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Capitalizing on Trends

Industry experts have said that restaurant proprietors have always paid close attention to trends in food and decor, in hopes of capitalizing on consumer demand.

Below are trends that POSnet has noticed as reported by the National Restaurant Association:

Customers want healthier, more nutritious foods. According to the National Restaurant Association's "2006 Restaurant Industry Forecast," 72% of adult consumers said they are trying to eat more healthfully in restaurants. Both fast-food and table-service restaurants have begun serving more entree salads and bottled water, as well as wraps and pitas stuffed with nutritive ingredients.

Growth of Ethnic Distinctive Foods:

"Consumers are being more adventurous with their food choices, creating opportunities for specialized and ethnic menu items," said Daniel Richards, editor of the National Restaurant Association SmartBrief newsletter. "As a result, I think we'll see more overseas companies marketing to both restaurants and consumers in the coming year."

This trend also means opportunities for organic and local produce providers. "Vegetarian gourmet is also a growth area," said restaurant trend watcher Nan Andrews Amish. "Upscale groceries will offer significant takeout competition."

A prime reason that restaurant owners must seek ways to maintain and increase their profit margin through technology innovations such as those offered by POSnet, is reflected in the results of a survey of restaurant operations reported in the "2006 Restaurant Industry Forecast." Many restaurants anticipate that higher energy prices will erode more of their bottom line next year.

Demand for Convenience:

Thirty-four percent of adults say purchasing takeout food is essential to the way they live, according to the "2006 Restaurant Industry Forecast." Consumers have already begun to embrace new convenience services at full-service restaurants such as curbside, drive-through, delivery and takeout. Industry insiders agree that more of these restaurants will actively attack the delivery and takeout markets in 2006. This means restaurants will probably be stocking, sturdy, heat and cold containers that are not prone to spillage, more carryout bags of various types and more zip lock, and foil packets, all of which will be evaluated for being spill resistant and environmentally friendly.