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The Global Restaurant Industry


According to the 2016 Restaurant Pocket Industry Factbook by the National Restaurant Association (NRA),
nine (9) in 10 consumers say they enjoy going to restaurants; and half say that restaurants are an essential
part of their lifestyle. Eighty percent of consumers say that they eat at least one (1) international cuisine per
month and 75% of smartphone users view restaurant menus on their phones at least a few time per year.
In totality, the global restaurant industry is seen with a positive future. It has been predicted to have a revenue
of $782.7 billion by the end of 2016. It is expected to employ 14.4 million people in 2016, and to add 1.7 million
jobs over the next decade, with employment reaching 16.1 million by 2026.
According to NRA, the restaurant of the future may look and feel like the restaurant of the past but familiarity
is not likely to make the business easier. In 2020, there will still be no relief from the intense competitions
among operators just like today. Part of this will be a continuous invasion of convenience stores and
supermarkets, international expansion, high quality takeout, and technology will continuously influence the
industry (National Restaurant Association, 2016; Restaurant Industry C., n.d.).

Food and Beverage Trends that will Shape the Global Market

Artificial: Public Enemy No. 1 consumer demands for natural and less processed food and drink are
obliging companies to remove artificial ingredients. Products that have yet to do so will face scrutiny or
worse from consumers who are looking for natural formulation with recognizable ingredients.
A number of large restaurant chains took on the challenge of removing artificial ingredients from their
food beginning in 2015, including Panera Bread, Papa Johns, Subway, Noodles & Company, Taco Bell,
and Pizza Hut.

Eco is the New Reality drought, worries about food waste and other natural phenomena not only affect
the worldwide food and drink supply, but influence preparation and production. In 2016, sustainability
evolves to being a necessary consideration during new product development for the common good. It is
good that major companies have actually started adopting measures to mitigate the impact of climate
change, by making zero deforestation commitments and cutting down greenhouse emissions, among
others.
Many independent and non-commercial operations, and some chains, have launched initiatives
ranging from composting to finding alternative uses to spent oil. In the Philippines, Makati Shangri-La
took the bold environmental stand of ceasing to serve shark fin soup, a horribly destructive delicacy,
and is developing an effective way to replace toxic pesticides used to control aphids and mosquitos.

From the Inside-Out as the saying on beauty goes, it is whats on the inside that counts. Consumers
are recognizing that diets can connect with the way these look and feel. This puts new emphasis on
packaged products that are formulated to help peoples physical appearance as well as their personal
wellness, creating a market for products enhanced with everything from collagen to probiotics.
Juice chains have been leading the charge in this trend with optional additions of protein, immunityboosting antioxidants, and energy enhancers in their products. Other restaurants have joined in,
including Chick-fil-A, which this summer upgraded its yogurt parfait (pictured) by using Greek yogurt
with half the sugar and twice the protein of the yogurt it was previously using. [Chick-fil-A is an
American fast food restaurant chain specializing in chicken and sandwiches.]

Alternatives Everywhere veggie burgers and non-dairy milks have escaped the realm of substitutes
primarily for people with dietary concerns and followers of vegetarian diets. Instead, the growing ranks of

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unique protein sources and potential replacements appeal to the everyday consumer, signaling a deeply
changed marketplace in which what was formerly alternative could be the new trend.
Starbucks customers now can add coconut milk to their drinks, and Dunkin Donuts has introduced
almond milk.

For Every Body for many, fitness is simply about becoming more active. The rising promotion of athletic
programmes that encourage consumers to get and stay active showcases a parallel need for food and
drink that help consumers get acquainted with sports nutrition, including energy, hydration, and protein.
This creates an opportunity for communication and product ranges that progress alongside peoples
activity levels and goals. This trend is also reflective of the focus on healthier lifestyle, which is an
important approach to addressing public health challenges.
In foodservice, this can be seen in the proliferation of high-protein items like lower calorie sandwiches
that kept the same amount of meat as standard sandwiches while using smaller buns, reduced-calorie
cheese and spreads. The Farm in Bonifacio Global City, Taguig showcases organic beef products like
steaks and healthy burgers.

Based on a True Story consumers have been romanced by product origin, ingredients, or inspiration
stories. With many stories made by legitimately hand-crafted and mass-produced products, consumers
and regulators alike will be seeking products with verified claims.
Such type of transparency was the basis of Papa Johns marketing campaign, Better Ingredients.
Better Pizza. It highlights its commitment to clean ingredients, or ingredients with fewer additives.

E-Revolution: From Carts to Clicks online shopping, apps, and delivery services are transforming
consumers access to deals, niche offerings, and even full meals. Innovations encourage consumers to
think outside the box regarding traditional physical retailers.
This trend can be seen in the propagation of ordering apps, as well as growth in online ordering in
foodservices.

Good Enough to Tweet the rise of food-centric media has sparked new interest in cooking, not only for
the sake of nourishment, but also for the purposes of sharing ones creations via social media. This finds
people taking divergent paths some to become sufficiently well-rounded so as to compete on popular
television programmes, while others privately cultivate specialties ranging from cupcakes to curries. Either
way, people are cooking to share with friends and followers.
Gallery Vask in Bonifacio Global City, Taguig is among the List of Asias Best Restaurants that features
food with indigenous flavors and presentations.

Table for One across age groups, more consumers are living in single-person households or occasionally
eating meals alone. These meals for one require right-sized products and packaging, as well as promotions
that further wear away any stigma/humiliation of dining solo.
Restaurateurs saw this trend coming and began adding communal tables to their restaurants partly to
handle large parties, but also to present a convenient option for single guests.

Diet by DNA interest in the natural and getting back to basics has enhanced ancient grains and
superfoods (a variety of fruits, vegetables, dairy products, and lean meats that are loaded with nutrients,
fiber, and antioxidants), fostering a principle that age-old staples are better than todays manufactured

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options. Interest in historical ingredients suggest that people could make efforts to unlock the keys to their
personal physiology and design diets, by connecting with their own ancestry or genetic make-up.
Restaurants have certainly responded to demand for whole grains and ancient ones such as quinoa
[keen-wa], a wheat-free alternative to starchy grains, and the paleo diets demands for minimally
processed foods.
A paleo diet is a diet based on the types of foods presumed to have been eaten by early
humans, consisting mainly of meat, fish, vegetables, and fruits, and excluding dairy o grain
products and processed food.
Although restaurants havent reported demand for genetically-based food, they have certainly
responded to consumer interest in customization, as demonstrated by the dominant fast-casual model
in which meals are assembled in front of customers.

Fat Sheds Stigma consumers negative stereotype that any and all fat content is evil has begun to
diminish. The awareness of the many sources of good and bad fats is ushering in a paradigm shift, in which
fat content is not the first and foremost consideration and barrier in the search for healthy products.
In restaurants, the trend is illustrated by the widespread acceptance of high-fat avocados as a healthy
food.

Eat with Your Eyes flavor has long been the core of innovation, but more visual and share-focused
societies call for innovation that is boldly colored and artfully constructed. Finding inspiration in global
food service offerings, brands can experiment with vibrant colors and novel shapes to make packaged
products worthy of consumer praise and social media posts.
Foodservice operators have known for years that consumers eat with their eyes, which is why
commercials use the visual appeal of food and drinks to entice customers.

References:
Global Food and Drink Trends 2016 [PDF file]. In www.mintel.com. Retrieved from
http://www.mintel.com/global-food-and-drink-trends-2016 on 09 March 2016
Thorn, B. (October 2015). 12 Global Food and Beverage Trends for 2016. Retrieved from
http://nrn.com/consumer-trends/12-global-food-and-beverage-trends-2016#slide-3-field_images147141 on 09 March 2016
Restaurant
Industry
C.
2020.
(n.d.).
Retrieved
from
http://www.restaurantbusinessonline.com/ideas/consumer-trends/restaurant-industry-c-2020-deja-vu
on 11 April 2016
Killarney Hotels. (18 December 2015). The Global Hotel Industry and Trends for 2016. Retrieved from
http://www.hospitalitynet.org/news/4073336.html on 09 March 2016

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