FOOD & DRINK TODAY’S RESTAURANT TRENDS
Restaurants are attracting more solo diners who are finding out about them from online reviews and influencer feeds. Jeremy Bennett, from Tork manufacturer Essity, considers the effect that today’s restaurant trends are having on cleaning and hygiene.
Restaurants are thriving. New data from Lumina Intelligence reveals that nearly 60% of us are eating out, with diners heading to restaurants an average of 1.6 times per week compared with 1.5 times a year ago.
Meanwhile spending has increased by 13.3% over the same period – a figure well above the inflation rate.
But the way we eat out is evolving. A growing number of people are now booking tables for one according to online restaurant reservation service OpenTable.
Young people pursuing independent lifestyles are particularly likely to dine alone and are choosing restaurants based on online ratings.
Influencers are playing a pivotal role in their restaurant choice. These people are using their digital following to persuade others to try out new restaurants – often turning them into hotspots overnight. This is making walk-ins less practical as an increasing number of people use social media to discover neighbourhood ‘gems’ and are booking them well in advance.
Meanwhile, diners are also becoming increasingly focused on sustainability. This means they are less likely to tolerate wasteful practices and are more willing to shun restaurants that show little regard for the environment, according to OpenTable.
There is also an enhanced awareness of hygiene in the wake of the global pandemic. Diners are fully aware of the importance of hand washing and have a greater understanding of the cross-contamination risks that a restaurant may pose.
So businesses have a difficult brief: they are expected to impress influencers, prove their restaurant’s sustainability, offer high standards of hygiene and cater to solo diners. All of this needs to be done during a staffing crisis as the hospitality sector strives to recover from COVID. How can they achieve all these aims?
Technology is playing a crucial role in filling the gap caused by staff shortages. Some restaurants now feature QR codes allowing diners to access the menu and order via an app, freeing up staff for other tasks such as serving up meals to customers.
However, in some cases technology is being used to do this as well. Robot servers are increasingly being seen in restaurants where they are navigating their way around the tables, interacting with guests and carrying four trays at a time.
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Besides filling the gap posed by staff shortages, robot servers also potentially offer health and safety benefits. A human waiter suffering from a cold or other infection could easily transfer their illness to a diner, whereas this is unlikely with a robot server. The novelty of using robots is also likely to attract the attention of influencers and help to create a buzz around a restaurant.
Solo diners with no companions to distract them have plenty of time to gaze around at their surroundings. This makes them more likely to spot any hygiene issues and means it is more important than ever to ensure that cleanliness and hygiene standards are up to scratch. Establishments with viewing windows on to the food preparation area should also ensure that faultless cleaning and hygiene systems are in place.
Commercial kitchens need to be well organised so that staff can carry out their jobs effectively. All cleaning and hygiene products should be carefully placed in a way that ensures no logjams are created and that everyone can move around the kitchen with ease. Products such as soap and paper towels should be readily available at the entrance and exit of kitchens and placed at eye level to ensure that they are not missed.
An efficient kitchen cleaning regime where all members of staff automatically clean down surfaces after using them – and wash and dry their hands at frequent intervals – will impress the diner on the other side of the viewing window. The use of clean disposable kitchen cloths and hand towels will also create a more hygienic impression than sodden dishcloths or grubby textile towels. And hand washing facilities should be plentiful and visible to all.
Waiting staff should understand that they are constantly on show. Clean, smart uniforms and close attention to personal hygiene are of paramount importance and the table décor should be faultless, since any tablecloth stains or cutlery smears will be a warning sign to the customer that cleanliness may not be a high priority.
Smart, cohesive cleaning and hygiene systems in the kitchen will help to create an impression of neatness and order. The Tork Reflex Singlesheet Centrefeed, for example, is housed in an easy-to-clean dispenser that protects the paper inside before use. It is available in both a portable version and a wall-mounted dispenser.
It is not only the kitchens and restaurant meals that are being judged by the public, however. The washrooms are also being assessed - and these can have a major impact on the diner’s overall experience.
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