Seasonal menu changes
Restaurant leaders are keeping menu staples and adding new items like kombucha, turmeric ginger, and scooped bagels this summer.
Leaders predict summer diners will be in the mood for appetizers versus full meals. Sixty percent of survey respondents said charcuterie boards and other snacks will be a drawing card, more so than desserts, entrees, and beverages. At the same time, 62% predict customers will bring their own beverages less. As a result, the majority of restaurant owners are either increasing their options or exchanging them for other items.
Note: Where percentage totals do not add to 100, respondents said they did not offer that food category.
While teams embrace new menu additions this summer, many (50%) worry about supplying seasonal staples. Survey respondents are most concerned about running out of fruits and vegetables, including Meyer lemons, rhubarb, cranberries, blood oranges, and other citrus fruits and fresh vegetables.
