Consumers are increasingly conscious of the holistic nature of food—the impact it has on the environment, their bodies and their health. As a result, better-for-you offerings and other dietary trends are the largest consumer-driven trends. The average customer is more aware than ever of product attributes, and emerging super-foods are the product de jour. However, some items have health halos, and operators must be aware of the perceived benefit or detriments of products.
It’s also important to highlight the benefits of the products and ingredients, whether those are naturally occurring or enhanced. Products that promote good fats, high anti-oxidants, protein, fiber and vitamins are gaining popularity. Due to the perceived benefit of several small meals throughout the day, more customers are visiting restaurants for snacking occasions. Small portions or an expanded appetizer selection with a variety of small and sharable plates can allow for tiered pricing, which is also appealing to customers who are on a budget.
There’s also a growing divide between the generations. Younger consumers are focused on customization and cravability, whereas baby boomers and Gen-Xers are concerned about value and service.
Across generations, consumers are becoming more adventurous with their food choices. Consider that salsa and hummus are currently outselling ketchup, which shows how eager consumers are to incorporate ethnic ingredients into their standard eating habits. Due to the diversity of millennials, they likely grew up with global fare and were exposed to different cultures from a young age, which often makes them bolder in their foodservice preferences. Unsurprisingly, this has had an impact on their food choices.
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