Gastro trend #2: Away from rigid menus, towards more flexibility

[tanjimajuha20]

In 2024, more and more fine-dining restaurants said goodbye to rigid menu and time concepts that left guests little room for maneuver. Today, however, the focus is no longer just on the cuisine, but on the overall experience . Restaurants that focus on spontaneous and individual offers create a more inviting atmosphere - and it pays off: guests come back not only for the food, but also because of the feeling of being welcome - keyword: emotional selling .



Gastro trend #3: Eating out ivory coast phone data spontaneously instead of making long-term reservations
Instead of making reservations well in advance, guests in 2024 increasingly decided to visit a restaurant spontaneously. This reflects not only changing consumer habits, but also the current challenges facing the catering industry. Staff shortages , increased costs for goods and energy, the renewed increase in VAT and general inflation were also among the most important trends in the catering industry - and continued to put the industry under massive pressure last year. At the same time, for many people, going to a restaurant was the first thing they cut back on when their budget was tight. The phenomenon could be observed all over the country: where tables used to be reserved weeks in advance, today the decision is often only made at short notice - or not made at all.

Stay flexible and respond to changing needs. This could be done, for example, through modern tools such as a digital reservation book that also enables last-minute bookings, or through dishes that can be ordered spontaneously and without much effort.