Top 10 Restaurant Trends in 2018

Each year it seems like the restaurant industry reinvents itself on some level.  It’s been interesting to watch this year.

 

The Top 10 Restaurant Trends for 2018

  1. Restaurants Designed for Delivery or “Ghost” restaurants.  Today’s diners demand convenience and 80% order online from a restaurant’s website.  They are outsourcing delivery with companies like UberEats and saving money on rent as they don’t need large spaces for customer seating.
  2. Healthy Food Trends.  Many restaurants are embracing healthy food trends as consumers seek healthier lifestyles.   63% of Americans said they were actively trying to eat healthier while another 49% were consciously eating products with reduced fats, gluten, salt or sugar. As allergen-free foods become more mainstream, restaurants are also starting to incorporate gut-friendly foods involving fermentation to improve digestion.
  3. Food Waste Reduction.  Food waste reduction at restaurants is becoming a hot concept this year. Some restaurants are selling their uneaten entrees to the public for up to 80% off the menu price.  They’re also committing to using an entire plant, such as broccoli, in entrees and side dishes.
  4. Fine-Casual Restaurants.  Fine-casual restaurants combine fine dining with fast casual dining.  Fine-casual is upscale counter-service, and sometimes even table service for a continuous experience, with curated ingredients, wine bars, and an optional tasting menu.
  5. Farm to Shaker Cocktails.   Restaurant dishes using locally-sourced fresh ingredients is now a mainstay. In 2018, this trend has graduated from dining rooms to cocktail bars. Many bartenders are now creating farm-to-shaker cocktails, including local ingredients in their drinks.
  6. Hyper-Local Sourcing.  Many chefs source their food from local farmer’s market in addition to ordering from larger food suppliers. However, more and more restaurants are starting to create their own ingredients from scratch. Restaurants are opening up their own gardens, brewing their own beer on site, or creating housemade items. This trend is called hyper-local sourcing. Traditionally, this trend has been reserved for large country house venues with serious resources. However, now smaller restaurants in urban areas are also DIY’ing their food supplies.
  7. Environmental Sustainability.  As food giants vow to reduce greenhouse gas emissions and restaurant waste from landfills, smaller restaurants are also taking strides towards environmental sustainability. Environmental sustainability is the maintenance of factors and practices that contribute to the quality of the environment on a long-term basis.
  8. Food Transparency.  The health-conscious trend continues. As the FDA rolls out menu labeling for larger restaurants, calorie counts on menus, or at least the option for guests to have that information if they ask, has been a prevalent trend in 2018 so far. Consumers are more and more aware of what they are putting in their bodies, and will continue to demand this type of transparency from restaurants. Some restaurants post on their website, they advertise that there are no GMOs, no antibiotics, no added hormones, and no harmful chemicals or pesticides in their food. A visitor can read all of the ingredients in each menu item, as well as see which food allergens each item may affect. More restaurants in 2018 are redesigning their menus with food transparency in mind.
  9. Root-to-Stem Cooking.  Many restaurants are combatting food waste by adopting root-to-stem cooking and nose-to-tail butchery. These no-waste methods allows inspired chefs to use an entire fruit or vegetable, including things like stems or leaves that are less commonly eaten, for a side dish or garnish. Chefs use nearly every food scrap in a recipe, pickling or pureeing or drying fresh fruits and vegetables.
  10. Open-Book Management.  Finally, many restaurants in 2018 are adopting new business practices in response to a growing, modern workforce by sharing their financial information with employees and teaching everyone — from lead chef to dishwasher — how to run a restaurant business. Open-book management empowers every worker to find ways to help the restaurant succeed and teaches important skills like menu pricing and menu costing.
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    I want to express my deepest gratitude for the support and guidance provided by Patrice & Associates during my job search. I was greatly impressed by the professionalism and commitment of your team in helping me find the right job opportunity.  In particular, I would like to highlight the invaluable assistance provided by Chris Bousquet, who stood by my side every step of the way in the search and interview process. His dedication and expertise were instrumental in achieving a successful transition to my new position.

     

    Once again, thank you for your assistance and commitment to my professional career. I wish you and the Patrice & Associates team continued success in your work.

     

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    To begin, Clint Carpenter was the ONLY recruiter I didn't get a generic template e-mail from. He actually took the time to look at my complete resume. In the first few days we spoke, he really took the time in our conversations to get to know what was important to me in a future job as well as what I knew I did not want. He checked in with me every day, whether it was to help coach me for an interview or just follow up if I'd gotten feedback. When I finally did get the offer I wanted, there was a snag and the paperwork with the company was delayed by 2 weeks. It was incredibly frustrating, but Clint called or texted me EVERY single day to encourage me and make sure I was ok as well as doing whatever he could from his end to help facilitate the paperwork. I never felt like I was alone in the job search process. Clint is professional, positive and you can tell he genuinely loves helping people. I would recommend him to anyone!!!!    

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  • Dave took the time to get to know ME, who I am, my experience and my goals

    Dave Evens has been working with me these past couple months as I transition from a restaurant owner toward a corporate environment.  Along with this, I'm relocating from TN to NY.  I feel that he was able to capture my unique experience in the updated resume he created for me.  Dave was great with communicating options and feedback from all sources. It was a true pleasure to work with him.  While we were unable to find a good fit for me, I am blown away by Dave's approach and enthusiasm.  I found a great job, on my own, but I do not feel that reflects poorly on Dave nor Patrice & Associates. When, again, I enter my next job search, I will be sure to reach out to Dave first!

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    Neil Archibald

    Dave took the time to get to know ME, who I am, my experience and my goals
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    I honestly didn't know what to expect from Patrice & Associates. Upon my first time speaking with Mr. Mike Buterbaugh, I was instantly put at ease with his genuine approach to helping me find the best fit for me overall in my next career decision. Not only did he coach me on how to drastically improve my resume, he also had me an interview within a couple of days. I have never had an experience quite like this during a job search, but I would definitely give 5 stars to this company and their recruiting team. I have gained a new career that not only met my salary expectations, but balances with my personal life as well. Thanks again for your help, and although I don't plan to be on a search again, if the need arises, they will definitely be my first point of contact.

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    Mike Buterbaugh is genuine and caring
  • Patrice & Associates Video Client TestimonialsClint Carpenter was wonderful!

    I worked with Clint Carpenter on getting a job. Clint did an amazing job helping me with my resume, walking me through the process and giving me help and interview tips.  He was in communication with me everyday about what was going on and keeping me in the know. I would call on Clint again if I ever needed him!  

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    Clint Carpenter was wonderful!