Knowing these four consumption patterns of the diners will definitely benefit your restaurant business.
Authentic and regional cuisines are the talk of the town since last few years. From prominent chefs Nilesh Limaye, Nandita Karan to the Founder of S.A.A.G. Maneesh Baheti, they all believe in the concept of bringing regional cuisines to the fore. In the recent few years, the restaurants, as well as the consumers, have shifted their focus to the cuisines, more. According to Technomic Ethnic Food & Beverage Consumer Trend Report 2018, 24% consumers are trying out a variety of ethnic food and beverages now as compared to consumption patterns among the diners two years back; for the consumers aged between 18-34 years, the number rises to 35%.
Be it Japanese, Mexican, Peruvian or French - The new concept coming in every day, in the restaurant industry, has given the Gen Z and the millennials quite many options to explore global cuisines. As per the Technomic report, there is a stronger demand for global, unique and emerging ethnic flavours among younger consumers.
The restaurants in India could make the benefits from these four consumption patterns of the diners.
Technomic reports the consumers’ definition varies for authentic food. 23% of consumers’ preferences change for the cuisines while 44% prefer a purely authentic cuisine. If you too fall in the same segment of trying out completely authentic flavours, the Japanese ramen noodles are the new addition.
For the concept restaurants serving authentic dishes, it’s a win-win situation! All they need to do is become more observant on their customers’ preferences, especially the millennials and Gen Z.
At present, it’s very much visible that Italian, Chinese and Mexican, and to some extent, Japanese restaurants and cuisines have been more mainstream. As per the report, 36% of consumers want to try the regional cuisines, be it from China, Japan or France. The Survey respondents showed interest in trying out Yucatan, Taiwanese and Fujian flavours. Earlier, eating or trying new cuisines were not on the cards for the consumers but now they are becoming more experimental. The consumers show more interest in having the unfamiliar cuisines that include Indonesian, Vietnamese and Filipino. Well, in that case, if you still do not know, there is a new concept in Delhi that is serving Peruvian cuisines!
The Report says 50% consumers are willing to try Croatian food while 56% want to taste the Ukrainian flavours. The inclination is also towards Turkish, German, Middle Eastern, African (Syrian, Moroccan and Lebanese) cuisines. Serving authentic cuisines is never easy for the restaurateurs, but once the food and the concept pick up in the market, it creates a rage. Anaida Parvaneh, Chef and Partner at SodaBottleOpenerWala, Powai, shared a similar experience about introducing authentic Iranian cuisines at the restaurant.
To make it easy for consumers, many restaurants have begun to mention the main ingredients of the cuisines on the menu. This simplifies the menu and gives the options to consumers to choose without any hassle. Technomic report mentions 53% older diners and 49% consumers overall chose on the basis of the ethnic cuisines' description mentioned on the menu. 40% diners, especially younger ones, are in favour of adding a photo to the specific ethnic dish.
Authentic and regional cuisines are the talk of the town since last few years. From prominent chefs Nilesh Limaye, Nandita Karan to the Founder of S.A.A.G. Maneesh Baheti, they all believe in the concept of bringing regional cuisines to the fore. In the recent few years, the restaurants, as well as the consumers, have shifted their focus to the cuisines, more. According to Technomic Ethnic Food & Beverage Consumer Trend Report 2018, 24% consumers are trying out a variety of ethnic food and beverages now as compared to consumption patterns among the diners two years back; for the consumers aged between 18-34 years, the number rises to 35%.
Be it Japanese, Mexican, Peruvian or French - The new concept coming in every day, in the restaurant industry, has given the Gen Z and the millennials quite many options to explore global cuisines. As per the Technomic report, there is a stronger demand for global, unique and emerging ethnic flavours among younger consumers.
The restaurants in India could make the benefits from these four consumption patterns of the diners.
Technomic reports the consumers’ definition varies for authentic food. 23% of consumers’ preferences change for the cuisines while 44% prefer a purely authentic cuisine. If you too fall in the same segment of trying out completely authentic flavours, the Japanese ramen noodles are the new addition.
For the concept restaurants serving authentic dishes, it’s a win-win situation! All they need to do is become more observant on their customers’ preferences, especially the millennials and Gen Z.
At present, it’s very much visible that Italian, Chinese and Mexican, and to some extent, Japanese restaurants and cuisines have been more mainstream. As per the report, 36% of consumers want to try the regional cuisines, be it from China, Japan or France. The Survey respondents showed interest in trying out Yucatan, Taiwanese and Fujian flavours. Earlier, eating or trying new cuisines were not on the cards for the consumers but now they are becoming more experimental. The consumers show more interest in having the unfamiliar cuisines that include Indonesian, Vietnamese and Filipino. Well, in that case, if you still do not know, there is a new concept in Delhi that is serving Peruvian cuisines!
The Report says 50% consumers are willing to try Croatian food while 56% want to taste the Ukrainian flavours. The inclination is also towards Turkish, German, Middle Eastern, African (Syrian, Moroccan and Lebanese) cuisines. Serving authentic cuisines is never easy for the restaurateurs, but once the food and the concept pick up in the market, it creates a rage. Anaida Parvaneh, Chef and Partner at SodaBottleOpenerWala, Powai, shared a similar experience about introducing authentic Iranian cuisines at the restaurant.
To make it easy for consumers, many restaurants have begun to mention the main ingredients of the cuisines on the menu. This simplifies the menu and gives the options to consumers to choose without any hassle. Technomic report mentions 53% older diners and 49% consumers overall chose on the basis of the ethnic cuisines' description mentioned on the menu. 40% diners, especially younger ones, are in favour of adding a photo to the specific ethnic dish.
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