Foodservice establishments will gear up to satisfy many audiences by taking on multiple personalities and offering multifaceted dining experiences, according to trend-tracker Andrew Freeman. “It wouldn’t be unlikely for a guest to want a vegetablecentric meal on a Monday and then want to have an over-the-top decadent brunch on Sunday,” he says. Restaurants and hotels are reinventing meal periods, adding new offerings and developing
several personalities, Freeman notes. One high-prole example comes from Chef René Redzepi, owner of Noma
restaurant in Copenhagen, considered one of the most inuential restaurants in the world. Redzepi plans to reinvent the restaurant each season to focus on wild game and foraged foods in fall, seafood in winter and vegetables in spring and summer.
For almost four in 10 consumers, the decision to eat out is spontaneous. Millennials tend to eat out more frequently than other generations—an average of 9.7 times per month, compared to 8.4 for Generation X and
8.2 for Baby Boomers.