How restaurant menus are changing

As said to ABC News, menu engineer Greg Rapp says carefully described dishes can motivate diners to place orders. In a field experiment by The Association for Consumer Research, descriptively listed dishes not only increased sales by almost 30%, but also had a positive impact on customers’ attitude towards their meal, the restaurant and their future return plans. . Maximizing sales and satisfying customers requires finesse, notes Cubeand some restaurants have turned to regularly updating their menus to account for customer preferences and supply issues.

postist cites the pandemic for consumers’ desire to make more health-conscious decisions, and restaurants have responded by offering more plant-based dishes and ingredient substitutions. “People have built a deeper relationship with food during the pandemic,” said chef Nuno Mendes de Lisboeta Eater. “They don’t want to be so passive about a menu anymore.” At the same time, rising spending has impacted the bottom line of many companies, reports CNBC, and lighter menus can result in higher profits. The editors of Flavor & The Menu warn against the “democratization of innovation” as customer behavior on social media can significantly influence business operations (via modern restaurant management). As restaurants continue to seek to grow profitable businesses, diners must remain at the center of the design experience.

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