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2013 Foodservice Trends Hitting Menus

January 8, 2013

2 Min Read
2013 Foodservice Trends Hitting Menus

CHICAGOThe restaurant industry continues bounce back from the recession as consumers gain more confidence about spending discretionary dollars on dining out. In 2013, four trends will shape how foodservice operators appeal to their customers by offering unique twists on nutrition, menu innovations, beverage service and quality, according to new market data from Mintel Menu Insights.

The four trends predicted to impact the foodservice industry in the coming year include:

Wheres the Beef? Most commodity prices have risen, but none more than beef, and with consumer confidence still low, now is not the time for restaurants to institute drastic price hikes. From smaller steaks to premium" chicken positioning, operators will use clever menu tactics to defray high ingredient prices in 2013.

Liquid Assets. Beverages have always been a reliable profit center for restaurants, but relying on these add-on sales isnt as easy as pouring a big gulp any longer. Todays gourmet cocktails, craft beers and super-nutritional juices and smoothies have raised expectations for the beverage category, and keeping up with the waves of innovation will become a vital part of all segments of the foodservice industry.

Clean Food, Clean Conscience. While 2012s pink slime" story may have simmered down, each new food-safety scare leaves a residue that will continue for years. Growing consumer concern about food quality, processing and safety means that operators cant cut corners when it comes to ingredient sourcing. Whether its cage-free eggs" or made-on-premises," choosing the right menu language is as important as choosing the right ingredients in building customers trust.

24/7 Hunger. From roaming food trucks to self-serve coffee kiosks and fancier vending machines, fresh, high-quality food is available in more places and whenever customers want it. Such all-access eating means that traditional restaurants need to adjust their business models and find ways to stay nimble to keep up with the many new ways people can feed their cravings.

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