10 restaurant trends you need to know about in 2023

To adapt to the new consumption patterns of the French and to changes in society, the restaurant industry must reinvent itself year after year. What does 2023 hold in store for us in terms of innovation?

Take a tour of restaurant trends and get a head start on the competition!

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Trend n°1: the omnipresence of digital 

It's no secret that digital technology is becoming increasingly important in our society, and this also applies to the restaurant market. 

At every stage, the customer journey is more than ever punctuated by new technologies.

Consultation of the menu

Inherited from the Covid epidemic, more and more restaurants have switched to the menu available via QR code. More hygienic and convenient for customers to consult, it has many advantages for restaurateurs, such as updating dishes or prices, a real plus in times of inflation.

Order taking

In the majority of the most profitable fast-food restaurants, consumers have been ordering directly from a kiosk for years. No more waiting in line at the counter and paying in cash, everyone wins!

Collection

The most innovative establishments already allow you to pay directly at the table, via a QR code system (again!). For the more traditional establishments, a tactile cash register is the must to gain in efficiency, to group all the orders flows and to organize its activity.

Preparation

Restaurant employees have not been forgotten either. In the dining room or in the kitchen, they are increasingly equipped. Production screens placed judiciously at each workstation save time and increase the productivity of the point of sale.

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Trend #2: an omnichannel sales strategy

As you may have noticed, take-out, click and collect and delivery have grown dramatically during the pandemic. And consumers seem to have taken a liking to them, which is why it's important to adopt an omnichannel sales strategy. That's why it's important to opt for an omnichannel sales strategy. Only then will you be able to attract new customers and keep your regular customers, who are increasingly demanding these new consumption methods.

This is also why ambitious restaurants all offer a mix of sit-down dining, a click and collect and takeaway services, as well as delivery services via digital platforms such as Uber Eats, Deliveroo, Just Eat, etc.

While this strategy may seem complex at first glance, digital references have emerged in recent years and are smoothly guiding restaurant owners towards more digital. For example, Innovorder's connected solutions integrate with dozens of other tools designed to simplify your life.

👉 To go further: discover all the solutions that integrate with Innovorder

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Trend #3: 2023, the contactless era

If Covid-19 seems to be behind us, this pandemic has nevertheless left some traces like the will to limit contacts. This is why QR codes are now part of our daily life. In addition to limiting the circulation of viruses that we all want to escape (flu, gastro, etc.), the QR code has had many positive impacts for restaurants and everything seems to indicate that these new habits will last. 

In addition to replacing the menus passing from hand to hand, it is also useful for placing orders. Finally, even if the practice is still not widespread, the objective is that this QR code is also used to pay. In addition to saving a lot of time, this solution also allows a quick split of the bill and a tip option. 

👉 To go further: why adopt the QR code in your restaurant?

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Trend #4: CRSs reinventing themselves

The changes in the catering sector are also having an impact on contract catering companies, which are trying to reinvent themselves to adapt to new ways of working: teleworking, coworking, digital nomadism, collaborative working, etc.

For example, Pop Chef, one of our partners, does this very well by proposing connected fridges, a flexible catering offer perfectly in line with the new expectations of employees!

But it can also be done by setting up a click and collect service, allowing employees to order their meals via an application and come and pick them up later, or a tray scanner, capable of analyzing a guest's tray in less than 5 seconds! Ideal for eliminating queues in crowded company dining rooms or in high schools.

Trend #5: the rise of vegetarian and vegan restaurants 

In France, vegetarians or vegans represent 1.1% of the population. If we include pescetarians, who eat only fish and seafood, and flexitarians who reduce their consumption of meat products, this corresponds to 26.2% of the population. Whether this behavior is triggered by an awareness of the environment, one's own health or animal welfare, this dietary trend is expected to grow considerably in the coming years. 

This evolution is obviously reflected in the number of vegetarian and vegan restaurants, but also in the offer of all establishments, including company restaurants and fast food outlets. All of them now offer more varied menus and vegetarian or even vegan options. 

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Trend #6: Greener plates

More and more consumers perceive their food as a lever to reduce their carbon footprint. For some, this means reducing or eliminating vegetable proteins, while others prefer to eat quality meat. 

More and more customers are also sensitive to the origin of products and favor short circuits, such as the Ruche qui dit oui, which allows grouped purchases directly from local producers. These same people also tend to favor organic products and pay attention to the seasonality of fruits and vegetables to limit CO2 emissions linked to transportation. All these concerns deserve to be taken into account when creating your menu. 

Finally, these environmental concerns are often accompanied by a desire to take care of the body. As a restaurant owner, it is therefore wise to offer healthy alternatives, low in fat, sugar and salt. In 2023, make sure you offer products that are in line with the emergence or affirmation of these values. 

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Trend #7: Responsible restaurants

Environmental awareness is reflected on the plate, but also at the level of the establishments themselves. This translates into actions such as recycling, reducing waste production and energy consumption, purchasing from sustainable suppliers, etc. There is also a trend towardssustainable, environmentally friendly, even ediblepackaging and deposits. The priority is to ban plastic and single-use packaging. 

All these commitments must be relayed to the public via the media and social networks and must be clearly displayed within the establishment. In addition to acting in favor of the planet, it is an effective selling point.

👉 To go further: 8tips to avoid food waste in restaurants

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Trend #8: More than a culinary experience

Many restaurants are starting to offer much more than a culinary experience. The meal can take the form of a show where the preparation of this or that dish is staged. This works very well with cocktails, fusion cuisine or simply a pasta dish prepared in a flambéed parmesan cheese wheel. It is also possible to offer customers a sensory experience where smell, hearing, taste and sight are stimulated.

For example, restaurants offering customers to eat in the dark, blind, are a real hit. Establishments using virtual reality, robot waiters or those who have opted for a very original decoration are already very successful, but the trend will be confirmed in 2023.

The more unusual the experience, the more likely customers will talk about it, especially on social networks. It's the perfect opportunity to create a buzz!

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Trend #9: Kitchens are transforming

Open kitchens are also a new trend in the restaurant industry in 2023. Open kitchens can be a way to entertain customers and offer them a unique experience, but their success is mainly due to the bond of trust that they can establish with consumers. Indeed, consumers are increasingly sensitive to what is hidden on their plates: the origin of products, preparation methods, hygiene, etc. Open kitchens respond to their concerns by showing them the products and the way they are prepared before their eyes. This strengthens the relationship of trust and the good reputation of the restaurant. 

You may know ghost kitchens by their English name "dark kitchen"? These are restaurants without a dining room where the dishes are only intended for take-away or delivery. This avoids the expense of furnishings and staff in the dining room, but above all it responds to a change in customer habits. According to a study by NPD Group, home meal delivery grew by 35% in the first half of 2022, after jumping 85% in 2021. So the future of "dark kitchens" looks bright!

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Trend #10: From a simple customer to a loyal community 

Many restaurant owners are trying to build a community around their establishment. The creation of this strong link with their clientele requires an increased digital presence. A website can be useful for delivery and click and collect. Social networks, on the other hand, allow to broadcast various contents, more aesthetic (photos of dishes), more intimate like videos of chefs in action. Thanks to their messaging services, Messenger and Instagram are also excellent ways to interact with customers. The trend is also to use relevant influencers who will be messengers of your offer and concept to the community you are targeting. 

👉 To go further: customer loyalty: 6 ideas for your restaurant

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A few more leads!

• The attractiveness of pop-up restaurants. Based on the same concept as pop-up stores, these ephemeral restaurants allow you to reach a clientele that was, until then, too far away geographically. Among the most famous examples, we remember the precursors in this field such as the Paris Popup created by Laura Vidal and Harry Cummins or the Mary Celeste. 

• The multiplication of food courts, such as Ground Control (Innovorder client), and the upcoming opening of the largest food court in France.

• The offer of meal kits to allow employees to prepare gourmet recipes at home.

• The revival of mocktails, non-alcoholic drinks.

• The rise of "build your own". Restaurant menus are increasingly flexible and adapt to the preferences of customers who compose the dish they want. This trend has largely taken hold in poke bowls, salads and burgers restaurants, but it will be democratized in the near future.

• The development of subscriptions such as Quitoque, HelloFresh or Foodchéri, which allow customers to subscribe to formulas and receive their meals at home. Del Arte goes even further by offering the Netflix of pizza, with a subscription at 35€/month for unlimited pizzas!

• The insect-based food trend is gaining ground.