Abstract
Gone are the days when consumers are content with treating themselves to something special every once in a while. In today' s instant society we want it all, and we want it right now and in terms of eating out that means visiting a restaurant as a regular treat not just for a specific celebration such as a birthday or anniversary. But what does this mean for restaurants in terms of menu development? Are they supposed to be offering healthier food if consumers are eating out so regularly or are they meant to stick to their indulgent roots? As such this report considers the hypothesis of ‘Indulgence versus Health Eating: Which Will Win?’
As a result of these considerations, menus are tending to expand into ever increasing options such as a wider range of side dishes and optional extras, sharing platters, small/large versions of dishes and increased customer communication (allowing diners to customise their meals even further). In this way operators can satisfy a wide-ranging and demanding customer base (a fifth of consumers look for healthy options, nearly a quarter just eat what they want and almost a third are prepared to pay a premium for good quality food).
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