Trends, Topics and Technology for the Restaurant Industry in 2010
Restaurant BusinessAuthor :
Donna Messer 
Donna Messer is a networking expert. She is the author of “Effective Networking Strategies” a Canadian Best Seller. Donna is a motivational speaker, addressing audiences on three continents. To reach Donna or get a copy of her book - www.connectuscanada.com
The restaurateur wanting to stay current will eat up this information! While it won’t work for everyone, the truth is most will have to “go with the times” in order to survive.
According to the National Restaurant Association the top 5 trends are:
• locally grown produce
• locally sourced meats and seafood
• sustainability as a culinary theme
• mini-desserts
• locally produced wine and beer
The Driving Theme In 2010 Will Be, “How Much Money Can I Make?
The restaurant industry has seen a drop in traffic and the last two years have been hard on operators across the board. Experts say that the industry will go through a revival of what will be a concentrated focus on profitability. It’s not what you make, it’s what you keep that matters.
For those that innovate, and keep a close eye on capital expenditures, while upgrading their marketing efforts, 2010 could be a profitable year. For others, they will need to seek the experts to make sure they are maximizing the efficiency of their restaurant. This does not mean shortchanging guests in any way. It means that you fully utilize every resource available to you in the most efficient way possible – eliminating wasted time, money or effort and placing an emphasis upon delivering value.
Buy Local - For Most of Your Guests, It’s Important
The organic movement and locally grown produce has been steadily growing for years, but in 2010 and beyond, local sources of everything from produce to proteins will be more important to most guests. The growing focus on local sourcing has shown itself to be more than just a passing fancy. If you buy local, be sure to promote it – you’ll quickly see the competitive and cost advantages of doing so!
The Death of the Generic Restaurant
Research shows that 3 out of 4 adults are trying to eat healthier. Research also shows that menu items identified as being healthy are some of the least popular items. Since people can eat anywhere they want to, the compelling reason to go to any particular restaurant is to enjoy something that they can’t either make at home or get anywhere else. What this means is that restaurants must have a few highly profitable, “Niche Signature Dishes”. Menu items that identify with your brand, and set you apart.
Save Money and Build Traffic by Using Social Marketing
Restaurants need to start using real-time media. Having an effective website, a blog, and Internet marketing is a must! Determine what you want to achieve and get help making it happen. Have a clear goal in mind and build your social media program around that goal. Make it measurable and constantly benchmark your progress.
• Understand your brand and market position.
• Know what your guests want.
• Determine the content in order to obtain maximum actionable results.
• What’s in it for the customer?
• Who is on your staff to manage, maintain, and provide content updates?
• In today’s electronic and digital media, outdated content is the kiss of death.
• Create, thoroughly test, then launch the new marketing system and begin to save money.
Improvements have been seen in restaurants upgrading their offerings for children. Bottom line is that by offering higher quality food items for kids, it makes the parents happier – resulting in more frequent visits.
Are you making a profit on your most popular menu items? Do you know exactly how much money you just made off that item? It’s time to get a grip on your most important selling tool – your menu! Revenues don’t keep your restaurant open, profit does. Profit is the fuel your business needs to succeed.
Dining Trends for 2010
New Priorities
• Restaurants may be making a big deal about powering their trucks with used frying fat, or switching to green detergent, or printing menus on recycled paper and they may be addressing the wrong issues. Research shows that consumers are looking for artisan, hand-made, neighborhood, local and authentic, anything with real comfort & safety. Reassuring your customer that you hear them and are providing food and services that reflects their needs is your key to success.
• Look for more profits on the left side of the menu – snack items, smaller servings, portion options, items sized for the crowd. This isn’t about plate size, it’s about sharing. In 2010, smart operators will figure out how to translate this priority to the right side of the menu.
• Upscale the downscale. Consumers are trading down. They are buying gourmet hot dogs and hamburgers with new and exciting names and toppings.
• Fresh = local = safer = better – this is why farmers markets are catching on everywhere! Even though food costs more than at chain retailers, people are looking for edibles they can trust, and for food communities that stand personally behind their products.
• Restaurants offering house-made or locally-made bread, artisan cured salami, chef-pickled vegetables, locally butchered beef, honey from nearby hives or food purchased from regional farms, theoretically it reflects sustainability. Helping local farmers and being better for the environment, says reassurance and community values.
• More kids-eat-free restaurant promotions, more emphasis on healthful children’s menus, and more “adult” things for kids to eat along with their food-savvy parents.
Below are what some of the experts say will be happening more and more often.
• Restaurants will have gardens (e.g. rooftop, back-yard, communal)
• Chefs will offer cooking classes/demonstrations
• More street food and mobile food trucks/carts
• Restaurants will open on farms
• Gastropubs
Buzzwords For 2010
Authentic, Mood Food, Casual Comfort, Wood Oven Cooking
During the economic downturn more Canadians opted for “Staycations” over cross-border travel, this is a trend that has brought some much-needed good news for restaurant operators.
Although the pace of domestic tourist spending on foodservice is slower than in the past, Canada’s economy is slowly recovering. Consumers are feeling more confident about opening up their wallets, and with border delays discouraging international travel, domestic tourist spending has been gaining momentum.
The Trends, Topics and Technology for the Restaurant Industry in 2010 shows that Canada is listening and many operators are putting what they hear into practice.
Even in brighter economic times, restaurants are constantly challenged to “do more with less.” This means needing to control costs, maximize profits and stay on top of the laws and issues affecting your business. Knowing the trends, topics and technology will help you stay ahead.
According to the National Restaurant Association the top 5 trends are:
• locally grown produce
• locally sourced meats and seafood
• sustainability as a culinary theme
• mini-desserts
• locally produced wine and beer
The Driving Theme In 2010 Will Be, “How Much Money Can I Make?
The restaurant industry has seen a drop in traffic and the last two years have been hard on operators across the board. Experts say that the industry will go through a revival of what will be a concentrated focus on profitability. It’s not what you make, it’s what you keep that matters.
For those that innovate, and keep a close eye on capital expenditures, while upgrading their marketing efforts, 2010 could be a profitable year. For others, they will need to seek the experts to make sure they are maximizing the efficiency of their restaurant. This does not mean shortchanging guests in any way. It means that you fully utilize every resource available to you in the most efficient way possible – eliminating wasted time, money or effort and placing an emphasis upon delivering value.
Buy Local - For Most of Your Guests, It’s Important
The organic movement and locally grown produce has been steadily growing for years, but in 2010 and beyond, local sources of everything from produce to proteins will be more important to most guests. The growing focus on local sourcing has shown itself to be more than just a passing fancy. If you buy local, be sure to promote it – you’ll quickly see the competitive and cost advantages of doing so!
The Death of the Generic Restaurant
Research shows that 3 out of 4 adults are trying to eat healthier. Research also shows that menu items identified as being healthy are some of the least popular items. Since people can eat anywhere they want to, the compelling reason to go to any particular restaurant is to enjoy something that they can’t either make at home or get anywhere else. What this means is that restaurants must have a few highly profitable, “Niche Signature Dishes”. Menu items that identify with your brand, and set you apart.
Save Money and Build Traffic by Using Social Marketing
Restaurants need to start using real-time media. Having an effective website, a blog, and Internet marketing is a must! Determine what you want to achieve and get help making it happen. Have a clear goal in mind and build your social media program around that goal. Make it measurable and constantly benchmark your progress.
• Understand your brand and market position.
• Know what your guests want.
• Determine the content in order to obtain maximum actionable results.
• What’s in it for the customer?
• Who is on your staff to manage, maintain, and provide content updates?
• In today’s electronic and digital media, outdated content is the kiss of death.
• Create, thoroughly test, then launch the new marketing system and begin to save money.
Improvements have been seen in restaurants upgrading their offerings for children. Bottom line is that by offering higher quality food items for kids, it makes the parents happier – resulting in more frequent visits.
Are you making a profit on your most popular menu items? Do you know exactly how much money you just made off that item? It’s time to get a grip on your most important selling tool – your menu! Revenues don’t keep your restaurant open, profit does. Profit is the fuel your business needs to succeed.
Dining Trends for 2010
New Priorities
• Restaurants may be making a big deal about powering their trucks with used frying fat, or switching to green detergent, or printing menus on recycled paper and they may be addressing the wrong issues. Research shows that consumers are looking for artisan, hand-made, neighborhood, local and authentic, anything with real comfort & safety. Reassuring your customer that you hear them and are providing food and services that reflects their needs is your key to success.
• Look for more profits on the left side of the menu – snack items, smaller servings, portion options, items sized for the crowd. This isn’t about plate size, it’s about sharing. In 2010, smart operators will figure out how to translate this priority to the right side of the menu.
• Upscale the downscale. Consumers are trading down. They are buying gourmet hot dogs and hamburgers with new and exciting names and toppings.
• Fresh = local = safer = better – this is why farmers markets are catching on everywhere! Even though food costs more than at chain retailers, people are looking for edibles they can trust, and for food communities that stand personally behind their products.
• Restaurants offering house-made or locally-made bread, artisan cured salami, chef-pickled vegetables, locally butchered beef, honey from nearby hives or food purchased from regional farms, theoretically it reflects sustainability. Helping local farmers and being better for the environment, says reassurance and community values.
• More kids-eat-free restaurant promotions, more emphasis on healthful children’s menus, and more “adult” things for kids to eat along with their food-savvy parents.
Below are what some of the experts say will be happening more and more often.
• Restaurants will have gardens (e.g. rooftop, back-yard, communal)
• Chefs will offer cooking classes/demonstrations
• More street food and mobile food trucks/carts
• Restaurants will open on farms
• Gastropubs
Buzzwords For 2010
Authentic, Mood Food, Casual Comfort, Wood Oven Cooking
During the economic downturn more Canadians opted for “Staycations” over cross-border travel, this is a trend that has brought some much-needed good news for restaurant operators.
Although the pace of domestic tourist spending on foodservice is slower than in the past, Canada’s economy is slowly recovering. Consumers are feeling more confident about opening up their wallets, and with border delays discouraging international travel, domestic tourist spending has been gaining momentum.
The Trends, Topics and Technology for the Restaurant Industry in 2010 shows that Canada is listening and many operators are putting what they hear into practice.
Even in brighter economic times, restaurants are constantly challenged to “do more with less.” This means needing to control costs, maximize profits and stay on top of the laws and issues affecting your business. Knowing the trends, topics and technology will help you stay ahead.