Should Health Trends Influence Your Menu?

Over half of Australians (54%) go down the health food aisle as part of their weekly shop. That gives you a clue that at least some part of your menu should be targeting health conscious consumers. That doesn’t mean you have to swap a schnitty with tofu – but why not trial a healthy option on the front bar menu?

Plant-based foods are growing like wildfire. People saying they are “vegan” in the U.S. has increased by 600% in the US in the last three years.

It’s hard to believe but no and low-alcohol beer, wine and spirits are predicted to account for 31 per cent of the market by 2024, according to IWSR Drinks Market Analysis.

The statistics vary but a growing number of people are prepared to pay a premium for environmentally responsible food (eg. sourced locally, branded organics etc). And don’t forget the Cornell Uni study that revealed patrons spent 8% more when menu prices are displayed in numerals without a dollar sign.

“Being known for serving local produced and organic food can be an important point of differentiation in the market place, giving a competitive advantage to the restaurant.” (Gagic, Erdeji, Miksoc, & Petrovic, 2015)