Top restaurant trends to watch

According to Business Insider, in 2018 Mr D Food reported order growth of 210 percent, processing over R500 million worth of orders during the year with over 270 000 active users. Yet food delivery in South Africa is still seen as an under-penetrated market with potential for growth. The truth is Millennials are the biggest driving force for change in all industries including the restaurant industry. Millennials desire convenience and speed above all else. With apps like Uber Eats and Mr D Food as well as the soon to launch Bolt app, fine dining is no longer confined to the restaurant itself. On the go Millennials can relax in the comfort of their own homes and click away to order restaurant meals to be delivered to their couch. Even more interestingly there’s a rise of virtual kitchens, which operate solely on a delivery principle. This is still an emerging concept in South Africa but one restaurant that’s making great strides in this space is Oishi – a Cape Town based sushi and Asian sides restaurant. It prepares food in a closed kitchen then either delivers directly or through a food delivery service to wherever you are situated. More and more customers are choosing to stay home rather than go out, but still desire good food from trendy restaurants. Adding food delivery to your service offering can only benefit your restaurant.

A standard restaurant will serve up breakfast, lunch and dinner – perhaps even some light meals for in-between times. Yet, there is a demand for new and interesting dining experiences from a target market of diners knowledgeable about food and the foodie culture. South Africa’s annual restaurant week is a good way to start your foray into new dining experiences. You can offer a set, themed menu that excites diners’ palates.

While the idea of ordering off menu or off a secret menu is becoming increasingly popular in the US, it’s not really something South Africans have yet explored. Using social media and word of mouth as your tools you can develop a few special menu items that only your regular, foodie crowd knows about. This helps to create buzz about your restaurant as it gives diners a unique experience they’ll want to tell others about.

Another way to offer up a unique dining experience is partnering with other brands to offer a themed evening once a month or every quarter – experiences like wine and food pairings, coffee and chocolate pairings or a dinner and entertainment package are a great way to attract diners to your restaurant with a complete experience rather than just a meal.

The trend towards health and wellness is certainly one of the biggest driving forces in the restaurant industry at the moment. Many diners are choosing vegan and vegetarian options while some follow lifestyle plans like ‘paleo’ that calls for natural ingredients and no grains. The freefrom category is growing with many diners looking for gluten-free, sugar-free and dairy-free. It does mean investing in products and ingredients that you may never have considered before but it also opens up new markets and opportunities for restaurants.

In addition to all the food diners are choosing not to eat, there is also a large list of food with functional ingredients they are actively seeking out, such as: kombucha and kimchi for good gut health and cold pressed fruit and vegetable juices for vitamins and minerals. There are golden opportunities here to partner with small, local brands that can supply product as needed. It’s a win-win for both of you as the local brand will get a business boost and you will have a reliable partner with a great story to tell your diners.

As with every other industry, technology is allowing business owners to streamline operations and improve efficiency and service delivery. Allin-one restaurant management platforms have become a valuable tool for the restaurant owner as they integrate point-of-sale, analytics, online ordering, inventory management and more. With operations working like clockwork you will have more time to spend with your guests, listening to feedback and developing trendy additions to your menu and restaurant.

Along with the health and wellness trend comes the added awareness about environmental impact and sustainability. Food waste is a major concern for both business owners and diners. Consider partnering with a local farm or community garden so that you can donate organic food waste for composting. Being organised and pro-active when ordering will also greatly reduce food waste as you will order what you need and use it within the stipulated time frame. You should also source your produce responsibly, this means you should be aware of the supply chain of each product you purchase. Partnering with local farms means you’re also helping to uplift a local community. Stay abreast of what seafood is sustainable by regularly checking the WWF-Sassi sustainable seafood list and informing your diners of possible substitutions or best choices.

Instagram has led to the rise of foodie culture. Just a quick scroll through your social media apps will reveal a plethora of foodie influencers and Facebook groups dedicated to restaurant reviews. All this food photography means chefs, managers and servers need to consider an additional aspect of food that may have been overlooked in the past – how food is presented. Most of your diners will want to take a quick pic before digging in. Presenting food in a novel, unique way that appeals to all five senses is integral. Think fun and colourful cocktails, as well as excellent plating paying attention to height, detail and colour for all dishes.

Sources: Upserve Restaurant Insider, Bizcommunity.com