5 Tips For Successful Restaurant Snacks
A recent report by the NPD Group shows that over 12 billion visits to foodservice entities are made each year for snacking. As restaurant snacks continue to become a big business, restaurant owners must adapt to meet the growing demand for these foods. In this article, we’ll examine 5 simple tips for successful restaurant snacking. While snacking is an important part of the dining experience, it’s often overlooked. Learn about the changing needs of consumers and the changing trends in restaurant snacks to keep your business competitive and profitable.
Whether it’s a savory snack, a sweet treat, or an enticing cocktail, restaurant snacks have become more popular. As a result, the trend is continuing to grow. Last July, New York City passed a law requiring all restaurants to offer healthy, low-calorie snacks. Fortunately, the law won’t affect the market, but the restaurant business can still take advantage of this new trend by experimenting with new and exciting flavors.
The demand for healthy snacking has never been greater. A recent NPD Group study found that 23 percent of the restaurant industry’s traffic is spent on snacks between meals and after dinner. Chef Josh Thomsen has adapted Rick Erwin’s Eastside bar’s menu to cater to the needs of the upper middle class and their guests. The menu features several shareable snacks that consumers are likely to try. However, healthy snacks should be delicious and satisfy the needs of a broader market.
Snacking is becoming more popular as the days of large meals are numbered. In fact, the number of snacks consumed by consumers has increased by four-to-fivefold since 2011. Changing trends in snacking habits are vital if you want to stay competitive and attract more customers. However, a recent Technomic survey shows that the same snacks consumers enjoy during the lunchtime meal are also popular in the afternoon. In addition to the broader trend, many consumers are embracing healthier snacks.
The changing appetites of snackers are driving the demand for new items and menu options. Restaurant owners should remember that healthy snacks are not cheap and shouldn’t be priced the same as regular meals. Instead, they should offer snack-sized plates that are priced in line with the price of starters and main courses. This way, consumers will be able to purchase healthier and more affordable items. So, how should restaurant owners adapt to this new trend? One way to achieve this is to consider a limited-time promotion.
Restaurants have mini eateries
A quick survey revealed that the Millennial generation is not a traditional lunch crowd. They are more comfortable dining alone, are more demanding and want to maximize their dining experience. As they spend less time in restaurants, they’re more likely to consume snacks. Millennials are also more likely to dine alone, so introducing a variety of snack items to the menu is a smart way to cater to their needs. For more information, visit the Upserve menu builder and download their free sample.
Snacking is another area that has seen growing consumer demand in recent years. Whether these trends will continue to grow in the coming years depends on several factors. One factor is the recovery from the COVID-19 pandemic. It will also depend on how many people are working in offices or working from home. The recovery time will determine if new behavior persists. The same goes for retail and foodservice companies. A growing number of restaurants are incorporating snack-size menus.
One popular concept among snackers is the kombu celery. This crispy vegetable skewer is served in a hot dog bun, and is delicious with a glass of rose. These items can be eaten with the kombu-infused drink. Another popular snack option is the okonomiyaki, a savory Japanese pancake. In addition to the kombu celery, kombu is also an inexpensive way to satisfy a snack craving.
Another trend in restaurant snacks is avocado-based. Poke and avocado are becoming more popular than ever. A new menu item has just landed in Chicago. Tim Taylor, owner of the chain Ipsento Coffee, decided to go small. Instead of introducing a giant new menu item, he went for something small. The tiny donuts are made with kamut flour, sweet potato, and organic coconut oil. They are priced at $1 each, and Tim Taylor reports that many people come in after their workouts for the donuts.