2025年餐饮行业趋势报告(英)-Trivec

RESTAURANTTRENDS2025

Introduction.

Welcometotherestaurantsceneof2025–anexcitingmixofmodern

flavorsandinnovativetechnology!Today’sguestsseekmemorable

experienceswithoutbustingthebudget,andforthoseworkinginthe

restaurantindustry,thegoalistodeliverthehighestqualityatreasonableprices.

Behindthescenes,restaurantsareoptimizingtheirprocessesand

logistics.Imaginesystemsthatareintegrated,evensmootherorderandpaymentprocesses,andattractiveloyaltyprograms.Moreover,today’sfoodisnotjustabouttaste–itispurpose-driven.Healthyfastfoodandsustainableingredientsaremergingonarestaurantsceneincreasinglyembracingtraditionalhome-cookeddishes–today’srestaurantsface

significantchanges.

Explorethesechangesandtrendsinourreport.Whetheryouarea

HappyReading

YourfriendsatTrivec

restaurantowner,afoodenthusiast,orworkingintheindustry,let’snavigatetherestaurantsceneof2025together!

TREND1

Plant-basedfood–Morethanan

environmentalissue

Trend2:Whyyoushouldgettoknowyourlocalproducers

4

Formanyrestaurants,recentinflationhashit

hard.Sincetheendof2021,pricesforourfoodhaverisenbyabout25%,withsomeingredi-

entsbecomingasmuchas70%moreexpensive,accordingtotheSwedishStatisticsAuthority,

SCB,ina

reportbySVT

.Thishasledrestau-rantstoreviewtheircostsforingredientsandbeveragepurchasesmorecarefullyasweheadinto2025.

Tostayfinanciallyviable,itisessentialtothinkinnovatively.Forinstance,therearenumerousbenefitstoofferingplant-basedingredients

onthemenu.Wealreadyknowthatplant-basedfoodisbetterfortheenvironmentthanmany

otheroptions,butwhatmaybeforgottenisthatinmanycasesitisalsofrequentlybetterfortherestaurant’sfinancesandthemarginsoneach

dishaswell.

Thebenefitsofplant-basedfoodextend

beyondfinances.Accordingtothe

Swedish

FoodAgency

,Livsmedelsverket,healthyeatinghabitscanreducetheriskofcardiovascular

diseasesbyupto30-50%.Greendietscanalsopreventuptoathirdofallcancercases.Today,variousinitiativesarebeingmadetoensurethatchoosinghealthyfoodisaccessibleandappea-ling.Manyrestaurantsembracethisresponsibi-lityandnoticethathealthydishesareapopularchoiceamongguests.

Greeningredientsdonotnecessarilymean

youhavetocompletelyexcludemeatfrom

themenu.However,usingingredientssuchas

legumes,beans,lentils,peas,andsimilaritemsasthemainingredientinsomedishesincreasesthemarginsonvegetarianoptions.Abroader

vegetarianmenuallowstherestauranttore-ducethenumberofmeatdishesonthemenu

tooneortwo.Environmentallyfriendly,economical,healthy,anddelicious!

Since2021,

priceshaverisen byabout25%

Trend1:Plant-basedfood–Morethananenvironmentalissue|4

Tipsforrestaurantowners:

Considermargins:Tryservingwell-prepared

vegetables,preferablylocallyproduced,to

increasethemarginsforeachdishserved.

Findhigh-marginproductsthatsell:Promotethedisheswithhighmarginsthatsellbest–ensure

theyareprominentlydisplayedonthemenu.

Removesignaturedishesiftheyaretooexpensive:Introducenewdishesinsteadofstickingtothosethataren’tselling.

HowcanTrivechelpyou?

Therearemanysmartintegrationsandtoolsthatcanhelpyou

enhancecustomerloyaltyandreduceexpenses.AtTrivec,wehavearichpartnerecosystemwithtailoredintegrationsforrestaurants,includingloyaltysystems,inventoryoptimization,analytics,

reservations,andmuchmore.Takealook

here

ifyou’reinterested.

Trend1:Plant-basedfood–Morethananenvironmentalissue|5

TREND2

Whyyoushouldgettoknowyourlocalproducers

Inrecentyears,awarenessamongSwedesaboutlocallyproducedproductshasincreased.The

demandfromrestaurantguestsforlocallysour-

cedspices,vegetables,andlocalpoultryandmeatsuppliershassurged.Peoplearewillingtopayalittlemoreforlocalingredientsintheirmeals.

Gettoknowyoursuppliers

Choosinglocallysourcedproductsdoesnotneces-sarilymeanitwillbemoreexpensive.Itoftenresultsinlowercostsifyounegotiatewithyourwholesalersregularly.Comparedtoimportingingredients,choo-singseasonalproductscanbemoreeconomical.

However,itisnotonlycheaper,butalsobetterfortheenvironment,hasahighernutritionalcontent,andoftenricherflavors.

Markettogetherwithasupplier

Itmayfeeldauntingtoknowwheretostart.Onetipcouldbetobuildarelationshipwithasupplierovertime.Anothertipistopromoteeachotheronyourmenusorhostaneventtogether.

Growingyourown–startwithoneingredient

Somerestaurantsandbarshavechosentogrow

theirowningredients,suchasvegetablesandherbs.Moreandmorerestaurantsinurbanareashave

becomeself-sufficientthroughrooftopgardensorcommunityplots.Growingyourowningredients

forcertainpartsofthemenunotonlyallowsyou

toloweringredientcostsbutalsomeansyouruna

sustainablerestaurantwithoutpesticidesonyour

vegetables.Therecommendationistostartwithoneingredientthatyoucanuseinseveraldishes.This

way,youcanreducepurchasesandfoodwaste.

Additionally,considergrowinganingredientthathasasimilarflavorprofiletoonethatistypicallyimpor-ted.Thiscansavealotoftimeandmoney.Accor-

dingtoareportfromtheSwedishRuralNetwork,

Landsbygdsnätverket

,interestinplant-basedfoodiscontinuouslygrowing.

Trend2:Whyyoushouldgettoknowyourlocalproducers

7

Herearesometipstogetstarted:

Localsuppliers:Buildsuppliercontactswithlocalmerchants.Establishtrustandavoid

discussingpricesrightaway.

Marketing:Promoteyourselftogetherwithyoursuppliersonyourmenusandtalkabouteachotherinvariouscontextstobuildtrust.

Growingyourown–startwithone

ingredient:Ifthere’sanimportedflavoryoucanreplacewithahomegrownherb,growitanduseitinseveraldishes.

Trend2:Whyyoushouldgettoknowyourlocalproducers

8

TREND3

Analyzethe

menu=benefitswithlowerpricesforguests

Thetimesweareinpresentmanyeconomicchallenges;inflationstillaffectscertain

countries,evenifitisdecreasinginsome

areas.Severalrestaurantsneedtofocuson

havingamenuthatmaximizesprofitability

whilemaintainingcustomersatisfaction.

Achievingthehighestpossibleprofitmarginsmayrequirereorganizingandupdatingthe

menu.

Analyzeyourmenu

Menuengineeringinvolvesanalyzingyour

currentmenuandevaluatingeachdishbasedonitsprofitability(contributionmargin)andpopularity(salesvolume).Withrelevant

information,youcanmaketherightdecisions

foryourbusiness.Youwilllikelyseethattherearecustomerfavoritesonyourmenu,aswellassomeoptionsthatarenotsellingaswell.

Optimizeyourmenuofferings

Stars:Ensurethesedishesareprominenton

themenu,astheygeneratebothhighsalesandhighprofits.

Workhorses:Consideradjustingportionsizes,ingredients,orpricestoincreaseprofitabilityforthesepopulardishes.

Puzzles:Marketthesedishesmoreeffectivelybyhighlightingthemonthemenuorthrough

serverrecommendations.Youcanalsoevaluatetheirpresentation,portionsize,orpricingto

increasepopularity.

Dogs:Removeorreplacethesedisheswithnew,potentiallymoreprofitableoptions,orimprovethemtoincreasetheirappealandprofitability.

PUZZLES

Highprofit,lowsales

STARS

Highprofit,highsales

WORKHORSES

Lowprofit,highsales

DOGS

Lowprofit,lowsales

Trend3:Analyzethemenu=benefitswithlowerpricesforguests

10

Menudesign

Basedontheresults,changehowthemenu

islaidout,allowingthemostprofitabledishestotakeprominentpositions,suchastheupperrightcorner,wherecustomerstypicallylook

first.Utilizevariousdesignelementsthatframe,enhance,anddrawattentiontothedishesyouwantgueststochoose.

Howthepriceispresentedalsomatters.Forexample,removingcurrencysymbolsand

decimalpointssimplifiestheexpression.

Anothereffectivewaytoencouragegueststo

chooseaspecificoptionistoofferpackage

pricing.Bypackagingamaincoursewitha

glassofwineforthesamepriceasthemost

expensivemaincourse,theguestfeelstheyarereceivinggreatervalue.

Onceyouhavereviewedthemenuand

madethenecessarychanges,youshouldcontinuouslymonitorhowthingsaregoing.

Whichdishesandpackagesareselling,whichofthosedisheshavethehighestmargins,andat

whattimesarecertaindishessold?

Offeraffordabledishes

Bycalculatingtherawmaterialcostsfor

dishes,youcanconsiderwhetherthereis

anyingredientthatcouldbereplacedwitha

cheaperalternative.Refiningandstreamliningthemenushouldleadtoincreasedmarginsforeachdish,reducedfoodwaste,andenhancedprofitability.

Bothbusinessesandindividualsarebeing

cautiouswiththeirspending.Onewaytoattractprivateguests,aswellasbusinesses,tothe

restaurantistoofferreasonablypriceddishesormenus.

Perhapsit’stimetodropthesignaturedish

ofcuredcodloinfor44euroifit’snotselling.Analyzewhatguestsareorderingandwhatistrulyselling.

Reducefoodwaste,retaincustomerfavorites,andstreamlineoperations–weseeitasawin-win!

HowweatTriveccanhelpyou

Byintegratingwithaninventoryoptimizationsystemforstock,

ordering,waste,andsales,youcanviewinventoryinreal-time,

reducingtheneedtoinventorypartsofyouroperationasfrequently.

Learnmoreaboutinventoryandstocktaking

here

.AtTrivec,wehavealargepartnerecosystemwithtailoredintegrationsforrestaurants,includingloyaltysystems,inventoryoptimization,analytics,and

more.

Trend3:Analyzethemenu=benefitswithlowerpricesforguests

11

TREND4

Howtoretainstaff

Youarenotaloneinstrugglingtokeepstaffforthelongterm,theConfederationofSwedishEnterprise,

Svenskt

näringsliv

,hastakenthepulseoftheindustryandfoundthesameresponse:Hotelsandrestaurantscurrently

facedifficultiesinfindingtherightpersonnelandkeepingthemintheprofession.

Jobssuchaskitchenstaff,waitstaff,headwaiters,

bartenders,chefs,andpastrychefsareskilledtrades,andmanyareprofessionallytrainedwithextensive

workexperience.However,everyonewantstodevelop.Onetipforretainingstaffistoassisttheminfurther

developmentandtraining,andtohelpthemfeelsecureintheirroles.Thisway,staffwillcontinuetodeliverthebestpossibleservicetoguests.

Regularlydiscusswhatserviceis

Onesuggestionistoholdweeklymeetingswhereyou

discusswhatservicemeans.Allowyourstafftoexpresstheirthoughtsandconcernsanddiscusssituations

thathavearisenoverthepastweek.Discussingthesesituationshelpsstaffunderstandhowtohandlesimilarscenariosinthefuture,anditcanalsostrengthenteamspirit.

Also,letyourstaffknowthattheycanalwaysturnto

theirnearestmanagerifsomethinghappensoriftheyhavesomethingtosay.Bybuildingateamspirit,you

createamoresupportiveenvironmentforyourstaff,whichcanhelpimproveguestserviceandsatisfaction.

Offercomplementarytraining

Mostpeoplewhoworkwithintherestaurantindustryhavetrainedinrestaurantprogramsaswellasculinaryandhotelschoolsintheirhomecountryandabroad.

Theyareloyaltotheirprofession,andmanyfeel

immenseprideintheindustry.Therefore,continuoustrainingisimportantandcanhelpretainstaff.

Forexample,anewlyhiredemployeecanbeassignedamentor–apersontoturntowithanyquestionsthatmayarise.Also,evaluatehowonboardingfornewemployeesisconducted;allowallnewhirestoexpresswhatcanbeimprovedintheonboardingprocess.

Trend4:Howtoretainstaff|13

Feelingseen,heard,andappreciatedfostersagoodworkingrelationshipbetweenstaffand

management,andwell-trainedstaffcreatesasaferworkingenvironmentforeveryone.

Buildstrongteams

Astrongteamthatknowseachotherhasmorefun.Happyemployeesoftengivemoreofthemselves,

andservicetowardsguestsincreases.Highservicelevelsarecrucialfortherestaurant’ssurvival.

Createastrongteamspirit

Buildacohesiveteambyorganizingsocialactivities,team-buildingexercises,andsharedmeals.

Whenstafffeellikepartofateam,itbecomes

moreattractivetostayandworktogether.Happyemployeesoftenperformbetter,arefriendlier

towardsguests,andtheatmospherebecomesmorepersonal.

Haveacommunicationchannel

Ensurethatallemployeesfeeltheycan

communicatetheirthoughtsandproblems.Openandhonestcommunicationpathways,where

feedbackistakenseriously,helpbuildtrustand

preventmisunderstandings.Utilizeweeklymeetings,aSlackchannel,orasocialchannelexclusivelyfor

yourteam.

Salaryandbenefits:Offersalariesthatareator

aboveindustrystandards.Providebenefitssuchashealthinsurance,paidleave,andretirementplans.

Careeropportunities:Createclearpathwaysforacareerwithinyourrestaurant,offeringtrainingandpromotionopportunities.

Benefits:Offeremployeesmealsordiscounts.

Consideradditionalbenefitssuchasgymmember-ships,travelreimbursements,oreducational

scholarships.

Trend4:Howtoretainstaff|14

Continuoustraining:Ensurethatemployeesfeelconfidentintheirroles.Conductregularcheck-insandfeedbacksessions,soemployeesfeelvaluedandheard.

Usesmartsolutions:Byallowingtheservicestafftouseamobileorderingandpaymentsolution,youcanfreeuppersonnelandreducethenumberofwaitstaffneededtotakeordersandpaymentsfromcustomers.Youcanthenuserunnerstoservethefood.

Recognizeduser

–Trivec’sPOSsystem

Newstaffappreciateworking

quicklyadapttothejob.At

jobseekersaskiftherestaurantpreferworkinginTrivec’s

Central’sowners,TrivechasmoreaboutBarCentralhere

-friendly

forrestaurants

inTrivec’sPOSsystembecausethey

BarCentralinFolkoperan

,inSweden,

usesTrivec,asrestaurantstaff

simplesystem.ForKimChoukri,oneofBar

becomeacompetitiveadvantage.Read

.

Trend4:Howtoretainstaff|15

TREND5

Fullcontrolofkeymetrics

Runningaprofitablerestaurantinvolveskeepingtrackofthemostimportantkeymetrics.Manyrestaurantsoperateprofessionallyandhavefullcontrolover

theirKPIs.

Consistentmonitoringandanalysisofyourrestaurant’sKPIscanprovidevaluableinsightsformakingstrategicdecisions,ensuringthatthebusinessremainsprofitable.HerearesomestandardKPIsyoushouldkeeptrack

of.(It’salsoworthnotingthatwhilethesearestandardKPIs,additionalKPIsmaybenecessarydependingonrestauranttypeandmarket.)

Wehavelistedthekeymetricsthatshouldbecheckedregularlytocreateconditionsforhigherprofitability,

costcontrol,increasedefficiency,andhighercustomersatisfaction,aswellastoprovideacleardecisionbasisfortheupcomingday,week,ormonth.

Dailykeymetrics:

Today’ssales

Averagetransactionvalue

Foottraffic(numberofguests)

NumberofguestsatdifferenttimesTableturnover

Laborcosts

Wastetracking/foodloss

Weeklykeymetrics:

Weeklysales

Performanceofdifferentmenuoptions

Customerfeedback(verbal,Googlereviews,etc.)Stockstatus

EmployeeperformanceBookingfrequency

Monthlykeymetrics:

Monthlysales

GrossprofitmarginCostofgoodssold

Trend5:Fullcontrolofkeymetrics|17

CUSTOMERCASE

KungCarl’srestaurantswantedareliablepartnerwithawideproductrange

KungCarlbeganworkingwithKPIsasastrate-gicsteptopromotebusinessdevelopmentandimproveinternalefficiency.Theystartedby

definingandmeasuringspecifickeyfigures.KungCarlwantedtogetaclearerpictureoftheirperformanceandidentifyareaswheretheycouldgrowandimprove.

ThreeTipsforGettingStartedwithKPIs,AccordingtoKungCarl:

1.DefineRelevantKPIs:

StartbyidentifyingwhichKPIsaremost

relevanttoyourbusiness.ForKungCarl,this

included,amongothers,salesperworked

hour,theguest’saveragebill,costofgoods

sold(COGS),andofcourse,softvalueslike

customerandguestsatisfaction.Itisimportanttofocusonthekeyfiguresthatdirectlyaffectyourbusinessmodelandgoals.

2.SetGoalsandComparisons:

Setspecific,measurablegoalsforeachKPI

andcomparethemwithindustrystandards

orpreviousperformances.Havingcleargoalsmakesiteasiertoevaluateprogressandadjustthebusinesswhenneeded.

3.Follow-upandAnalysis:

Implementregularfollow-upsofKPIs,suchasweeklyormonthlyreports.Analyzetheresultstoidentifytrends,successes,andareasthatneedimprovement.Thiscanprovidevaluableinsightsintocustomerbehaviorandoperatio-nalefficiency.

TheImportanceofMonitoringKeyFigures:

BycloselymonitoringKPIs,restaurantscan

quicklyidentifyproblemareas,optimizeresour-ces,andimproveoverallprofitability.Italsocre-atesacultureofdata-drivendecision-making,whichcanleadtomoreinformedstrategiesandincreasedcustomersatisfaction.

Trend5:Fullcontrolofkeymetrics|18

TrendHowtoretain|19

WhatisNeededtoWorkwithKPIs

1.DataCollection:

Firstandforemost,areliablemethodforcol-lectingandstoringdataisrequired.ThiscanbedonethroughPOSsystems,accounting

software,schedulingandpayrollprograms,orcustomerfeedbacksystems.

2.Integrations:

Manyrestaurantscanbenefitfromvariouspro-gramsandsystemsintegratedtosimplifydata

collectionandanalysis.Forexample,integra-tionsolutionscanlinkPOSsystems,accoun-ting,andinventorymanagementtoprovideacomprehensiveviewofthebusiness.

3.AnalysisTools:

Investinsoftwarefordataanalysisandre-

portingthatcanhelpvisualizeKPIsandidenti-fytrendsovertime.Thiscanrangefromsimplespreadsheetstomoreadvancedsolutions.

HowweatTriveccanhelpyou

MyTrivec

(ourcloud-basedbackoffice),providesrealtimedataaccesstoyourrestaurant’sdata,includingsalesfigures,throughintuitivedashboards.Thisnewfeatureisdesignedtoofferbetterinsightsandgreatercontroloveryourbusiness.

AdvantagesofTrivecdashboards

SmartInsights:Obtainacomprehensiveoverviewofsales,revenue,andperformancewithpowerfulKPIssuchassalesrevenue,revenueperguest,andaverageseatingtime.

FlexibleFiltering:Comparedataacrossdifferenttimeperiodsandlocations.CustomizeyourviewbyfilteringbylocationorexcludingVATtosuityourneeds.

Real-TimeMonitoring:Trackyourdailysalesandmonitoryourprogresstowardstargetswithaclearprogressbar.

AtipisTrivec’spartner,Guestrix,whichtakesalldatafromthe

point-of-salesystemandcombinesitwithdatafromthereservationsystem,staffmanagementsystem,etc.

Trend5:Fullcontrolofkeymetrics|19

TREND6

Technical

solutionsandintegrations

Therearemanybenefitstousingtechnologyinyourrestauranttoimproveefficiency,

service,andcustomersatisfaction.Withtherightintegrations,youcanalsoanalyzeyourdata.Let’sstarttalkingaboutthebenefitsofintegrations.

IntegrateYourKeySystems

ConnectingkeysystemssuchasyourPOS

system,personnelsystem,accounting,and

inventoryiscrucialforoptimizingefficiency

andprofitability.Thevalueyoucanseeby

connectingthesystemsyouusedailyincludes:

Improveddecision-making:Centralizeddataprovidesrobustanalysisforwell-informed

choicesandreal-timereportingonsales,inventory,andlabor.

Increasedefficiency:Automationreducesmanualtasks,streamliningworkflowsand

acceleratingrestaurantoperations,fromthekitchentoguestservice.

Costsavings:Real-timeinsightshelpoptimizeinventory,reducewaste,andimprovestaff

management.

Enhancedguestexperience:Integrateddatafacilitatespersonalizedserviceaswellas

seamlessandquickorderingandpayment.

Supportforgrowth:Whenyourrestaurantexpands,anintegratedsystemadaptsandscaleswithease.

Providesoverview:Yougetacompletepictureofhowyourrestaurantisperforming.

Trend6:Technicalsolutionshelpincreaseturnover|21

Trend6:Technicalsolutionshelpturnover|22

Trivec’sorderandpaysolutioninonedevice-2-in-1offersmanyadvantages,hereareafew

Setupapointsofsalewhereveryouwant

Takeordersandpaymentsanywhereintherestaurant.

Easytoopenupapop-upbar

Chargeatanafter-skivenue,christmasparty,loungeoroutdoorterrace

Relievethebarwhenthereisaqueue

Lettheheadwaitertakethefirstdrinkorders

Easilysendadditionalorderslikeabeeroradessert

Doyouwanttoincreaseturnoverinyourrestaurant?WithHandyPayyoucan:

Easilysendadditionalpurchaseslikeabeeroradessertdirectlytothebarorkitchen

Haveawaiteroutamongthetablesandletrunnerscarryoutfoodanddrinks

Turnmoretablesandwelcomenewguestsfaster

Takepaymentdirectlywhentheguestasksforit.

Increaseservicewithadigitalnotebookinyourpocket.InHandyPay,youcanenter

informationabouttheevening’smenu,

ingredients,recommendeddrinkorifsome-thingisoutofstock.Thiscanbehelpful

ifyouhaveasmallstafforinexperiencedstaff.

CUSTOMERCASE

Starsandstripesincreasesprofitabilitywithanorderandpaymentsolution

StarsandStripeswantedtoworkmoreefficientlywithordersandpaymentsintheirrestaurants.