By definition, trends tend to be fleeting. Here are some current restaurant industry trends RB editors would like to see disappearing in the rearview mirror sooner than later.
Freak shakes and Instagrammable food
We got it. Towering shakes bolstered with everything from pretzels to porkchops makes them Instagram-worthy, but the novelty is wearing thin. Places will hopefully realize that customers want to eat what they’re served and not just engage in excess for the sake of gawkers. —Peter Romeo
I know that food needs to be visually appealing for marketing purposes, but why are we hearing more about the Instagrammability than things like taste? (Speaking of Instagrammable food, glitter has zero place in any food or beverage. I don’t care how cool the sparkly pic is.) —Sara Rush Wirth
Fake meat plant-based burgers with highly processed ingredients.
Collagen as an ingredient
Promoting collagen in food and pretending it doesn’t sound super gross (no matter what the health benefits are). —S.R.W.
Anything-goes comfort animal policies
No longer will customers be able to wrap something red around a hamster and declare it a service animal. Restaurants will follow the lead of airlines in exercising common sense about what critters are allowed in dining rooms because of the assistance they supposedly provide. Laws might even be adjusted to ease the way. —P.R.
Bacon in everything.
(Due to music, poor acoustics or the owner’s wish to be cool.) —P.C.
Too many apps
Running out of phone space! You don’t need an app! —H.L.