2020 is upon us, and the time has come for MN certified food managers to consider menu trends, assess their menus and evaluate if they’ve designed a menu that’s going to bring in new customers and keep their regular clientele happy. We’ve talked with industry professionals and taken a close look at forecasted trends, and we’ve discovered that many insiders believe that many restaurant menus will become healthier and simpler in the coming year.
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Forecasted Restaurant Menu Trends for 2020 Impact Certified Food Managers
While there will always be a niche for nearly any menu strategy, we’ve heard a few professionals speculate five things will be key to keeping a loyal clientele in 2020.
- Fewer Menu Choices
- Simpler Dishes with Small Portion Sizes
- More Vegetarian, Vegan and Gluten-Free Dishes
- Clear Menu Labeling
- Seasonal Menu Rotation
The concept of smaller menus has been growing in popularity for several years. A streamlined menu not only helps guests make easy decisions but also helps your bottom line. With limited dishes, MN certified food managers have the opportunity to reduce waste by keeping a limited selection of product on hand rather than gambling on keeping an inventory full of ingredients for dishes that guests may never order.
Guests are more and more frequently searching for meals that help contribute to a healthy lifestyle. Smaller portions, simpler recipes and meals that fit certain dietary needs are increasingly in demand. You may want to consider creating a portion of your menu with dishes on the lighter side, this will attract guests who are looking to save on calories when dining out.
Diners are increasingly searching for establishments that serve vegetarian, vegan, gluten-free and keto-friendly menu items, and including these types of dishes on your menus can attract repeat customers. But is simply having these types of menu items available enough? We suggest clearly labeling these items so guests don’t have to make their best guess or take the time to ask their servers a myriad of questions about every dish that could possibly fit their dietary preferences.
Finally, many potential patrons seek restaurants that use local and fresh ingredients. Rotating your menu to fit what local and sustainable ingredients are currently available will heighten your appeal to customers who value fresh and locally sourced ingredients. It may even benefit you to mention food sourced from local farms directly on your menu.
As a certified food manager will 2020 menu trends affect your menu designs?