BCRFA INDUSTRY NEWS
Article Reprint from Nightclub&Bar “The Bar Industry Authority”
We asked several of our contributors and 2020 Nightclub & Bar Show speakers what trends they expect to take hold next year.
Each industry expert revealed what trends they’re watching for 2020, and some of their predictions may surprise you.
Below you’ll find the bar and restaurant trends to watch next year, organized into our Five Pillars: Operations, Marketing, People, Food & Beverage, and Guest Experience.
“We see the dark and mysterious side of the bar world transforming into a little lighter and more upbeat environment with more vibrant colors,” he says. “That speakeasy trend—that took over the industrial trend—is winding down and moving towards fun and sexy.”
“Instead of a secret bar with a hidden entrance like at a speakeasy, in 2020 you will start to find multiple small, more intimate bars placed inside of larger venues allowing guests to retreat to a more detailed, hyper-focused ‘bar’ to order a drink,” says Radkey. “For example, a venue that has a tequila-focused bar, a bourbon-focused bar, and a vodka-focused bar within itself, allowing staff to home in on their education and specialize in one spirit, ultimately elevating the on-premise guest experience.”
Restaurant Coach, contributor and Nightclub & Bar Award-winning author (Industry Book & Author of the Year, 2019) Donald Burns expects an even more dramatic changes regarding restaurant operations in 2020.
“I feel we are approaching a restaurant apocalypse in the coming year,” Burns predicts. “Restaurants are opening at a faster rate than the market can support and this over saturation is a bubble that is going to bust. How can you avoid becoming a statistic of restaurant failure?”
Burns has identified one type of restaurant in particular he feels will rise in popularity—and profitability—next year and beyond.
“Perhaps your concept could be better served if you were a ghost? Don’t knock the idea of the rise of ghost (or dark) kitchens! These locations are going to be the new restaurant of the future,” he says. “Kitchens United has raised over $100M in funding to expand their ghost kitchen sites across the United States. With rising wage demands and a decreasing-quality labor pool, this is the perfect model for expansion or a new startup.”
Burns points to the ghost kitchen as a natural evolution of food halls, commissary kitchens and food trucks to support his prediction.
“Imagine having a restaurant that serves food through an online platform only and you just need a few culinary staff to pull it off—talk about low overhead and high profits! This business model is primed to take off in 2020,” he says. “Kitchen commissaries have been around for some time for food trucks. Ghost kitchens are the next evolution of that idea. The model is a great one to think about if you even want to test out a new concept in a market. You can get a good feel for demand without investing a lot into a brick-and-mortar location. That could mean the difference between making it or not.”
Check this out: City Health & Fitness Rankings Can Help You Choose a Location
Regardless of the type of operation, Radkey predicts that responsible business practices will become even more important in 2020.
“Sustainability won’t be just about the end product or single-use plastics within the industry as we move throughout 2020. As the rainforest, climate change, and plastic oceans continue to dominate our news feeds, consumers will—and in some cases already have—start demanding sustainability throughout a restaurant or bar’s entire supply-chain ecosystem,” he says. “Operators will start looking at their choice of vendors, delivery logistics, equipment efficiency, use of ingredients, and material choices within their décor to ensure they’re meeting both the needs of the environment and the wants of their guests.”
With tech developments seemingly coming to market every day, it’s understandable to always be waiting for the next big marketing tool. However, entrepreneur, reputation management educator and consultant Todd Collins thinks what will really evolve is messaging, not necessarily apps and platforms.
“The weight that awareness is having on the consumer’s decision making. Still many restaurant owners are investing into the omni-channel avenue of advertising with the old-school way of messaging, i.e. sending direct mail menus instead of personalized invitations to visit the establishments that can be tracked from an ROI Standpoint. Direct mail isn’t dead—the messaging is.”
“Of the trends I see rising in the industry over the next few years, I would say that the line between server and bartender is going to continue to blur, with bartenders doing floor shifts and bars not having any dedicated servers at all,” says Castro. “With bartenders on the floor, the level of cocktail knowledge and service on the floor grows exponentially. Although many bars have already been doing this for years, I see more and more bars moving in this direction in the years to come.”
Check this out: Managing Management: What to Look for in a Great Manager
Castro also predicts changes to staffing and all positions in the house.
“Another trend that I see growing is bars continuing to push inclusivity in the workplace. For a long time, ‘diversity’ has been a buzzword in the industry, but a restaurant with an all Hispanic back of house with a Caucasian front of house is technically diverse,” he says. “However, it is not very inclusive if an entire race is denied guest-facing opportunities in the front of house. Now both staff and guests are realizing that that is not enough. We must continue to push towards inclusivity & stop denying people opportunities that they deserve.”
- Food & Beverage
Cocktail trends have been catching fire with increasing rapidity, so they can be difficult to predict. However, Doug Radkey and Homan Taghdiri have some thoughts.
“Zero-proof drinks or low-ABV drinks that are handcrafted and full of flavor are going to continue to grow,” predicts Radkey. “I believe they’re past the point of being ‘just a trend’ and will start to drive significant revenue streams for operators in 2020, allowing them the opportunity to charge nearly the same price-point as a spirit-forward cocktail with the right execution and beverage program.”
Taghdiri and the Invictus Hospitality team are a bit more cautious in predicting the rise of zero-proof drinks but note that they appear to be gaining industry and consumer support.
“We also seem to be at the very beginning phases of a ‘mocktail’ trend—which is so early in its infancy that it is hard to tell if this is a quick fad or something that may mold into a solid trend for some time,” he says. “But it is worth noting that the major players seem to be playing with zero-ABV ‘spirits’ to help push this trend.”
Whether zero-, low- or full-proof, Taghdiri and Invictus see the end of days in 20202 for fussy drinks that slow down bar teams.
Check this out: Second Annual iPourIt Report Reveals Top Beers & Wines
“We have seen the ‘mixology’ trend of super-fancy cocktails which take 10 minutes to make on the way out for a couple years now. The classics are making a resurgence as adapted intellectual cocktails that leverage the craft of making drinks to come up with creative and innovative cocktails that are simple, well balanced, and tasty, using three to five ingredients instead of seven to ten. We see a lot of skilled bartenders who have great spirit knowledge coming up with beautiful cocktails which taste amazing but are also simple and easy to make.”
Taghdiri notes that “gin and tequila on the rise,” but predicts that another drink category will take off next year.
“I also see wines coming in strong, and with guests getting educated about different types of wines, the organic and biodynamic wines pushing forward and gaining traction as well.”
- Guest Experience
Doug Radkey believes that in 2020, independent bar and restaurant operators will fight back against industry disruptors.
“There’s no question that delivery and off-premise dining has disrupted and caused havoc on much of the restaurant industry over the past couple of years—and more so in 2019. The economic models and regulations surrounding third-party applications have recently come under scrutiny by consumers, restaurateurs, governments, and even the delivery drivers themselves,” states Radkey. “While delivery and off-premise dining as a revenue channel shows no signs of slowing down, expect independent restaurant operators in 2020 to change focus and develop their own strategy (online ordering plus delivery) to effectively control costs and improve profitability (no more 20-30 percent commissions) while protecting their brand (better quality control and customer service) and keeping that invaluable consumer data in-house.”
Creating strategies to combat delivery, third-party apps and other disruptors is paramount. However, Todd Collins cautions restaurant operators against overlooking one element of the guest experience that clearly resonates with consumers.
“Convenience above all else,” says Collins. “The average age of most restaurant or bar demos are trending to a digitally connected demographic. This demo is obsessed with convenience and if your brand is not adjusting to that need, your competitor is going to and reap the rewards for the years to come.”
Donald Burns agrees wholeheartedly.
“The guests today crave convenience and are skipping traditional dining in favor of staying in and streaming from their favorite channel (Netflix, HBO, and Hulu to name a few). If fact, they are willing to pay extra to have food delivered on their terms,” says Burns of convenience. “If you have not implemented a delivery program, take-out, or curb-side pickup you need to jump on this now. I have seen restaurants that do 60 percent and sometimes more in delivery. Without it, they would have surely closed their doors. Increased rents are another reason that you can’t wait to increase sales to help alleviate the rising costs of doing business in 2020.”
Check this out: Why Menu Changes are About the Guest Experience
Further elaborating on convenience and the importance of restaurant operators taking control of a delivery and pickup strategy, Burns has this to say:
“Forget mega-restaurants that are 300-plus seats—they are a callback to the days when big chains ruled the market. 2020 belongs to the independent restaurant that can adapt faster. Smaller-sized concepts with fewer seats will be the way to go. Now you might say that less seats equals less guests, so how can you make money? Delivery and takeout!”
Click here to see when these experts will be speaking and what topics they’ll be covering at the 35th anniversary celebration of the Nightclub & Bar Show in Las Vegas from March 29 to April 1, 2020.
Monday, October 7th 2019
Italian Cultural Center
- This year’s outstanding inductees. Click here to see who there are.
- The pre-event complimentary Riedel Wine Glass tasting Value $125 (You take home your own set of three premium Riedel varietal specific red wine glasses).
- The Industry cocktail reception “schmooze” with 450 of the industries top influencers and talent featuring premium cocktails, beer from Granville Island Brewing and Steller’s Jay Brut bubbles.
- The incredibly entertaining Jody Vance, well known media personality as our Master of Ceremonies.
- A fabulous Italian themed dinner with wines from the See Ya Later Ranch and Sunrock Vineyards.
- Entertaining presentations of our Inductees.
- Incredible silent auction items with part proceeds to benefit the British Columbia Hospitality Foundation.
Tickets including the tasting are $199 or tables of 10 at $1900.
Call Sherri at the BCRFA to reserve at 604-669-2239 or to register online click here. There is limited availability.
The Restaurant Hall of Fame celebrates those who have made significant contributions to the restaurant business and to grow our industry’s professionalism. “Our province is blessed with considerable talent. This year’s group of inductees has worked tirelessly on behalf of the industry and their leadership inside and outside of the industry makes them incredible role models,” says Ian Tostenson, president and CEO of the BC Restaurant and Food Services Association (BCRFA).
The 2019 Lower Mainland Hall of Fame inductees will be honoured on October 7, 2019:
– Susan Mendelson is chef/owner of The Lazy Gourmet (Vancouver), one of Vancouver’s first catering companies, and the author of many successful cookbooks for kids and adults around the world. Susan’s passion for great tastes and presenting impeccable food for events of every size and scope has influenced a generation of cooks and entrepreneurs. Her commitment to elevating the tastes and service that we are known for here in BC is something we are pleased to celebrate.
– Frank di Benedetto and Bruce Fox have both driven restaurant growth on a large scale. Their passion for this industry and for promoting the potential of careers in restaurants make them each perfect for the Hall of Fame.
As owner of FDF Brandz (Vancouver), Frank operates over 175 locations of Ricky’s Family Restaurants, FatBurger, Famoso Pizzeria and ABC Family Restaurants. Since his first job at McDonald’s in Prince George in 1969, Frank has driven growth and introduced new burger concepts to the province. We recognize his appetite for development and commitment to innovation.
Bruce is responsible for bringing over 200 franchisees into the restaurant community. Bruce is super passionate about helping great people find business success in restaurants. Through his career with Boston Pizza, Opa! Souvalaki, Good Earth Café and now Browns Restaurant Group, Bruce has helped pair brands with locations and people to give BC consumers great dining choices.
– Meeru Dhalwala, co-owner/chef of Vij’s and Rangoli Restaurants (Vancouver), is being inducted for her excellence as a chef and mentor. Meeru runs one of the only all woman kitchens in the province. She mentors home cooks trained in the traditional Indian ways to brings them into her restaurant kitchens. She has changed the face of Indian cooking in Canada through her inspired menus and her cookbooks geared to the everyday cook.
– Barb Finley is a chef, educator and the founder of Project Chef. We are inducting her for her leadership in bringing the love of healthy local food and cooking to children and families at schools in Vancouver. Barb’s ability to translate the love of wholesome, nutritious meals to the next generation in a hands on way is helping to make our industry stronger and helping professionals connect with the next generation.
“The individuals being inducted in 2019 are true professionals whose generosity of spirit and strength of passion and contribution make the BC Restaurant industry world class,” says Bob Parrotta, Chair of the BC Restaurant Hall of Fame. “We couldn’t be more honoured to recognize the diverse efforts and accomplishments of the 2019 inductees. These people set a high benchmark for future years.”
Early bird tickets for the October 7 gala are now available for purchase online or by phone: 604-669-2239