No doubt your restaurant has dishes that are crowd favorites, but diners are a fickle group. The best way to retain your current customers and attract new ones is to keep up with the latest trends in cuisine. You may not want to adopt all of them, but consider which of these hot trends may fit into (or perk up) your current menu.
Poke
Pronounced poh-kay, this Hawaiian dish is spreading across the mainland. It’s especially popular in regions that were early adopters of sushi. Poke is served in a bowl and traditionally consists of sliced fish, salt, seaweed and chopped kukui nuts. As with most cuisines that go mainstream, there are many variations on Poke, with raw fish being the one constant. The ease of preparation and opportunity for customization make Poke a great fit for fast casual restaurants, but remember that Poke chefs need to have the same skill level as sushi chefs.
Fried Chicken
Simple dish, quick cook time. But that’s what makes it a great blank canvas for a variety of flavor profiles. Fried chicken sandwiches are currently popular as are many different types of coatings and spices. Consider allowing your chefs to experiment to develop a unique signature fried chicken dish for your restaurant.
(Not) Ethnic Foods
Dishes from locations across the globe have also gone mainstream. The divisions between various cuisines is blurring as chefs blend foods and flavors ranging from ancestral spices to regional peppers. Moving away from labels will give you a wider range of options to cater to the tastes of your specific customer base.
Pulses
The United Nations has named 2016 the International Year of Pulses (IYP) in an effort to encourage people globally to eat more lentils, beans and other pulses. They are inexpensive, shelf stable and produce a nutritional wallop. Restaurateurs can capture the attention of vegetarians, vegans or any diners committed to sustainable food production by adding pulses to their menu.
Non-GMO dishes
Consumers are increasingly aware of potential dangers posed by genetically modified organisms used in growing food products. By focusing on local and organically produced meats and produce and adding the “No GMOs” label to your marketing, you can attract savvy consumers who may choose your restaurant over those who might ignore this trend.
Charred Food Options
Smoked and charred food has increased in popularity. It adds flavor and complexity to a wide range of dishes and can offset excessive sweetness. Experiment with adding some char to a variety of meats, vegetable and even fruit to see what your customers will enjoy.
Keeping up with the latest trends is an important part of operating a successful restaurant and hospitality business. To learn more, visit the Horizon Hospitality Blog. If you need help finding great people, contact our restaurant executive search specialists. One of our restaurant recruiters will help you find a diverse range of experienced, talented people looking for hospitality careers.
