Skip to comments.Experts predict 2013 restaurant trends
Posted on 12/19/2012 2:30:58 PM PST by 2ndDivisionVet
What trends will emerge or accelerate in the restaurant industry in 2013? Food, marketing, technology, equipment, whatever?
We asked some of our most trusted experts for their opinions and came up with this compilation:
"The restaurant industry will continue to be challenged by rising commodities prices. Fraud will continue to trend upward with increases in credit card skimming, and theft schemes; and the threat of late night robbery is ever present (particularly as more restaurants add more hours). Mitigating and preventing these losses with sound loss prevention strategies must become a priority to stay competitive in the marketplace."
Libby Libhart, CPP, president, LossBusters
"Snagajob's Magic 8-ball predicts that restaurant hiring will continue to grow in 2013 as QSRs determine both the best balance of part-time and full-time workers for their business and the bottom-line impact getting the right people into those roles. To keep up with the competition and stave off rising hard costs, busy owners and operators will turn to technology, such as pre-employment assessments, to help them identify the best available workers quickly and cost effectively."
Jason Hamilton, vice president of marketing for Snagajob...
(Excerpt) Read more at pizzamarketplace.com ...
Beans and franks top seller?
It is at the 2ndDivisionVet household, along with generic chili, spam and canned pasta. Can’t stand ramen noodles.
I’ll predict the tends right here without even reading the article.
More corners will be cut with quality of service/ingredients to maximize profit, which will make food/restaurants less desirable.
This has been the ‘trend’ during the past 3-4 years, and I hardly ever go out to eat at a ‘corporate’ restaurant anymore.(they seem to be to worst for it)
We even went to a Ruth’s Chris for our anniversary last month, and it was far less that perfect. That’s VERY unusual for them!
due to Obamacare!
They can't add enough salt to rubberized plastic strands to make them edible.
And to be able to provide you this thoughtful service, of course they have to raise prices as well.
Actually, the salt is my main problem.
hardly ate out the last 15 years anyway.
1. Automation - Machines don't need healthcare or strike for more wages. What is coming from the workers and governmet over the next four years is a high degree of uncertainty, but machines replace uncertainty with smooth running known costs.
2. Higher nutritional foods - This will be done in the name of appeasing the king's wife Michelle, but can also serve to justify higher prices in order to pay for the costs of the higher expense employees.
3. Selling uncooked foods - EBT cards have grown tremendously in use in the Obama years, and will continue. But most restaurants can't take them, because they can't be used for hot cooked foods. By offering uncooked take home meals, they can cash in on the EBT craze.