With over a decade in business, a reputation for excellence and a loyal client base that includes high street brands, international blue chip companies and private businesses of all sizes, RDAs insights on the future of dining are valued right across the food and beverage industry.
So what are the hot topics in the world of eating out? Director Nick Bradley tells us more.
The high street is alive and well
For quick and casual food and drink, the high street still dominates thanks to three key factors: choice, convenience and price, explains Nick. So much so that our clients in the education and healthcare sectors continue to look to the high street for inspiration.
Customers are less loyal than they used to be. Theyre prepared to go elsewhere if a setting cant provide what theyre after.
Street food crazy
Street food is still an exciting trend, and one that food retailers would be wise to tap into. For a while the street food trend was very London, but its appeal has broadened and independent food venues – found in city centre markets, pop-up venues or even shipping containers – are now wellestablished right across the UK.
Its creative, fun and it suits millennial and Gen Z customers preference for experiential, exciting dining experiences – venues just need to appreciate that they need to set the bar higher than cans of lager and portaloos. Customers expect more than they did ten years ago.
Top Tech
Tech is a hot topic across all catering sectors, although particularly for the high street, travel hubs and colleges and universities.
McDonalds – voted the UKs most loved food brand by one survey in 2020 – was an early adopter of the tech trend and were seeing more and more food and beverage venues follow their lead, installing contactless charging, self-ordering screens and cashless payment systems to speed up processes and improve hygiene.
Flex Appeal
Flexibility is vital for future-proofing catering and dining spaces, as Nick explains. When a client invests money in a new restaurant design or refurbishment, they want to be assured of a good return. We work with them to ensure that the space we create is flexible and that its appeal will endure. Whether thats with quality equipment that can carry out a multitude of different functions or using dividers to create a luxury private dining experience for VIP events, there are lots of ways to make the back and front-of-house more versatile.
Sustainable Futures
Theres no doubt that the public consciousness has become more sustainability-minded over the last 12 months, and diners are becoming more concerned about the environmental impact of their food. Restaurants have to look at their supply chain and sourcing, but a brands eco credentials can also be suggested through thoughtful design features, says Nick.
Living walls, green ventilation and lighting systems and bold signage advertising brand values are just a few options a venue might consider.
