Vi lister opp de hotteste trendene i restaurantbransjen 2025
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Are you ready for 2025? We list the hottest trends in the restaurant industry
Welcome to the restaurant scene of 2025 – an exciting mix of modern flavors and innovative technology! Today's guests seek memorable experiences without busting the budget, and for those working in the restaurant industry, the goal is to deliver the highest quality at reasonable prices.
Behind the scenes, restaurants are optimizing their processes and logistics. Imagine systems that are integrated, even smoother order and payment processes, and attractive loyalty programs.
Explore these changes and trends in our report. Whether you are a restaurant owner, a food enthusiast, or working in the industry, let’s navigate the restaurant scene of 2025 together!
Download your copy of the trend report
Restauranttrend 1
Plant-based food: More than an environmental issue
Plant-based food is healthy, trendy, and also better for the wallet – both for restaurant owners and restaurant guests.
Restauranttrend 2
Why you should get to know your local producers
Restaurant guests' demand for locally grown herbs and vegetables, as well as local poultry and meat suppliers, has increased significantly. People are willing to pay a bit more for local ingredients in their food.
Restauranttrend 3
Analyze the menu: Benefits with lower prices for guests
To achieve the highest possible profit margins, it may require rethinking the dishes and updating the menu.
Restauranttrend 4
How to retain staff
A tip for retaining staff is to support their professional development and further training while helping them feel confident in their role.
Restauranttrend 5
Full control of key metrics
Running a profitable restaurant is all about keeping track of the key performance indicators. Here's how Restaurang Kung Carl started working with KPIs and increased their revenue.
Plant-based food: More than an environmental issue
For many restaurants, the recent wave of inflation has hit hard. Since the end of 2021, food prices have risen by about 25%, with some items becoming as much as 70% more expensive, according to Statistics Sweden (SCB) in a report by SVT.
There are, for example, several benefits to offering plant-based ingredients on the menu. We already know that plant-based food is better for the environment compared to many other options, but it’s also, in many cases, better for a restaurant’s economy and the margins on each dish.
Why you should get to know your “local producers”
Compared to importing ingredients, choosing seasonal produce can often be more cost-effective. But it’s not just cheaper — it’s also better for the environment, has higher nutritional content, and often offers richer flavors.
It might feel overwhelming to know where to start. One tip is to build a relationship with a supplier over time. Another idea is to promote each other on menus or host an event together.
Analyze the menu: Benefits with lower prices for guests
Menu engineering involves analyzing your current menu and evaluating all dishes based on their profitability (contribution margin) and popularity (sales volume). With relevant information, you can make the right decisions for your specific business. Chances are, you’ll notice some crowd favorites on your menu, as well as a few options that don’t sell as well.
How to retain staff
Involve your team in your restaurant regularly! A good tip is to hold weekly meetings where you discuss what great service means. Let your team share their thoughts, reflect, and talk about situations that arose during the past week. We have plenty more tips—download our trend report to get them all!
Full control of key metrics
For many restaurants, transitioning to working with key metrics and clear KPIs can be a big adjustment. They often rely on traditional methods and practices instead. Restaurang Kung Carl shares their top tips.
Three Tips for Getting Started with KPIs and Their Importance, According to Restaurant Kung Carl:
1. Define Relevant KPIs:
Start by identifying which KPIs are most relevant to your business. For Kung Carl, this included, among others, sales per worked hour, the guest’s average bill, cost of goods sold (COGS), and of course, soft values like customer and guest satisfaction. It is important to focus on the key figures that directly affect your business model and goals.
2. Set Goals and Comparisons:
Set specific, measurable goals for each KPI and compare them with industry standards or previous performances. Having clear goals makes it easier to evaluate progress and adjust the business when needed.
3. Follow-up and Analysis:
Implement regular follow-ups of KPIs, such as weekly or monthly reports. Analyze the results to identify trends, successes, and areas that need improvement. This can provide valuable insights into customer behavior and operational efficiency.
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