provide pick-up service and offer e-Gift cards.

Good food. Good drink. Good company. Classic dining is the gastropub’s timeless trend. If you’re looking to expand into the gastropub scene by opening your own concept, please reach out to Synergy!

Last November, a report found that annual inflation of menu prices was higher than ever since 1982. Full-service restaurant prices rose 6 percent, and even limited-service restaurant prices rose a whopping 7.9 percent. This unprecedented case of inflation has been attributed to COVID and subsequent supply chain issues. In 2022, due to Russia’s invasion of Ukraine, oil and food prices are predicted to soar to new heights in the coming months. This is leaving restaurant owners asking: What gives?

The Dilemma

Restaurant owners can feel powerless in the face of inflation. It seems like a lose-lose scenario. Cutting corners or reducing quality is not an option when your restaurant known for providing great food and terrific service. Raising menu prices on customers who are already facing increased costs of gas and many other products seems less than ideal.  And laying off staff–when turnover is already too high–is the last thing a restaurant owner wants to do. Luckily, there are still a few outside-of-the-box solutions.

 

Consider a Rebrand

Customers may be willing to pay more for food that they associate with a positive, healthy way of living. Chipotle made this commitment and rebranded itself as a “lifestyle” brand by touting higher-quality ingredients, encouraging sustainable farming practices, and offering vegan options. Chipotle has raised its prices many times in the past decade, and they openly plan to do it again this year. Since their customer base associates the brand with a lifestyle rather than the product itself, they will likely continue to thrive in the face of inflation.

 

Along with your rebrand, a powerful new logo can help emphasize your pivot. Consider McDonald’s groundbreaking rebrand in 2016. This turned their packaging into an understated advertisement in itself. Doing so, might have convinced customers to take them more seriously than they did when their packaging was bright red with a cheesy yellow “M” on it. Perhaps changes to your logo and menu could change how the community sees your restaurant, therefore changing what they are willing to pay for it.

 

Quality vs. Quantity

Switching to lower-quality products isn’t a great idea. However, studies have shown that lowering quantity (for example, giving five hush puppies instead of six) tends to bother customers less. If you find it necessary to cut corners in some way, this is the way to go, as long as it isn’t too drastic or noticeable.

 

Unlock Customer Loyalty with Monthly or Subscription Pricing

Changing your overall price structure is an excellent way to change a customer’s mindset about spending. If it makes sense for your business, you may want to consider different pricing tiers, as a monthly subscription. For example, Sweetgreen launched their Sweetpass at the top of this year to appeal to resolution-seekers. For $10, customers could get $3 off a salad every day. Is it worth it? That depends on how much a customer would typically go to Sweetgreen. Either way, it has customers seeing themselves as “members” of an exclusive club.

 

Furthermore, Panera’s Unlimited Sip Club has been hailed as “industry-disrupting”–for $8.99 a month, customers can get a free hot coffee, iced coffee, or hot tea everyday. The not-so-subtle result is that loyal Panera customers are now less likely than ever to stop into Starbucks or any other competitor for a full-price coffee. Even Circle K has a similar beverage subscription available for $5.99.

 

Additionally, this can work on a much more local level. Think of a local brewery with a mug club. Customers buy a mug for a high price point (often between 50 and 100 dollars) and then get cheap refills of that mug “for life.” This promotion encourages repeat visits, making customers feel they get a better return on their “investment.” While they’re in your establishment, they will buy food or perhaps even invite friends to join them. Even if you barely make a profit on the beer, you reap the benefits of customer loyalty in so many other ways.

 

Restaurant owners are nothing if not resilient. You have risen to the occasion in so many ways in the past two years. With some creativity, you can find ways to survive the inflation levels we are all facing.

The COVID-19 pandemic has impacted many aspects of the restaurant industry—and continues to do so.

According to the National Restaurant Association’s yearly survey, we expect to see healthier trends and choices in 2022. This survey tests the waters for food and beverage trends by surveying over 650 professional chefs.

The good news is that the growing focus seems to be on better quality ingredients, a smaller carbon footprint, and delicious CBD experiments.

CBD-Infused Food and Drinks

Almost 80 percent of chefs have recognized CBD-infused menu items as part of the demand for healthier food products. Infusing foods and drinks with CBD ingredients opens a new food niche to explore and experiment with.

As restaurant owners around the United States update and expand their menu options, many are interested in the CBD market, which could be worth exploring.

Consider creating delicious cocktails or smoothies with a bit of CBD oil for a novel twist!

 

Plant-Based Food and Proteins

One of the biggest trends we’ve seen due to the pandemic is a focus on healthier food options: especially plant-based sandwiches and menu options. We will be seeing a growing trend as menus grow to accommodate meatless proteins.

For example, McDonald’s released a small trial run, the McDonald’s McPlant burger, which became incredibly popular and continues to grow every day. Participating stores have sold 70 plant burgers every day, far exceeding expectations.

As demand for plant-based food continues to grow rapidly in 2022, we can look forward to innovative and delicious developments, including cheese and fish alternatives. One new and fun alternative is potato milk–a healthy and yummy dairy substitute.

 

Sustainability

As supply chain issues and sustainability concerns become more visible, restaurants should explore ways to make environmental changes. From plastic alternatives to zero-waste options, the theme for 2022 seems to center on thoughtfulness and reuse.

The flexitarian movement—which focuses on plant-based diets for those who haven’t entirely given up on meat but are curious about exploring vegan options—has grown strong since 2020. Restaurant owners are starting to focus on more locally-sourced, high-quality ingredients to reduce their carbon footprint.

We may see menus transform as we focus on healthier and more eco-friendly menu options and sustainability. We can lookout for more streamlined and refined menus that focus on higher-quality ingredients for even simple offerings like French fries or chips.

2022 is shaping up to be an exciting year for restaurants. We will start seeing locally grown fresh produce, housemade syrups and items, and more vegan-centric cuisine.

If you’re looking for a menu refresh, or even a complete overhaul, look to Synergy! With 35 years of service for both independent restaurants and chain foodservice operations, Synergy Restaurant Consultants is here to help your restaurant achieve optimal efficiency in this competitive market.