Restaurants Trends 2018 by Belure

RESTAURANTS TRENDS 2018

BELURE 1.809.603.5161

NEW TRENDS, NEW DINING EXPERIENCE

World Restaurant Scene is exciting, adventurous and deliciously diverse. Every day we find new potential places to eat and enjoy delicious food. Restaurants competition have become fierce: new concepts, new menu items, new ambiances, beautiful interior design, food trucks, street food, food halls and last but not less important the “healthy – fitness revolution” are just a few components of this competition. As in every business, Restaurants need to innovate specially in this changing and superfast world leaded by technology. Menu items come and go while others have really staying powers and not matter what the trend is they will remain being a “hit”. MENU Healthy menus continue to be a “must have”. A growing awareness around health and environmental sustainability while other menus will focus on adventure and global flavors. The term Plan Based will become part of many menus. Comfort food like mashed cauliflowers, squash blossom risotto and zucchini dishes. Chefs will continue looking for authentic cooking style, exotic ingredients while customers will want to know where their food comes from and will ask for house made items. Also, healthy bowls will continue to grow featuring fresh vegetables, rice, and seasonings. Bowls can be for breakfast, lunch or dinner, sweet or savory. AMBIANCE People want to feel comfortable, ambiance is a big factor in your restaurant success. Make sure light is appropriate, your customers don’t want to look silly or uncool, trying to understand your menu with their mobile light. Make a big improvement in lights, seats and colors. High-tech lighting and retro finishes ahead. Trend will keep driving a fresh, light, bright design, focused around plant life and natural materials perfect for creating “Instagram moments”. Style: Midcentury modern with wood paneling with a touch of rustic industrial look.

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PRICE Customers now have options, tools and applications to help then to identify great products at good prices. Simple low-cost dishes are great but think about how much money is it worth? It is time for restaurants to price food accordingly. TRENDY DININERWARE Boards of food, cool trendy dinnerware they all sound cool but customers think it is much better the classic plate. Also, think about costs, it is worth to buy a mini supermarket car to present your French Fries? BILL FRIENDLY In today’s word spilling the bill is part of eating out and sharing quality time with your friends. Restaurants need to make it easy for customers when they way to spill the bill. Limiting the options for payments can turn the dining experience into an awkward moment and maybe a reason for “I will never come back”. COLORFUL FOOD Make sure your food is “photo friendly”. Social Media demands great and delicious photos. You watch it and you dream of it and guess what “you go for it”. STREET FOOD Street food will continue increasing with the rise of food trucks. SUSTAINABLE FOOD Sustainable food, like seafood have been hot. Farm raised seafood as an environmentally friendly way against over fishing. Classic tuna and salmon. Reduced food waste, chefs will look for ways to use up the entire piece (animal or vegetal). Ways to used them in purees, salads, creams and many sauces variations. Customers are more ecologically mindful.

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MEDITERRANEAN FLAVORS ARE BACK, SO ARE BREACKFASTS Many restaurants will improve with the breakfast concept. Chefs will embrace traditional cooking with unusual ingredients. PIZZA Will never get enough. Add some slices to your menu, with some healthy topped options. NOSTALGIC FOOD. Chicken nuggets, cookie pots will show up in an unexpected way. ADJACENT WINE BARS Restaurants are taking over spaces or dividing existing ones to add wine bars with limited menus that allow guests to stop by for a drink and / or bite without committing to a full meal. CULINARY CONCEPTS 1.Hyper-local (e.g. restaurant gardens, onsite beer brewing, house-made items). 2. Natural ingredients/clean menus. 3. Veggie-centric/vegetable-forward cuisine (e.g. fresh produce is star of the dish). ALCOHOLIC BEVERAGES 1. Culinary cocktails (e.g. savory, fresh ingredients, herb-infused). 2. Locally produced spirits/wine/beer. 3. Craft/artisan spirits. NON-ALCOHOLIC BEVERAGES 1. House-made/artisan soft drinks. 2. Cold-brew coffee. 3. Gourmet lemonade (e.g. house-made, freshly muddled).

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GLOBAL FLAVORS 1. Authentic ethnic cuisine. 2. Peruvian cuisine. 3. African flavors. SWEET TRENDS 1. Thai-rolled ice cream. 2. Doughnuts with non-traditional filling. 3. Artisan/homemade ice cream. OTHER TRENDS 1.New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut). 2. House-made condiments. 3. Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas).