Is your restaurant ready for the fresh food revolution? If not, you may end up on the cutting floor rather than succeeding in the future. Consumer demand is growing each month for fresher ingredients, along with an increased focus on unique experiences from branded locations. Many chains are focusing on cost options alone, leaving diners who want something new out in the cold. Others are cycling through endless loops of rebranding that aren’t enough to convince consumers they really offer anything new.
The palette of the average American diner is also expanding and developing. The same old deep-fried standards are no longer impressive to the hungry customer who wants exotic spice blends and ingredients they can recognize. Processed products lose the attention of the engaged diner, and many companies are still focusing on them in a last ditch effort to change without committing to a completely new kitchen plan.
While the recession made diners wary about spending their hard-earned dollars on going out to eat, small recoveries are slowly increasing the number of filled seats in the restaurants. The returning diners want quality and freshness for their money now rather than just bottom line deals, and restaurants need to adapt to that demand to survive.