- Restaurants and bars have had a turbulent few years, navigating through changes across the board, and while there have been endless challenges, there have been positives as well.
In this post we continue to collect some of the main trends in restoration for this 2023.
SMALLER MENUS, DYNAMIC PRICING TO PROTECT THE BOTTOM LINE.
Restaurants will need to take a hard look at menu strategy and money spent on sourcing to protect the bottom line amid fluctuating ingredient costs and operational pressures in today’s landscape.
They will need to figure out how to have a more simplified menu that doesn’t necessarily cater for everyone and be more precise with what they offer, because it costs too much to offer different menu offerings.
Ingredient costs are so high that they cannot be fully passed on to the consumer without affecting sales, and diners are already increasingly concerned about high menu prices.
The ability to know what is going to sell days in advance in order to properly prepare and schedule work is mission essential for restaurants to be efficient.
Menu prices will continue to rise in 2023, due to rising food, labor and energy costs; so menu prices should be adjusted to protect margins but always trying not to affect sales.
To successfully trim menus, a total strategic review of food offerings and waste items that are the least profitable must be done. Even menu items that are liked by diners but create additional complexity due to the sheer mix of ingredients or preparation of that item should be considered for cuts.
TAKE CARE OF THE STAFF.
Staff shortages are one of the biggest problems in hospitality right now. This means that restaurants and bars must make an effort to care for and improve the working conditions of their employees. They must have a better management of long working hours and promote the progression of their employees. Some are starting to introduce a four-day work week to give staff a better work-life balance. Remember some tips to be a good restaurant manager.
SUSHI, POKE AND CEVICHE.
These fish preparations originated in Japan, Hawaii, and Latin America respectively, but have blended with other culinary traditions as they have become more widespread. They are all very suitable for take away and food delivery, trends that continue to rise.
In addition, there is a world of reinterpretations. Mexican-style sushi, rolled with non-Japanese ingredients like bacon, cilantro, cream cheese, chipotle sauce, mango, and plantains.
These concepts will continue to flourish around the world, with plenty of room to expand yet. And 2023 could see the rise of the fast-casual cevichería.
NATURAL WINES AND ORANGE WINE.
The ecological maelstrom has given wings to the consumption of natural wine. Natural wine is defined as that whose production process has been manipulated or modified as little as possible. Especially in relation to the addition of chemicals. In other words, in the production of natural wine, products such as tartaric acids, pH or sulphites cannot be added. And not to mention industrial yeasts.
While natural wine is still something of a kettle, it is gaining more and more fans by the day. Its adherents tout the environmental benefits as well as more manageable hangovers. Savvy restaurateurs and bartenders have taken notice, and are seeing terms like organic, low-intervention, and biodynamic (all of which fall under the ‘natural’ umbrella) appearing on wine menus.
We also want to highlight orange wine, called ‘fourth color’, which is succeeding in restaurants around the world and, despite some misgivings, it is a completely natural and very old product.
It must be remembered that not all orange wines are natural and not all natural wines are orange.
Orange wines are easy to drink and pair well with various foods. They can be successfully combined with raw fish or with Brazilian cuisine, being ideal for removing fat from fish with its bitter taste. That’s why they’re so successful in Japan, but even in France, the cradle of winemaking orthodoxy, chefs are introducing them into their restaurants.
TABLE FOR ONE.
If you are one of those who likes to enjoy food alone, 2023 will be your year. In the age of self-care, solo dining is on the rise, with the hashtags #SoloDate and #DiningAlone racking up more than 150 million views on TikTok. According to the statistics, one in three has dined alone. Restaurants are increasingly making this option easier, and counter seating is becoming more common. The trend of eating whenever you want without distractions, just time for yourself, with your favorite food as company is on the rise.