As we enter a new decade, industry experts and chefs have predicted so many trends for 2020. Here are a few trends that I predict for 2020.
Health & Fitness - 2020 will be a year we focus on food as an integral part of our lifestyle. There will be an emphasis on not only healthy food, but food that nourishes the mind and soul. Our Impact on the Environment - our planet is in distress, and I foresee restauranteurs and chefs taking notice. As an industry we will continue to look for alternatives to plastics and polystyrenes and to sourcing food locally from producers who understand their impact on the environment and society. However in 2020 - we will see bigger changes - an industry that reduces waste significantly, an industry that reduces its consumption of energy and water, and an industry that looks at every product they are using and the impact these products have on the environment. Vegetables and more Vegetables - menus will be more plant-based, with a greater use of vegetables and a focus on the connection between our food and the impact on our body, mind and soul. More Conversation at the Table - restaurants will offer more communal tables and offer family-style offerings - thus encouraging interaction and conversation at the table. "Dry 2020" - the "dry" trend will carry beyond January. Restauranteurs and bartenders will focus on more "dry" spirits - creating amazing "cocktails" that can be enjoyed all day. (And hopefully create a better name than "Mocktails!") What trends to you predict for restaurants in 2020? #2020FoodTrends #2020RestaurantTrends #PlantBasedFoods #Vegetables #sustainability #DryJanuary #Communal #HealthAndFitness
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Gen Z is on the cusp of being our industry's major consumer with about 80 million members. According to a recent NRA Show panel, this generation will demand the non-negotiables:
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Congratulations to the team at Icebox Cafe as they open their 5th location today! The new restaurant is the second DFW Airport location and is located in Terminal B. If you haven't tried them, you should as they offer a wonderful alternative to airport dining - healthy, delicious food prepared with all natural, fresh ingredients! Icebox Cafes |
I wanted to continue the conversation from my Feb 4 Blog entry on game changers in the restaurant industry. As many of you know the Craft Beer industry has exploded as consumer tastes move from mass produced products to more specialized and unique products that fit their lifestyle and personality. Now small distilleries are making the same waves in the spirits market, hoping to shake up an industry long dominated by mass distillers. So are there lessons the restaurant industry can learn from these artisan and craft distillers and brewers? There certainly are many lessons we can learn! Consumers are searching out products that are not mass produced, products that are connected to their communities, products that have a story, products that have a purpose and mission and products that fit their lifestyle. Now many would argue that there are restaurants that fit these needs, such as farm-to-table restaurants. And I would certainly agree. However, there are two lessons we have missed - less is more and craft can be approachable. Less is more - menus have, yet again, become a laundry list of ingredients, packed with buzz words; and dishes are loaded with ingredients, so much so, the essence of the craft ingredients are getting lost. Craft can be approachable - it's ok to be passionate and knowledgable about the craft or artisan ingredients you use, but we need to be careful that this doesn't bleed into pretension. Consumers should have the option to have as little or as much information as possible, and by using these ingredients, restauranteurs should not use this as an opportunity to charge exhorborant prices. Being a game changer is about harnessing knowledge, passion and consumer needs, but being humble and down-to-earth in your approach.
For more about the changes in the Craft Sprits industry, check out this article.
Craft Spirits Come of Age
For more about the changes in the Craft Sprits industry, check out this article.
Craft Spirits Come of Age
One of things that fascinates me, is to see a business break barriers and become a true innovator and game changer. I have worked in the restaurant industry my entire life, and have often felt as though the industry approaches business conservatively, moving slowly to change and lacking true innovation. In the past years, we have seen other industries change and evolve, and now it is time for us, as restauranteurs and business leaders, to become true innovators and game changers. As food costs rise, as our labor pool shrinks, and as we see consumer needs changing quickly, it is an opportune time to learn from other industries and become true innovators and game changers. Here is an interesting article on how restaurants are borrowing from other industries in an effort to become innovators.
Starting Off Like a Startup
At Matrix Restaurant Consulting, we are poised to help you break barriers and change the way you do business today in an effort to be more profitable tomorrow.
Starting Off Like a Startup
At Matrix Restaurant Consulting, we are poised to help you break barriers and change the way you do business today in an effort to be more profitable tomorrow.
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