- Now that we’re done with 2022, it’s time to look at the hospitality trends for 2023. Inflation is still a drag, but the challenges of the food and beverage supply chain are starting to abate and the demand for interaction and connection community is growing. The two big drivers of restaurant sales, convenience and socialization, will work in favor of the industry in 2023.
- Work harder to turn every restaurant visit into an event. Whether it’s their food, their surroundings or their service, restaurants will need to work harder to create extraordinary dining experiences that encourage customers to eat out.
Restaurants face many challenges. Staff shortages, price inflation, and supply chain issues like stock shortages were all on the menu in 2022. That said, food companies seized the moment to streamline processes and find ways to extract more resource value. Digital transformation proved to be the way forward.
In this post we collect the main trends in restoration for this 2023.
GASTRONOMIC EXPERIENCES CONTINUE TO TRIUMPH.
Dining experiences are the number one trend for 2023. After more than two years of social distancing and isolation, people are coming together for more than just a restaurant meal; they come together to enjoy all the social experience that it entails. This 2023 we will experience a rise and increase in the frequency of eating out.
Multisensory gastronomic experiences that break with traditional restaurant concepts are becoming more and more popular. This type of experience defies the usual expectations around eating out and aims to generate unique and memorable moments through creative menus, focused on the senses, unusual or themed decoration, theatre, unique places and activities.
75% of diners believe that it is worth paying more money for a unique dining experience.
One of the best and easiest ways to offer a dining experience is to change your menu. Most people are looking for information about new menus or original themes. So this 2023 try to find new menu ideas that will surprise and delight your customers.
INFLATION CAN HAVE A LIVING SIDE FOR RESTAURANTS.
Studies report that, at the consumer level, higher grocery store bills will reduce the perceived value gap between preparing meals at home and food prepared in a restaurant, making eating out more more attractive, and consumers are ready to go out and consume again.
MORE CEREALS AND VEGETABLES ON THE MENU.
Legumes and cereal products will continue to increase their presence on menus this 2023. Their high profit margin and adaptability make them menu stars. They can do double duty as comfort foods (pottages, pasta, French toast, and bread) and as new players in more innovative dishes.
To meet the needs of gluten intolerant diners, options such as millet and teff can be added to the menu. New global influences with grains can also add a twist with menu items like internationally inspired salads, Southeast Asian fare (Vietnamese, Singaporean, Filipino) and assorted bowls for new breakfast styles.
PICKLE AND FERMENTATION.
Pickling and fermenting food may be an age-old practice, but you’re about to see it in a whole new light. Pickled and fermented foods are exploding. Pickled foods are transitioning from being a garnish and condiment to beverages, desserts, and entrees. Studies report that searches related to pickles and fermented products increased by 55% in 2022.
This 2023, pickles will appear in proteins, herbs and nuts, and even in snack chips. Fermentation will also show up in drinks, like the Pickle Martini, and gut-healthy drinks like kombucha. Pickling and fermentation can also be a way to bring flavor to produce in popular condiments like kimchi, extending the shelf life of perishable items and reducing kitchen waste.
SUSTAINABILITY AND REDUCTION OF WASTE IN RESTAURANTS.
Zero waste, sustainability, and recycled food continue to be hot trends in the restaurant industry.
Several global surveys reveal that green takeout and delivery options matter to their ordering decisions. While consumers find healthy and sustainable eating more expensive, nearly half are willing to pay more for takeout from restaurants that have visible sustainable practices. And the rest would even consider changing what they order on the menu to make it more sustainable.
One way to reach these eco-conscious customers is to offer plant-based items and plant-based proteins on your menu.
Another way to adopt sustainability and zero waste practices is to simplify the menu. Digitizing your menu can make updating easier and reduce paper waste.