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Restaurant service trends in hospitality are continuously revisited to ensure that the establishment is meeting the diverse and changing wants and needs of customers who are willing to pay extra in order to get exceptional amenities and service in return.
In 2012, sources such as Zagat's, The Travel Channel, the Food Network, and magazines such as Restaurant Magazine online reported more than 15 different new service trends that seem to be boosting the fine dining experience despite a dwindling economy. The conclusion is that food, as a universal unifier, should be accessible, fun, and enticing. Rather than creating restaurants that have limited options for a high price, such as it is in traditional find dining, the current trends are including entertaining and flexible choices that include:
- food fusions, or the creation of dishes normally thought of as casual, into finer versions. For example, Lobster and Scallop macaroni and cheese allow for a comfort food to be also exotic and palatable. Other famous fusions are chicken and pancakes, and buffalo cheeseburgers.
- better ordering methods- some restaurants have intercoms at-table to communicate with the assigned waiter thus avoiding having to wave or feel as if one is interrupting
- conversation starters- a number of fine-dining NYC restaurants are giving an incentive of up to 5% off the entire meal ticket if the customers leave their smart-phones and cellphones at the front. This is a way to invite communication and to show appreciation for the culinary creations of the chef.
- story-menus- a growing trend is to tell the story behind the dish in the menu, creating a relationship between the chef, the consumer, and the dish.
The addition of different service styles boosts sales in the fine dining industry because it demonstrates to customers that their best interests are kept in mind, and that there is a genuine desire to extend the value of your money. Moreover, the practice of changing service styles (going from good to greater, that is), attracts potential customers who may have created the wrong impression about a restaurant. For example, a French cuisine restaurant may be seen by some as "snobby" or unapproachable, but if the service trend changes to meet the demographics of potential customers, even the most exotic fine dining establishment can be appreciated by everyone.
The key continues to be the old formula: "because the client..." All changes should reflect the changing trends in society, which often seeks for new and more exciting ways of consuming and spending very much hard-earned money.
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