Not all trends revolve around restaurant POS systems, cloud software or restaurant technology this year.
In 2019, the large majority of consumers are focused on their state of being- mentally, physically, and emotionally.
Health, wellness, and taking pride in one’s local community have all become popular trends.
The Farm to Table movement has taken the restaurant industry by storm, and traceability of ingredients has never been more important to guests.
Wherever consumers purchase and shop for food today, they are likely to find an extremely large selection of choices. From the bread aisle to the cheese counter to the produce section, food options, selections, and suppliers are more diverse in 2019 than ever.
In the 2019 Restaurant Technology Trends Report, PAR Technology asked 14 of our valued partners how health, wellness and localization are likely to impact the restaurant and food service industry this year.
Here’s what a few of them had to say:
“In the restaurant industry, health and wellness are only getting more relevant as customers
demonstrate diverse preferences with respect to food and food prep ingredients, nutrient
profiles, diet industry trends, and sourcing. This last point, sourcing, begs the “localization”
question, as people want to know where their food is coming from. These themes are making
their way into restaurant marketing campaigns for good reason: people care, and they want to
know that their favorite restaurant brands care, too. Purchase patterns will help define an
evolving menu, and in turn, in form customer acquisition and loyalty program strategies.” – Punchh
“With caloric information readily given to customers in chain restaurants and more education being delivered to help consumers make more healthful decisions, we see the
future of consumption polarizing. Some people will make the healthy choices, others will disregard, and some will swing between the two groups dependent on the circumstance/setting/event. We see pressure being added on the industry to offer more healthful options and alternatives. To stay relevant with their consumer base, some groups will need to revise current menu offerings and/or replace with new choices. We see more fresh, healthful chains emerging in the marketplace.”- Decision Logic
“One of the ways we think restaurants can embrace wellness is to take a step back and think about their employees as the most important customer. Employees are the face of the business, so catering to the employees’ needs will pay in spades and they will take care of the customer. This may mean creating a culture of learning and development, incentivizing high performing employees and thinking of new ways they can engage with the customer.” Harri
“Customers are more conscience of where their food is coming from than ever before. If restaurants are better able to predict what items are wanted by customers, they are better able to source it locally. Today’s consumers appreciate restaurants identifying and highlighting gluten-free, vegetarian, vegan and organic choices or even allergen triggers. If we can track these factors, then market those items to customers in the future, customers will continue to order repeatedly, because the ordering is easy and efficient.” – Smarter Takeout
“Today, consumers engage with brands that are relevant to them on a personal communication level as well as on a macro lifestyle level. When brands send the same messages and offers to all customers, opt out rates skyrocket. eCommerce has taught consumers to expect relevant messages – that includes messages covering heath, wellness, and localization. With customer data, localization of messages, events, and philanthropic activities is easy. Some of our customers donate a percentage of every loyalty member check to a local charitable cause that is selected by the guest. Dining decisions swing toward brands that are immersed in local events and cater to the customer’s desire for personalized, relevant communications.” – Paytronix
“Consumers have become increasingly more focused on health, wellness, and the benefits of locally grown foods. Purchasing decisions are based on consumer values, the perceived experience, and an option for choice. These trends can be beneficial to some restaurants but can pose dilemmas for others. We encourage our customers to stay true to their brand and leverage data to make decisions. With Restaurant Magic, operators can predict local market demand and engineer menus to optimize revenue and customer preference. By using available data, operators can avoid hype and make informed decisions that will benefit their customers.” – Restaurant Magic
One thing seems to remain clear: this trend is taking the restaurant industry by storm and shows no sign of slowing down!