As the number one franchise sector consistently leading the way for job creation, the restaurant industry continues to serve customers across the country while innovating new ways to provide what customers are seeking. Just last month, the restaurant industry created more jobs that any other sector as the primary contributor to monthly growth.
What fuels this growth in job creation across the sector is no doubt linked to the undeniable support that the restaurant industry generally receives from an overwhelming number of consumers on a daily basis. More than most sectors out there, food services are a necessity for many on the go, seeking a diversion, opting to splurge a bit, or just try something new. Food is after all one of the key things we require to function on a daily basis.
Recent adaptation on the part of food franchisors though is a necessity to cope with changes in consumer demand as well as legislation shifts that could alter how food franchises may operate down the line.
For one thing, consumers are setting the bar higher and higher in the area of healthier food fare. Glossy menus and nutritional information that provide straightforward insight for customers as to the benefits of what they’re eating certainly help. According to “Menus 2014: Turning Trends Into Money Makers”, a presentation by Nancy Kruse, the connection between consumer taste preferences and business profits is increasingly linked to using identifiably beneficial ingredients. The demand for recognizable and healthy ingredients, from root and cruciferous veggies, to super foods like avocados, berries, and nuts, is on the rise.
Developing a commitment to serving food creatively that’s offered vegetarian or vegan customized as well as in “skinny” versions appeals to a variety of generations, including those watching what they eat and calorie intake to those who’ve been conscious consumers seeking out alternative menu options for some time. To view the presentation in full, visit here.
Other major influencing factors across the country’s food industry are most certainly recent changes in minimum wage laws, federal rulings regarding how responsible franchisors are for the actions of franchisees, as well as state law changes that could also increase the costs associated with employing staff to run food franchise locations.
No doubt, increasing minimum wage and changes that could alter the nature of the agreement between franchisor and franchisee will influence how food service businesses manage daily operations into the future. The brands able and willing to plan ahead to secure loyal customers who seek to support food service brands that operate in a socially conscious way—be it through healthy or sustainably grown menu offerings that pack a nutritional punch or through their mindful labor practices—will likely continue to experience growth while leading the pack in job creation.