Top Restaurant Trends in 2016 (Infographic)

The food industry is in a state of rapid change, with the rise of fast casual dining leading the way.  Fast casual restaurants are the most rapidly expanding sector of the restaurant industry, and chains make up 95% of all establishments according to Technomic .  There are a lot of opportunities for franchisees to jump into a dynamic industry, but it’s important to stay on top of the top restaurant trends in 2016.  Customers are changing they way they eat more frenetically than ever, and businesses will have to work hard to keep up.

Nutrition

2016 may be the tipping point in the fight against American’s unhealthy lifestyles.  The World Economic Forum has previously rated the United States 43rd in the Health and Wellness of its citizens, the worst among all major (and many minor) industrialized nations.  Americans have known for a long time they were promulgating unhealthy eating habits, and the lesson seems to slowly be sinking in.  Researchers at the Harvard T. H. Chan School of Public Health recently created a healthy eating scorecard evaluating the quality of Americans’ diet over the past two decades.  The country’s score has improved 10 points, moving from 39.9 to 48.2 (with 100 being a perfect score).  Restaurants are adapting to this trend: 65% of chefs said nutrition was hot trend in 2016.

Local Sourcing of Ingredients

Along with the health eating trend comes an emphasis on locally sourced ingredients.  Customers are starting to decide where to eat based on where the food came from, and local is king.  44% of chefs say that local sourcing is the food trend that has grown the most this last decade, and even national brands are making this a selling point.  Chipotle’s brand image is built on its “Food with Integrity” commitment, where it sources the majority of their ingredients through their local grower initiative.  Even brands like Subway, Taco Bell, and Noodles and Co. are eschewing artificial flavorings for naturally raised ingredients, while providing healthier options on their menus.

A More Adventurous Palate Means More Opportunities

Americans are losing their picky eating habits.  Ethnic flavors and cuisine have seen an explosion in popularity these recent years, with customers dining on chili spices, fermented ingredients, vegetarian spreads, and more.  While this is good for variety, it is sure to put pressure on larger restaurants to constantly innovate and source new ingredients to keep up with changing trends.

Future Trends

An emphasis on the environmental sustainability of a restaurant’s ingredients and operations is expected to be a big issue in coming years.  Already, 41% of chefs say that it is the trend that will grow the most in the next 10 years.  Restaurants will be looking to reduce water use, food waste, and encourage responsible ingredient production.  In addition to an environmental focus, expect global flavors arriving on your dinner plate as African and Middle Eastern staples become mainstream in America.

2016 is a great year for variety in restaurants: both in the food they serve and the way they serve it.  If you’re interested in operating a restaurant, consider becoming a franchisee of a successful brand.  There are a lot of perks that come from becoming an entrepreneur and engaging in the franchising business model.  If you would like to explore opportunities in franchising and know more about the possibilities, contact the Entrepreneur Authority today for a no-cost, no-obligation, no-pressure consultation or call 866.246.2884 to speak with one of our FRANtastic consultants.
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