Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

Hormel - Fire-Braised Chicken - Now Serving Flame-Seared Perfection - skyscraper - both - 02.20

Savor Imports - banner - both - 06.24

Dan's Prize Pot Roast, Prime Rib, Short Ribs Time-Intensive Proteins Made Easy - banner - both - 04.20

Seafood is Better - skyscraper - both - 05.21

Hellmann's Vegan Dressing & Spread - skyscraper - OE - 10.22

Skyscraper Ad - MM - Heat - Operator

Sugar Foods ecoSticks Dress Your Table for Success - banner - both - 04.18

Simply Potatoes Low Sodium Mashed Potatoes - skyscraper - both - 09.23

Deliver Flavor and Value with Galbani Mozzarella - skyscraper - both - 07.22

Simplot RoastWorks - banner - both - 01.20

Jennie-O Take Burgers Over the Top with Turkey - skyscraper - both - 03.20

Rich's Plant Based and Gluten Free Crusts - banner - both - 07.18

Tork Compact Foodservice Cloths - skyscraper - both - 07.17

Ambrosia Chocolate - skyscraper - both - 03.23

Catch of the Season - skyscraper - both - 07.22

Sunny Fresh Egg Patty and French Toast - skyscraper - both - 03.23

Tyson - Hillshire Farm - Legendary Brand - skyscraper - both - 04.21

Essity - Impress Your Guests - banner - OE - 03.17

McCain Free Takeout and Delivery Guide - banner - both - 05.20

Tyson - Bonici - Crave Chorizo - skyscraper - both - 04.21

Nestle White Cheddar Mac - Customize Creamy Comfort - banner - both - 04.19

Performance Dairy Clarified Butter - banner - both - 04.24

Performance Dairy Extra Melt - banner - both - 04.24

Nestle Stouffer White Mac and Cheese - banner - both - 08.18

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Dixie Ultra Surface Systems - skyscraper - both - 02.23

Dan's Prize Pulled Meats Simplify the Kitchen - banner - both - 04.20

Performance Dairy Convenience and Consistency - banner - both - 04.24

Jennie-O Premium Turkey Breast Products - Turkey that Turns Up the Quality - banner - both - 02.20

Your Source for Wild Alaskan Seafood - Surimi - skyscraper - both - 10.24

Simplot - Delivery Solved - Conquest Fries - skyscraper - both - 08.20

Dixie Ultra Surface Systems - banner - both - 02.23

Diamond Crystal Kosher Salt skyscraper - both - 04.23

Hellmann's Vegan Dressing and Spread - banner - OE - 10.22

General Mills - Gluten Free Options - banner - both - 03.18

Diamond Crystal Kosher Salt banner with chef - both - 04.23

Hormel - Bacon 1 - You've Never Seen Bacon Like This - banner - both - 02.20

Hormel - Fire-Braised Chicken - Don't Labor Over Great Chicken - banner - both - 02.20

Chef-mate We Can Better - skyscraper - both - 06.23

TNT Burgers - Learn More - skyscraper - both - 03.23

Banner Ad - 3 - OE - Operator - supersized

Sugar Foods ecoSticks Style and Substance - skyscraper - both - 04.18

Hormel - Bacon 1 - Full Case of Bacon No Grease - skyscraper - both - 02.20

Honest Earth - Better Potatoes for a Better World - skyscraper - both - 05.23

Sugar Foods - Turn Up the Beets Crispy Beets - skyscraper - both - 05.18

Find Fresh Inspiration - skyscraper - both - 08.22

Ready to Eat Frozen Vegetables - banner - both - 03.23

Nestle - Every Season is Pumpkin Season - skyscraper - both - 08.18

Tork Compact Foodservice Cloths - banner - both - 07.17

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

Performance Plus Food Safety - skyscraper - both - 09.21

Fabri-Kal - Packaging solutions for environmental and off-premise needs - skyscraper - both - 11.19

Indiana Packers - All-in-One Pork Supplier - banner - both - 07.21

Hormel - Fontanini - Welcome to Our Family Tradition - banner - both - 02.20

Nestle Vitality - Build a Refreshing Beverage Program - banner - both - 04.20

Simplot Sidewinders - Bendy is Trendy - skyscraper - both - 01.20

Hormel - Fontanini - Handcrafted Family Recipes - skyscraper - both - 02.20

Sugar Foods ecoSticks Beautiful Inside and Out - skyscraper - both - 04.18

Sugar Foods Deliver It Better - banner - both - 04.20

Nestle Vitality - Build a Refreshing Beverage Program - both - skyscraper - 04.20

Skyscraper Ad - MM -  Beat - Operator

Rich's Plant Based Cooking Creme - banner - both - 02.18

Nestle - Hot Cocoa Bulk and Single-Serve Packets - skyscraper - both - 09.21

Shrimp that Brings the Big Picture - skyscraper - both - 11.22

Sugar Foods Deliver It Better - skyscraper - both - 04.20

Hormel - Bacon 1 - Great Bacon in Half the Time - skyscraper - both - 02.20

Sugar Foods ecoSticks Dress Your Table for Success - skyscraper - both - 04.18

Tyson Cortona Pepperoni - skyscraper OE 1.23

Simplot GoodGrains - skyscraper - both - 01.20

Simplot Delivery Solved - Conquest Fries - banner - both - 08.20

Knorr's Cook with More Possibilities - skyscraper - both - 09.24

Reel in Greater Appeal - both - banner - 10.22

Sugar Foods ecoStick Less Waste - banner - both - 10.16

Sugar Foods - Turn Up the Beets Crispy Beets - banner - both - 05.18

Nestle White Cheddar Mac - Mac Pizza - skyscraper - both - 04.19

Your Source for Wild Alaskan Seafood - Surimi - banner - both - 10.24

Certified Cage-Free Egg Bites - Portable, Protein-Packed Breakfast - banner - both - 09.23

Seafood is Better - banner - both - 05.21

Nestle Minors Slow Simmered Stock - Free Sample - skyscraper - both - 02.20

Check Out the Major Products Product Guide - skyscraper - OE - 03.22

Simplot - Pineapple Perfected - RoastWorks - skyscraper - both - 08.20

Sunny Fresh Egg Patty and French Toast - banner - both - 03.23

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

Jennie-O Premium Turkey Breast Turkey that Turns Up the Quality - skyscraper - both - 02.20

Knorr's Cook with More Possibilities - banner - both - 09.24

Simplot Sidewinders - Bendy is Trendy - banner - both - 01.20

Basic American Crispy Craveable Operator banner ad - 12.17

Indiana Packers - Vertical Integration - banner - both - 07.21

McCain - Rebuilding Your Biz - Episode 1 - Hack Your Way Back - skyscraper - both - 05.20

Nestle White Cheddar Mac - Mac Pizza - banner - both - 04.19

Dan's Prize Corned Beef Pastrami - Simple, Tender - banner - both - 04.20

General Mills - Pillsbury Takeout and Delivery Tips - skyscraper - both - 04.20

Simplot Sidewinders - Make Waves - banner - both - 01.20

Alaska Cod and Pollock: Crispy, Craveable, Comforting - banner - both - 01.25

Sugar Foods ecoSticks Beautiful Inside and Out - banner - both - 04.18

Sunny Fresh Bacon and Cheese EggStravaganza - banner - both - 03.23

Kraft - Bold Flavor, New Home. - skycraper - both - 08.22

Nestle Stouffer's Comfort Foods Beyond Compare - video - skyscraper - both - 01.20

Sugar Food Traina California Dried Fruits - banner - OE - 10.19

Assembling the right technologies to manage a restaurant is a bit like mingling the ingredients in a gourmet meal. Each tool and system has the potential to create a moment of Zen for the business and customers alike &mdash; but a sour note will create more chaos than harmony. If staff and systems don&rsquo;t work seamlessly together, the result can be a fragmented operation where vital data and processes don&rsquo;t align, and diners leave unsatisfied.
For those hungry for a recipe for restaurant technology success, this article examines recent trends and provides a menu of 10 technologies that are having the most impact on the industry now.
What Is Restaurant Technology?
Restaurant technologies are tools such as POS systems, online ordering platforms and inventory management software that help restaurateurs meet high customer expectations with superior quality and consistency, cost efficiency and profitability &mdash; all keys to <a href="https://www.netsuite.com/portal/resource/articles/erp/restaurant-benchmarks.shtml" target="_blank">success in the restaurant industry</a>. It&rsquo;s a high-wire act, because restaurants often operate on the thinnest of margins. Success is virtually impossible without restaurant technology to maximize operating efficiency and cost management while creating the exceptional customer experiences that ensure word-of-mouth recommendations and brand loyalty.
The cornerstone of restaurant tech stacks are POS systems that coordinate operations by integrating sales, customer management and reporting functions into a single platform to improve accuracy and efficiency. A few restaurants have even placed customized tablets on every table, letting guests place their orders directly into the POS system. Meanwhile, online ordering and delivery platforms cater to customers&rsquo; ever-growing demand for convenience, while also helping restaurants expand their reach and build new revenue streams. <a href="https://www.netsuite.com/portal/resource/articles/inventory-management/restaurant-inventory-management.shtml" target="_blank">Restaurant inventory management</a> systems ensure that just the right amount of ingredients and equipment are always in stock, which reduces waste and lowers costs and, thus, boosts profitability.
In addition, <a href="https://www.netsuite.com/portal/resource/articles/crm/what-is-crm.shtml" target="_blank">customer relationship management (CRM) tools</a> and digital marketing platforms help foster and maintain strong customer interactions that lead to greater brand loyalty and repeat business. Kitchen display systems and automation tools ease communication between service teams and the kitchen to improve order accuracy and customer satisfaction. And of course, artificial intelligence is making inroads in a few forward-looking restaurant groups.
Key Takeaways
<ul>
<li>Restaurants face the difficult challenge of managing high customer expectations, delivering superior quality and consistency, and maintaining costs and profitability in a traditionally low-margin industry.</li>
<li>Advanced POS systems, online ordering platforms and inventory management software are just a few of the popular technologies restaurants are adopting to gain greater efficiency, reduce costs and improve customer satisfaction.</li>
<li>Emerging technologies expected to have a major impact on the industry include kitchen automation and robotics, artificial intelligence, Internet of Things devices, and augmented and virtual reality tools.</li>
</ul>
Restaurant Technology Trends Explained
Over the past 20 years, restaurant technology has evolved from <a href="https://www.netsuite.com/portal/resource/articles/ecommerce/point-of-sale-POS.shtml" target="_blank">simple POS systems</a> to complex, integrated solutions that can drive every aspect of operations. In the early 2000s, POS systems began replacing traditional cash registers, providing better ways to track sales and manage inventory. By the mid-2000s, online ordering and delivery platforms began to appear, driven by consumer demand for convenience and the growth of internet access.
The 2010s introduced mobile payments and loyalty apps to enhance customer engagement and streamline transactions. In addition, cloud-based solutions became popular, enabling real-time data access and integration across multiple locations. At the same time, digital menus and self-service kiosks emerged to reduce both wait times and labor costs.
More recently, the COVID-19 pandemic accelerated the adoption of contactless technologies, especially those related to delivery and takeout solutions, emphasizing the need for restaurants to embrace flexibility. Today, artificial intelligence (AI), robotics and blockchain are poised to further reshape the industry, offering improved automation, transparency and personalized experiences.
10 Big Restaurant Technology Trends
The role of technology in restaurants continues to grow. In a recent National Restaurant Association (NRA) survey, 55% of restaurant operators said they&rsquo;re planning tech investments to improve service, while 60% said they&rsquo;re looking for systems that will enhance the customer experience.
Here are 10 technologies that will likely have significant impact on the restaurant industry in the near future.
1. Contactless and Mobile Payment Solutions
Contactless and mobile payment solutions offer speed and convenience for both customers and staff by reducing wait times, simplifying transactions and enhancing overall buyer satisfaction. What started as a way to minimize human contact during the COVID-19 pandemic has now become standard procedure for most restaurants. Systems like Apple Pay and Google Wallet enable diners to pay quickly by simply tapping their phones, eliminating the need for cash or cards. This is particularly useful during peak hours to reduce bottlenecks at checkout and improve table turnover rates.
2. Online Ordering and Delivery Platforms
Online ordering and delivery platforms are convenient for customers and expand restaurants&rsquo; reach. According to the NRA survey, eight out of 10 delivery customers say they would order delivery using a smartphone app. With user-friendly interfaces, real-time tracking and integrated payment capabilities, online platforms refine the ordering process to facilitate better customer experiences. They also help restaurants minimize wait times and overcome limited dining space by managing order flow and reducing kitchen congestion during peak hours. They can provide valuable data insights, too, that help restaurants customize their offerings and smooth their operations.
3. Digital Menu Boards and Self-Ordering Kiosks
Digital menu boards are dynamic displays that can easily update menu items, prices and promotions in real time, reducing the need for static, printed menus. Sometimes, digital menus are part of a self-ordering kiosk that allows customers to browse a digital menu, customize orders and make payments. Like many of the trends discussed in this article, self-ordering kiosks came to the fore during the COVID-19 pandemic as a way to create a touchless experience for customers. In addition to their efficiency and customer service benefits, these technologies also cut down on order errors and labor costs. During busy hours, for example, self-ordering kiosks can handle a higher volume of orders without requiring additional staff, ensuring a smoother flow and faster service.
4. Advanced Point-of-Sale (POS) Systems
The latest POS systems are do-it-all solutions for the restaurant industry. They refine order processing by allowing servers &mdash; or patrons &mdash; to enter orders directly into the system, which then communicates with the kitchen in real time. They also handle payment transactions efficiently, supporting various payment methods, including credit cards, mobile payments and contactless options. They address inventory discrepancies by automatically updating stock levels in real time as orders are placed, preventing stockouts and waste. They also integrate various operational data, such as sales transactions, inventory levels, customer feedback and employee performance metrics, into a single platform, providing deep insights that serve data management and heighten overall efficiency.
5. Kitchen Automation and Robotics
Kitchen automation and robotics represent some of the more cutting-edge technologies in the restaurant industry, with capabilities including precision cooking, consistent portion control and real-time monitoring. These systems can handle repetitive tasks, like chopping and mixing, freeing up staff to focus on more complex and creative aspects of meal preparation. For example, automated fryers can cook items to exact specifications every time, reducing waste and improving quality. In a busy fast-food restaurant, a robotic arm can assemble burgers with perfect consistency, speeding up service during peak hours. The benefits of these technologies include reducing restaurants&rsquo; labor shortage challenge and minimizing human error.
6. AI-Powered Customer Insights and Marketing
Tech suppliers are looking to enable AI in their offerings to help restaurants better analyze customer data and fine-tune marketing strategies. AI-powered tools can give teams insights to dig into customer preferences, predict trends, personalize marketing programs for target audiences, optimize marketing budgets and help increase customer retention. For example, AI capabilities in an ERP system might analyze purchase patterns to suggest personalized promotions, boosting customer loyalty and sales. Find that a particular dish is popular among a certain demographic? Do some targeted advertisements to that group.
7. IoT and Smart Restaurant Management
The restaurant industry is a dynamic environment that requires precise control over operations including <a href="https://www.netsuite.com/portal/resource/articles/inventory-management/inventory-management-trends.shtml" target="_blank">inventory management</a>, equipment maintenance, energy consumption and food safety. Using sensors, real-time monitoring, predictive maintenance and automated alerts, Internet of Things (IoT) devices can monitor kitchen equipment, track inventory levels and hone energy use to keep operations running smoothly and efficiently. The result is fewer equipment failures, less waste and higher energy efficiency. For example, a smart refrigerator can send alerts if temperatures fluctuate, preventing food spoilage and minimizing waste. In a busy restaurant, IoT sensors can also track inventory and automatically reorder supplies when stock runs low, ensuring that ingredients are always available.
8. Augmented Reality (AR) and Virtual Reality (VR)
Superior customer experience is a top priority for restaurants. AR and VR apps are an ideal way for restaurants to tackle this challenge because they leverage interactive interfaces, 3D visualization and immersive environments. For example, AR can create interactive menus where customers can see 3D models of their meals, helping them make better choices and increasing the likelihood that they&rsquo;ll have a positive experience. Meanwhile, VR can be used for immersive staff training by simulating real-life scenarios that better prepare employees for their roles. For example, VR training modules can simulate a busy kitchen, allowing new hires to practice without pressure, leading to better performance and less training time.
9. Sustainability and Eco-Friendly Technologies
Given its high resource consumption and considerable waste production, the restaurant industry is a prime target for sustainability and eco-friendly technologies. Advances like energy-efficient kitchen equipment, waste reduction systems and sustainable sourcing platforms can help restaurants reduce their environmental footprints, cut costs and appeal to increasingly eco-conscious customers. Key features of sustainable and eco-friendly technologies include smart energy management, composting and recycling programs, and traceable supply chains. For instance, companies can use energy-efficient appliances to decrease electricity use and lower operational costs and carbon emissions. In addition, a waste reduction system can track how much food is discarded, allowing restaurants to adjust portion sizes, alter ordering practices and, ultimately, reduce both costs and environmental impact.
10. Enhanced Cybersecurity Measures
Restaurants handle large volumes of transactions and hold customer data, which makes them particularly attractive attack targets. Cybersecurity technologies, such as encryption, secure data storage and enhanced POS systems, can help protect sensitive information, prevent data breaches and ensure compliance with privacy regulations. For example, an advanced POS system with encryption can protect credit card information from being intercepted during transactions, safeguarding customers&rsquo; financial data. Multifactor authentication and regular security audits can both prevent unauthorized access and identify potential vulnerabilities. Staff training is also important to teach employees to, for example, recognize phishing attempts and effectively protect customer information.
The Future of Restaurant Technology
Several emerging restaurant technology trends have the potential to reshape the industry. With advances in AR technology, it&rsquo;s easy to imagine diners using AR glasses to view interactive menus, see virtual dishes on their tables before ordering or get detailed ingredient information and instant allergy alerts. It&rsquo;s not just cool technology &mdash; it can improve the dining experience and modernize restaurant ordering.
AI chatbots and virtual assistants could also wield a wide impact, handling customer inquiries, reservations and even making food preparation recommendations with a level of personalization that feels human. In the NRA survey, 16% of restaurant operators said they plan to invest in AI integration, including voice recognition, in 2024. This could reduce wait times and improve customer satisfaction.
Robotics will also likely continue to make inroads in restaurant operations, handling tasks like food preparation, cooking and even deliveries. This could lead to more consistent food quality and free up staff to focus on creating memorable customer experiences.
Behind the scenes, blockchain technology is increasingly seen as a way to promote greater transparency and traceability in the food supply chain. This could have a profound influence on safety while also building trust with customers by providing clear information on the origins and journeys of their food sources.
Technology is already reshaping restaurant operations and will likely have an even more significant impact in the near future, driving major shifts in efficiency and customer experience. Technologies like AI, robotics and blockchain have the potential to improve everything from food preparation to customer service. While adopting these new technologies promises to be exciting, restaurants need to be careful not to create technology silos in the process. The key is to implement technologies that work together to create a cohesive and efficient operation.
Restaurant Technology FAQs
What is the trend in technology in the food industry?
The food industry is trending toward greater use of automation, personalization and sustainability technologies. Automation and robotics can improve efficiency and consistency in food preparation and service. Artificial intelligence and data analytics can enable personalized customer experiences and more targeted marketing efforts. Sustainability-focused technologies, such as energy-efficient equipment and waste reduction systems, can help the industry reduce its environmental impact.
What technology is used in a restaurant?
Restaurants today use many technologies, including advanced point-of-sale systems for seamless transactions and inventory management and online ordering platforms for customer convenience. Kitchen automation and robotics improve efficiency and consistency in food preparation. Digital menu boards and self-ordering kiosks enhance the customer experience and simplify ordering processes. In addition, Internet of Things devices and smart management systems optimize energy use and monitor equipment performance.
What are the technological innovations in restaurants?
Technological innovations in restaurants include artificial intelligence to power analytics for personalized marketing and predictive inventory management. Virtual and augmented reality are being used for immersive training and interactive dining experiences. Contactless payment solutions and mobile ordering apps enhance convenience and safety for customers. Sustainability technologies, like energy-efficient appliances and waste reduction systems, are also helping restaurants minimize their environmental impact.
What is the future of restaurant technology?
The future of restaurant technology will see increased use of artificial intelligence and automation for personalized customer experiences and streamlined operations. Robotics will handle more food preparation tasks, improving efficiency and consistency. Internet of Things and smart management systems will optimize energy use and maintenance. Sustainability technologies will become essential, helping restaurants reduce waste and minimize their environmental footprint.
Source: Lisa Schwarz, <a href="https://www.netsuite.com/portal/resource/articles/business-strategy/restaurant-technology-trends.shtml" target="_blank">Oracle NetSuite</a>

For those hungry for a recipe for restaurant technology success, this article examines recent trends and provides a menu of 10 technologies that are having the most impact on the industry now.

10 Restaurant Technology Trends to Watch in 2025

The restaurant industry is on the brink of exciting transformations. With shifting consumer preferences, advancements in technology, and a growing focus on sustainability, it's essential for restaurant operators to stay informed about the trends shaping the future of dining. Here's a closer look at the key trends to watch and how to adapt your operations for success.
Sustainability is Here to Stay
<a href="https://www.synergyconsultants.com/blog-posts/sustainable-seafood-is-a-hot-trend" target="_blank">Sustainability</a> isn't just a trend; it's becoming a core value for many consumers. Diners are increasingly gravitating towards restaurants that prioritize eco-friendly practices. This means sourcing ingredients locally, reducing food waste, and implementing energy-efficient operations. As an operator, consider developing partnerships with local farms, creating seasonal menus, and using composting systems. Not only does this appeal to environmentally conscious diners, but it can also enhance your brand's reputation.
Tech-Driven Dining Experiences
The integration of technology into the dining experience continues to grow. Technology enhances how customers interact with restaurants, from AI-driven recommendations to seamless mobile ordering systems. Investing in user-friendly apps, table-side ordering systems, and advanced point-of-sale solutions can streamline operations and improve customer engagement. Don't overlook the power of data analytics to understand customer preferences and optimize your offerings.
Health-Conscious Offerings
With a growing focus on health and wellness, consumers are seeking nutritious dining options. This trend includes a demand for plant-based dishes, organic ingredients, and transparency about sourcing. Consider revamping your menu to include healthier options that cater to various dietary preferences. Highlighting nutritional information and offering customizable meals can attract health-conscious diners and keep them returning.
Flexibility in Dining Formats
The restaurant landscape is diversifying with the rise of flexible dining formats. Ghost kitchens, food trucks, and pop-up restaurants are becoming increasingly popular, offering lower overhead costs and adaptability to changing consumer behaviors. As an operator, think creatively about how you can implement these models. For example, a ghost kitchen could allow you to test new concepts without the financial burden of a full-service restaurant.
Elevated Takeout and Delivery Options
The pandemic has solidified takeout and delivery as essential components of the dining experience. To stand out, focus on enhancing these services. Invest in packaging that maintains food quality and creates an enjoyable unboxing experience for your customers. Additionally, consider developing exclusive takeout menus that reflect your brand's uniqueness while catering to the convenience diners crave.
&zwj;Memorable Experiences
In a crowded marketplace, creating memorable dining experiences can set your restaurant apart. Consumers want more than just a meal; they want an experience. This could involve themed nights, live entertainment, or interactive dining events. Pay attention to your establishment's atmosphere, service quality, and overall vibe. Engaging customers beyond the food can foster loyalty and encourage repeat visits.
As we move into 2025, the restaurant industry is poised for transformation. By embracing sustainability, leveraging <a href="https://www.synergyconsultants.com/blog-posts/tap-into-technology" target="_blank">technology</a>, and focusing on customer experiences, operators can navigate these changes and thrive in a competitive market. Staying ahead of these trends will help you meet consumer demands and position your restaurant for long-term success. Now is the time to innovate and adapt, ensuring your establishment remains relevant in the ever-evolving dining landscape. Let's embrace the future of dining together!
Source: <a href="https://www.synergyconsultants.com/blog-posts/navigating-the-future-key-restaurant-trends-for-2025" target="_blank">Synergy Restaurant Consultants</a>

The restaurant industry is on the brink of exciting transformations.

Navigating the Future: Key Restaurant Trends for 2025

The global pandemic and ensuing years of supply disruption, unabating inflation and general worldwide unease, have produced an extended period of challenging operating conditions for the restaurant and foodservice industry in the U.S. and abroad.
But as pandemic-driven inflationary pressures finally begin to subdue in many&mdash;but certainly not all&mdash;global markets, lingering labor issues and ongoing potential for market disruptions brought about by extreme weather and conflicts will continue to keep operators and suppliers awake at night.
Despite it all, 2025 will be the year of hope.
Looking ahead, expect to see many of last year&rsquo;s macro trends evolve and mature, while quick-moving fads burn bright and fade. Korean foods, egg sandwiches, beverage chain proliferation and the acceleration of product development&mdash;all covered in previous annual global forecasts&mdash;remain highly relevant to the mass market, even as newer trends emerge and mature.
As noted before, the need to perk up weary consumers is high on operators&rsquo; priority lists, and 2025 will be no exception. Expect this to be expressed through experiences, marketing and menu development that are grounded in communal, whimsical and escapist themes. More than ever, restaurants are a refuge of certainty in a world of seemingly constant uncertainty.
With this as context, we are pleased to&nbsp;<a title="2025-Global-Trends-Technomic" href="https://greatmenusstarthere.com/uploads/files/2025-Global-Trends-Technomic.pdf" target="_blank">share our perspective</a> on what&rsquo;s set to influence restaurant operations, marketing and menus around the globe in the coming year and beyond.
Analogue Alternatives
Plant-based meat alts had a moment in the spotlight, but 2025 will find new stars in the protein category. Ostrich made news as a beef alternative in Japan, and frog legs are trending up on chain menus in China. Consumer demand for new flavors and experiences coupled with the reality of rising costs for many everyday proteins in some cases has elevated the introduction of less-common meats, poultry and other animal-derived products. In 2025, expect more operators to go beyond standard beef, pork, poultry and seafood to explore a wider variety of animal proteins. At the same time, look for more chains to introduce milks not derived from cows or plants, particularly camel and buffalo milks.
Imposters, Fakes, Replications &amp; Copycats
In the age of hypercompetitive product development, many restaurant chains are looking to their direct competitors&rsquo; core menus for product inspiration. There&rsquo;s a growing number of restaurant brands that apparently see no need to reinvent the wheel, opting to freely imitate, replicate and downright copy successful products found on other chain menuboards. Primarily impacting fast-food chains, expect to see many more new products in the burger, pizza, drink and dessert categories that reference&mdash;explicitly or implicitly&mdash;signature offerings from leading global brands over the coming year.
All Eyes on Southeast Asia
Restaurant chains from China, Japan, South Korea, the U.S., Australia and the Middle East are eyeing Southeast Asia for expansion opportunities as they face saturation, slow growth and intense competition at home. Singapore is emerging as the proving ground for entry into this region. Indonesia, Malaysia and the Philippines are solidifying as secondary entry points. Many fast-growing brands from within this region are also eyeing local growth as well as more aspirational global expansion. Watch brands like Kopi Kenangan, ZUS Coffee and Tealive in particular. Quick-service formats, beverage-heavy menus, extensive applications of tech, localized branding and extremely rapid product development are commonalities among the region&rsquo;s leading players.
&ldquo;Inherivation&rdquo;
The strategy of developing innovative new products based firmly on inherited cuisine traditions and standards is nothing new in the restaurant world, but this culinary approach is poised to gain traction across global markets at the chain level. Next year will see more and more operators leveraging the inherivation trend to bring new and differentiated products to the mass market&mdash;particularly to cater to local tastes and preferences. Take for instance the modern adaptation of traditional mix coffee emerging in South Korea, or how local brands in Mexico are rethinking traditional chiles en nogada and pan de muerto for contemporary diners. Other preparations getting the treatment include British fish and chips, Mexican birria, Japanese ramen, Hawaiian poke and Korean chimaek. Even traditions such as Japanese omakase will be taken into new and unfamiliar directions, such as the application to comfort foods like pizza, burgers and fried chicken.
Escapist Themes
Restaurants will increasingly cater to consumers looking for reprieve from the stresses of daily life. On menus, expressions of this trend may include new products that reference outer space, fantasy and transportation to a far-off land. More experiential forms could be catered picnics in serene locales, immersive group dinners that transport guests back in time, and dining rooms that welcome pet parents and their fur babies.
Dessertified Snacks
As much as brands have paid increasingly close attention to their sweet options in recent years&mdash;with pizza operators in particular revisiting their dessert pizza menus&mdash;operators are set to bring classic dessert ingredients to their sides and snacks. Look for global and local operators to introduce such selections as loaded fries topped with ice cream, dumplings filled with chocolate sauce or tteokbokki bathed in sweet sesame pastes as this trend matures over the coming year.
Regional &amp; Emerging Trends to Watch
When it comes to global cuisine influences, expect to see more milanesa by way of Argentina, more Hong Kong-style barbecue, more Turkish street foods and&mdash;as predicted in years past&mdash;more casual Korean favorites.
There will be more promotion of love/hate ingredients like cilantro, pineapple on pizza and fish mint. Some might even call these ingredient controversial. For restaurants, it&rsquo;s a way to spark social chatter.
Expect restaurants to up their use of avocado and sweet corn across all aspects of the menu, including drinks and desserts.
Coffee and tea concepts will roll out more items with matcha, pistachio, and fresh-prepped soy milks and yogurts.
Regenerative flours will get more features in pastas and pizza crusts.
Popular in parts of Asia, konjac will emerge in the west in tea drinks and as a healthy rice or noodle alternative.
We will see more fast-casual and casual-dining concepts with a Pan-Africa positioning, particularly in Europe and North America.
Mexican pambazo sandwiches may emerge on menuboards at fast-casual chains and food trucks alike.
Many chains will be leaning into applying the golden ratio to their menu development and will be marketing that trending term specifically and loudly. The concept has been gaining momentum among leading operators in Asia, with one global player recently touting its development of a pizza topped with the golden ratio of cheese as determined by AI.
And finally, look for clever use of marshmallows in classic, whimsical and globally inspired variations on both dessert and savory menus as the surprise hit ingredient for 2025.
Source: Aaron Jourden &amp; Keegan Sims, Technomic

Explore Technomic 's global foodservice trend predictions for the year to come.

2025 Global Restaurant Trends Forecast

Every year, the food industry collectively scrambles to determine the top trends that will define the months ahead. These are the foods, flavors, ingredients, and dishes that are supposed to keep your concept and menu fresh and exciting in your customer&rsquo;s eyes&mdash;shortcuts to success, you might say. The past decade are filled with the &ldquo;it&rdquo; trend of the year: avocado toast, gochujang, ube, birria, etc.
It&rsquo;s not that any of these trends are bad ideas, of course&mdash;each one is delicious in its own right. And they were certainly trending, depending on how you measured the trend&mdash;an increase in social media mentions, growth on menus, increasing sales, etc. You may have even put some of them on the menu with success in increased sales, mentions, or visitation.
But often we are sold these trends as the solution first, and we then must back into the problem we were trying to solve with that flavor or ingredient, if we think about it at all. When someone says avocado toast is trending, does that mean everyone should immediately put it on the menu? The breathless, ever-quickening pace of the trend cycle means we are constantly bombarded by trends, wondering if we&rsquo;re missing out on a new consumer want and if the trends are passing us by. We are always sifting through this endless onslaught of trends, deciding if they make sense for our concept, brand, menu, and marketing goals. When we decide we should activate on them, we often feature them for a short amount of time, until that churn-and-burn trend cycle moves onto the next &ldquo;it&rdquo; item.
Instead of thinking this way, it&rsquo;s time to flip the script. Consider this your chance to take a step back, decide what you are truly trying to solve for in the year ahead, and then decide which trends can help you solve those needs. That includes new ways of looking at value beyond just low prices and an endless stream of combo meals. It means giving customers a new way to escape the grind of everyday life, whether that&rsquo;s through new experiences or global flavors. It&rsquo;s also about focusing on hospitality again, giving customers the human touch that may be lacking.
As you think through the customer needs in the pages ahead, consider what resonates with you and your brand. Maybe you are looking for ways to give customers fun, exciting flavors and experiences that keep your concept young and fresh. Or maybe you want to incorporate more sensory experiences into the menu, getting your customers excited through smoky cocktails or the &ldquo;crackling latte&rdquo; trend. Once you&rsquo;ve decided which customer needs will be a focus for your brand, it will then be much easier to choose the trends that will help you solve for those needs.
But there is one overarching customer need to keep in mind as we head into 2025: Customers are looking to you for something new. Today, more consumers are experimenting with new foods and flavors at home than they are at restaurants, a momentous change from pre-pandemic times, when customers mainly trusted chefs to introduce them to something new.
So it&rsquo;s time to give them something fresh. After years of nostalgia and comfort foods, it&rsquo;s time to get consumers excited again. It&rsquo;s time to start getting creative, focusing on innovation and showcasing what consumers love about restaurants again.
KEY CONSUMER NEED:
Value: Give customers a fresh perspective on value and pricing
Over the last year, food has experienced some of the highest rates of inflation. From skimpflation and shrinkflation to higher prices at restaurants, consumers are feeling the squeeze. The result is increased tensions between consumers and the brands they purchase.
Yes, price is a key contributor to the perceived value of a purchase at foodservice. And extended periods of rising prices on menus has led 43 percent of consumers to want lower prices at restaurants in 2025.
But price isn&rsquo;t the only factor. True value, value that is sustainable and impactful, is driven by more factors. When value is based on unique experiences, hospitality, consistent quality, and reliability, higher prices are less painful. Value underpinned by more than just cheap prices can and does drive greater patron loyalty, increased traffic, and greater acceptance of price increases.
No one wants to be taken advantage of, and that includes businesses. There are a lot of pressures now forcing prices to increase. Even though consumers may hear about legislation increasing minimum wages or understand food costs are rising, without effective communication they won&rsquo;t immediately connect the dots. Remember, though, they are being squeezed. Realistically, we are all in this together, and communication with your patrons should focus on that.
How are you building greater value into your patron experience? If compromises on quality must be made, how are you offsetting those compromises to mitigate poor consumer perceptions. If portion sizes decline, can you increase the quality of key ingredients to offset that shrink? Can you improve the atmosphere or the hospitality to help support higher prices? Is technology eliminating pain points to improve the customer experience?
Increased costs must be addressed and tough operational decisions must be made to protect profit margins. These decisions can&rsquo;t be made in a vacuum, discounting the customer experience. The decisions made to protect your interests should dovetail with improvements for your customers. They may not understand your business dynamics, but they will understand efforts to make their lives easier or better.
Take the time to find, and address, any value pain points. If you don&rsquo;t, consumers will notice and go elsewhere.
KEY CONSUMER NEED:
Escape: Give customers a chance to get away from it all
2024 was a record year for travel. According to the Transportation Security Administration, the top 10 busiest days in the agency&rsquo;s history have all occurred this year, with July 7 being the busiest day ever for the TSA as it screened over 3 million airport passengers for the first time.
The demand for experiences and travel has led to unprecedented crowds in some of the most popular travel destinations around the world, as tourists jetted off to the London, Greece, Portugal, Japan, Croatia, Mexico City, Italy, Spain, and beyond.
Consumers clearly want to get away. Much of this travel is the result of pent-up demand from the pandemic, but it&rsquo;s also partly due to the growing purchasing power of generations who prioritize travel and experiences.
That demand for travel also creates a demand for the foods, flavors, and ingredients that consumers discover on their trips or learn about from friends and family who travel. Japan, where a weak yen has made travel more affordable for visitors, has been breaking record after record for travel, welcoming more tourists than ever before in the nation&rsquo;s history, according to the Japan National Tourism Organization. Visitors have been embracing Japanese food on these trips&ndash;and sharing them on social media&ndash;creating a booming market in the U.S. for options like matcha, a wide range of sandos, and tanghulu, the candied fruit that has trended on TikTok.
That gives you an opportunity to not only offer even more global foods, flavors, ingredients, dishes, and trends to menus, but to highlight the escapist nature of them. Don&rsquo;t just put a matcha or cherry blossom latte or baked good on the menu, use evocative terminology like, &ldquo;Travel to Japan with us this spring with flavors like matcha and Sakura.&rdquo; Street food or night market menus and LTOs give customers a sense of place and escape in their everyday lives.
KEY CONSUMER NEED:
The Senses: Give customers new sensory experiences
As consumers embrace a more optimistic and bolder approach to life, inherent in this is the desire for new sensory experiences. Food and dining away from home are among the few full sensory experiences a consumer can enjoy, alone or with others, and embracing all the senses is the best way for operators to truly connect with their patrons.
When asked to rate their senses in order of importance when selecting foods and beverages, it&rsquo;s not surprising taste was ranked either No. 1 or No. 2 by 69 percent of consumers. Taste is critical, and taste exploration and experimentation is a key part of new experiences.
After years of focusing on the Instagrammability of foods, you may have guessed that consumers ranked sight second&ndash;but that&rsquo;s not the case. Sixty-one percent ranked smell and aroma second. How effectively is aroma being used to create unique new experiences for consumers? Consciously innovating against aroma can change consumer experiences and reset expectations.
Sensory experiences extend well beyond the foods and beverages, starting when a consumer enters and following through to the end of the meal, which may be off-site or as they leave the property. Remember, all the senses should be engaged and thoughtfully considered to create not only new experiences, but the right sensory experiences unique to an operator&rsquo;s brand. This includes the hospitality offered by employees and the interactive technology used to enhance or ease a patron&rsquo;s experience. In the end, sensory experiences elicit emotional responses and emotions resonate far more with consumers than any one trend. What emotions do you want to provoke from your patrons?
Over the past 12 months, consumers have become more focused on sincerity and authenticity, and that&rsquo;s as true for sensory experiences as it is for marketing and communications. Great food can be undercut by experiences that seem forced, artificial, or too consciously designed to elicit certain emotions. Make sure your experiences are as authentic as your brand voice and strategy.
KEY CONSUMER NEED:
Hospitality: Give customers the human touch
The word &ldquo;hospitality&rdquo; itself comes from the Latin word &ldquo;hospitalitas,&rdquo; meaning to receive or care for a guest or stranger. Yet many consumers say that the hospitality is missing from the guest experience at many restaurants&ndash;they don&rsquo;t feel like they&rsquo;re being taken care of. Thirty-eight percent of consumers say the value of eating out overall has declined, which means one out of every three customers that walks in the door is primed for a bad experience.
At some restaurant concepts, customers are ordering on their phones, picking up a bag from a series of cubbies, never having to interact with a single person. At full-service restaurants, they may bring up the menu using a QR code and view it on their tiny screen, and they may pay for it using the same phone system.
While in the short term these solutions may feel beneficial, in the long term consumers start to lose the human connection&ndash;the touch of hospitality. Picking up a meal from a cubby starts to feel scarcely differentiated from buying a product at the supermarket.
That&rsquo;s why a key trend for the year ahead will be helping consumers connect again. Operators will start looking for ways to make transactions less, well, transactional and more human and experiential again. In 2023, the U.S. surgeon general declared a loneliness epidemic across the country, comparing the health impacts of loneliness to smoking a dozen cigarettes a day. It&rsquo;s a widespread issue: over a third of consumers say they didn&rsquo;t eat a single meal with a friend or family member in the past week.
There is a place for technology, of course: some consumers are in a hurry, it does assist with labor crunches, etc. But when adopting tech solutions, consider the overall impact on the human connection that may be lost in the long term. In the year ahead, consider ways to balance industry changes with the need to keep hospitality as a central, non-negotiable element of the dining experience. Tech may even be a part of the solution&ndash;can you use an app to reach out directly to customers more often, to invite them to an in-person event, to learn where the human connection points may be missing?
The decline in restaurant traffic may in fact be exacerbating the loneliness epidemic in the U.S., as consumers pull back from a place where they might connect. But that also means that there are few industries better suited to bringing back that human touch and helping consumers connect again.
Source: <a href="https://www.fsrmagazine.com/feature/restaurant-lookahead-a-new-way-of-thinking-about-2025-menu-trends/" target="_blank">FSR</a>

It’s time to start thinking about trends a little differently and zero in on what resonates with you and your restaurant brand.

Restaurant Lookahead: A New Way of Thinking About 2025 Menu Trends

The U.S. spirits market continues to evolve rapidly, driven by shifting consumer preferences, emerging categories, and a heightened focus on quality. Looking ahead to 2025, several trends are expected to reshape the spirits landscape. From premiumization to the rise of low-alcohol options, consumers are demanding more personalized and innovative offerings. Here&rsquo;s what to watch for in the coming year.
1. Premiumization: The &ldquo;Less but Better&rdquo; Movement
Premiumization has been a growing trend in recent years, and in 2025, it will continue to dominate the spirits sector. Consumers are increasingly willing to pay more for high-quality products, with a particular focus on craftmanship, flavor complexity, and brand story. Bacardi&rsquo;s 2023 survey found that 41% of U.S. drinkers aged 21-44 plan to "seek more premium spirits" in 2024, a trend that will only deepen by 2025.
This focus on &ldquo;less but better&rdquo; consumption aligns with broader shifts in consumer behavior across beverages. Consumers are drinking less frequently, but when they do, they want their drink to be an experience. Categories like tequila, whiskey, and rum are seeing this trend, with ultra-premium and super-premium segments showing strong growth. For instance, tequila&rsquo;s reputation has transformed from a party drink to a premium sipping beverage, and this shift has driven higher sales of bottles priced over $30.
2. Tequila and Agave Spirits Continue to Surge
Tequila&rsquo;s meteoric rise is far from over. Agave-based spirits have seen incredible growth over the past decade, with tequila becoming a category favorite in the premium and ultra-premium spaces. This trend is set to continue in 2025, fueled by a changing consumer perception that agave spirits offer diverse flavor profiles and artisanal craftsmanship. According to the Distilled Spirits Council, tequila sales increased by more than 17% in 2023, and demand for premium-priced bottles will keep this category thriving.
Moreover, new consumers are becoming more adventurous and experimenting with lesser-known agave-based spirits like mezcal, raicilla, and sotol. The artisanal production methods, smokier flavor profiles, and links to sustainability are particularly attractive to younger consumers seeking authentic, unique experiences.
3. Low and No-Alcohol Spirits on the Rise
The low- and no-alcohol category is poised for exponential growth in 2025. Gen Z&rsquo;s focus on health and wellness is reshaping the way Americans drink. With nearly 45% of Gen Z reporting they didn&rsquo;t consume alcohol at all in 2023, and a significant portion showing a preference for moderation, demand for low-ABV (Alcohol By Volume) and non-alcoholic spirits has exploded. As Gen Z and Millennials increasingly prioritize mental and physical health, as well as sustainability, they are gravitating towards alcohol-free alternatives and experiential, mood-boosting drinks.
Brands like Seedlip and Ritual have paved the way for non-alcoholic spirits, offering drinks that mimic traditional spirits' flavor and experience without the alcohol. By 2025, more premium offerings will emerge, incorporating natural ingredients, adaptogens, and functional botanicals that appeal to this health-conscious demographic.
4. Ready-to-Drink (RTD) Spirits Continue to Evolve
RTDs are far from a passing trend. The category has shifted from sugary, mass-market hard seltzers to a more sophisticated offering, often with a focus on quality ingredients and well-known spirits. RTDs are especially popular with younger, more diverse consumers who value convenience but don&rsquo;t want to sacrifice quality.
Premium spirit-based RTDs, including hard seltzers made with premium tequila, whiskey, or gin, will see continued growth. The consumer demand for convenience, quality, and authenticity is pushing producers to develop more complex flavor combinations and packaging options, such as USDA-certified organic RTDs and those with natural ingredients. By 2025, the market will also see more &ldquo;functional&rdquo; RTDs, enhanced with ingredients like adaptogens, nootropics, or CBD, appealing to wellness-focused drinkers who want more from their cocktails than just a buzz.
5. Sustainability Drives Purchasing Decisions
As consumers become increasingly eco-conscious, sustainability will be a major trend shaping the spirits industry in 2025. Consumers are not only looking for transparency in production practices but are actively seeking out brands that prioritize eco-friendly packaging and ethical sourcing. According to a 2022 report from Audience Collective U.S., 58% of drinkers said sustainability was important when purchasing alcohol. Millennials and Gen Z are driving this trend, with many willing to switch to a brand that offers a more sustainable option.
In response, more distillers will embrace renewable energy, reduce water use, and explore alternative packaging solutions like eco-friendly bottles or refillable containers. Expect to see more brands launching sustainable initiatives as this becomes a competitive differentiator in the spirits market.
6. Botanical and Craft Distillation Innovation
As consumers' palates evolve, demand for unique, botanically infused spirits is rising. Craft distillers are pushing boundaries with new combinations of herbs, spices, and other botanicals, moving beyond the traditional profiles of gin and into other spirits categories. These innovations not only offer consumers new flavor experiences but also tap into the ongoing trend of functional and wellness-oriented drinks.
Brands that experiment with indigenous botanicals, local flavors, and even sustainability in farming and sourcing will find a growing audience in 2025. Additionally, spirits that highlight their terroir&mdash;emphasizing local ingredients and reflecting a sense of place&mdash;will resonate with consumers looking for authenticity and a connection to the land.
&nbsp;
7. The Rise of Flavored Spirits
Flavored spirits continue to gain traction, particularly among younger consumers looking for new and exciting drinking experiences. While traditional flavors like vanilla, citrus, and berry remain popular, distillers are exploring more unconventional flavors, from chili-infused tequilas to dessert-inspired vodkas.
In 2025, expect a surge in experimental flavors that blur the line between sweet, spicy, and savory. Spirits such as rum, whiskey, and even tequila are poised to capitalize on this trend, as consumers become more open to trying adventurous combinations. Flavored spirits also align well with the cocktail culture boom, as they provide an easy way to add complexity to at-home drinks.
8. Cocktail Culture Thrives with Experiential Drinking
Cocktail culture is thriving in the U.S., and 2025 will see it further expand as consumers embrace creativity and personalization in their drinking experiences. Craft cocktails made with premium ingredients will continue to grow in popularity, whether at bars, restaurants, or in the comfort of consumers' homes. High-quality mixers, bitters, and garnishes are becoming more widely available, fueling at-home experimentation.
Moreover, consumers are increasingly seeking out immersive drinking experiences. Cocktail-making classes, spirits tastings, and multi-sensory experiences that combine drinks with art, music, or food pairings are likely to expand. Bars and distilleries that offer unique experiences, where the environment and presentation are as important as the drink itself, will continue to thrive.
9. Gen Z&rsquo;s Influence on Drinking Trends
Gen Z's influence on the spirits market will be profound in 2025. This generation, with its focus on moderation, sustainability, and premiumization, is driving demand for both premium spirits and alcohol-free options. Gen Z consumers are more likely to be influenced by a brand&rsquo;s ethical practices, eco-friendliness, and who is promoting the product. As they enter their prime legal drinking age, Gen Z will continue to push for new and innovative spirits that align with their values.
Conclusion
The U.S. spirits market in 2025 will be defined by an emphasis on quality, health-conscious choices, and sustainability. With trends like premiumization, the rise of tequila and agave spirits, non-alcoholic options, and RTDs evolving in exciting ways, producers are innovating to meet changing consumer expectations. As Gen Z and Millennials continue to shape the future of the market, the focus will remain on crafting personalized and meaningful drinking experiences.
Source: <a href="https://bartenderspiritsawards.com/en/blog/insights-1/nine-spirits-trends-you-can-expect-in-the-2025-u-s-drinks-market-874.htm" target="_blank">Bartender Spirit Awards</a>

We're exploring the future of spirits: Key trends shaping premiumization, sustainability, and innovation in the 2025 U.S. drinks market.

Nine Spirits Trends You Can Expect in the 2025 U.S. Drinks Market

After facing rising costs and tough economic conditions since 2022, restaurants are scrambling for customers. To entice these guests, brands from <a href="https://www.restaurantdive.com/news/restaurant-chains-value-offerings-2024/720069/" target="_blank">McDonald&rsquo;s</a>&nbsp;to Chili&rsquo;s and <a href="https://www.today.com/food/news/mcdonalds-deals-applebees-chilis-fast-food-prices-rcna151985" target="_blank">Applebee&rsquo;s</a>&nbsp;rolled out value meals, combos and buy-one-get-one offers to draw people in the door over the past few months.
Even independent restaurants have participated in the value promotions, adding 3,250 combo menu items during the summer, with new combo additions peaking between July 28 through Aug. 10, according to SpotOn data emailed to Restaurant Dive. Independents also added 210 BOGO items, with additions increasing by 90% from the week of Aug. 4 to the week of Aug. 11. Bottomless menu items and All You Can Eat offers were both up 30% from the week of Aug. 4 to the week of Aug. 11.
&ldquo;When the economy is good or the economy is bad, you&rsquo;re seeing some version of a combo meal from chains, maybe seasonal or value-based,&rdquo; said Kevin Bryla, CMO and head of consumer experience at SpotOn.
What&rsquo;s happening now in the post-COVID environment is different, he said. People still want to go out and value that experience, but restaurants have raised prices dramatically in response to increased costs in recent years. Still, restaurateurs haven&rsquo;t been able to pass on all inflation increases to guests, and profits are under pressure &ldquo;like never before,&rdquo; Bryla said.
&ldquo;I don&rsquo;t think that brands coming out with BOGO offers or value menus are actually changing the nature of guests. It&rsquo;s the guests that are really changing the nature of the restaurant,&rdquo; said Joe Yetter, general manager at Par Technology.
Price increases are driving average check size for the typical brand, Yetter said, but just about every brand is struggling with same-store traffic.
&ldquo;The economy, the guests are affecting the brands and the brands are responding with more value,&rdquo; Yetter said.
Guests that are most price sensitive are gravitating toward value promotions, Yetter said.
In addition, consumers are increasingly buying down the menu, meaning that someone who might have bought a steak one day, is buying a burger the next day, since that is what they can afford, Bryla said. People still want to go out to eat, but have finite resources.
&ldquo;Restaurants have been seeing that and feeling that and trying to come up with a lot of creative ways to get folks to stay loyal,&rdquo; Bryla said. &ldquo;It&rsquo;s a battle out there.&rdquo;
Bottom of Form
While many chains offered discounted meal deals, buy-one-get-one burgers were one of the most popular offerings among customers, according to a <a href="https://www.revenuemanage.com/wp-content/uploads/2024/08/Value-Meals-Report-Final.pdf" target="_blank">Revenue Management Solutions survey</a>&nbsp;of 860 participants conducted in June. Thirteen percent of surveyed consumers said they were most likely to buy a BOGO burger, compared to 8% who would opt for value meals. However, families with incomes below $50,000 much preferred a burger and nugget meal, priced at $5, versus the overall population.
What drives successful value offerings
Creating value menus is just one step in enticing consumers back &mdash; creating engaging ads to get them in the door is another.
&ldquo;While people may have a plan around how often they eat out, it&rsquo;s often up in the air where they&rsquo;re going to eat out,&rdquo; said Laura Grover, SVP and head of client success at Edo Inc., which measures advertising outcomes.. &ldquo;So you do have to be top of mind. &hellip; It really is essential to be able to break through the clutter, resonate with consumers and spark them to want to eat out with you,&rdquo; Grover said.
Edo collects advertising campaigns across various platforms, including streaming, and measures engagement in terms of searches and clicks on client sites using Google Trends API.
Applebee&rsquo;s All You Can Eat campaign has been one of the most successful per Edo&rsquo;s findings, beating the casual restaurant category average by 45%, and Chili&rsquo;s 3 for Me deal outperformed the average by 35%. That means individuals exposed to the ads were more likely to search for these brands, Grover explained.
While the Chili&rsquo;s 3 for Me isn&rsquo;t new and has been available for some time, it has &ldquo;continuously been a strong performer,&rdquo; Grover said.
The pizza category has approached recent promotions differently, however, since value has always been part of the category. Instead, pizza ads tend to focus more strongly on the food and product innovation, Grover said.
&ldquo;If you go to any of their websites, there is always some type of deal, and I do feel like that&rsquo;s ingrained in people&rsquo;s minds,&rdquo; Grover said. &ldquo;New products jump out a little bit more because consumers know that they can get that good deal.&rdquo;
Pizza Hut launched its <a href="https://www.pizzahut.com/c/content/tavern-style-pizza" target="_blank">Tavern Pizza campaign</a>&nbsp;earlier this year, which was centered on a thin crust style of pizza <a href="https://chicago.eater.com/maps/best-chicago-thin-crust-pizza-restaurants-tavern-style" target="_blank">popular in Chicago</a>. That campaign was one of the strongest pizza ads EDO has seen so far this year, Grover said.
Other items that have performed well include somewhat more premium ingredients, like shrimp dishes at Long John Silver&rsquo;s and Panda Express.
&ldquo;It&rsquo;s almost a splurge [since] &hellip; seafood tends to be a little bit more expensive,&rdquo; Grover said. &ldquo;This is making it attainable and it&rsquo;s that treat that maybe you can&rsquo;t afford as frequently right now.&rdquo;
Value doesn&rsquo;t just mean price
Customers liked getting free items and much preferred offers of free chicken nuggets with purchase and one entree, two sides and drink promotions, an RMS June survey revealed. Highest spenders opted for high promotions that offered quantities for the price, as they often shared meals or spread that meal over many days.
Family dining and full-service concepts like <a href="https://www.restaurantdive.com/news/texas-roadhouse-q2-results-positive-comp-sales-9-percent/722508/" target="_blank">Texas Roadhouse</a> aren&rsquo;t resorting to discounts like BOGOs, because they already deliver strong value for money, and have ended up taking traffic from their competitors and are driving new traffic, Yetter said, because of their all-round value perception. The traffic that these concepts are driving is often a result of a special occasion, like birthday, date night or taking the family out for a nice dinner, rather than the high frequency cheaper QSRs are aiming for.
Unlimited offerings like Olive Garden&rsquo;s Never Ending Pasta and Unlimited breadsticks are also more about value in quantity versus price point, Grover said, adding that Never Ending Pasta and unlimited soup, salad and breadsticks perform above average for Olive Garden ads, with Never Ending Pasta leading to stronger engagement.
&ldquo;Having a strong proposition that means high quality food for fair prices can also be a huge value component,&rdquo; Yetter said. &ldquo;You can still say the value for money that Texas Roadhouse is delivering is similar to the same type of value or value for money that someone like McDonald&rsquo;s or a QSR brand is driving. It&rsquo;s just in a different segment of the consumer. It&rsquo;s just &hellip; a different occasion.&rdquo;
The impact of value on restaurants
Operators also need to make sure that they are using the right ingredients at the right price to not just create value for customers, but also maintain profitability, Bryla said.
In the past few years, operators have evaluated the price of certain ingredients weekly instead of monthly or quarterly. With food prices ebbing and flowing, restaurants have to be more strategic and create offers with ingredients when they are lower priced.
Crabby Daddy&rsquo;s in Missouri is a great example of this, Bryla said. The owner found a way to get crabs at a very low cost, allowing it to provide an All You Can Eat Crab offer. This added value for consumers while still turning a profit for the restaurant, Bryla said.
&ldquo;It is so critical to understand your menu, understand your inventory costs and understand your profitability,&rdquo; Bryla said. &ldquo;Restaurants have always struggled with the fact that they love delighting customers and they love putting good offers out there, but if the restaurant&rsquo;s not profitable, it&rsquo;s not going to be there to give those great offers and that great guest experience six months from now, or a year from now.&rdquo;
Many of the value offerings promoted during the summer were limited-time offerings, a strategy that Bryla said is key to pricing.
&ldquo;It&rsquo;s essential that they&rsquo;re limited time because otherwise you just reset the expectation of &hellip; pricing lower and you can&rsquo;t bring your price back up again,&rdquo; Bryla said. &ldquo;So the limited-time offer gets people in the door and gets them in the habit.&rdquo;
The highest-value customer is the loyal one who keeps coming back, he said.
&ldquo;What makes or breaks restaurants is loyal, repeat customers. I think these offers, when well thought through, are a nice part of the mix,&rdquo; Bryla said.
How value is driving traffic
While <a href="https://www.restaurantdive.com/news/value-promotions-buffalo-wild-wings-mcdonalds-starbucks-chilis-increase-traffic-placerai/721390/" target="_blank">offers in the early summer</a> did result in subsequent traffic boosts at chains like McDonald&rsquo;s, Buffalo Wild Wings, Chili&rsquo;s and Starbucks, brands shouldn&rsquo;t rush value promotions out the door.
Every brand should test a value deal or meal to see if it drives incrementality, Yetter said. That could mean testing in specific locations or markets to see if these items yield new visits, add new spend or are eating away their existing customer spend and just trading down to the value offer.
Brands should also have an understanding of the longevity of these consumers, Yetter said. They need to determine if value deals are just driving trials or are actually impacting traffic during specific periods compared to other busy periods.
Not every deal is meant to drive incremental sales and could just be encouraging add-ons. For example, a QSR could provide a steep discount on a dessert item or chicken nuggets that would drive customers in the door and then buy more off the menu.
Bryla said he expects restaurants to offer more value promotions, especially if they are really compelling to guests.
Beyond just getting people in the door with these offers, restaurants also need to ensure that customers have a good experience that will help them become repeat customers.
&ldquo;If you just rely on the offer and don&rsquo;t have all those surrounding strategies, it&rsquo;s going to be tough,&rdquo; Bryla said.
Source: Julie Littman, <a href="https://www.restaurantdive.com/news/value-promotion-impact-customers-restaurants/" target="_blank">Restaurant Dive</a>

Guests with tighter budgets are seeking out more affordable options and restaurants — desperate for their dollars — are responding with a battle for the best value offer.

Why Consumers, not Restaurants, are Dictating Value

The National Restaurant Association&rsquo;s latest emergency preparedness guide includes best practices from leading government resources, including the FDA and CDC, plus our own ServSafe program.
Imagine one of your employees gets a call claiming customers got sick after eating at your restaurant. Would they know what to say, who to contact, or what information to gather? Would your managers know who to call, or when to involve regulatory authorities, crisis management pros or legal counsel? How would they handle media inquiries, or respond to a negative narrative circulating on social? Pre-planning and a good blueprint for what to do if your establishment suspects a foodborne illness incident can have a big impact on the safety of your guests and employees and the ability of your business to weather the crisis. The National Restaurant Association&rsquo;s latest emergency preparedness guide, <a href="https://restaurant.org/education-and-resources/resource-library/always-ready/" target="_blank">Always Ready: Foodborne Illness Outbreak</a>, includes best practices from leading government resources including the FDA, CDC, the Council to Improve Foodborne Outbreak Response, ServSafe&reg;, and crisis comms professionals as well as tips from food safety experts and HR leads from independent restaurants and national brands. The <a title="NRA_Always_Ready_Foodborne_Illness_Guide" href="https://greatmenusstarthere.com/uploads/files/NRA_Always_Ready_Foodborne_Illness_Guide.pdf" target="_blank">free guide</a>, the third&nbsp;in the Association&rsquo;s Always Ready series (following Always Ready: Natural Disasters and Always Ready: Fire) recommends best practices to follow in advance, during and to recover from an incident if your establishment suspects a foodborne illness outbreak. Guidance includes:
<ul>
<li>Leading causes of foodborne illness outbreaks and key prevention measures</li>
<li>The importance of a establishing a crisis response team, including a designated lead/spokesperson</li>
<li>Handling a complaint, including how to create a complaint form to gather critical information</li>
<li>How to work with regulatory/health department officials to isolate the cause and rectify a breach</li>
<li>Dos and don&rsquo;ts when communicating with employees and guests</li>
<li>Responding to the media and social media best practices</li>
</ul>
ServSafe&rsquo;s National Food Safety Month, throughout September, follows Always Ready with a deep-dive into foodborne illness outbreak prevention, explaining how infectious pathogens grow and spread, the food safety practices that can help prevent them, and the best means to build these safe food handling practices into a culture of food safety. Mark your calendars to check in at <a href="https://www.foodsafetyfocus.com/" target="_blank">foodsafetyfocus.org</a> for prevention tips and free training aid each week.
Source: <a href="https://restaurant.org" target="_blank">National Restaurant Association</a>
Photo: National Restaurant Association

Always Ready: Foodborne Illness Outbreak helps you prepare in advance and work through a crisis, if implicated.

Be Prepared for a Foodborne Illness Incident

In the wake of the continuing inflationary tendencies that have characterized the past year, the foodservice industry stands at a critical juncture, poised to tackle the challenges of escalating costs while driving growth and profitability. Translating these forces into menu prices is daunting, at best &ndash; and a task that all restaurants must tackle, no matter their scope. In doing so, owners and operators must juggle the merging economic pressures and evolving consumer behavior. Innovative strategies that weather the current economic scene as well as lay the foundation for sustained success seem elusive, but dynamic pricing strategies are a powerful tool for adaptation and resilience, if employed properly.
A thorough understanding of this approach reveals its capacity to harmonize market realities, cost dynamics, and consumer preferences, empowering foodservice establishments to navigate the inflationary currents while fostering a sustainable economic trajectory. By leveraging dynamic pricing, businesses can optimize their revenue streams, mitigate financial uncertainties, and proactively respond to market volatilities, positioning themselves as agile entities primed for longevity and growth.
The question is &ndash; what is the best manner to retain and grow a customer base as they have had mixed reactions to seeing dynamic pricing both on physical and digital menus? How can we improve or change that perception?
In this vein, the incorporation of non-food items such as bamboo and wood knot picks, parasol picks, paddle and frill picks as well as skewers can be leveraged to elevate the attractiveness and elegance of the center of the plate or cocktail, resulting in an enhanced dining experience that resonates with patrons and increases the value proposition of menu items. This strategic integration provides an add-on value that offsets the reaction to the implemented pricing strategy, offering a palatable exchange for each customer. A win-win situation: functionality and finesse on the plate, resulting in a satisfied customer and a menu set with prices that help keep the ledger in the black and profitable month after month during inflationary times.
Content courtesy of Handgards

What is the best manner to retain and grow a customer base as they have had mixed reactions to seeing dynamic pricing both on physical and digital menus?

Dynamic Pricing Strategies, Customer Perceptions, and Added-On Value

In the fast-paced world of the restaurant industry, the sizzle of digital transformation is as palpable as the aroma of a gourmet kitchen in full swing. As The landscape of restaurant marketing has evolved dramatically, with social media marketing emerging as the prime steak on the digital menu of strategies. For restaurant owners, understanding and harnessing the power of social media marketing is no longer a choice but a necessity to thrive and outshine competitors. This blog delves into the 06 amazing benefits of social media marketing for restaurants, offering a comprehensive guide to crafting a robust restaurant marketing plan that leverages the latest in digital restaurant marketing tools, trends, and strategies. Whether you&rsquo;re looking to refine your restaurant marketing strategy, explore innovative restaurant marketing ideas, or simply get a taste of the best restaurant marketing campaigns of the year, this article is your go-to recipe for success.
Here are the 6 Benefits Restaurants can gain by harnessing Social Media
1.&nbsp;Enhanced Brand Visibility
In the digital era, a restaurant&rsquo;s presence online is just as crucial as its physical location. <a href="https://applova.io/blog/digital-marketing-strategies/" target="_blank">Social media platforms</a> serve as bustling virtual squares where potential patrons gather, making them ideal venues for increasing your restaurant&rsquo;s visibility. By integrating social media into your restaurant marketing plan, you can showcase your cuisine, ambiance, and unique selling points to a wider audience. This increased visibility not only attracts new customers but also keeps your establishment top-of-mind for regulars.
2. Direct Engagement with Customers
Social media platforms offer an unparalleled opportunity for direct engagement with your customers, a cornerstone of effective restaurant marketing strategies. Through comments, messages, and reviews, you can gather valuable feedback, answer queries, and even manage reservations directly. This two-way communication fosters a sense of <a href="https://applova.io/blog/bonds-that-boosts-business/" target="_blank">community and loyalty</a>, turning occasional visitors into regulars and advocates for your brand.
3. Cost-Effective Marketing
One of the most compelling benefits of social media marketing for restaurants is its cost-effectiveness. Unlike traditional advertising channels, social media offers a variety of free or low-cost tools to reach your target audience. From organic posts showcasing your latest dishes to targeted ads <a href="https://applova.io/blog/data-driven-marketing/" target="_blank">driven by detailed analytics</a>, you can achieve significant exposure without breaking the bank. This is particularly beneficial for small restaurant marketing, where budget constraints often limit marketing efforts.
4. Insights into Customer Preferences
<a href="https://applova.io/blog/have-you-missed-the-mobile-boat/" target="_blank">Social media platforms</a> are not just marketing tools but also rich sources of data on customer preferences and behaviors. By analyzing interactions, shares, and the performance of various posts, you can gain insights into what your audience loves most about your restaurant. This data can guide your menu development, promotional offers, and even the overall restaurant marketing strategy, ensuring your efforts resonate with your target demographic.
5. Boost in Local SEO
For restaurants, local visibility is key to attracting foot traffic. Social media marketing, particularly when combined with local hashtags, geotags, and local community engagement, can significantly boost your restaurant&rsquo;s local <a href="https://applova.io/blog/six-seo-strategies-to-boost-restaurants-visibility/" target="_blank">search engine optimization (SEO)</a>. This makes your restaurant more discoverable to people searching for dining options in your area, driving both online and in-person visits.
6. Viral Marketing Potential
Perhaps one of the most exciting aspects of social media marketing is the potential for viral content. A well-crafted post, be it a mouth-watering photo of your signature dish or a creative video tour of your kitchen, can quickly gain traction and reach a vast audience beyond your existing followers. This not only amplifies your <a href="https://2stallions.com/blog/maximising-your-brand-visibility-for-maximum-impact/#:~:text=Brand%20visibility%20plays%20a%20significant,and%20create%20more%20growth%20opportunities." target="_blank">brand&rsquo;s visibility</a>&nbsp;but can also translate into immediate business results, as new customers flock to experience what they&rsquo;ve seen online.
Crafting Your Social Media Marketing Plan
To harness these benefits, it&rsquo;s essential to craft a thoughtful restaurant marketing plan that aligns with your business goals and target audience. Start by identifying the platforms where your potential customers are most active, whether it&rsquo;s Instagram for its visual appeal, X (Twitter) for quick updates, or Facebook for its broad demographic reach. Develop a content calendar that mixes promotional posts, behind-the-scenes glimpses, and user-generated content to keep your feed fresh and engaging.
Moreover, consider leveraging restaurant marketing software to streamline your social media management, allowing for more consistent and effective engagement. Additionally, keep an eye on emerging restaurant marketing ideas and trends, such as influencer partnerships or immersive augmented reality experiences, to keep your strategy ahead of the curve.
Conclusion
The recipe for restaurant success undoubtedly includes a generous helping of social media marketing. By enhancing brand visibility, engaging directly with customers, leveraging cost-effective marketing tools, gaining insights into customer preferences, boosting local SEO, and tapping into the viral potential of social media, restaurants can not only survive but thrive in the digital age. As you fold these strategies into your restaurant marketing plan, remember that consistency, creativity, and customer focus are the key ingredients to a winning formula. So, embrace these digital restaurant marketing strategies and watch your restaurant grow from a hidden gem to a must-visit destination on the social media map.
Source: <a href="https://applova.io/blog/benefits-of-social-media-marketing-for-restaurants/" target="_blank">Applova</a>

For restaurant owners, understanding and harnessing the power of social media marketing is no longer a choice but a necessity to thrive and outshine competitors.

Amazing Benefits of Social Media Marketing for Restaurants

Love it or hate it, social media is an integral part of our everyday lives. And, over the last few years, it has influenced the way businesses interact with their customers. A social media presence is now a must for every restaurant. A majority of 21st century diners use social media platforms to look for places to eat, drink and hang out. So, having a social media presence makes your restaurant more easily discoverable online. Beyond getting noticed, it facilitates customer engagement, which in turn brings in greater patronage and a higher revenue.
However, simply having a social media account is not going to miraculously increase profits. You must make sure you use it appropriately and effectively. Staying active on social media by posting regularly is just the start.
5 tips on how to make the most of your social media accounts
1. Use relevant hashtags
Hashtags are like magnets on social media &ndash; they attract potential customers to you. When you use popular and trending hashtags, your posts will be boosted. What&rsquo;s more, social media users can follow hashtags, making your restaurant that much more discoverable to new customers. You could also create your own hashtags and then encourage your diners to use these in their posts. While the general rule of thumb is to use food-related hashtags, you should also incorporate hashtags that are relevant to your identity and ethos.
2. Post about your staff and behind-the-scenes action
One way social media users like to connect with restaurants is to learn about the staff and the work they do. Introduce your staff to your followers by highlighting them individually and in their respective teams. Post &lsquo;action&rsquo; videos &ndash; the chefs cooking a signature dish or your front house staff decorating and setting up for opening. These glimpses into the day-to-day goings on creates an intimacy that is appealing to viewers.
3. Encourage your customers to leave a review
Research has shown that 93% of diners check out reviews before deciding where to eat. This makes reviews crucial to clinching business. Encourage your customers to review your restaurant. If there is space to do this on your social media page, so much the better. If not, tell them to tag you so you can repost. Always acknowledge your customer&rsquo;s comments, thanking them for their feedback. In the case of negative reviews, offer an apology, promise to rectify the situation and, where possible, specify what action will be taken.
4. Share user-generated content
User-generated content (UGC) refers to the posts that your diners create. You are able to repost these, as long as you credit the original creator. Positive and enthusiastic UGC are fantastic reviews and act as affirmation for your restaurant. UGC is a form of &lsquo;show and not tell&rsquo;, authentic proof that you really do deliver on your promises. Be selective about the UGC that you post, ensuring that they are in line with your social media aesthetic and identity. And, of course, they should say nice things about your restaurant!
5. Interact with your followers
Social media is a wonderful platform for two-way communication. Engage your customers regularly by using different strategies. There are many things you could do, the most popular being to run polls and quizzes, ask questions, and have competitions. Select the activity based on context, audience and time of year. A community of followers that is involved in your social media is bound to patronize your restaurant a lot more often. Throw in a prize of some sort and you&rsquo;re guaranteed a visit or a takeout order.
Make your menu accessible
Once you&rsquo;ve tantalized your customers with mouth-watering pictures of your dishes, give them access to your full menu so you can convince them to dine at your restaurant. The link should be somewhere prominent and easily noticeable. If you can also provide a link to make reservations, so much the better. This way there will be no room for second thoughts and you will have a confirmed booking.
Social media can become one of your best marketing tools if you use it creatively and purposefully. Whatever you choose to do on your social media platform, keep in mind three things: your clientele, your restaurant&rsquo;s identity and your goals.
Source: <a href="https://applova.io/blog/social-media-for-restaurant/" target="_blank">Applova</a>

A social media presence is now a must for every restaurant.

How to Use Social Media for Your Restaurant

At <a href="https://www.isabelw1.london/" target="_blank">Isabel,</a> the sleek Italian eatery in London&rsquo;s trendy Mayfair neighborhood, one won&rsquo;t find typical fare. The destination boasts handmade pastas, gnocchi and slow-cooked beef short ribs, yet none are enhanced by conventional ingredients. Of note is the tuna tartare, a shareable dish blurring the lines between cuisines while elevating its presence with ponzu dressing, lime, caviar, wasabi and guacamole.
It's a strategy more operators are moving toward to ward off falling traffic at their establishments, whether they&rsquo;re casual-dining restaurants or QSR as well as on-site offerings at hospitals, K-12 schools, and colleges and universities. Consumers are looking for deals or at least dishes that pique their interests to keep them coming back.
For consumers, inflation remains their biggest concern when it comes to spending disposable income.1 That&rsquo;s followed by anxieties around healthcare, political instability and international conflicts. These concerns are particularly among Gen Z and Baby Boomers.
It&rsquo;s important to note that producers&rsquo; costs have increased nearly 25% since 2020 (Producer Price Index: 203.7 in 2020 compared to 253.8 in 2023).2 Those costs have been passed down to consumers, as evidenced by dramatically increased menu prices.
In fact, in an effort to increase profitability, 30% of operators raised their prices in June, and 29% raised their prices in July. As a result, operators said, customers are reducing their visits to establishments. Those reductions were 20% in June and 15% in July.1
Tactics to entice customers back in the past few months have ranged from investing in technology/automation (15%)1 like <a href="https://restauranttechnologynews.com/2024/08/taco-bell-embraces-ai-drive-thrus-aiming-for-increased-restaurant-efficiency-and-customer-satisfaction/" target="_blank">Taco Bell&rsquo;s new AI-powered drive-thrus</a>3 to reducing menu sizes (14%).1 Panera, for instance, <a href="https://www.restaurantdive.com/news/panera-stuffs-menu-with-protein-bacon-mac-and-cheese-cuts-flatbread-pizza/708543/" target="_blank">phased out flatbread offerings</a>4 in favor of more inventive sandwiches and salads. Meanwhile, <a href="https://www.nrn.com/casual-dining/dave-buster-s-uses-menu-stimulate-peak-demand" target="_blank">Dave &amp; Buster&rsquo;s focus was on value</a>5 (up 24% for operators overall in July),1 offering deals on some of its signature dishes during off-peak hours.
Here are three additional strategies to ramp up traffic.
Focus on value meals and other offerings
Similar to Dave &amp; Buster&rsquo;s new offering, much fanfare has been made about <a href="https://www.cnbc.com/2024/08/28/why-the-mcdonalds-value-meal-is-making-a-comeback-.html" target="_blank">Burger King&rsquo;s, McDonald&rsquo;s and Wendy&rsquo;s new value meals.</a>6 Burger King&rsquo;s $5 &ldquo;Your Way Meal&rdquo; consists of a choice between a Whopper Jr., Bacon Cheeseburger, and Chicken Jr., plus fries, a four-piece chicken nuggets, and a soft drink. McDonald&rsquo;s&mdash;which recently extended its extremely successful $5 value meal through December&mdash;offers a McDouble or McChicken sandwich, small fries, four-piece chicken nuggets, and a small soft drink. And Wendy&rsquo;s features value meals during all dayparts, including late at night: $3 for &ldquo;Biggie Bundles&rdquo; for two breakfast items or the $5 &ldquo;Biggie Bag&rdquo; for the rest of the day. That deal includes a choice of four sandwiches, four-piece chicken nuggets, Hot &amp; Crispy Fries, and a small soft drink of choice.
According to CNBC, value meals are &ldquo;making a comeback&rdquo; because they are an opportunity to lure consumers back into the restaurants.6 With 19% of customers reducing how much they spend when they visit restaurants, the return of the value meal just might be a key ingredient.1 Dataessential reports that customers are adopting several strategies to save money at restaurants, including looking for deals on restaurant apps (28%); stretching combo or meal deals by saving an item for later (20%), and looking for restaurant &ldquo;menu hacks&rdquo; on social media (15%).1
&ldquo;This has always been an industry where value is critically important,&rdquo; Sara Senatore, senior analyst at Bank of America Securities, told CNBC. &ldquo;We&rsquo;re seeing what I would characterize as a little bit more of a return to normal."6
Happy hour offerings at casual dining restaurants and other sit-down establishments may be another way to increase traffic. They may prove to be essential because consumers are noticing price increases at foodservice establishments. For instance, 59% of consumers at fast-casual restaurants have noticed; at sit-down restaurants, it&rsquo;s also 59%; it&rsquo;s 52% at fine-dining establishments, 36% at sports bars, and 22% at cafeterias.1
The most successful happy hour offerings balance shareable dishes with quality drink options. For example, <a href="https://www.tastingtable.com/1594973/best-chain-restaurant-happy-hour-menus/" target="_blank">Morton&rsquo;s Steakhouse recently added discounted bites to its daily &ldquo;power hours&rdquo;</a>7 for customers to devour shareable snacks like Parmesan Truffle Matchstick Fries, thick-cut onion rings, hand-cut potato chips, prime burger sliders and braised pork belly bao buns. They pair nicely with the wine and cocktail deals.
Here are some additional ideas for happy hour offerings to drive traffic:
<a href="https://www.simplotfoods.com/recipe/cheesy-guacamole-fries" target="_blank">Cheesy Guacamole Fries</a>
<a href="https://www.simplotfoods.com/recipe/duck-fat-fries-with-duck-confit-blackberry-bbq-sauce-and-chevre" target="_blank">Duck Fat Fries with Duck Confit, Blackberry BBQ Sauce and Chevre</a>
<a href="https://www.simplotfoods.com/recipe/mediterranean-chicken-spinach-and-feta-flatbread-with-cucumber-tzatziki" target="_blank">Mediterranean Chicken, Spinach and Feta Flatbread with Cucumber Tzatziki Avocado</a>
Leverage LTOs
Limited time offerings (LTOs) are another way to bring new customers into the operation. Through savvy marketing, it&rsquo;s also a way to bring back former loyal customers by enticing them with FOMO (fear of missing out).
In June and July, 29% of operators launched new menu items and/or LTOs, according to Datassential. And 10% and 8% in June and July, respectively, expanded marketing and promotional efforts at their restaurants. Also during those months, reported Datassential, 26% of consumers looked for restaurant coupons that come in the mail and 19% joined restaurant loyalty clubs in an effort to get better deals and know what&rsquo;s coming down the pipeline.1
With avocados continuing to be a top performer in all dayparts&mdash;such as in London-based Isabel&rsquo;s elevated tuna tartare appetizer&mdash; use them to drive LTO traffic and profitability. Consider the following dishes, using these innovative frozen avocado spreads in different flavors as an attractive element.
Breakfast/Brunch: <a href="https://www.simplotfoods.com/recipe/avocado-toast-board" target="_blank">Avocado Toast Board</a> and <a href="https://www.simplotfoods.com/recipe/lox-breakfast-tacos-with-dill-pickle-avocado" target="_blank">Lox Breakfast Tacos with Dill Pickle Avocado</a>
Lunch: <a href="https://www.simplotfoods.com/recipe/crispy-buffalo-chicken-sandwich-with-dill-avocado-slaw-and-fries" target="_blank">Crispy Buffalo Chicken Sandwich with Dill Avocado, Slaw and Fries</a> and <a href="https://www.simplotfoods.com/recipe/vegan-avocado-banh-mi-with-dill-pickle-avocado" target="_blank">Vegan Avocado Banh Mi with Dill Pickle Avocado</a>
Dinner: <a href="https://www.simplotfoods.com/recipe/double-dilly-smashburger" target="_blank">Double Dilly Smashburger</a> and <a href="https://www.simplotfoods.com/recipe/mediterranean-cauliflower-tacos" target="_blank">Mediterranean Cauliflower Tacos</a>
Late Night: <a href="https://www.simplotfoods.com/recipe/greek-fries-with-cucumber-tzatziki-avocado" target="_blank">Greek Fries with Cucumber Tzatziki Avocado</a> and <a href="https://www.simplotfoods.com/recipe/greek-gyro-wrap-with-cucumber-tzatziki-avocado" target="_blank">Greek Gyro Wrap With Cucumber Tzatziki Avocado</a>
Invest in menu innovation
In June and July, only 18% and 12%, respectively, of operators prioritized developing and launching new menu items, according to Datassential. The report also said that sales stayed the same for the following:
<ul>
<li>entr&eacute;es (56%)</li>
<li>sides (70%)</li>
<li>handhelds (53%)</li>
<li>breakfast (46%)</li>
<li>lunch (49%)</li>
<li>afternoon snack (47%)</li>
</ul>
It&rsquo;s also important to note that variety (36%) is a top consideration for consumers when choosing a restaurant, and 11% want to try something new.1
Here's an opportunity for operators to change the narrative if more make menu development a priority. The following menu recommendations include all dayparts with options for immersive food stations:
Breakfast: <a href="https://www.simplotfoods.com/recipe/breakfast-crunch-wrap" target="_blank">Breakfast Crunch Wrap</a>
Lunch: <a href="https://www.simplotfoods.com/recipe/food-station-greek-gyro-bowl-for-senior-living" target="_blank">Food Station: Greek Gyro Bowl for Senior Living</a>
Dinner: <a href="https://www.simplotfoods.com/recipe/food-station-fried-chicken-bites-for-college-and-university" target="_blank">Food Station: Fried Chicken Bites for College &amp; University</a>
Snack: <a href="https://www.simplotfoods.com/recipe/bacon-pimento-cheese-bites" target="_blank">Bacon Pimento Cheese Bites</a>
Late Night: <a href="https://www.simplotfoods.com/recipe/sonoran-hot-dog" target="_blank">Sonoran Hot Dog</a>
1Table Stakes Tracker, August 2024 Report Datassential 2Economic Indicators, August 2024 Report Datassential 3<a href="https://restauranttechnologynews.com/2024/08/taco-bell-embraces-ai-drive-thrus-aiming-for-increased-restaurant-efficiency-and-customer-satisfaction/" target="_blank">Restaurant Technology News, August 2024</a> 4<a href="https://www.restaurantdive.com/news/panera-stuffs-menu-with-protein-bacon-mac-and-cheese-cuts-flatbread-pizza/708543/" target="_blank">Restaurant Dive, February 2024</a> 5<a href="https://www.nrn.com/casual-dining/dave-buster-s-uses-menu-stimulate-peak-demand" target="_blank">Nation&rsquo;s Restaurant News, June 2024</a> 6<a href="https://www.cnbc.com/2024/08/28/why-the-mcdonalds-value-meal-is-making-a-comeback-.html" target="_blank">CNBC, August 2024</a> 7<a href="https://www.tastingtable.com/1594973/best-chain-restaurant-happy-hour-menus/" target="_blank">Tasting Table, 2024</a>
Content courtesy of&nbsp;<a href="https://www.simplotfoods.com/blog/3-key-strategies-to-reverse-falling-restaurant-traffic" target="_blank">Simplot Foods</a>

Consumers are looking for deals or at least dishes that pique their interests to keep them coming back.

Combating the Slump: 3 Key Strategies to Reverse Falling Restaurant Traffic

Restaurants are generally viewed as being behind the curve on technology. That is especially true for mom-and-pops, the one- or two-unit operators who make up much of the industry.
These small businesses don&rsquo;t have the scale and resources of their counterparts in the chain world, which typically makes them slower to adopt new technology.
But that reputation may be more perception than reality. According to <a href="https://www.touchbistro.com/blog/state-of-restaurants-report/" target="_blank">a new report from POS supplier TouchBistro</a>, independent restaurants have been quick to embrace new technology since the pandemic, particularly artificial intelligence.
The report, which surveyed 600 independent, full-service restaurant owners, found that a whopping 95% of them are using AI in their operations. That&rsquo;s up from <a href="https://www.restaurantbusinessonline.com/technology/restaurants-fall-head-over-heels-ai" target="_blank">90% who said so last year</a>.
&ldquo;For the most part, independent FSR operators seem generally enthusiastic about AI, especially when it&rsquo;s used behind the scenes where there is little impact on the guest experience,&rdquo; the report said.
The most common uses of the technology were inventory management (35%) and &ldquo;menu optimization&rdquo; (35%). Other applications included reservations/booking (32%), menu creation (31%), marketing content creation (30%), voice ordering (30%) and phone answering (29%).
Christopher Pittsley, an operator featured in the report, said he has been using a chatbot called ChatOn AI to help create social media posts for his restaurant, Salsa Salsa, in Smithtown, New York.
&ldquo;Because I handle all of our social media, AI has saved me an innumerable amount of time,&rdquo; he said. &ldquo;I feed it a picture, I tell it to craft me a post, and it does everything else.&rdquo;
The only frustration, he said, is that the bot has a bit of a learning curve. &ldquo;It needs to learn your style&mdash;you have to go in and teach it what you really want from it.&rdquo;
Other operators said they have some concerns about AI&rsquo;s reliability and about the complexity it could add to their business. But overall, sentiment about the technology was overwhelmingly optimistic: 89% of restaurants said they felt either positive or extremely positive about AI. Nine percent felt neutral, and 2% were negative or very negative.
Even restaurants that aren&rsquo;t using AI told TouchBistro that they plan to eventually.
Artificial intelligence has been <a href="https://www.restaurantbusinessonline.com/technology/fstec-glimpse-restaurants-ai-powered-future" target="_blank">one of the most-discussed pieces of technology in restaurants</a> this year. It has a wide range of applications and promises to help operators be more efficient at a time when food and labor costs are rising.
Source: Joe Guszkowski, <a href="https://www.restaurantbusinessonline.com/technology/even-mom-pops-are-investing-artificial-intelligence" target="_blank">Restaurant Business</a>

A surprising 95% of independent restaurants say they’re using AI in their operations, according to a report from TouchBistro.

Even Mom-and-Pops Are Investing in Artificial Intelligence

The right music can influence how diners order and consume their meals, making it a powerful tool for boosting a restaurant&rsquo;s bottom line.&nbsp;<a title="How-Music-Affects-Diner-Behavior" href="https://greatmenusstarthere.com/uploads/files/How-Music-Affects-Diner-Behavior.pdf" target="_blank">This infographic</a> examines how restaurants like Shake Shack and Velvet Taco are finding success by using a one-stop-shop platform for curated music.
Download now to learn more about:
<ul>
<li>The percentage of diners who will stay at a restaurant longer and purchase more food if &ldquo;good music&rdquo; is playing</li>
<li>How music tempo can affect how long it takes for diners to eat</li>
<li>How music can increase sales per patron</li>
</ul>
For these insights and more, <a title="How-Music-Affects-Diner-Behavior" href="https://greatmenusstarthere.com/uploads/files/How-Music-Affects-Diner-Behavior.pdf" target="_blank">download the infographic</a>.
Source: Restaurant Dive
Editor&rsquo;s Note: This article is for informational purposes only and no endorsement of any vendor(s) should be implied.

The right music can influence how diners order and consume their meals, making it a powerful tool for boosting a restaurant’s bottom line.

Influence Diners’ Experiences & Boost the Bottom Line With Curated Music

Global flavors continue to grow on restaurant menus. Whether it&rsquo;s Mexican, Argentinian, or Southeast Asian, bold is what people are craving and Gen Z&rsquo;ers are most willing to take a leap of faith when it comes to experimental dining experiences. In fact, their social sharing quickly increases awareness of regional food discoveries.1
QSR calls out the top trending spices in their &ldquo;Hottest Food Trends&rdquo; report2. Operators can create creative spice blends that combine influences from different regions:
<ul>
<li>Caribbean: chayote, coriander, annatto</li>
<li>Southeast Asia: cardamom, star anise, clove</li>
<li>South American: cumin, ancho chili, marigold</li>
</ul>
By taking advantage of this trend, operators can easily infuse adventure and regional flavor in their menu, while also adding the heat or complex flavor that diners are looking for.
Content courtesy of Burke Corporation
1National Restaurant Association, What&rsquo;s Hot 2024 Culinary Forecast
2QSR Hottest Food Trends for 2024

Whether it’s Mexican, Argentinian, or Southeast Asian, bold is what people are craving and Gen Z’ers are most willing to take a leap of faith when it comes to experimental dining experiences.

Spice as a Culinary Agent