cafeteria Trends In 2011

Despite the sluggish economy, the bistro industry continues to be the cornerstone of a strong U.S. Economy. Agreeing to the National bistro Association, the incredible industry sales should top 4 Billion dollars in 2011 which is 3.6% up from 2010.

As far as an impact on the wide economy, U.S. Restaurants hire nearly 13 million full-table and quick-service workers or one out of ten U.S. Workers. If one was to contain bistro suppliers, marketing firms, media, and commonly linked providers the number of incomes impacted by bistro sales balloons up to more than 20 million.

Dawn Sweeney, National bistro relationship President and Ceo stated that, "It has been a very provocative time for our industry for the past two years, and while there are still challenges ahead, we are glad to report that the outlook is improving. With a total economic impact of more than .5 trillion, the bistro industry is a strong player in the economic rescue and will continue to contribute consumers with the choice and convenience they want. As the cornerstone of communities across the United States, restaurants will continue to be an needful part of our daily lives."

Even though the cheaper and industry forecasts are positive, the vast majority of restaurants are struggling to stay alive. With the inherent irregularity of New York City, the wage gap can't be filled with menu price increases. Customers are still watching their budgets and eating out is often the victim.

Two out of five patrons report that they have not been able to dine out as much as they regularly would. Over 60% of U.S. Americans have adjusted their budgets to the sluggish cheaper and 24% of people say that they will spend less on restaurants than in 2010.

Over 90% of restaurants are small businesses with less than fifty employees. While the major chains have the advantage of big marketing and advertizing budgets, local restaurants have the advantage when it comes to the new food trends.

Technology has evened the playing field. Regional and local restaurants can setup and manage public media to attract new customers. Dream the inherent of reaching a teen shop that admittedly sleeps with their movable phones or one personal delineate virally posted to their 300 closest friends. Cheap, yet priceless.
Potential and existing customers expect online menus and now they want that menu on their movable phones and tablets. The cost of construction and maintaining websites and movable apps is so small local restaurants can't afford to go with them.
Another big trend of 2011 is the growing momentum of the "Go Local" movement. It's not about west coast or east coast; it's about my town, my neighborhood, and my food. people are not only buying locally grown or raised food for home, but they are also seeing for that local retain in their restaurants.
People have grown weary of processed foods and nutritionally void foods. They want whole ingredients and in-restaurant prepared meals.
Customers are more likely to return to restaurants that enlarge and adapt their menus to contain a wide collection of wholesome and inexpensive meals.
Comfort food is in. people want the food they grew up with and cherish. In these tight times, people want wholesome relax foods and local and regional restaurants are more adaptive and knowledgeable on local cuisine.
In increasing to local cuisine and down home relax foods, customers are also seeing for the exotic and unique. Flexible local menus are good able to contribute the special culinary caress people need.
Super hot trend: movable food aid is taking off! Many restaurants are taking a clue from their catering "roach coach" counterparts and taking their restaurants to the customer.
In 2010, the passing of health care reform forced many chains to disclose calorie counts on their menus. The road to nutritional transparency began with ingredient and nutritional labeling on processed foods, but now that trend is "tech-ing" up with the use of smartphones and other movable devises to download, via menu barcodes, detailed data on the use and origins of food ingredients.

So what is the cutting edge of customer service? Hand held devices used to take orders that show up instantaneously in the kitchen and automatically track inventory. Some restaurants are going one step additional by allowing the patrons to order their own food on their movable devices and even paying the bill without waiting for the server.

It's a great day for regional and local restaurants. Never before has so much shop penetration been inherent for the small firm and the charm of technology is that the independent or small chain bistro can look just as industrialized and hip as the big guys.