It is hard, actually impossible, to predict the future, but how do you know when something new is just a trend or when it is here to stay? In the restaurant business it seems that trends come and go as quickly as they do in fashion. One week it is the hottest new item, then next week you can’t (and don’t want to) find it anywhere. We want to add menu items and services our customers want, but before we invest in them we need to know it is more than a quick passing trend. How important is it to be cutting edge with trends?
Lou Malnati’s has been service deep dish pizza for 38 years – and it is high quality at a great value. We are lucky enough (and work hard at it) to have thousands of loyal fans. Lately there’s been a trend in the pizza industry to offer a very thin “Neapolitan style” pizza. Should we add it to our menu because customers are seeking it out, or is it just a passing trend?
On-line ordering seems to be a new direction for restaurants to take orders. Lou Malnati’s wants to have a friendly interaction with our customers that online ordering doesn’t allow. But is this something our customers would like for convenience and speed of ordering, or is it just a trend because people really want the personal touch? Let us know what you think about these concepts, and any others you may have.