Let’s face it: restaurant trends are as fickle as April’s whims. Yet, just like spring, some trends come back with a vengeance.
In our prictions from previous years, food delivery, takeout and healthy eating were all taking off before finally settling in last year.
The last two years have demonstrat the ability of restaurateurs to adapt to cyclical unknowns (COVID health crisis, rising raw material costs) or more structural unknowns (staff shortages, environmental awareness).
It is therefore interesting to mirror what last year taught us with the food and catering trends that should be confirm at the dawn of this new year 2024 :
Inflation: repercussions that will continue in 2024
Staff shortage requires better planning
Sustainable development and the fight against food waste continue to gain ground
Takeaway and customer personalization in high demand
Financing: alternative solutions exist
Data mining: the increasing use of data to optimize operations
The rise of restaurant subscription plans
Fight against no-shows: tools to combat this scourge
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Inflation: repercussions that will continue in 2024
In the midst of the health crisis, the term mexico whatsapp number data catering 2.0 was invent. The baptismal name of a sector that had completely reinvent itself and adapt to a new reality. In the meantime, this new normal of masks, closures and restrictions seems to be nothing more than a bad memory. But the road to recovery that we were eagerly awaiting has turn out to be pav with potholes and obstacles.
While the restaurant sector has an equally solid dose of determination, creativity and perseverance to get through this, the challenges are Χρησιμοποιήστε δημοσκοπήσεις για να ενισχύσετε τη δέσμευση numerous: while, according to a study by Food Vision , the commercial restaurant market experienc a resurgence in the first quarter of 2023 compar to 2022 (+16% in value), 9 out of 10 restaurateurs must juggle inflation that remains at a high level and a rise in energy prices that impact their business.
In 2023, more than two-thirds of independent and chain restaurateurs (64%) had to increase their prices to face this new reality.
The corollary of this adjustment? A third of consumers plan to ruce or eliminate their restaurant outings, compar to 26% in 2022.
Despite everything, optimism is not to be put away: according to the same study, the French people’s attachment to the gastronomy sector remains strong with agb directory more than 85% of them planning to visit a restaurant at least once in the coming year.
Read more — Inflation, staff shortages, new technologies: what our survey of 200 restaurateurs and 1,000 consumers reveals
Staff shortage requires better planning
Fac with energy bills that affect everyone, some customers will cope by going to restaurants less often and others will seek additional income in a part-time or partial activity: an opportunity that some restaurateurs have already seiz by hiring candidates with a flexible schule.
In a world where permanent workers have unfortunately become a rare commodity, flexible workers (and student workers) are a much-ne lifeline. Are employees who can only work one or two shifts, evenings or days a week ideal? No. Does it make your planning more complex? Definitely. But if you’re on your own, you can only paddle with the paddles you have.
