Top Restaurant Trends for 2023
Sustainability
Naturally over the last ten years sustainability has gone from being a tertiary government discussion point to an active global topic. With laws and regulations being brought in across a variety of green and sustainable issues all market sectors are having to ensure they both understand and comply with the new legislation.
For the hospitality industry, this has presented a number of problems where products and product selection is concerned. The first notable change was the demand for removing plastic straws from the UK market following international outcry in reaction to a video of a straw being stuck in a turtle’s nostril. The ban became a national law in 2021 with their being more single use materials such as expanded polystyrene also now being reviewed.
As of October 2022, the eco-legislative landscape is murky and uncertain with many initiatives currently still being drawn up and discussed. The most recent regulation to hit the UK market is the Plastic Packaging Tax which came into force on the 1st April 2022.
Understandably, this can be intimidating for businesses looking to showcase and embrace a more sustainable way of operating. To make the most of the continued sustainability trend we would suggest opting for a combination of eco-strategies to reduce waste and energy consumption along with replacing current stock with more environmentally friendly products.
Some great ranges to consider when looking to embrace this trend are our eco-aware cutlery, food containers, cups, sandwich packaging, cleaning equipment, paper hygiene and catering appliances.
Digital Revolution Continues
A direct result of the pandemic is the massive surge in digital integration within the hospitality and restaurant sectors. When businesses needed to keep a connection with their customers whilst lockdowns were in place, digital platforms such as UberEats and Deliveroo became even more popular. In turn, it provided opportunities for a lot of businesses which may not have been using technology to begin using it.
If your business is now looking to utilise more technology and digital platforms to improve its operational output, then some of the following may be useful. Firstly, the MenuPilot System from Daymark includes a tablet and printer system allowing the user of the tablet to remotely print information labels. Due to Bluetooth technology, labels including rotational, nutritional, grab and go, allergen and more can be printed quickly and efficiently.
Another great option is to look at updating your CMS to allow waiters to place orders on tablets which automatically link to the kitchen, this not only saves time but also frees up waiting staff to perform other tasks.
Finally, ensure your social media channels are up to date and optimised with great photos of both your venue and your menu. Equally, images of a fully set out buffet area can be appealing and visually enticing for potential customers.
Reduced Menu Size
Menu reduction is a result of two contributing factors from the last 3 years. Firstly, COVID-19 brought about an industry wide revaluation of menu’s as restaurants had time to review all aspects of their business and had to contend with offering a menu which lends itself to delivery. Secondly, with the energy crisis and rising operational costs kitchens have had to review how many menu options they want and how much each meal is likely to cost to make.
Reducing your menu can also alleviate stress from both your chefs and your customers. Sometimes a large choice can be over facing when selecting from menu, having a smaller offering allows chefs to focus on a more concentrated range increasing the quality produced.
If you are considering reducing and updating your meal selection, you may also want to update your menu covers and holders. Choosing something which is smart, tactile but pleasant to hold can be a great idea as this means every aspect of your customers experience is enjoyable.
Fine Dining Is Back
The end of 2022 has seen a resurgence in fine dining with 2023 set for a huge drive in favour of elegant and sophisticated eating out. When looking to capitalise on the renaissance of fine dining or change your setting to reflect a more nouvelle cuisine experience we would always recommend the following points:
- White Crockery – Where fine dining is concerned there is only one crockery option: plain white. It provides a simple yet elegant image which allows the food to take centre stage and be fully appreciated against a neutral canvas.
- 18/10 Cutlery – When replicating fine dining, you will need to invest in quality cutlery, 18/0 cutlery is lighter and duller than 18/10.
- Thin Stemmed Glassware – Selecting a glassware range is a huge part of creating an experience for diners. When trying to create a sophisticated ambience one way this can be achieved is with thin stemmed and fine glassware, which is delicate yet due to their commercial nature durable enough to meet industry standards.
- Tablecloths, Napkins & Runners – Again, with the aim of trying to create a fine dining visual, try to pick white options where tablecloths, napkins and table runners are concerned. Much like the plates, this will allow the food and to a larger extent the venue to be the focal points of the customers experience.
Alcohol-Free Cocktails
Mocktails are big: period. It is safe to say if you offer cocktails and do not offer non-alcoholic alternatives you are missing out on customer spend. Over the past 5 years mocktails have gone from a novelty to occupying a whole section within a menu, sometimes even having their own menu. The reason for this boom is threefold:
- Drinking habits are changing: younger generations are not drinking as much as other age groups. A pre-COVID study showed that more than 25% of young people (16-24) described themselves as non-drinkers1 which has affected restaurants offering as they still want to offer an option for non-drinkers to enjoy which is more exotic than water, soda or fruit juice.
- Drivers demand: last year THINK! Ran a national campaign titled Pint Block 20212. Initially it was just summer and autumn but due to the national response they added a winter phase too. The premise was to highlight the dangers of drink driving and encourage a named driver not to drink alcohol. In turn, alcoholic alternatives boomed last year as drivers still want to be able to enjoy something more than water or a soda.
- They are fun: Finally, mocktails are fun! They are a great substitute for alcoholic beverages as they still taste great but don’t come with the side effects. Visually they are also a lot of fun too being bright and wild colours and allow the drinker to embrace their more colourful sides.
The above four trends have started to emerge in 2022 but will continue to grow in prominence throughout 2023. Make sure your restaurants are ahead of the curb by visiting out restaurant shop on Alliance Online. Our huge range of products have been accumulated over our 23 years in operation and are provided by trusted industry leading suppliers. For more information about how we can help you, or for trade account details, email us on hello@allianceonline.co.uk or call us on 01270 252 333.
References
- The Guardian – Young People Drinking Alcohol Study England: https://www.theguardian.com/society/2018/oct/10/young-people-drinking-alcohol-study-england
- THINK! – Pint Block: https://www.think.gov.uk/themes/drink-driving/
