What’s the best way to come up with a theme for your restaurant?
This question has been bothering restaurateurs since the dawn of time, and while some have come up with many great ideas – many more have struggled.
How can you get inspiration for theme in your restaurant to strike?
Here are some good ways to get your creative juices flowing (and if they don’t work, then take them with a grain of salt).
1. Look around
If you’ve got an idea for a future food establishment, be it restaurant, cafe or bar – go look at what’s already out there. There could be something that inspires an idea in your mind (or even the total opposite – that nothing yet exists like your future place).
The famous restaurant critic Jonathan Gold of LA Weekly is particularly fond of looking at restaurants he is about to review for inspiration – but why stop there if you’re not the type of person who gets paid per word?
You can go somewhere else for inspiration.
No, not a different restaurant – but a different type of establishment altogether. Sometimes going to a hair salon or going on a shopping spree is enough to get your creative juices flowing if you just put your mind to it.
2. Travel
Going traveling is a great way to get inspiration, as you might come across something that is so new and interesting that you can’t imagine not bringing it back with you.
Most restaurant owners credit getting their theme from places they ‘ve seen in their travels – be it New Orleans or Marrakesh.
3. Go out to eat
If you don’t want to go all the way and travel, you can try having a nice meal somewhere else. You can easily do this by booking a reservation at a restaurant through an online reservation system.
Finishing up your business meeting with an expensive dinner at some five-star restaurant might sound like overkill, but you never know it might get the gears turning.
4. Stop everything and think!
If you cannot get inspiration any other way, just close your eyes and try to think of anything that would make a good restaurant concept for you – be it based on country, food, etc.
There is no need for this idea to be very good – it is just a first draft that will probably go through many changes before you settle on something that works for your specific restaurant.
5. Look at the competition
If you’re absolutely stumped – look at how other restaurateurs are doing things.
The location might be different, but their menu could be similar – or their restaurant decor – and it might get you some inspiration.
Also, there is nothing wrong with simply copying an idea from a competitor if you think it’s really good; every business has to make money at the end of the day, after all.
6. Do some research
Libraries are filled with books on just about anything. Learn about your subject, maybe how it’s done in other areas of the world – something that you haven’t thought of might strike you.
While researching, make a mind map.
Mind maps can be an extremely helpful tool for brainstorming, as they allow you to put your thoughts out there and see how they connect.
7. Get help from other people
Running a business is a team effort, so don’t be afraid to ask for help.
Friends and family are great starting points, but if you can afford to hire someone – do it.
Many restaurant owners got their idea from a family friend, a great example of such is Chef John Howie, the owner of ‘Seastar restaurant and brewery’ who first got his inspiration to run a seafood restaurant from his mother.
Conclusion
Do you know how restaurants come up with their themes? Let us know in the comments
Latest trends in the Restaurant Industry
A couple of years ago, the restaurant industry was on a roller coaster ride. The economy was doing well, and customers were more willing to spend money on dining out.
However, with the recession that followed in 2008, people were less inclined to dine at restaurants due to rising unemployment rates and decreased disposable income.
This had a significant impact on many restaurants as they struggled to maintain profits while also dealing with increased food and labor costs.
However, a few short years later, things are looking up again for this industry as there is evidence of renewed customer confidence, economic growth, and greater consumer spending power.
This article will highlight the latest trends in the restaurant industry to meet the growing demands for increased consumer convenience.
1. More and More Restaurants are starting to offer Vegan Options
According to the Strategist’s recent article, “Vegetables Are The New Meat,” plant-based diets are becoming widespread.
In fact, the popularity of vegan dining has been gaining traction in recent years, with a large increase in meatless meals being offered at restaurants across the country.
Several factors have contributed to this trend, including a rise in general health consciousness, a growing population of Millennial consumers interested in maintaining a vegan lifestyle, and a concern for animal welfare.
This movement has been further supported by the “Veganuary” campaign, which encourages people to try going vegan for the first month of each year.
In response to this demand, several restaurants have added vegetarian options including vegan dishes, to their menus.
Some of the most popular vegan dishes that are being offered include
seitan,
tofu,
veggie burgers,
black bean quesadillas, falafel, hummus plate, and squash dumplings.
However, some restaurant owners are wary about offering too many vegan options on their menu for fear of alienating meat-eating customers.
There is a common misconception that vegan and vegetarian dishes are significantly more expensive than their meat counterparts, which is not necessarily true.
Many vegan main course entrees cost just as little as those containing animal proteins.
Offering these options allows restaurants to expand their clientele base and increase overall profits by attracting both meat-eating and vegan customers.
2. Another Growing Trend is the use of organic ingredients
The report, ” Restaurants and Meal Kit Delivery Services Drive Organic Growth ” published by the Natural Marketing Institute, reveals that one in ten consumers report that they know whether or not their food is organic.
This statistic demonstrates the widespread desire for people to be conscious of what they are eating regardless of whether they eat meat or follow a vegan diet.
Restaurants are beginning to cater to this need by incorporating organic ingredients into their menus.
This can potentially increase profits for restaurants because in the past, consumers have not always been willing to pay a premium for organic food.
However, prices are expected to fall with increasing demand, making this trend economically viable for both small and big players.
Below are some more benefits
According to a 2014 article published in Modern Farmer, local foods are here to stay. These are foods that are produced locally with minimal handling and processing.
One reason behind this growing popularity is the higher level of trust people have when they know their food is grown in a specific region.
This includes not only organic food but also meat and vegetables that are free from pesticides.
The use of organic ingredients in meals served at restaurants is likely to continue growing in the US.
This will be further fuelled by restaurant chains like Subway launching their first-ever vegan sandwich consisting of carrots, cucumber slices, and spinach on Italian bread with a choice of sweet peppers or red onions. (Source: Subway )
3. The Rise of Online Reservation Systems
The past few years have seen the birth of several online companies that offer reservation systems for restaurants.
These include Favouritetable, Seated, Table 8, and Yelp Reservations.
For restaurants, these services are helpful because they enable them to manage their customer traffic. More efficiently by accommodating bulk bookings and allowing customers to make reservations with ease.
In turn, this saves both parties time and effort.
This also enables restaurants to keep track of customers’ reservation details such as allergies or preferences, which can then be used to personalize their service the next time they visit the restaurant.
The services offered by these companies are beneficial for small restaurants that have a limited number of tables and a small staff.
These services also generate a recurring income stream for restaurants by allowing them to sell online reservations as a premium service.
4. The Rise of Meal Delivery Services
The recent wave of popularity behind meal delivery services such as Sun Basket, Blue Apron, Plated, and Hello Fresh is not surprising because they appeal to the growing number of time-strapped individuals in the US.
According to a survey by Nielsen, in 2016, 52% of respondents said they were eating at home more. It was convenient and 33% claimed to be cooking more due to their preference for healthier options.
The popularity of these services also stems from the fact that people are increasingly conscious about what they are eating.
For instance, people who follow a vegan diet would prefer to eat organic foods and want to know where their food is sourced from.
This demand can potentially drive growth in the market for meal delivery services because it gives people more control over what they eat.
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These services also allow customers to pre-select meals that fit their dietary needs. Which they can then have delivered to their doorstep on a weekly or monthly basis.
Having a meal delivery service will also help restaurants save money because they only need to prepare for the number of meals that are actually ordered instead of preparing food for the entire day.
In addition, these services ensure that ingredients are fresh and are the ideal size to be cooked in bulk.
5. Restaurants are adding more social events for their customers
Several restaurants are adding social events to their business plan because it allows them to build stronger relationships with customers.
These events include tastings, cooking demos, and wine nights where guests can enjoy food and drinks while making new friends.
This approach is similar to the cross-selling strategy used by banks, insurance companies and credit card lenders. Where they try to get existing customers to purchase additional products.
Conclusion
6. Restaurants are adding more non-alcoholic options on their menu
The US market for alcohol is worth around $70 billion. It has been stagnant over the past decade due to changing consumer preferences and competition.
From other beverages such as energy drinks, coffee and tea.
According to Euromonitor International. The volume growth for alcoholic drinks in the US dropped from 2% in 2005 to 0.1% in 2015.
Restaurants are trying to buck this trend by offering more non-alcoholic options on their menu. Some of these include healthy juices, sparkling water and kombucha.
