Let’s face it: restaurant trends are as fickle as April’s whims. Yet, just like spring, some trends come back with a vengeance.
In our prictions from previous years, food delivery, takeout and healthy eating were all taking off before finally settling in last year.
Staff shortage requires better planning
The last two years have demonstrat the ability of mexico whatsapp number data restaurateurs to adapt to cyclical unknowns (COVID health crisis, rising raw material costs) or more structural unknowns (staff shortages, environmental awareness).
It is therefore interesting to mirror what last year taught us with the food and catering trends that should be confirm at the dawn of this new year 2024 :
Inflation: repercussions that will continue in 2024
Sustainable development and the fight against food waste continue to gain ground
Takeaway and customer personalization in high demand
Financing: alternative solutions exist
Data mining: the increasing use of data to optimize operations
The rise of restaurant subscription plans
Fight against no-shows: tools to combat this scourge
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In the midst of the health crisis, the term catering 2.0 was invent. The baptismal name of a sector that had completely reinvent itself and adapt to a new understanding the types of sites. full list reality. In the meantime, this new normal of masks, closures and restrictions seems to be nothing more than a bad memory. But the road to recovery that we were eagerly awaiting has turn out to be pav with potholes and obstacles.
While the restaurant sector has an equally solid dose cell p data of determination, creativity and perseverance to get through this, the challenges are numerous: while, according to a study by Food Vision , the commercial restaurant market experienc a resurgence in the first quarter of 2023 compar to 2022 (+16% in value), 9 out of 10 restaurateurs must juggle inflation that remains at a high level and a rise in energy prices that impact their business.
Inflation: repercussions that will continue in 2024
In 2023, more than two-thirds of independent and chain restaurateurs (64%) had to increase their prices to face this new reality.