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1、The Future of Dining Out by ResyFood Forward:London Edition22022 has been a year of evolution and calibration for the hospitality industry.In the past year,there have been seismic changes in the world around us,with economic,social,and political shifts having an impact on restaurants and diners alik
2、e.At Resy,we continue to keep our ear close to the ground.Our mission is to be a resource to everyone who loves dining as much as we do,which is why weve launched Food Forward:Resys Top Dining Out Trends for 2023.This report previews what we and our Resy UK partners predict will drive conversation i
3、n the year ahead.To start,restaurant operators are being challenged like never before to counter rising costs while simultaneously improving workplace culture and delivering hospitality each service.Yet,the industry never fails to innovate,inspire and persevere.Veteran operators are offering A Helpi
4、ng Hand to up-and-coming concepts to foster new talent and community while creating an additional revenue stream.People First addresses the industrys labour shortage and how restaurants are investing in their team,despite the double blow of Brexit and the pandemic.Diners have also expressed that the
5、y are being more conscious about how they dine,but thats not holding them back from doing what they love:discovering new restaurants and returning to old favourites.Our trend Cut Price Connoisseurs focuses on how more humble and traditionally overlooked foods and ingredients will be creatively integ
6、rated into menus while Cultural Hubs looks at how restaurants are opening in less traditional spaces.As the world is more connected than ever,Geopolitical Dining explores how current events will continue to shape Londons diverse culinary offering and enrich the city,as well as diners interest in bro
7、adening their own palates.This year has also seen specific communities and their cooking finally get the recognition they deserve,with Global Appreciation shining a spotlight on key examples of this.Changes in dining habits are reflected in Table For One,and the thirst for natural wine shows no sign
8、 of slowing down,as discussed in Act Naturally.Looking ahead,2023 is set to be a year of challenge but also opportunity.While the industry faces headwinds,it also has great momentum.As diners ourselves,theres so much we cant wait to explore,taste and experience.Resy CEO and Vice President of America
9、n Express Global Dining,Alex LeeAn Introduction Image by Krista Schlueter3ABCDEFCentral:A.RitasB.MiznonC.Bubala SohoEast:D:Trattoria BruttoE:Caf CeciliaF:MantecaBy the numbersResy on the RiseResy in London:New&NoteworthyOpen the Resy app inSPAIN.BELGIUM.GREECE.GERMANY&MORE2002020212022Con
10、tents6.Table For One77.Global Appreciation78.Budding Demand For Plants89.Act Naturally810.Tech=Connect91.Cut Price Connoisseurs42.Geopolitical Dining53.Cultural Hubs54.A Helping Hand65.People First6Jan 2017Lockdown#1Lockdown#2Sept 2022Resy Dining ActivityResy Restaurants31countries and book Bubala S
11、oho42022 has seen the cost of living soar across the UK.According to a recent Morning Consult study,82%of Brits*agree this has impacted their habits when it comes to dining out.With no signs of slowing down,restaurants are looking for new ways to keep their businesses viable while pushing the bounds
12、 of innovation all without sending menu prices sky high.To achieve this,industry terms like nose-to-tail and zero waste will evolve from buzzwords and concepts to economic realities,as restaurants seek to keep costs down.Restaurants will lean on their creativity to transform more humble and overlook
13、ed ingredients-like alternative cuts of meat,or vegetable waste like carrot tops-into centrepieces of dishes.Zero-waste champions Silo and Humble Chicken have led the way and provide a blueprint of sorts for maximising ingredients and minimising waste.“Terms like nose-to-tail and zero-waste will evo
14、lve from buzzwords and concepts to economic realities”1.Cut Price Connoisseurs*This Morning Consult poll was conducted between August 5-August 6,2022 among a sample of 2000 UK Adults.Image by Meredith JenksRestaurants are getting creative to keep interest high and costs down.Image by Meredith Jenks5
15、As the food hall trend continues to boom,new styles of collective spaces are appearing in major cities across the UK including London,Brighton and Manchester.Food halls provide consumers with the luxury of choice and convenience,while individual operators receive the security of guaranteed footfall
16、and a commercial safety in numbers.In 2023,food halls may be usurped by wider cultural hubs which offer even more than a stellar food and drink line-up.These hubs have conceived novel ways to maximise the space to the fullest,increase consumer enjoyment and dwell time.Manchesters Escape to Freight I
17、sland is already blazing this trail,billing itself as a“cultural space”offering live music,DJs,comedy and films as well as amazing food and drink.An increasingly interconnected world is continuing to drive new generations of immigrants to visit,study and take up residence in the UK,bringing their cu
18、isines and rich food traditions with them.Conflict and persecution have impacted this further,with refugees and migrants establishing themselves by setting up restaurants.At Imads Syrian Kitchen,eponymous founder Imad Alarnab shares his countrys food and customs,after fleeing the civil war in 2015.“
19、2023 may bring more access to these cuisines as diners aspire to broaden their cultural curiosity”Elsewhere,migrants and refugees from Hong Kong,Xinjiang,Ukraine,Russia and Poland have also settled in London,and 2023 may bring more access to these cuisines as diners aspire to broaden their cultural
20、curiosity,support a good cause and further welcome these communities and their cuisine into society.2.Geopolitical Dining3.Cultural HubsNew collective dining spaces are appearing in major cities,offering entertainment right alongside food and drink.An increasingly interconnected world is impacting m
21、igration to the UK,with new residents sharing cuisines and customs.Escape to Freight Island draws in more new Resy users than any other venue in the UKFun FactImage by Meredith Jenks6With soaring rents and increased running costs posing a considerable financial challenge to the hospitality industry,
22、established players are extending a helping hand to those with dreams of entering the industry,while reinforcing camaraderie within the industry and firming up their own bottom lines.Culinary veterans are offering up their spaces to pop-ups,residencies and talented young chefs who are still experime
23、nting with their own food and style,instilling a collaborative spirit that champions the success of up-and-comers.Dalston wine bar Weino Bib regularly runs pop-ups,while London pub The Gunmakers has handed over culinary control to rising star chef Ramon“El Tigre”Ramos and his Tigre Tacos.Given the d
24、ual benefit of allowing newcomers the space and opportunity to experiment,and more established places the chance to keep offerings fresh,these symbiotic partnerships will continue.The double blow of Brexit and the pandemic has contributed to a historic labour shortage which will continue to be one o
25、f the biggest challenges faced by the hospitality industry in the year ahead.To attract and retain talent,restaurants have needed to reassess the demands of late nights and long hours and better meet staffs quality-of-life needs.Some of these accommodations include greater flexibility for working pa
26、rents,changes in opening hours and re-instating hospitality as a career with an emphasis on progression.Restaurants already leading the way in this space are Barletta in Margate and Manteca in Shoreditch,both offering flexible shifts to their staff,whilst F.K.A.Black Axe Mangal is open only three ni
27、ghts per week to allow for a better work-life balance.“To attract and retain talent,restaurants have needed to reassess the demands”4.A Helping Hand5.People FirstBrexit and the pandemic have contributed to an historic labour shortageRestaurants are adapting their workplace culture to be better emplo
28、yers,and to attract -and retain talent.Culinary veterans are extending a helping hand to peers,through pop-up and residency opportunities.Image by Audra Melton7The global food scene in the UK has continued to flourish,with cuisines beyond the European status quo being increasingly acknowledged and c
29、elebrated.From Chishuru and Tatale to Akoko,the past few years have highlighted West African cuisine in a major way,finally getting the recognition it deserves from both diners and on the industrys awards circuit.Ikoyi,which heavily focused on West African spices when it first opened in 2017,has evo
30、lved at pace,creating a cuisine style now unique to itself,gaining 2 Michelin Stars and joining the Worlds 50 Best Restaurants List in 2022.Looking ahead to 2023,Colombian and Kurdish are two cuisines to watch.New Colombian/Filipino fusion restaurant KiliG takes inspiration from the roots of its fou
31、nders,with the likes of arepas and sopa de lentejas gracing its menu.On the other hand,Nandine and Haringey Corbacisi celebrate Kurdish cuisine,with the community gaining visibility and increasing popularity.“Looking ahead to 2023,Colombian and Kurdish are two cuisines to watch”In the age of self-ca
32、re and expression,solo dining has become accepted and encouraged,with the hashtags#SoloDate and#DiningAlone having 150+million views on TikTok.Nearly one in three report they have dined alone,citing preferring their own company and wanting to eat on their own timings as reasons for ditching other di
33、ners.Barrafina,who have just opened a fifth restaurant at Borough Yards,have long made an art of counter dining,while Paradise Soho has likewise made a feature of its bar counter.As more places get wise to the trend,expect to see more traditional restaurants following suit and more tables for one bo
34、okable on Resy.“Solo dining has become accepted and encouraged”6.Table For OneWEST AFRICANCOLOMBIANKURDISHFILIPINO7.Global AppreciationCuisines beyond the European status quo are being increasingly acknowledged and celebrated.A few to watchRestaurants are catering to diners desire to eat on their ow
35、n terms.on the riseImage by Meredith Jenks8Once viewed as a niche for non-meat eaters,the categorisation of a restaurant as vegetarian has fallen away.Simply put,a new slew of vegetarian restaurants are seen as just great restaurants,attracting vegetarians and meat-eaters alike.The success of Middle
36、 Eastern restaurant Bubala is a great example of this,having opened their second site this summer in Soho,alongside popular plant-based residencies such as Tendril from chef Rishim Sachdeva,or Plates from chef Kirk Haworth,which offers guests plant-based fine dining at Untitled Bar.As well as an ant
37、icipated rise in both the number and popularity of vegetarian restaurants in 2023,we will see a shift in menu item mix,with a greater proportion of plant-based dishes on menus.One restaurant leading the way is Acme Fire Cult,a BBQ restaurant where vegetables take centre stage.Furthermore,cuisines th
38、at are known for their meat and fish will see a more plant-based focus,including Facing Heavens vegan Sichuanese offering,which has received wide critical praise,and West African restaurant Tatale,which currently offers a single non-vegetarian dish on the menu.For years now,the restaurant industrys
39、most in-the-know wine pros have buzzed about sought-after producers,the merits of low-intervention farming,and a return to classic winemaking practices.But diners were reluctant to drink beyond their comfort zones,associating“natural”with“funky”.But the tide has turned,and a new wave of wine bars ar
40、e ready to serve(including Westerns Laundry and Naughty Piglets).Natural wine culture has proliferated alongside the embrace of the wine bars themselves.When new vintages arrive to the UKs shores,there is a scramble for bottles,leading to“wine drops”akin to limited-edition sneaker drops.To procure t
41、hem,fans have subscribed to wine clubs,wine zines,winemaker dinners,and even sport winemaker merch.Natural wine is no longer niche,its a lifestyle.8.Budding Demand For Plants9.Act NaturallyBar Crispins Head of Wine Alex Price is currently drinking:“Salty wines for the win!Current favourites include
42、the Loires Thierry Hesnaults Blanc de la Fosse 90-year-old vine Chenin Blanc aged under flor for two years and Domaine de Bellevues Muscadet Granite Les Perrieres,plus the insanely saline wines of Possa in Cinque Terre whose steep sloped vineyards overlook the Ligurian Sea.”Vegetarian as a categoris
43、ation of restaurant is on the decline,with plant-and meat-eaters alike enjoy more veg-centric menus.Natural wine is niche no more:from limited quantity drops to wine clubs and collabs,wine culture encompasses more than just whats in the bottle.Corsica,a super interesting marriage of French and Itali
44、an styles with rugged terroir and wonderfully herby wines.Savoie,a more affordable Jura.The Savoie is seeing a surge in popularity as young winemakers are flocking to the mountains to make use of the interesting climate,producing Alpine wines with plenty of energy.Greece,constantly evolving with new
45、 varieties being discovered all the time.Incredible terroir and of course history.Plenty of volcanic soils and ancient vines make for some exciting wines.Wine Regions on Alexs RadarWhats new?Image by Meredith Jenks9Its undeniable,were tethered to tech but when it comes to dining,it can be a good thi
46、ng.Pre-pandemic,the restaurant industrys embrace of technology lagged,but in recent years,restaurants have had to prioritise digital presences(from reservations to clever Instagram content and everything in between)and in doing so,theyve cultivated valuable communities ready to book,buy and support.
47、Whilst counter-intuitive at first,technology enables better hospitality,and restaurant operators are on board.Beyond reservations,restaurants are exploring the potential of NFTs and cryptocurrency,a rich territory for tech-forward restaurants to engage with guests in new ways.10.Tech=ConnectDiners a
48、nd restaurants have never been more connected and its just the beginning.*This Morning Consult poll was conducted between August 5-August 6,2022 among a sample of 2000 UK Adults.Image by Aaron Richterof Brits say they are more inclined to make reservations in advance before going to a restaurant,and 90%say they make reservations further in advance than they did previously.*89%cccc10front cover image by Meredith Jenks