- ElTenedor, the leading platform in Europe restaurant reservations, along with market research firm Doxa, They presented the report Dining Out in 2019 with the seven trends that will prevail in the catering industry in 2019.
- The results of Dining Out in 2019 reflect a clear inclination of the diners experiences, lasting feelings and using technology as enhancing efficiency within local. Likewise, the growing importance of transparency in the origin of food is evident.
- The report by ElTenedor notes that consumers continue to take additional steps to learn more about where and what to eat, leveraging technology. Thanks to this trend, new products will gain importance. The tea will begin to consider as coffee or wine, and customers will be attracted to the bars of high-end tea.
Technology, social networks, healthy eating ... In a changing world where so many factors influence, What awaits us this year? ElTenedor, the leading platform in Europe restaurant reservations, along with market research firm Doxa, They presented the report Dining Out in 2019 with the seven trends that will prevail in the catering industry in 2019. The study collects and sorts, according to their relevance, preferences and parameters that dominate the sector over the coming months:
1- sensory emotions beyond instant
In recent years, Instagram and other photo sharing applications have revolutionized the food industry. Restaurants have even created special food and beverage thinking about maximizing the impact on social networks. But now, spaces like stories Instagram, Facebook Live Y YouTube They have extended the trend beyond a single snapshot, to videos. This has resulted restaurants create dishes to surprise customers, shifting the focus to the aesthetics on taste. Edible glitter appears in cocktails and pizzas, driven by an interest in the photogenic dishes.
2- Rising Technology
He 95% restorers in US says technology improves the efficiency of its restaurants, It is according to the third annual technology industry Toast Restaurant, Since the delivery of unmanned aerial vehicles based verification applications, restaurants are integrating technology solutions in their business, and in some cases it becomes part of the experience. In this context, It presents a new challenge: Restaurants are trying to find the right balance between efficiency provided by innovation and personal and human touch.
Service consumers will increasingly demand food more transparency regarding the origin of food and farming methods and processing. As a reply, companies will implement a multifaceted approach that affect both the service to its customers as its internal policies. There will be more transparency in pricing, compensation and corporate performance. Likewise, more emphasis on fair trade and diversity, and more attention and communication about its environmental impact. A) Yes, large chains increasingly launch more green initiatives.
4- “Free of" to the extreme
With the growth trends such as veganism, restaurants increase their offers free. Such trends increasingly influence sector policies, going toward a zero waste strategy and wider sustainability. Definitely, proposals will expand special menus for specific needs.
5- Less food, more experience
In general, the clients, especially millennials, rather they spend money on an experience rather than a thing. This will continue in 2019 and catering sector is no exception. When eating, people are looking for an attractive dining experience. This brings new concepts, as multisensory experience lunch or dinner narrative.
6- How healthy it is here to stay
The first wave of this phenomenon introduced healthy ingredients offers restaurants. In 2019, this will go further with the inclusion of functional components on plates, as well as the promotion of specific benefit that provides each ingredient. The new formats that follow this trend are holistic restaurants, coffees specific diets, and elegant and healthy restaurants.
7- more informed consumers
Consumers continue to take additional measures to learn more about where and what to eat, leveraging technology. This brings the launch of applications that help diners identify unknown ingredients. An example of this is the application created by Barclaycard, which it gives diners the opportunity to become familiar with the ingredients listed in a particular menu. Thanks to this trend, the products new will gain importance. The tea, for example, it will begin to consider as coffee or wine, and customers will be attracted to the bars of high-end tea.