Is There a Disruption of Convenience?

Chef Brian Duffy preparing a delicious dish inside the Food & Beverage Innovation Center. Image: Bryan Steffy / Getty Images

Visit The Tasting Panel Magazine for the original version of this article.

Today’s hospitality industry landscape is evolving at an ever-increasing pace. Sparsely populated with outside threats for several years, the on-premise space is now rife with disruptors.

Chain and independent restaurant operators have been keeping up with the change to beverage alcohol trends by offering all manner of sophisticated sips to appeal to consumers.

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We asked industry leaders to weigh in on what metrics they were tracking to ensure proper cash flow, increased profit margins, and operations setup for future growth.

Bar operators are more aware than ever that food is crucial to their success. Savvy operators with kitchens know they must tie their beverage and culinary programs together; the front of house needs to play well with the back of house. Those without kitchens know they need to find a food-service solution if they want to compete.

Disruption in the industry was first blamed on Millennials. They don’t eat or drink like Boomers or Gen X—only craft and small-batch beers and spirits will do. Mainstream wines don’t work for this generation—Millennials desire the obscure and unexpected. They eschew the quest to accrue things and instead pursue experiences.

We now know that legal-drinking-age guests across the generations want the same things attributed to Millennials. They’re not villains cruelly “killing” perennial food and beverage favorites. To their credit, bar and restaurant operators have adapted to meet changing guest behaviors and expectations.

Read this: Food & Drink Delivery Disruptors: Threat or Opportunity?

The real disruption isn’t Millennials, it’s convenience. All manner of tasks can be accomplished with a few clicks on a phone, including food and alcohol delivery. On-premises operators now find themselves competing against not only other venues but now delivery services.

It takes more than a compelling menu and taps pouring the trendiest beers to remain competitive in today’s market. At the 2019 Food & Beverage Innovation Conference (FBIC) in Las Vegas on March 26, Jenna Webb, project manager at The Culinary Edge, will discuss culinary strategies that meet the growing needs of guests, bringing everything together so attendees will learn how to bring their brands to life beyond their four walls.

The Food & Beverage Innovation Conference is co-located with the Nightclub & Bar Show and assists independent owners, chain operators, chefs, and other F&B professionals in their quests to energize their businesses, find exciting ways to increase revenue, and mitigate the threats presented by disruptors.

Registration for the 2019 Food & Beverage Innovation Conference and Nightclub & Bar Show is open now!

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