The Next Idea’s Eating Out Forecast 2014 and forward

It’s that time again – when we review the past year and predict how food and hospitality trends will appear in 2014 and beyond.

Forecasting future directions relies on a careful balance of correctly interpreting history and foundation, along with an analysis of the current consumer frame of mind.

One thing we know for certain–the traditional research methods are less relevant in our modern dynamic consumer landscape. Therefore, we continue to employ non-traditional, innovative research techniques in order to successfully forecast trends. One method thatThe Next Idea researchers have found increasingly important when compiling forecasts, is to take into account world events and global trends. Our theory is that by understanding the consumer mentality, (which is impacted by its surrounding world and events), we can more effectively forecast evolving expectations.  Read More

The Next Idea’s 2011 Food Forecast

Catering to the Consumer Mindset: Empowerment, Alternatives, and a Search for Balance

Amidst a mood of cautious optimism, The Next Idea releases its annual report on global hospitality trends. For 2011, the prevailing message reflects a melding of increased consumer intelligence, expanded empowerment and alternatives, and a demand for a balance between cost and quality.

Simply put, in a post-recession restaurant marketplace, consumers are increasingly calling the shots. Read More

The Next Idea’s 2011 Food Forecast

 Catering to the Consumer Mindset: Empowerment, Alternatives, and a Search for Balance

 Amidst a mood of cautious optimism, The Next Idea releases its annual report on global hospitality trends. For 2011, the prevailing message reflects a melding of increased consumer intelligence, expanded empowerment and alternatives, and a demand for a balance between cost and quality.

 Simply put, in a post-recession restaurant marketplace, consumers are increasingly calling the shots. Read More

2013 Trends Summary

Those are some of the hot foods that trend trackers believe will be big in 2013.  Check out the links below for a compilation of 2013 food trend lists.  You’ll see  lots of agreement. Maybe one list just feeds off the other, but it does seem like everyone is starting to say the same thing. Anyway, here are a few highlights:

Ingredients
black garlic,padronchile,horseradish, quail eggs, durian, ramps, pine needles, fish milt, whey, seaweed, ashes, sawtooth herb, green chickpeas, kimchi, fermented everything Read More

2012 Eating out trends – India

Fast food and eating out has dramatically grown in India. The advent of the technological economy and the adoption of modern life in India is fast contributing to this growth.

The market is dominated by global players

Fast food is one of the world’s fastest growing food types. India is seeing rapid growth in the fast food and restaurant industries. It now accounts for roughly half of all restaurant revenues in the developed countries and continues to expand. The trend is radically changing the way people eat in India. Read More

Restaurant Consulting Firms for Long-Term Sustainability

Worldwide restaurant owners are looking to intensify their efforts for promotion and marketing in order to stay ahead in the competition. They are looking forward to transform their identity and change their infrastructure as per the fastchanging food industry and its trends. Furthermore, they are focused on enabling innovations to improve their customers’ experience. In practical terms, restaurant owners are redefining their capabilities to introduce new and flexible delivery system, and increasing their efficiencies at ever-lower costs. Most of the restaurant business owners rely on the capabilities of restaurant consultants. Restaurant consultants are the industry experts that help business owners to stay competitive, smart, agile, and responsive all the time, while retaining their customers. Read More

Loyalty programs in restaurants: Aprimary customer engagement platform

With consumer eating out habits changing, competition is yet again expanding across previous borders. One of the primary marketing platforms, restaurants are adopting, is Loyalty programs.

Loyalty programs designed to reward loyal customers with unique and customized benefits and at the same time to maintain a long standing [mutually rewarding] relationship. According to a recent survey held on loyalty program memberships for restaurants, it was revealed that on average each family affiliates to, on average, 18 loyalty programs. Compared to 20 years ago where reward programs were mainly Air Miles, it is evident the importance of loyalty programs and the ever increasing popularity of this strategy. Read More

The effects of Soda

Researchers at Rutgers University have found drinking soda which contains high-fructose corn syrup could contribute to the development of diabetes, especially in children.

Scientists tested beverages containing the syrup and found high levels of reactive compounds that previous studies have found have the potential to trigger cell and tissue damage which can cause diabetes. Read More

9 Ideas for a More Successful Restaurant Web Site

Author: Robert Ancill

Keywords: Restaurant Consultants, restaurant websites, online restaurant marketing

According to The Next Idea Restaurant Consultants; what consumers want from a restaurant web site may differ from what you think.

At the top of the list was “current menus with up-to-date prices” – no surprises there. But also of high interest were: descriptions of dress codes, driving instructions, hours of operation, and information regarding special needs. For example, is the site wheelchair-accessible? And are large-type menus available? Read More