Restaurant Trends

Wednesday, October 07 2009

­Q&A: Stephanie Castellucci Talks of Restaurant Trends

Womenetics: How has the economic downturn affected dining out?

Castellucci: People continue to dine out during this down economy. They are just dining out differently. Diners’ preferences, from the restaurants they select to what they expect for their dollar and effort, are shaping trends in the restaurant business.

A growing number of customers look for a well-prepared meal, made with fresh, often locally grown and/or organic ingredients, paired with topnotch service and a comfortable price. Restaurants are stepping up to stay in the game.

Womenetics: Is it important for restaurants to go green?

Castellucci: Many restaurants adopted environmentally conscious principles some time ago. More restaurants are joining them. Customers want quality-driven, healthy products. They want to feel good about the food they eat. They look for restaurants that buy locally grown produce and/or locally raised meats.

More restaurants are composting food waste. It can be an added expense, but it is good for the environment and for a restaurant’s reputation among the growing number of customers who find that important.

Womenetics: Do customers today prefer casual or fine dining?

Castellucci: Customers continue to seek out great food, great service, and ambience. More often, they are choosing casual over fine dining.

That’s not to say that there aren’t white tablecloth restaurants that are doing a fabulous job. It’s just that fewer people seem to be seeking out fine dining on a consistent basis. Casual fine dining can offer a top-caliber dining experience, but at price points that many diners prefer.