The Restaurant Group Blog

10 Key 2018 Restaurant Trends To Look Out For [Part 1]

 2018 Restaurant Trends

2018 Restaurant Trends (Part 1)

The restaurant industry is undergoing a constant wave of change, especially with the evolution of digital technology. From marketing to delivery, to service – each segment of the industry has experienced a massive shift.

This will continue in 2018 and for restaurants to succeed in the new year, it is vital to keep an eye on what trends are beginning to emerge for 2018 and strategize on the best ways to leverage these for individual success. Here are just a few that are sure to dominate 2018:

1) A major focus on sustainability

One major aspect of the business that restaurants must focus on in 2018 is sustainability. Whether it is zero-waste cooking or improved efforts to recycle and reduce waste – sustainability must be at the heart of it.

Not only is it necessary from an environmental point of view, but it is something that greatly resonates with consumers and can be incorporated into the restaurant experience as a whole.

Savvy foodies enjoy knowing that the food they are consuming is created under ethical and sustainable standards and this can be a major force in marketing and advertising as well for restaurants themselves.

2) Constant innovation

The truth is, digital media has contributed to setting much higher standards when it comes to food, presentation and menu innovation among consumers. Customers want menus that have a global feel, a range of diversity and the knowledge that the restaurant itself is dedicated to innovating the food experience.

For some, this might mean incorporating more exotic and different ingredients (this could include grains, powders, and ashes – just to name a few). Or it might mean rethinking menu staples to offer a fresh twist on classic items.

3) A continual embrace of technology

From an operational standpoint, it is imperative that restaurants continuously embrace technology and incorporate it as best as possible for a seamless experience. Automating key parts of the restaurant experience is one facet of this, as is using technology to really understand the core of your business.

There is now a wide availability of data that can be used to improve the consumer experience and that will become a major factor for success for restaurants. Using data and technology to really understand your customers and their preferences, and creating a customer journey accordingly will be a major trend for 2018.

4) Customizing the experience

Whether it is more choices in ingredients or creating an experience through rewards or loyalty program, customization needs to be at the heart of every operation.

Restaurantgoers are now increasingly expecting a level of personal service with their food experience, and restaurants need to able to scale their technology efficiently to deliver on this. This could start from the very beginning of the customer journey when they book their table to when they arrive, but that element of a personal touch must be there.

5) Seamless delivery integration

Speaking of personalization, customers also enjoy a new level of convenience that was not present before. Restaurants should increasingly look for methods to integrate delivery options as well in order to reach wide customer bases.

This might mean partnering with local delivery agents, or even starting with smaller steps to integrate takeaway options for customers as a starting point to see the level of demand for other options.


Contact TRG for your restaurant consulting needs.

The Perfect Recipe For Maximizing Your Restaurant’s Potential – Operations Analysis

Operations Analysis

Operations Analysis


It takes so much more than a few outstanding recipes or a single acclaimed chef on the payroll to raise your restaurant’s visibility in the ever-growing dining-out market.  With the public being educated by cooking shows that feature some of the world’s most beloved chefs, the bar is now raised, the gauntlet thrown, for dining-out experiences.

When patrons choose your establishment to spend their hard-earned money, they now expect the best; greeted warmly upon entry, seated quickly, immaculate and spotless table settings, something to “take the edge off” while awaiting drinks and appetizers.  If customers are comfortably seated and eagerly scanning the menu, that’s great–but if the meal and FOH service don’t meet their high expectations, the rest of their visit may soon be forgotten.

While FOH is the first impression your customers have of your eatery, your BOH must run like a well-oiled machine behind the scenes.  Efficient planning, productive prep and wait staff, proper equipment and counter space are obvious needs. Is your pantry well-stocked, freezers and coolers running at peak efficiency? Does your kitchen comply with all state and local health codes?  Is your staff properly trained, in the right place at the right time, willing and able to do what is necessary to keep things moving at all times?

How does your restaurant rate? Are unoccupied tables a reason for concern?  Is your menu trending? Does your wait staff ensure repeat business or are you losing ground due to poor productivity? Word-of-mouth advertising offers the most profit and potential for increased sales, and at TRG Restaurant Consulting, we look at your business, tell you what’s working and what needs an overhaul. We tell you what people are saying and show you ways to maximize your presence in a highly competitive field.  Let us help your restaurant set the bar for high standards in your community. Contact us today for an in-depth Operations Analysis, tailored to your specific needs.

Various industry leaders take credit for the phrase, “Lead, follow, or get out-of-the-way.” Now it’s your turn.

4 Foodservice Trends To Expect in 2018

Foodservice Trends 2018

4 Foodservice Trends To Should Expect in 2018

In 2017, diners indulged in numerous restaurant trends like mediterranean dishes, plant-based menu items, and food bowls. Consumers will continue to expect variety in 2018, but they will gravitate towards a balance of healthy and extravagant.

Get a sense of what your customers will crave with the top 4 trends below:

1. Embrace the Power of Unicorns and Zombies

In April, Starbucks launched the Unicorn Frappuccino® that featured a magical combination of purple and blue colors. This concoction took the social media world by storm and caused many stores to sell out in a matter of days. In October, Starbucks took advantage of the spooky season and delivered their next creation: the Zombie Frappuccino®. This drink also led to a viral sensation on Instagram and Twitter.

How to Implement

If you own a family restaurant, think about your most special item. Then add a twist to it, and post a mouth-watering image on social media. If possible, advertise this special item in your local media outlets too.

2. Put the ‘Custom’ in ‘Customer’

Have you noticed how many restaurant chains are allowing customers to pick their own ingredients? Numerous pizza franchises are now capitalizing on the success of quick-service restaurants like Subway and Chipotle who follow this format. Diners like the idea of creating their own masterpieces, and these restaurants accommodate that craving. Additionally, picky eaters feel empowered to design a dish that meets their palette.

How to Implement

The food bowl concept was a very hot trend in 2017, and this one-stop meal will continue to satisfy hungry customers in 2018. If your restaurant offers stir-fry, let customers pick their own vegetables and sauces. The same approach also works well for soups and appetizers like cheese fries. The possibilities are endless.

3. Offer Clean-Eating

Remember when Panera vowed to switch to 100 percent clean? Their goal was to remove artificial flavors and preservatives in order to foster healthier lifestyles. Health-conscious consumers strive for whole foods versus processed menu items, and organic farming continues to grow.

How to Implement

Be very transparent on your menu. List which items are from local farmers and, if applicable, which items are organic. Ask your service staff to discuss your clean vision with new patrons as well. On your website, tell the story behind your mission. Lastly, post about your clean menu on social media to help spread the word.

4. Long Live the Mocktail

After the holidays pass, many consumers will kick off the new year with one goal in mind: trimming the excess weight. Many people may also enter detoxes, which prevent alcohol consumption. Show your customers they can keep the flavor while limiting the calories.

How to Implement

Re-create your favorite fruity cocktails with stevia and fresh fruit. Fruit concentrates tend to include a lot more sugar, and you can pack just as much flavor with fresh ingredients.

As consumer trends continue to evolve, the team at TRG helps you align with these changes. Contact us today to learn how to keep your business flourishing in 2018 and beyond.

Food Trends 2017: What Stuck and What Didn’t

Food Trends 2017

Food Trends 2017

Every December, restaurant owners and goers alike wait to see what trends are predicted for the coming year. 2017 is almost over…so what stuck and what didn’t?


  • Breakfast All Day 

    – Breakfast has always been popular, but it wasn’t until McDonald’s finally succumbed to offering a breakfast menu all day that breakfast could no longer be ignored as a growing trend. From ice cream made of cereal milk and full bars, like Nighthawk Bar in Venice, CA, offering breakfast food late into the night, breakfast has never been hotter.

  • Queso

    – No longer just a Super Bowl staple, queso is breaking out of the football fan’s home kitchen and into quick service restaurants. Chipotle, desperate for a turn around in business, has added a queso & chips option to the menu to accompany its quac and salsa. Wendy’s and TGI Friday’s have both added queso-topped french fries to their menus, showing that this trend isn’t just for tortilla chips anymore.

  • Goth-Colored Food

    – While squid ink has long been used to make black pasta, black dyed foods have been showing up everywhere, from cupcakes to hamburger buns. The most popular twist on this dark 2017 trend is actually charcoal. Activated charcoal was marketed as a detox material and, as a result, it’s shown up in everything from lemonade to ice cream to lattes. Think of it as the response to this year’s other hot color trend: “unicorn”, or rainbow, food.


  • African Cuisine

    – African food was supposedly going to hit it big in 2017 but seems to have stalled out, with Filipino and other southeast Asian flavors becoming more popular in restaurant openings. Here’s hoping next year will see Africa’s rich history and myriad of flavors explode on the scene.

  • Fake Meat

    – In 2017, multiple companies brought us veggie burgers that “bleed” as if they were made of real beef and it was met with mixed reactions.  Recently, however, the FDA denied approving its ingredients and so this fake-beef burger is now, ironically, DOA.

  • Hopping on the Bandwagon – Authenticity is no longer a request in the restaurant world, it is a demand.  While demand for ethnic cuisines has never been higher, some of 2017’s biggest restaurant scandals have been in regard to restaurants and brands appropriating cultural flavors and techniques without a single chef or adviser assisting in the process. From non-Hispanic restaurateurs allegedly “stealing” tortilla techniques to France-based Yoplait attempting to enter the Greek yogurt market, the biggest lesson of 2017 may simply be to remain true to yourself.


For more information on the restaurant industry and consulting services contact TRG. We will also be releasing the upcoming Food Trends for 2018 in December.

Tips on Starting a New Restaurant

Starting a new restaurant

Starting a new restaurant

Starting any kind of business can be challenging and, in many cases, outright daunting. Restaurants are no exception. Here’s an idea of what the process will entail.


The first step in starting a new restaurant is developing a concept, which lays the groundwork for all that follows. You then need to design a plan of action. We at TRG can help you through our five-stage process:

  • Alignment — You’ll present to us your vision, as well as ideas for things like menu design, location and budget.
  • Research — We’ll compile a strategic list based on potential competition in your target market area.
  • Analysis — We’ll do a comparative analysis, pitting your restaurant against the competition.
  • Plan of Action — During a brainstorm session, we’ll create a plan of action that will include all aspects of your operation, including kitchen and bar design, menu, brand value, ideal location, and other requirements.
  • Reporting — We’ll help your restaurant achieve a smooth implementation and launch.


Here at TRG, we realize that brand is everything. It’s through branding that you convey your restaurant’s personality, paving the way for brand loyalty. We can help develop your brand and thereby create a lasting impression on your customers. TRG can provide services in such areas as graphic design and brand development.

Kitchen and Bar Design

A great kitchen design is essential for every restaurant, as it can help guarantee repeat business. Our consultants have real world experience and the know-how to help you design your kitchen and bar so you can generate repeat business. We can help you pick the perfect restaurant kitchen and bar design that both helps generate profit and reflects your brand and values. Don’t worry — we’ll guide you every step of the way.

Business Plan

A business plan is necessary to obtain funding for your operation. At TRG, we can help you craft a 20-30 pages business plan that we think could attract potential investors. Each plan, which we would deliver in both printed and digital formats, would include:

  • A mission statement.
  • A Business and Marketing Overview.
  • One- and Five-Year Sales and Profit Projections.
  • A Rough Draft of the Menu and more.

We’ll also provide you with a restaurant strategy plan, which will include 400 issues restaurant owners must address when they’re opening their business.

Feasibility Study

The next step would be a feasibility study to ensure that your concept aligns with your goal of maximum profitability. The study would include data and recommendations for such crucial elements as: local restaurant marketing potential, traffic count, possible location problems and solutions, demographics and identification of the target area, staffing potential, advertising options, direct and indirect competition, photos of the target trade area, and issues involving ingress and egress.

We can help you transform your restaurant idea into reality. For more information, please contact us.


Hurricane Irma devastated Florida leaving over 6 million people out of their homes, and now its time to start the clean up process.

Hurricane Irma Harvey Restaurant Support

In the wake of Hurricanes Irma and Harvey, we’re supporting restaurant and hospitality businesses affected by the storms.

TRG is standing by you and with you, ready to help in any way we can. Have equipment that was damaged and needs to be replaced? We can help with that. Need to rebuild, we can help with that, too. Whatever you need, we’re here to roll up our sleeves and help you move forward.

TRG is now offering Hurricane Relief Assistance discounts on all services and equipment to those in affected areas. Proceeds from now till November 1st, 2017 will go to the American Red Cross, Save the Children, Humane Society and/or local food banks to support rescue and recovery efforts.


If you’re looking for a way to help with the relief efforts, there are several charities always looking for volunteers and donations. See how you can make a difference today.

A great way for you to help is by visiting Red Cross Relief Fund for Hurricane Irma and Harvey for a quick easy cash donation, simply select ‘Harvey’ or ‘Irma’ when you donate.

Click below for more ways to help.

Of course with the closure of blood banks, there may be a shortage of blood. You can also contact the Red Cross to make an appointment to donate blood.

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