When crafting a restaurant menu, food is pretty much like fashion. It can be the items that popular a couple of times or may exist indefinitely.
Providing new menu items at your restaurant is an easy way to keep customers interested and even create local media attention. When choosing your new items, consider the concept of your restaurant, your niche market, and current trends in popular restaurant menus.
Meatloaf, shepherd's pie, pot and gravy, pasta and cheese have been featured in restaurant menus for decades. Customers like the comfortable dining experience, home-cooked food that they don't have to prepare themselves. The mass appeal of savory food, filling food reminds customers to go home and childhood is unlikely to disappear anytime soon.
The menu with locally grown has seen a rise in popularity, especially among health-conscious and eco-conscious diners. Often referred to as "table farms" and often with organic options, local food allows consumers to know the origin and quality of the food they are eating and feel connected to the producers. Local services can make great seasonal menu items. In addition to local products, locally-made meats and cheeses, spirits or locally brewed beers and wines are also a popular menu, especially among younger diners.
Classic foods like hamburgers are some of the most recognizable and popular restaurant menu items. To create a creative spin on menu items that delight the crowd, many restaurants are creating gourmet versions. Gourmet burgers can range from a $ 33 made with steak, instead of regular ground beef, and caramelized onions to the $ 777 option of Le Burger Brasserie, found inside the Ceasar Palace in Las Vegas, Nevada (made with Kobe Beef and topped, among other delicacies, grilled foie gras and Maine lobster). Burgers are not the only classics that receive gourmet treatment. For patrons with expensive flavors, lobster pasta and cheese, caviar pizza, and more are eye-catching menu options.
The growing awareness of an increase in childhood obesity has spurred a new wave of menus for healthy children. Although many restaurants still offer "baby food" like mac and cheese, pizza or fried chicken, others are finding ways to introduce young diners to a wider variety of cuisines, including many products with vegetables to dip, fruit salad, whole-grain pasta and chips are all ways to update your child's menu so that it appeals to health-conscious parents as well as children. Even fast-food restaurants now offer lots of healthy food choices for kids, such as baked chicken wrap, yogurt and apple slices.
Zero-waste cooking is a branch of a sustainable movement that uses food scraps, leftovers and damaged products to create full dishes that limit food waste in the kitchen. Zero waste also often incorporates on-site or outsourced composting into your restaurant's food processing model.
Instead of focusing on meat dishes, or even replacing meatless "meat" like burgers for traditional ingredients, many restaurants are choosing to create dishes that display a variety of vegetables, beans, and other products. This is a response to the 5-increase in plant-based diets, followed by both health-conscious and eco-conscious diners. To attract more consumers, consider creating plant-based meals, then offer optional proteins, such as salmon or steak, that can be added.
No matter what type of restaurant you run, updating your annual menu should be part of your business plan. You don't have to change everything, but adding a few new items or updating less popular dishes will help attract new customers and keep loyal customers coming back.
To choose the right menu items for your restaurant, learn about popular trends one step further. Market research, on both the menu of competitors as well as the preferences and value of diners in your area, can help guide you towards beneficial and popular choices.
Menu trends come and go for most restaurants. Knowing what's popular and what's classic, will help you ensure your restaurant menu is fresh and inviting enough to encourage repeat visits.