Restaurant Trends - Growing And Emerging Concepts - Change and Activity September 16, 2014
Update from Restaurantchains.net on growing and emerging restaurant concepts
A fifth of today's consumers (21 percent, up from 16 percent in 2012) say that beverages play a very important role in deciding which restaurants to visit for meals. This increase is primarily driven by consumers aged 1844, who tend to use beverages for a wide variety of occasions, including snacks and social visits.
While fast-food restaurants make up 96 percent of Top 200 Canadian limited-service restaurant (LSR) sales, growing 4.4 percent in 2013, fast-casual growth far outpaced the industry at 13.9 percent.
New research by Stanford Graduate School of Business professor Glenn Carroll focuses on the restaurant industry and asks whether consumers, in their pursuit of authentic food, disregard other important factors, like cleanliness.
The market prices for beef, pork and chicken remained high this summer. In the most competitive markets, restaurant operators have had a tough time building higher costs into their menu prices. Consumers continue to carefully manage how they spend their discretionary income. These consumers see the higher food prices when they shop in the grocery stores.
Staying ahead of cooking trends can make the difference in keeping regular guests excited about your menu and bringing in new customers who are looking for a food adventure. Experimenting with new flavors and ingredients doesnt mean you should abandon the dishes on which your establishment has built a reputation.