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Full-Service Restaurants: Winning the Customer Satisfaction Battle

Mar 25, 2024

In the fast-paced dining world, full-service restaurants emerge as champions in the ongoing battle to satisfy and delight customers. A recent study highlighted in FSR Magazine sheds light on this remarkable trend, revealing that despite the challenges posed by changing consumer preferences and technological advancements, full-service establishments are excelling in delivering exceptional dining experiences that leave a lasting impression on patrons.

 

Understanding the Landscape

The restaurant industry is dynamic and competitive, with establishments constantly vying to capture the hearts and palates of discerning diners. Amidst this landscape, full-service restaurants have carved out a niche by prioritizing personalized service, culinary excellence, and immersive dining experiences.

 

The Power of Personalization

One of the defining characteristics of full-service restaurants is their unwavering commitment to providing a personalized dining experience. From the moment guests step through the door, they are greeted with warm hospitality and attentive service that sets the stage for an unforgettable meal. Whether accommodating dietary preferences, offering tailored recommendations, or anticipating guests’ needs before they arise, full-service establishments excel in creating memorable moments that keep patrons coming back for more.

 

Embracing Innovation

While tradition and heritage are integral to the appeal of full-service restaurants, these establishments are not afraid to embrace innovation and technological advancements. From digital reservation systems to interactive menu displays, technology is seamlessly integrated into the dining experience to enhance efficiency, convenience, and engagement. However, what sets full-service restaurants apart is their ability to strike the perfect balance between technological innovation and human interaction, ensuring that traditional hospitality’s warmth and personal touch are never compromised.

 

Catering to Diverse Tastes

Full-service restaurants understand that today’s diners have diverse tastes and preferences and are committed to catering to this continuously changing landscape of culinary desires. Whether it’s offering a wide array of menu options to accommodate various dietary restrictions and preferences, embracing sustainable sourcing practices, or incorporating global flavors and culinary influences, these establishments are adept at satisfying the eclectic palates of their patrons.

Looking Ahead

As we look to the future, it is evident that full-service restaurants will continue to play a pivotal role in shaping the culinary landscape. Their unwavering dedication to excellence, commitment to innovation, and steadfast focus on customer satisfaction set them apart as true leaders in the industry. Whether celebrating milestones, hosting special occasions, or simply enjoying a leisurely meal with loved ones, patrons can always count on full-service restaurants to deliver an exceptional dining experience that leaves a lasting impression.

 

The triumph of full-service restaurants in the customer satisfaction battle is a testament to their resilience, adaptability, and unwavering commitment to excellence. As diners seek out memorable dining experiences beyond just a meal, full-service establishments stand ready to exceed their expectations and create truly unforgettable moments.

 

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NextGen Casual: Redefining Full-Service Dining for the Modern Guest

Mar 25, 2024

“Full-service dining” has been a cornerstone of the restaurant industry for decades. Think white tablecloths, attentive servers, and a leisurely-paced experience. But times are changing, and consumer preferences are evolving. Enter “NextGen Casual,” a trend redefining full-service dining for the modern guest.

 

Recently, FSR Magazine explored this concept, highlighting how restaurants are blurring the lines between traditional full-service and casual dining. Here are some key aspects of NextGen Casual:

  • Elevated Comfort Food: NextGen Casual isn’t about haute cuisine or Michelin stars. It’s about familiar dishes prepared with high-quality ingredients and a focus on flavor. Think gourmet burgers or elevated takes on classic comfort food.
  • Technology Integration: Gone are the days of waiting to flag down a server. NextGen Casual embraces technology to enhance the experience. This could include online reservations, digital menus, or tableside tablets for ordering and payment.
  • Upscale Ambiance with a Relaxed Vibe: NextGen Casual restaurants offer a stylish and inviting atmosphere without the stuffiness of traditional fine dining. Think exposed brick walls, modern furniture, and overall comfort and casual elegance.
  • Emphasis on Hospitality: While technology plays a role, human interaction remains essential. NextGen Casual prioritizes friendly, knowledgeable staff who can answer questions, provide recommendations, and create a welcoming environment.
mac and cheese
Elevated mac n’ cheese

 

Why NextGen Casual is Here to Stay

This approach caters to a generation of diners who crave a balance between convenience, quality, and a comfortable atmosphere. They appreciate good food and service but also value their time and prefer a more relaxed dining experience.

 

The Benefits for Restaurants

NextGen Casual also offers several advantages for restaurants. The streamlined service model can reduce labor costs, while technology integration can improve efficiency and order accuracy. Focusing on high-quality ingredients and a comfortable ambiance can also help restaurants attract and retain customers.

 

The Future of Dining

NextGen Casual is more than just a fad. It represents a shift in consumer preferences and a strategic adaptation by restaurants. As the industry continues to change, grow and adapt, we expect to see even more innovative approaches to full-service dining catering to modern guests.

 

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2024 State of the Restaurant Industry Report

Feb 08, 2024

To navigate the exciting developments and emerging trends in the foodservice industry, we focus on the highly anticipated “2024 State of the Restaurant Industry Report” from the esteemed National Restaurant Association. This comprehensive report promises to unveil the latest insights, challenges, and innovations shaping the dynamic world of restaurants in the year ahead. Join us as we delve into the culinary world, exploring the evolving tastes, preferences, and strategies that will define the foodservice landscape in 2024.

 

Growth Will Continue

In 2024, the foodservice industry is poised for unprecedented growth, with projected sales soaring to a record-breaking $1.1 trillion, according to the National Restaurant Association (NRA). This optimistic forecast is backed by insights from the NRA’s annual “State of the Restaurant Industry” report, which draws from surveys of operators and consumers, and analyses from NRA economists. The restaurant and foodservice industry is on track for substantial growth, expected to add 200,000 jobs, reaching a total employment of 15.7 million people.

 

Operators demonstrate remarkable resilience despite rising food costs, labor expenses, and lingering pandemic-induced debts. While 45% of operators anticipate consistent sales compared to 2023 figures, 33% expect an increase. However, concerns about profitability persist, with only a quarter of operators predicting higher profits. Staffing shortages remain a significant issue, with over 40% reporting inadequate employees to meet demand, prompting a greater reliance on technology for labor solutions.

Operators increasingly turn to technology to address challenges such as labor reduction, cost-cutting, and business enhancement, integrating tech solutions across various operations. However, consumers still value human hospitality in their dining experiences despite the reliance on technology.

 

Key findings from the “2024 State of the Restaurant Industry Report” highlight the following:

 

  • Intensifying competition, as noted by 45% of operators.
  • Rising costs, with labor and food costs being significant concerns for operators.
  • Consumer cautiousness regarding spending, with an emphasis on value propositions.
  • Strong consumer affinity for restaurants, driven by the enjoyment of unique flavor experiences.
  • Off-premises dining remains a crucial trend for operators, with over half of consumers, especially 67% of millennials and 63% of Gen Z, considering ordering takeout from restaurants an essential aspect of their lifestyle.

The report, compiled by the National Restaurant Association, serves as the authoritative source for industry projections and trends. It analyzes economic conditions, operational dynamics, workforce trends, and culinary preferences to provide insights into sales forecasts and market trends for the year ahead. Despite ongoing challenges, the industry remains dynamic and resilient, poised for continued innovation to meet evolving consumer demands.

 

Sources:

https://restaurant.org/research-and-media/research/research-reports/state-of-the-industry/

https://www.foodbusinessnews.net/articles/25507-restaurant-sales-forecast-to-exceed-11-trillion-in-2024

openai.com

 

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Exploring Restaurant Trends for 2024

Jan 28, 2024

As we enter the new year, the restaurant industry is gearing up for a journey filled with challenges and opportunities. Let’s take a closer look at some significant trends expected to shape the industry in 2024:

  1. Going Digital:

  • Challenge and Opportunity: The digital wave from 2023 continues into 2024. Restaurants must focus on improving their online presence and mobile apps to meet the growing demand for convenience.
  • Action Plan: Enhance digital experiences to ensure smooth customer interactions in a digitally-driven world.
  1. Supply Chain Evolutions:

  • Challenge and Opportunity: Supply chain disruptions due to global events or climate change call for proactive measures. Embracing omnichannel approaches and transparency through technologies like blockchain will boost resilience and business continuity.
  • Action Plan: Embrace transparency in supply chains, using technology to track products at every stage for a steady flow of ingredients.
  1. Vertical Farming for Sustainability:

  • Challenge and Opportunity: Supply chain issues, climate change, and food waste drive the adoption of vertical farming. This method can revolutionize food production, growing crops more efficiently while addressing environmental concerns.
  • Action Plan: Consider vertical farming to enhance sustainability, reduce waste, and ensure a consistent fresh produce supply.
  1. Commitment to Sustainability:

  • Challenge and Opportunity: Restaurants face growing pressure to adopt sustainable practices, reduce food waste, and offer eco-friendly menu options.
  • Action Plan: Prioritize sustainability, implementing practices that resonate with environmentally conscious consumers.
  1. Data Privacy and Security:

  • Challenge and Opportunity: With digital systems playing a crucial role, data privacy and security are paramount. Investments in robust cybersecurity measures are essential for safeguarding customer information.
  • Action Plan: Stay updated on data protection regulations and invest in technologies to ensure customer data privacy and security.

  1. Addressing Labor Shortages:

  • Challenge and Opportunity: Persistent labor shortages call for innovative solutions. Automation and AI-driven systems can optimize staffing and streamline operations.
  • Action Plan: Explore and implement technology-driven solutions to address staffing challenges.
  1. Embracing Food Innovation:

  • Challenge and Opportunity: Restaurants are exploring innovative food products to meet evolving consumer demands.
  • Action Plan: Offer inventive meat alternatives, personalized nutrition options, and health-focused menus to enhance the culinary experience.
  1. Keeping Up with Regulatory Changes:

  • Challenge and Opportunity: Food safety regulations are evolving, requiring ongoing compliance.
  • Action Plan: Stay informed about regulatory changes and implement best practices to ensure adherence to food safety standards.
  1. Navigating Competition and Market Saturation:

  • Challenge and Opportunity: The highly competitive industry may intensify, requiring differentiation through innovation, unique dining experiences, and exceptional customer service.
  • Action Plan: Focus on innovation and customer-centric approaches to stand out in saturated markets.

2024 promises continued transformation in the restaurant industry. Adapting to these trends and prioritizing customer experiences will be essential for long-term success and profitability in a highly competitive industry.

 

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State of the Restaurant Industry 2023

Mar 14, 2023

It would have been hard to predict how much restaurants would change over the last ten years, or even the last several years. Inflation, staff shortages, and illness have deeply affected everything from medical care to egg prices, and chances are if you’ve dined out, even semi-recently, you’ve noticed a big difference in your experience. Like everything since the outbreak of COVID, restaurants have had to pivot. It’s a new world for restaurants in 2023, but experts say there’s much to look forward to as well.

 

People Want to Go Out to Eat Again

 

Here’s some good news: People want to go out to eat again. They crave the dining experience and are willing to pay a little more for it. According to the National Restaurant Association, consumers are looking to spend their leisure time with family and friends, rather than cooking and cleaning up. Restaurant operators have reported business is getting close to “normal” (pre-pandemic customer numbers), and their focus this year is sustainable growth for the future, says the article. Many consumers seek bargains, loyalty programs, and discounts when dining out; however, Gen Z and Millennials  are the two groups most comfortable with their steady or growing finances this year. They are more likely to spend their money on entertainment and dining out, says QSRmagazine.

 

eating

 

In addition to that good news, here’s some more: the foodservice industry has been predicted to earn $997 billion in sales in 2023, says the National Restaurant Association. This is due in part to the rising prices on menus. The downside, though, is that most restaurant owners and operators are worried about high food costs that affect menu prices and portion sizes, says QSR.

 

High Food Costs are Top of Mind

 

High food costs are at the forefront of restaurant owners’ minds, and, unfortunately, there are some things that will make 2023 challenging for the foodservice industry. Since the lockdown in 2020, finding food service workers has been difficult. Not much is going to change in that way, says Restaurant Dive. According to the National Restaurant Association food service jobs are estimated to grow by 500,000 jobs by the end of the year. The dip in help has left owners and operators zeroing in on efficiency, and is likely, in the near future, that staffing will never look like it did pre-pandemic, says Restaurant Dive. That means more restaurants are implementing digital ways to reduce “front-of-house costs,” says the article, with pay-at-table options or tableside ordering, and even hiring remote workers for drive-thrus and walk-up counters. It also means giving staff more prep work before shifts alleviating some pressure during service hours.

 

Like many industries after the COVID outbreak, restaurants are slowly climbing their way back up. 2023 predictions aren’t nearly as stark as previous years, but they still present some challenges. Creative ideas, trying new methods, and leaving room for trial and error, are the name of the game these days. Restaurants across the country are stepping up to the plate.

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Restaurant Trends: Digital Cafes

Dec 13, 2022

Let’s begin with defining convenience. Ten years ago, a quick service lunch meant going inside a restaurant, reviewing the menu, telling a staff member what you’d like, and waiting a few minutes before getting your tray and sitting down with other lunch-goers. Today, that sort of convenience is unrecognizable. According to QSR, completing orders through apps, relaying orders to touch screen kiosks, and picking up food from drive-thrus is the way of the “time-pressed” future. Digital cafes are popping up nationwide to help fit customers’ needs quickly and efficiently.

 

Big fast food chains are jumping aboard the digital train, like McDonalds, Taco Bell, and Wingstop, says The Street. Some have beefed up their technology, like apps, drive-thrus, and rewards, and some have gone further, eliminating dining space altogether. Last year, Wingstop, a chicken chain that began in Texas, opened its first “restaurant of the future.” With no register and no front staff, their zero-cash approach operates with ordering screens. According to the article, Wingstop’s eventual goal is to transition to online and app orders exclusively.

 

Chipotle, back in 2018, opened its first drive-thru-only restaurant, Chipotlane, with tremendous success, says RIS. Their no dine-in storefront offered food exclusively through their drive-thru service. Last year, they opened what they’re calling the Chipotle Digital Kitchen, which features a drive-thru, and walk-up ordering window for convenience. The restaurant will operate through an app, online, and delivery orders (like Urban Eats), but also have a small outdoor patio area for dining.

digital ordering
A kiosk as seen at Burger Boss

 

Fast food giant McDonald’s is also testing the waters with digitally-operated stores. Slower to embrace the full digital experience, McDonald’s created a more customer-forward store in Fort Worth, Texas, says The Street. Half the size of its regular stores, this one has a conveyor belt for online pick-up orders, shelves for delivery services, and kiosks for customers who haven’t looked at their phones in awhile. This solo restaurant serves as a guinea pig for the company to see how successful (or not) it is for their chain.

 

In 2021, Taco Bell opened its digital-only location in New York City’s Times Square. Eliminating contact completely, customers order through kiosks and grab their food from locked cubbies, says the New York Post. A hint of human existence appears as each order is made in an open kitchen, and then placed in a heated cubby with a lamp that turns pink when ready. With the entering of a code number on a touchscreen, customers can extract the order and be on their way, says the article.

 

Lunch has become a quick, efficient, and high-tech experience thanks to these chains. There are a lot of opinions about how much human interaction is being eliminated through these technologies. But the customer has spoken; digital cafes are gaining traction. Whether you’re out to lunch on your break, picking up an order for a customer, or simply trying out something new, lunchtime has come a long way. Keep up with restaurant technological trends on the Synergy Blog.

 

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Restaurant and Food Trends to Look For in 2023

Nov 28, 2022

Af&co. and Carbonate have rolled out their 15th annual Hospitality Trends Report. According to Nation’s Restaurant News, technology has been playing a huge part in influencing people’s desire for certain foods. Social media, delivery apps, and mobile ordering are changing how restaurants do business. Consumers are now craving creativity, clarity, and resilience from the businesses they frequent.

Here are some of the greatest trends we expect to see in 2023:

  • Frozen Drinks
  • Mocktails
  • Pickle Flavoring
  • Food from the Past
  • Oxtail
  • Pinked-Hued Foods
  • Meatless Options
  • Unique Dining Experiences
  • Convenience & Quality
  • Environmentally-Friendly Options
  • Healthier Options

Expected 2023 Restaurant Trends

With the upcoming new year, restaurants are preparing for new food trends.

Frozen Drinks

According to Food Business News, Yelp has made several predictions about restaurant trends for the upcoming year. At the top of the list are frozen drinks which they expect to be very popular in 2023.

People have been searching for “slushies” 77% more than they did at this same time last year. Both alcoholic and non-alcoholic slushy drinks are likely to see a rise in popularity this coming year. The most popular frozen drinks will likely be margaritas, pina coladas, and fruit-flavored slushies.

Mocktails

Food Business News says mocktails, or traditionally alcoholic drinks made without alcohol, are also expected to rise. Celebrities like Blake Lively have begun creating their own mocktail brands, which likely correlates to their increase in popularity.

Other non-alcoholic drinks, like michelaguas and dirty sodas, are also rising in popularity

Pickle Flavoring

A unique trend is the rising popularity of pickle-flavored foods and drinks like pickle martinis and pickle ice cream.

Food From the Past

According to Food Business News, people feel nostalgic for the foods they ate during simpler times. Now, they are demanding a revival. One classic example is the McRib, which is coming back to McDonalds across the country. Baked Alaska is gaining momentum as people seek a unique ice cream dessert to follow their warm main dish.

Oxtail

Oxtail is meat from cattle tails, and the food experts from Food Business News say demand is rising. Oxtail is popular in South America, Asia, and Western African dishes. We see oxtail being featured more often during festivals and food trucks menus.

Think Pink

Pink-hued foods and drinks will be showcased more in 2023. Why pink? Technomic says this color denotes health benefits, so be looking for pink twists on salt, peas, and pineapple.

pink foods

New, Meatless Options

As more people turn to meat substitutes, restaurants are getting more creative with their options. Nation’s Restaurant News says roasted, and fried Maitake mushrooms are gaining popularity as an all-natural, meatless option.

Supermarket News says that people are also seeking alternatives to traditional seafood, like seaweed and algae. It’s important to consumers that these seafood alternatives have a similar texture and taste to traditional seafood like fish.

Unique Restaurant Experiences

Food Business News says, people are sick of being stuck at home because of the pandemic. They’re seeking new and exciting adventures when leaving home, and restaurants are no exception. People want entertainment while they eat, and we’re seeing an increase in demand for unique dining experiences like dinner theaters and underwater restaurants.

Expected 2023 At-Home Food Trends

Most people can’t afford to eat out every day, so supermarkets will see a change in their food trends.

Convenience & Quality

With the stress of the pandemic, inflation, and increasing work pressures, people are more tired than ever. Plus, with the rising cost of food, people expect the food they cook at home to taste just as good as the food they get at restaurants.

Now more than ever, Supermarket News says people want delicious food that is quick and easy to prepare. We will likely see an uptick in the popularity of meal kits and ready-to-cook food kits that include video instruction and cooking utensils.

Environmentally-Friendly Options

Concern for our environment is also growing, and people are more concerned about where their food comes from. Supermarket News says consumers are seeking sustainable ingredients packed in environmentally-friendly packaging.

sustainable food package

Healthier Options

People are also more concerned with prioritizing their health and balancing indulgent foods with healthier ones. Supermarket News says consumers are seeking foods that increase the health of their digestive tract, immunity, and memory.

Conclusion

Food is one of the things consumers are looking forward to the most this upcoming year, and they’re demanding new and exciting foods. Frozen drinks, mocktails, and pickle juice are all dominating search engines right now. People also want exciting dining experiences, fresh food choices, and food from the past. Consumers are also more concerned for their health and the planet’s health.

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Restaurant Menus are Slimming Down

Nov 08, 2022

If you frequent restaurants, you’ve probably noticed that menus have gotten smaller. Years ago, most restaurants had pages upon pages of options to choose from. Today, not so much.

The slim-down of menus began with the pandemic but continues today. Why haven’t restaurants begun bulking up their menus again? Will we see more options soon, or will menus continue to shrink?

It Started With The Pandemic

Restaurants began slimming down their menus amid the coronavirus pandemic. The pandemic hit businesses hard, financially and operationally. From March to May 2020, restaurant sales were down by $94 billion dollars.

It’s no longer sustainable for restaurants to continue offering as many menu options as they have in the past.

Why Do Restaurants Continue to Slim Down Their Menus?

During the pandemic, many restaurants temporarily shut down, pivoting to delivery and takeout options. Even though restaurants have reopened, most have continued offering these options because of their popularity. But having takeout and delivery, on top of dine-in options, is harder on the staff.

Continuing to have smaller menus is easier on staff and reduces costs.

Restaurants are also having trouble hiring staff. The number of people dining in is almost equal to what it was in 2019. However, restaurants are having difficulty hiring and retaining employees.

The number of people employed in food service is down by 500,000 individuals since before the pandemic.

Plus, restaurants are now dealing with the soaring prices caused by inflation and supply chain issues. We are facing shortages, and it’s difficult for restaurants to get many items on their menus. When they can get the right ingredients, they cost more than ever before.

slimmed down restaurant menus

How Slimming Down Helps Restaurants

Smaller restaurant menus make running a restaurant easier and more cost-effective.

Having fewer options on the menu is easier for the cooks making the food and allows them to perfect a smaller number of dishes. Many of the menu options being eliminated are more complicated to make. Doing so leaves diners with better-quality food.

Smaller menus are also easier on servers, and of course, on the owner’s wallet.

 

How Are Restaurants Slimming Down Their Menus?

To save money, restaurants are pushing their most popular menu items while dropping outdated and less popular options.

In 2020, Denny’s removed their Sizzlin’ Supreme Skillet, Choconana Pancakes, Spicy Sriracha Burger, Fit Slam, and Slow-Cooked Pot Roast from their menus.

IHOP is another prime example. They went from a 12-page menu down to just two pages.

Dave & Buster’s trimmed their 40-item menu down to 15 items.

Even McDonald’s reduced their menu offerings. During the pandemic, they eliminated salads, bagels, yogurt parfaits, and all-day breakfasts.

Today, 31% of restaurant operators say they’ve reduced their menu offerings. Of those who trimmed their menus, 30% of operators said they’re also using lower-cost ingredients.

Estimates show that, across the board, restaurant menus are 10-20% smaller than they were pre-pandemic.

Restaurants are being smart about trimming down their menus, keeping the most popular options, and eliminating rarely ordered items. They are also stick to ingredients they can easily get from local suppliers.

Operators have been using technology like operational financial dashboards like Salesforce’s Tableau and Microsoft’s Power BI to track the restaurant’s history. The software shows restaurants how much of an item was sold daily, and even every hour.

Conclusion

With inflation rising and restaurants struggling to hire employees, it’s unlikely we’ll see restaurants bring back the bulk of their menu items.

Slimming down menus makes it easier for everyone, even the consumer. There are fewer options, less food for the chefs to cook, and fewer ingredients for the owners to purchase.

Hopefully, slimmer menus will help restaurants thrive again in a struggling market. If you need assistance reengineering your menu and optimizing it for efficiency, please reach out to Synergy.

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Restaurants: Hyperlocal Trends

Oct 24, 2022

Picture a quiet, peaceful meadow, lush with grass, and a vegetable garden big enough to plan a menu around. If you think that maybe you’re in Lancaster, PA, or Sussex, NJ, you wouldn’t be thinking wrong. This garden, though, belongs to a restaurant in Kennebunkport, Maine, and it is one of two organic gardens grown on premises and picked daily to produce the tastiest of dishes on their menu. They aren’t the only ones; restaurants with garden sidekicks are popping up everywhere. As prices rise, menus shrink, and staff continues to grow thin, there is something quite beautiful trending around the country — hyperlocal foods. Because of food distribution chain disruptions since the start of COVID, restaurants have been procuring their ingredients via farms, bakeries, butchers, and even cheesemakers, super close to their location or doing it themselves, says Food & Wine.

Hyperlocal trends in restaurants were on the rise in 2007 with the start of the “locavore,” a term coined by people in the San Francisco Bay area, says WebsterauntStore. This term describes a person who eats only foods grown within a 100-mile radius. According to the article, restaurants took notice of the trend and began sourcing their foods hyper-locally or growing them themselves.

Obtaining food from local spots makes it more sustainable for the restaurant, says Caroline Glover from Food & Wine. Chefs from Colorado to New York have hopped on the hyperlocal trend and have focused on “smaller, tighter menus,” highlighting the foods closest to them. Menus have reflected hyperlocal foods by offering dishes unique to their locations, and customers love it, says Foodwellsaid. The article further shares that shifting from global cuisine to local has been a surprising twist, but it is making both customers and restaurants happy.

 

Benefits for Restaurant Workers and Patrons: Health and Convenience

 

Shopping local farms and bakeries is fantastic, but having your own garden in the back of your restaurant is ideal, which is what many restaurants are doing now to ensure sustainability, says Eco & Beyond. The article says that certain leafy greens can lose over half of their vitamin C by the time it makes it to the supermarket shelf and even local food that has traveled miles to the restaurant. On-site farms, rooftop gardens, and vertical gardens allow restaurants to literally pick food, cook it and serve it. You can’t get more local than that.

Predicted by Whole Foods on their Top 10 Food Trends of 2022 is “ultraurban” farming. Whole Foods pioneered a rooftop greenhouse back in 2013 in their Whole Foods Market Brooklyn location and watched the trend grow, no pun intended, into a huge movement. This indoor farming trend has expanded into other areas, including hydroponics, aquaponics, and robot-grown produce.

 

urban farm

Sustainable and Delicious

Hyperlocal sourcing isn’t just a trendy term. Yes, it’s sustainable and a tremendous step towards significant changes in the food industry. It’s also a source of pride for both restaurant operators and customers. Everyone can enjoy the feeling of warmth and satisfaction because the food is delicious and because their neighbor grew it. It’s the community that’s being served.

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How Restaurants Are Changing their Value Meals

Aug 30, 2022

A quick, cheap meal before the pandemic might run you slightly over $5, depending on where you went. Nuggets, burgers, tacos, and pizza are fast food staples and are still considered a quick and easy meal. However, after many waves of COVID, political turmoil, and rising inflation, it may no longer be an inexpensive option. In a post-lockdown world, restaurants are still providing value meals; they’re just redefining what value means.

In the dining-out realm, fast food reigns supreme as the biggest bang for your buck. However, there have been a few bumps in the past few years. The cost of ingredients has skyrocketed, and staff shortages have plagued the restaurant industry, leaving owners to think outside the box with their menus and strategies. Making sure the bottom line is still profitable, many restaurants have tweaked their menu, said CNBC, making meals just a pinch smaller. Burger King has changed their 10-piece chicken nugget value meal to 8, and removed the Whopper from the value menu altogether, said the article. McDonald’s has also dropped its Dollar Menu, and Subway has discontinued its $5 Footlong deal.

Menu Prices are Increasing

Not only are the portions getting smaller, but the price tags are also getting bigger. Little Caesar’s raised the price of its Hot-N-Ready Pizza by 55 cents, reported Forbes, and the future of the value menu seems to be through utilizing apps. According to CNN, Dominos raised the price of its Mix and Match delivery deal by a dollar this year and made certain take-out deals only available through their mobile app. Popeyes jumped aboard this solution also with their Big Box Deal, which is $5 through their app, and $6 in-store, said Chewboom.

Burger King is also on the road to purely digital. In an article by Business Insider, Burger King eliminated all paper coupons, changed at least a dozen items on their menu, and raised prices on nuggets, fries, and burgers. The company decided on marketing and offering deals through digital advertising to entice a younger generation of customers, said Restaurant Business.

Taco Bell is another chain focusing on digital-only deals. A strategy they are using, said Insider, is a limited-time only deal, higher-priced and online only. In November 2021, Taco Bell brought back the Grilled Cheese Burrito for the first time in a year to boost profits and also offered wings for just one week, for $5.99. These menu shifts are meant to excite customers with more expensive items while quietly taking the more inexpensive ones off the menu.

Menu changes, price changes, and redefining the dining-out experience is the driving force behind fast food, but value is still…well, valuable at Denny’s. They’ve decided to continue offering value deals at their restaurants, even when it means a lower profit margin, said Restaurant Business. They offer an endless breakfast deal for $6.99, including unlimited pancakes, eggs, and hashbrowns. “We don’t view that a value strategy is a negative to margins,” Robert Verostek, CFO of Denny’s, said in the article. “In fact, we believe that it will drive margins higher.”

 

inflation and restaurants

 

Inflation has altered so many things in our world, and restaurants are no exception. While dining out is making a comeback as a favorite American pastime, we may need to tweak our expectations on what value now means.