We are starting this blog with a definition right off the bat. To quote Merriam-Webster, a foodie can be described as, “A person who enjoys and cares about food very much.” Oh foodies. You can’t avoid the term, it feels like whenever you log in to Facebook, 4 articles pop up with titles like, “Foodie’s love this” or, “Foodie approved.” Or when you are enjoying a nice night out you hear, “OMG the foodie in me would totally order that!”
Foodie culture is on the rise but what exactly does this mean? We’re going to uncover the tricks of the trade to spin you up to speed about the foodie revolution and what it means for your restaurant.
So… what is a foodie?
A foodie is someone that really appreciates and cares about food. The term can be stretched out to cover a slew of different people.
– One could associate as a foodie because they love the way you present your Eggs Benedict. Maybe you use thick sliced applewood bacon and farm fresh local eggs to separate your dish from the competition. This person could just throughly enjoy your food and taste the depths and dimensions of your dishes.
– A foodie could also be someone that is well versed in something specific, such as bagels. They’ll travel far and wide to find the best bagel and can explain why one is better than the other.
– However, a foodie in its most distilled form, is someone that cares deeply about their food in its entirety and that not only focuses on the flaws in our food supply chain, but also how to fix them.
As you can see this is a bit of an umbrella term; a catch all for humans that love food.
How does this trend impact your restaurant?
As you can see, almost everyone is a foodie or is becoming one in their own way. Because you’re a proactive restaurateur, you’ll take this information and think, hmm…what can I do to tweak my menu to attract this large group or people (that is growing every day) to continue to eat at my restaurant?
Small changes in the right direction make a big impact on your restaurant.
– 40% of customers say that it is “very important” that foods use all-natural ingredients, free off GMOs and artificial flavors or colors. Try going through your menu; maybe some of your dishes already meet these standards. Be sure to highlight that fact and draw guests attention to it.
– This is not something that will happen overnight, and foodies understand. They are thinking big picture, and want to see that your restaurant is thinking in the same way that they are. Panera Bread has listed more than 150 artificial, colors, flavors, sweeteners, and preservatives that they vow to get rid of by the end of 2016.
– Although artificial colors, flavors and preservatives are on the mind, you could get ahead of the bigger problem, sugar and salt usage. Battling these two is not as quick of a fix as changing from artificial to natural sweeteners. As more reports are coming out on just how much sugar is in our food, it would be helpful to keep in mind ways to update your menu with some “low on sugar” options.
This foodie trend could turn into far more than finding the “best burger in Rhode Island.” As more and more diners are becoming conscious about wanting “good food,” this movement could end up playing a huge role in changing the way food is produced, and the impact it has on our environment.
In what ways is your restaurant updating to make way for the foodie?