What’s Next in Fast Casual Cuisines

Every year, there’s a new set of trends that take the restaurant industry by storm. 2016 has seen fresh and locally sourced ingredients, craft products and digital ordering methods all take center stage as a new group of millennial consumers starts to take on a larger portion of the industry’s business. And now that restaurant chains across the country are gearing up for another year, there are already a few key trends that are emerging as 2017’s must-have menu items.

1851 Franchise recently spoke to two head chefs—Buffalo Wings & Rings’ Elliot Jablonsky and Beef ‘O’ Brady’s Stan Dorsey—to see what should be on the restaurant industry’s radar heading into the new year.

Snacking and Sharing

The first trend is one that has been building momentum for a while: snacking and sharing meals. On menus across the board—from fast casual restaurants to fine dining establishments—consumers are increasingly interested in sharing their food. That means appetizer-like items are on the verge of becoming a restaurant’s top sellers.

“Snacking is going to play a huge role in the restaurant industry as we move into the new year. We’re seeing more and more groups of people ordering small plates, or even ordering a few entrées to share,” said Dorsey, director of research and product development at Beef ‘O’ Brady’s and The Brass Tap*. “That trend is only going to get bigger going forward—no one orders a meal by itself anymore.”

Bold Flavor Profiles

Spice is another quality that consumers will be looking for when they grab a bite to eat. That’s good news for the restaurant industry—when brands experiment with spicy ingredients, it can inspire people to branch out and try something new.

“Big flavors and bold spices are still holding strong. Menu items with Sriracha—or any type of hot sauce—are increasingly popular among consumers,” said Elliot Jablonsky, Executive Chef for Buffalo Wings & Rings. “As a whole, people are really stepping outside of their comfort zones when it comes to the food they’re ordering at restaurants. People aren’t just going out for Italian and Mexican anymore—they want to branch out and experience the new flavors that Korean or Indian cuisines have to offer.”

Brands that specialize in ethnic food will continue to capitalize on their bold flavor profiles. Younger consumers are part of a multicultural generation, and they’re on the lookout to try something new.

Using Restaurants as Entertainment

One of the biggest trends that’s expected to dominate the restaurant industry this year isn’t related to a specific menu item. Instead, it’s focused on consumer expectations. Even in a fast casual setting, people want their dining experience to be a social event. That means a brand’s environment is just as important as the food it serves.

“The biggest thing that restaurants need to pay attention to is why consumers are going out to eat in the first place. Dining out isn’t just about food anymore—restaurants are now being used as a source of entertainment,” Dorsey said. “People are looking for a full experience when they go out to eat, from the overall atmosphere of a restaurant to its signature dish. In order to keep getting customers’ business, it’s up to us in the industry to create something unique.”