Seven Dining Trends to Watch in 2023

As we approach the mid-point of 2023, the hotel industry continues to experience steady transformation. With the advent of new technologies, changing consumer preferences, and a renewed focus on sustainability, the industry is always innovating.

Trend One

DEPOSITS TO SECURE BOOKINGS AND AUTOMATED TEXT REMINDERS TO REDUCE “NO SHOWS” IN RESTAURANTS

One of the biggest challenges facing the restaurant industry is the issue of “no shows” - customers who book a table but fail to turn up. Not only is this frustrating, it also results in lost revenue and food waste.

To combat this problem, many restaurants are now requiring customers to pay a deposit when booking a

table, which is then deducted from their final bill. This not only ensures that customers are more likely to show up but also provides some financial security for the restaurant.

While some customers may be put off by the idea of paying a deposit, it’s becoming increasingly common and more accepted. Perhaps give it a trial and see if there is any drop-off in your online bookings.

Trend Two

GREATER DEMAND FOR MORE CHOICE ON PLANT - BASED MENU OPTIONS

Many restaurants are now offering more choice and variety when it comes to plant-based menu options. This includes everything from vegan burgers to plantbased sushi and seafood.

By offering a wide range of vegetarian options, restaurants can attract a new customer base and stay ahead of the competition.

However, it’s important to remember that simply offering plant-based options isn’t enough. These options must be well thought out and delicious, just like any other menu item.

In addition, some options should be nutritionally appealing to tap into health conscious customers. Consider working with a nutritionist or plant-based chef to help develop your menu and stay on top of this trend.

Trend Three

MORE ONLINE BOOKINGS ( 30% OF BOOKINGS WERE ONLINE LAST YEAR )

More patrons are choosing to book their restaurant tables online - 30% of all restaurant bookings were made online last year. This trend is set to grow, and it is efficient for hotels, freeing up staff from taking phone bookings.

Make sure you invest in a user-friendly online booking system.

• Can people make changes to their booking if necessary?

• Does the booking system sit within your website? Or does it take people away from your website?

• Can you design it with your branding?

• And make sure it can be reached from every page on your website.

Trend Four

USE SET MENUS TO HELP REDUCE WASTAGE AND CATER FOR LOWER STAFF NUMBERS

COVID-19 saw the rise of set menus.

While they might be a stretch for the average diner coming in for a midweek meal, set menus are a great option for group bookings or events.

There is also a growing acceptance for set menus at peak times – perhaps Friday and Saturday nights?

With rising food costs and a shortage of staff in the hospitality industry, many restaurants are now turning to set menus – or reduced menus - to help cure wastage and cater for lower staff numbers.

Set menus typically offer a limited selection of dishes at a fixed price, making it easier for chefs to plan and prepare their ingredients, and reducing the incidence of food waste.

Trend Five

WORKPLACE WELLNESS TO RETAIN HOSPITALITY STAFF

If staff shortages are affecting your hotel, then staff retention strategies are essential.

Younger people expect job conditions that older people sometimes roll their eyes at – but flexibility and “wellness” (caring about the individual) are expectations for many staff.

By prioritising the wellbeing of their staff, hotels can create a positive culture that attracts and retains top talent.

Trend Six

CONTACTLESS MENUS AND PAYMENTS

In today’s post-COVID world, some customers are now wary of touching shared surfaces such as menus and payment terminals. To combat this problem, consider contactless menus and payments to improve the safety and convenience of customers.

...it makes good business sense to place a greater emphasis on local and seasonal ingredients.

Trend Seven

EMPHASIS ON LOCAL AND SEASONAL INGREDIENTS

Nothing new… but a continuing trend. People have a desire for sustainability and reducing carbon footprints, so it makes good business sense to place a greater emphasis on local and seasonal ingredients.

This also allows you to create memorable dishes that reflect the local region – and it supports local farmers and producers.

When you get it right, make sure you promote it. This includes in your advertising and social media, and at the point of sale – your menus. Make sure the descriptions emphasise the source of food (eg. “Burra saltbush lamb” or “Barossa Valley pork belly”).

Final Note

Implementing trends in your pub or restaurant can be a great way to stay ahead of the competition and attract new customers. However, it is important to remember that each trend must be carefully considered and tailored to the specific needs of your business. By following these tips and staying ahead of the curve, you can ensure that your pub or restaurant remains competitive and successful in the years to come.