So life is tough, unfair and based on performance? Understood. That’s why we need to find breakouts. Restaurants can be seen as new playgrounds. Hide-away places for grown ups looking for relaxation and entertainment. As a result restauranteurs are challenged in not taking “it” too seriously. People love humour. And colour. Therefore, be playful and people will share your food online. Aesthetic gets important. We are curious. Guests want to relish.
Restaurants go “One stop shops”
Imagine a venue that meets all of consumer needs no matter what they are asking for. The phenomenon isn´t brand new but getting more attention and replacing speakeasy bars. A one-stop-shop is all under one roof: bar, restaurant, lounge, live music venue, club.
Inject additional sweet and savory flavors into food
Books like “Neurogastronomy” by Gordon M. Sheperd explain the background of how the brain creates flavor. We learn more about our senses and flavor profiles that can be tracked back to our childhood. With the new knowledge comes curiosity for new flavors, new spices and new combinations. Food pairing and the use of matching flavor molecules to enhance a dish is already basic kitchen way of working. In the next level restaurants are having us inject additional sweet and savory flavors into food. Not to be mixed up with marinating meat in kitchens using a syringe. We are getting involved in the process of finishing the dish and this method could be described as playful customization.
Change shapes, change food experiences
Take a regular product that is globally known and recognized by a set of characteristics like shape, color and way of cooking/presenting. Now choose a specific holiday or occasion and change one of the characteristics. Break learned and steady patterns. A round pizza is shaped like a heart for Valentine. You will receive smiles and big emotions. Life is already too serious to always stick to routines.