The Center for Media Research released "Value Means Quality To Restaurants in 2010" that gave us an insight into our clients and ways we can help them market their wares in the upcoming year....
"Classically Simple
nbsp;In 2010, the report predicts chefs will harness the power of classiccombinations and simple, pure ingredients. The top new menu item forchain restaurants in 2009 is an all-American classic, the burger. Lookfor more nostalgic,decadent pleasures on the menu: bacon, lobster, classic cocktails,milk-and-cookies and donut hole desserts.
Restaurant-grown
nbsp;Next year, watch chefs add a homegrown, or "restaurant-grown," touchwhere they can: artisan breads and cheeses, house-infused spirits,locally sourced produce and meats. "Rustic" will be the buzzword thatdescribes imperfectly-shaped pizza crusts and mashed potatoes.Restaurant-grown items are a great way for restaurants to differentiatethemselves, says the report.Dining Out...In
Half of Americans are spending less at restaurants because of theeconomy, so it's time for restaurants to come to them. Burger King isone of the latest to sell its food (French fries) in retail stores, butexpect moreretail-restaurant connections in 2010. And, more restaurants willuphold relationships with customers by using iPhone apps for menuchanges and online ordering.Inherent Health
Nearly nine in 10 Americans think eating healthy is important, but 63%say it's difficult at restaurants because there aren't enough healthyitems. 2009 saw a trend towards healthier menus, but 2010 will see asharp increase ingood-for-you food and drink. Tomorrow's healthy menus will featureinherently nutritious items with fiber, omega-3, vitamins andantioxidants that deliver on flavor too, finds the study.Regional Ethnic
In July, four in five adults told Mintel they'd eaten ethnic food at arestaurant in the past month. Cuisines like Mexican, Chinese andItalian have become so mainstream, however, that it's time to digdeeper. Restaurants willincreasingly pinpoint specific regions --Tuscany, Brazil, Morocco, oreven within the US, North Carolina BBQ -- to develop tomorrow's ethnicfood."Now just put together a solid campaign with great creative and OES schedules to maximize your audience for your restaurants adopting these new trends.