Research firm Mintel has identified four trends that are set to impact the US restaurant industry in 2020, bringing new opportunities to appeal to diners based on specific dietary and lifestyle needs.
Amanda Topper, associated director, foodservice research at Mintel, outlined the trends and what they mean for restaurants in the year ahead.
Battleground: Foodservice
With more options to buying food and drink than ever, restaurants will lean into their ability to be a social gathering place, in addition to a place to refuel. To remain competitive, they will modify existing operations to meet diners at home and on the go.
Topper explained: “There are endless options and locations for buying food and drink, meaning restaurants need to be more than just a place for people to eat. Restaurants need to adapt their operations to different formats to stay relevant to today’s diners and keep them coming back for more. Whether through the blurring of foodservice and retail, or the rise of ‘eatertainment’ and virtual restaurant concepts, the restaurants of tomorrow need to make changes today.”
From the ground up
Despite the growing popularity of plant-based meat, concerns about ingredients and cost will temper long-term growth; meanwhile, natural plant-based ingredients will round out menu offerings and appeal to a wider consumer base.
“Plant-based meats have become tastier than ever before, and the excitement around this innovation has consumers eating and talking about meat alternatives. But as consumers begin to question the healthfulness, processing, ang long ingredient lists of these alternatives, there are opportunities to highlight the flavour and texture benefits of natural plant-based ingredients,” she elaborated. “Looking ahead, we will see restaurants not just replace meat but enhance the flavour and appeal of plants, and create their own plant-based prototypes to give diners a delicious and proprietary experience.”
The budding effect
As consumers become increasingly “canna-curious”, opportunities will arise to target cannabis occasions, whether through co-branding, marketing strategies, or menu items.
She commented: “Despite remaining unresolved regulatory and legal issues, operators have begun to leverage growing awareness and interest in cannabis-derived compounds, like cannabidiol (CBD) and tetrahydrocannabinol (THC), to address the equally tractionable consumer interest in menu items with wellness and relaxation benefits. Yet, there are ways and opportunities for brands of all kinds to target canna-curious consumers and the occasion without getting their hands dirty.”
AI and me
Advances in artificial intelligence (AI) are taking customisation to the next level by personalising the dining experience, with implications for check averages and restaurant hospitality.
“Whether consumers are picking up a coffee on the run or sitting down to enjoy a multi-course meal, personalisation matters. Advances in AI technology are predicting diners’ every need and desire, all while improving the overall restaurant experience. But how can this technology co-exist with the human touch of hospitality that diners also value when dining out? From fast food to fine dining, customisation is elevating check averages and dining experiences, via machines or maître d’s,” Topper concluded.
