October brought more than Halloween treats—it was a month packed with thrilling updates in the restaurant catering world! As the leaves turned and spooky decorations went up, some major developments took shape, from booming corporate catering trends to eye-catching innovations in sustainability and accessibility. If you were too busy carving pumpkins or planning costumes, here’s a summary of everything that made waves in the restaurant and catering space this month.
Corporate Catering Takes Center Stage
Workplace catering demand has skyrocketed, with 53% of companies planning to increase their meal budgets, especially with fresh options like grab-and-go stations and mobile food trucks. This isn’t just a treat for employees but a lucrative opportunity for restaurants. Leading the charge, Panera Bread expanded their “Panera at Work” to deliver individually packaged, customizable meals for employees returning to the office, meeting the need for convenience and dietary options in one go. According to ezCater’s latest data, demand for daily and weekly employee meal programs shot up by 32% year-over-year, providing a stable revenue stream for restaurant partners catering to the corporate sector.
Riding the Wave of the Food-at-Work Movement
The “food-at-work” movement has evolved beyond traditional business catering, with a shift toward long-term, structured meal solutions that drive reliable revenue streams. Subway, for example, has embraced this trend through strategic B2B partnerships, delivering consistent meal services directly to corporate offices. This approach aligns with the “factory model” advocated by Erle Dardick, often known as the “Godfather of Catering” for his pioneering role in the industry. Dardick’s perspective champions the efficiency of an assembly-line setup for large, recurring orders, allowing brands to enhance revenue while upholding high standards—even during off-peak times. His guidance continues to shape industry strategies, underscoring the value of a structured, scalable catering operation.
Customized and Sustainable Event Catering
In line with holiday season demands, event catering has gone green and personalized. Companies are increasingly requesting allergy-friendly, clearly labeled, and sustainable catering options, and Chipotle is answering this call with eco-friendly packaging and a fully customizable catering menu. Sweetgreen has followed suit, adjusting its offerings to meet rising expectations for sustainability and individual packaging—a trend strongly supported by ezCater’s survey, where 64% of employees expressed a preference for individually packaged options. Many more brands, including Panera, Starbucks, and MOD Pizza, are also making similar updates to their catering services, with a focus on eco-conscious packaging, allergen transparency, and flexible menu options that accommodate various dietary needs. This industry-wide shift highlights the importance of sustainable, individualized catering as a top priority for both clients and restaurant operators.
Insights from the Fast Casual Executive Summit and Restaurant Catering Workshop
This October, the Fast Casual Executive Summit in Denver provided a platform for industry leaders to discuss emerging trends in catering and technology integration. The summit was followed by Dardick’s Restaurant Catering Workshop, which offered restaurant operators practical strategies to scale catering operations. Topics covered included order management, catering-specific technology, and strategies to grow B2B catering sales. The event underscored the growing demand for knowledge and resources on off-premises dining, with many operators leaving inspired to adapt their systems to meet corporate catering needs. For those looking for a deep dive into these trends, the Catermind webinar on November 27 will recap insights from the workshop.
ezCater’s Annual Report on Workplace Catering
The 2024 “Feeding the Workplace” report by ezCater underscores a major shift in the U.S. corporate catering market. Among its findings, 53% of surveyed companies plan to increase catering spend, with a 32% rise in daily or weekly meal programs. Individual choice and sustainability are key drivers here: 71% of employees prefer to choose their own meals, while 43% of companies are prioritizing sustainable packaging. Additionally, 90% of clients value real-time delivery tracking, a feature that has led many catering providers to invest in digital solutions to enhance service quality. As a result, 97% of surveyed restaurant operators anticipate revenue growth from catering in 2024, spurred by these evolving workplace needs.
Beyond Catering: Tech, Accessibility, and Flavor Innovations Shaping the Restaurant Industry
Across the restaurant industry, brands are investing heavily in technology, especially in AI-driven marketing and loyalty programs. McDonald’s, for instance, is experimenting with AI to deliver customized offers to loyal customers, enhancing engagement through data-driven personalization. Meanwhile, Chili’s is implementing tech-enabled kitchen processes powered by IoT, which streamline inventory management across multiple locations, helping boost efficiency and customer satisfaction. These innovations highlight a growing industry shift toward automation as a tool to optimize operations and elevate customer loyalty.
Restaurant design is being reimagined to enhance accessibility and capture social media attention. Taco Bell’s “Cantina” concept is a prime example, featuring Instagram-friendly aesthetics that attract younger, tech-savvy customers. Similarly, MOD Pizza is piloting adaptive dining tools to better serve guests with disabilities. These initiatives reflect a broader trend in the industry: creating inclusive, visually captivating spaces that resonate with consumers' evolving social and accessibility needs.
In response to a growing demand for unique flavors and responsible sourcing, restaurants are embracing bold, globally inspired ingredients. Jeni’s Splendid Ice Creams has capitalized on this trend, offering inventive, globally influenced flavors that keep customers coming back. Starbucks, too, is focusing on sustainable options by introducing more plant-based and alternative dairy products, catering to customers who prioritize environmental impact. These offerings are part of a larger industry shift toward adventurous, eco-conscious dining choices that appeal to today’s mindful consumers.
Sources: National Restaurant Show, Modern Restaurant Management, ezCater's 2024 "Feeding the Workplace", QSR Magazine, Nation's Restaurant News