3 New Hospitality Trends
More than 10 meals on your menu? Read these must-know trends to stay ahead of the curve.
Restaurant and retail combined
More venues are a mix of retail where the product is stocked, and restaurant where it’s cooked. This combination engages customers further by letting them take your brand home, but also makes sense from a sales point of view - setting up everything in the restaurant to make the purchase after dining. Think ‘The Farm’ in Byron Bay where you can order lunch then purchase the ingredients in the shop as you leave.
Raw vegan everything
You’ve probably caught onto the raw and vegan food trend that’s seeing less meat on plates and more raw/vegan on menus. But what if your entire menu is built around meat? Restaurants that take one thing and turn it into their specialty are coming out on top, leading to the next point.
Single dish restaurants
If you think one item on a menu is limited, some of the most successful restaurants are doing just that. Ball Boy Meatballs on the Gold Coast serves a menu based entirely around meatballs, and you’ll find others like it for hotdogs, dumplings and mac & cheese. One-item menus like pizzerias and ice cream shops aren’t new, but the selection of single dish dining has expanded in size and specialty. It’s also a way to increase quality and down-size costs.
Bartercard
More restaurants are using Bartercard to fill empty seats - because you can’t always be at capacity! Bartercard attracts new customers, equalling more cash in your business.
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June 29th 2017
