Question

What trends impact restaurants when it comes to world trade and global marketing?

Answer 1

Trend 1 – Accessibility

When we talk about foodservice "accessibility", we refer to an umbrella term that speaks to the consumer demand for food anytime, anywhere. Globally, almost 60% of consumer foodservice occasions are consumed "off-premise" and the trend points to continued consumer interest in convenient options for ordering and receiving food outside the traditional in-restaurant dining occasion.

Trend 2 – Health Redefined

"Health and wellness" has been an ongoing trend within foodservice, and while we're not suggesting "indulgence" is going away; Technomic continues to see consumers hone in on health-oriented items and reward restaurant operators who meet their evolving needs.

A big part of the shift has been a focus on quality becoming a quintessential part of health definitions across markets and consumers that have become weary of additives and artificial flavors are gravitating toward more natural and authentic items.

Trend 3 – Mine

This trend has been evolving for years and at its most basic includes growth in the consumer demand for "made to order" or "build your own" that allows customisation.

However, as more consumers express dietary preferences and restrictions, the need for consumers to be able to build items that meet their needs is increasingly common. Consumers want choice and flexible options and increasingly find value in restaurant and foodservice operators that can provide this.

Trend 4 – Snacking

For the most part, snacking is a fairly ingrained behaviour across all markets that Technomic researches, and it has persisted because it gives consumers flexibility and options.

Trend 5 – Technology

Technology has been redefining the guest experience for years, and operators continue to turn to technology to help solve for rising costs and demands for convenience.

Already, the ordering process has become highly automated with in-store kiosks, apps, online ordering, facial recognition and facial ordering becoming more common across the global scene, and it's becoming easier for consumers to place and receive their order without ever talking to an employee if they don't want to.

Trend 6 – Channel Blur

The industry is fundamentally changing in response to consumer behavior, with an increasingly diverse array of operators jumping into foodservice.

For many of these new operators, prepared food offerings are seen as a way to differentiate themselves from the competition.

Competing for "share of stomach" means that restaurants no longer only compete with other restaurants, and segments such as convenience stores, supermarkets, food trucks, meal kits and other retailers all provide legitimate options for consumers looking for variety and flexibility.

Trend 7 – Transparency and Conscious Operating Practices

As noted earlier, sustainability is a trend that can address consumer demand for "healthy" items as these items are seen as better for consumers, but sustainable or conscious operating practices are increasingly becoming table stakes for operators.

Trend 8 – Fun

Importantly, companies in the foodservice industry must never forget it is a business built on hospitality and enjoyment – and this extends to menu items that provide experiences that go beyond food as fuel.