The way the restaurant industry has evolved in the past years is something that can be studied as a case study in management. It’s not just what goes on the plate anymore; it is more about the restaurant design. Restaurateurs have started paying keen attention to origin of ingredients — to the fact of where does the food come from and health benefits of meals. The terms that used to define the cult status are now a common sight. Customers are now demanding hormone-free, GMO-free, and all natural ingredients. Quick, casual restaurants have started to focus on using cage-free chicken, fast food restaurants are opting for all natural beef, and artificial sweeteners are ditched by most of the eateries. No more you will find a positive approach towards synthetic ingredients.
Customers need to connect with the restaurant design
Responsible designing is the new restaurant design. It is now more about setting healthier trends rather than just following some. There is a major change, and the change is inevitable. The past few years have seen the change, and the coming years will see a distinct focus. Consumers will not only be concerned about where the food is coming from, but they would be equally concerned about the preparation process.
Standards of quality have evolved. It not just about using real ingredients, but also about using the right cooking process. There has been significant advancement in specialty cooking. As a diner, the customer has started preferring cooked-to-order meals, and the eateries are more than happy to comply. Customers also prefer the option to customize their meal as per their taste and health preferences. Allergic to mushrooms? The customer would want it removed. Dislikes the taste of peanut butter? The diner will like it replaced. The customer is the clear king.
Changing to grow is the only option
Restaurants do not have a choice apart from evolving. So, if you are already a restaurant who follows a cooked-to-order process, then these changes are highly beneficial for you. You have a great start already. Now, go a step further and incorporate this in your restaurant design. Highlight the important features through various layouts and designs.
Expo kitchens are the new big thing in restaurant interiors. People love to see what is being cooked and how, and they would be privileged to witness the process. Even if things are not crystal clean and spotless; it would be okay for the customer. The experience of seeing their personal meal take form will be quite enthralling for the customer and will increase the footfall, too.
The aim is to make the cooking process a key part of your brand. It will take a significant amount of time, and graphics and interiors will be quite helpful. However, the process will have its own limitations. You will have to restrict your menu options, as the labor process will be more intense. The decision must be made between offering quality food at a lower cost and offering quality cooked-to-order food that resonates with your customers. But in the long run, going this extra mile will make you both reliable and memorable and will enhance the repetitive value of customers.
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