Hopefully, your guests are thinking of your business when they ask that question. According to Technomic research published this past summer, breakfast is the only major daypart that has been growing as compared to the same period a year prior. The first meal of the day provides a good opportunity to deliver a positive experience to guests, offer value and build loyalty. (After all, even when consumers are pinching their pennies, they will still pick up their favorite cup of coffee on the way to work.) To make the most out of your morning traffic, you might refresh your menu. If it makes business sense and you are able to execute some new additions well, consider how you might incorporate more on-trend tastes, whether through offering a hot honey breakfast sandwich, weaving more global spices into your breakfast bowls, or, if you operate in an area with a rich culinary heritage, creating a new take on a classic regional dish. Looking back at the past year can reveal some clues as to what we can expect in the year ahead. For many restaurants last year, food became more creative again as restaurants looked for ways to provide fresh experiences to guests while sticking to small core menus and tight budgets. One approach restaurants used accomplished this – and are likely to use again this year – is offering a rapid progression of limited-time offers. Technomic research found that in October alone, restaurants introduced more than 2,200 new menu items, of which a whopping 93 percent were limited-time offers. These items are vehicles that enable restaurants to inject something new into the menu on a frequent basis. Restaurant Business reported that some restaurants have been offering limited-time menu items with shifting seasonal ingredients, variations on core menu items, and more innovative items that allow chefs to test potential new offerings or show off a skill that might not have a chance to shine on a core menu. As you look ahead to the rest of the year, are there opportunities to more frequently change up your offerings with items that can refresh the experience you offer guests? Serving an exciting, on-trend menu is a key component of a worthwhile restaurant experience. So what taste treats belong on your menu this year? The National Restaurant Association surveyed more than 1,500 culinary professionals and narrowed their responses down to 10 trends for 2024. One key theme is global flavor – in soups and stews, including Birria, Chicken Tom Kha, Laksa, Salmorejo and Upscale Ramen; as well as in chicken wings and barbecue. Meat is still on the menu, but it’s higher-end options like Wagyu beef that are trending. Culinary professionals are also exploring new ways of preparing in-demand ingredients – such as grilling or cooking cheeses like Provoleta, Queso Fundido, Raclette, Halloumi and Juustoleipa; offering stuffed vegetables including Chiles en Nogada, stuffed peppers and stuffed cabbage rolls; and adding some sweetness to the breakfast menu with hot honey breakfast sandwiches. Regional flavors are still in demand and operators will continue to streamline their menus in an effort to operate as leanly as possible. To get the word out about their menus and promotions, expect to see more operators expanding their use of social media – and TikTok in particular – to boost engagement in creative ways. Could any of these ideas support your plans for the year? Is there room to step up your mocktail menu? Nonalcoholic beverages have been on the rise in restaurants in recent months and will likely continue to draw interest in the New Year as consumers place renewed focus on health and nutrition. According to research from DataM, the global market for nonalcoholic beverages is expected to grow 6.5 percent annually through 2030. All of this is good news for restaurants because the cost of nonalcoholic drinks tends to be lower than that of alcoholic drinks, yet guests are generally willing to pay similar prices for them. An interesting beverage can help a person feel more social when out with a group, so there is opportunity to promote your offerings to larger gatherings. Consider mixing in on-trend fruit flavors, pairing unfamiliar flavors or functional ingredients with more familiar ones, as well as creating options that mimic the fun and flavor of alcoholic drinks like mojitos and margaritas but omit the alcohol. |
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