Making sure a dish is delicious and craveable is only a small part of the equation. Here’s a look at what menu-making teams need to consider today, based on insights from Technomic's Generational Consumer Trend Report.
About two-thirds of Gen Zers and millennials say they follow foodservice via social media sites. Millennials’ preferred sites are Facebook and Twitter, while younger diners favor Instagram, Snapchat and Tumblr.
Social responsibility—for example, sourcing of ingredients and fair treatment of animals—is equally important to Gen Xers, millennials and Gen Zers, though the younger two are most likely to cite sustainability as a driver.
More than any other group, Gen Z is drawn to brands offering healthy options, but definitions of health differ. Younger generations view “natural” and “organic” as healthy, compared to older diners who value “low-sodium” and “trans-fat-free.”
Of all the food consumers order from restaurants, only 46% is for dine-in consumption; 38% is for takeout and 16% is for delivery. Millennials lead takeout orders and tie with Gen Zers for above-average reliance on delivery.
The fast food giant’s latest effort at nostalgia-based marketing is apparently flying out of its restaurants, to the point that locations are already running out of the chain’s Grinch-themed socks.
The proposal now heads to the full city council for a vote. Beverages made with intoxicating hemp have become popular in Chicago's restaurants, bars and performance venues.
The Week in Restaurants: This week’s episode of the restaurant news discussion podcast looks at Subway’s loyalty program, Fat Brands’ financial pickle and Noodles & Company.
