Putting pleasure at the heart of the customer experience

In 2022, and more than ever, consumer pleasure and customer experience are at the heart of restaurant owners' thoughts and strategies.

How can you bring pleasure to your diners and consumers, while following current trends? That's the question Adoria answers for you in this article.

Good food... but with a clear conscience

While new healthy food trends are constantly emerging, it may be surprising that "comfort food"-traditionally associated with hearty, generous dishes-has seen such a revival in recent years.

Why are consumers demanding comfort food?

While health remains a priority for diners, post-pandemic dining out is seen more as a reward, so diners are more likely to indulge.

At the same time, the growth of takeout and delivery services shows no signs of slowing. Because comfort food lends itself well to a variety of formats, chefs and restaurants have a real opportunity to meet this demand.

"Comfort food yes," but healthy

At the moment, the trend is toward light, fun meals. Indeed, consumers are looking to indulge without feeling guilty, whether from a diet or environmental point of view. If your restaurant concept lends itself to this, don't hesitate to offer "comfort food" meals cooked with healthy, lower-calorie ingredients.

Non-alcoholic beverages and natural wines at the heart of responsible drinking

Through their search for pleasure, increased curiosity and demand for a wider choice of products and flavors, consumers continue to drive change in the restaurant and beverage industry.

Non-alcoholic beverages are on the rise

Surface these new trends by offering your customers non-alcoholic cocktails and a wide selection of non-alcoholic spirits, gins or beers.

With offerings expanding, the popularity of these non-alcoholic alternatives is only going to increase. However, while innovative bars and restaurants are fully embracing this opportunity and offering their patrons a myriad of choices, many have yet to embrace this alcohol-free trend. It's up to you to take the plunge and add to your menu!

Organic wines, natural wines and gastronomy: is the trend becoming a reality?

On the consumer side, enjoyment and sustainability have become a strong and achievable combination. Thus, organic wines are gaining ground in gastronomy, and are increasingly requested by a clientele concerned about its consumption. In France, for example, 9 he vineyards are organic.

Another trend, natural wines, vinified without synthetic or chemical products (such as sulfur), are also on the rise. It's in your best interest to add them to your menu to appeal to a niche but growing audience.

Vegetable bases are becoming the benchmark for fresh, eco-friendly dishes

Vegetable food has been gaining ground in restaurants in recent years. Indeed, more and more French people are now following a plant-based diet.

Vegetable alternatives to animal products are popping up everywhere on restaurant menus, from fast-food chains like Burger King to small local restaurateurs. One goal: to meet consumers' desire to move toward a less meaty diet.

Where is this shift coming from?

Consumers are incorporating more plant-based foods into their diets, mainly with the goal of boosting their immune systems or for ecological reasons. This has led to an increase in interest in and consumption of plant-based meals and plant-based alternatives.

With the plant-based food market growing rapidly and competition in the restaurant industry, how do you make the most of these trends?

Why incorporate more vegan options into your menu?

The ability of an establishment to successfully incorporate plant-based alternatives into its offerings depends on the restaurant segment and the target customer. Plant-based meat substitutes, such as steaks, are perfect for fast food restaurants, for example, because it's an easy switch from one person to another. If you're a more upscale restaurant you'll likely get a better customer response by focusing on using other unique plant-based ingredients.

One thing is clear: consumer taste buds and preferences are changing, and the plant-based food market is changing with them.