Gastro trend #1: Lunch and brunch celebrate comeback

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Gastro trend #1: Lunch and brunch celebrate comeback
Gastro trend #2: Away from rigid menus, towards more flexibility
Gastro trend #3: Eating out spontaneously instead of making long-term reservations
Gastro-Trend #4: Introductory prices as an opportunity for new guests
Gastro Trend #5: Outdoor Dining and Street Food
Gastro-Trend #6: Prices had to be adjusted
Gastro-Trend #7: AI finds its way into the gastronomy industry
Trend Outlook: What the Gastronomy Industry Can Expect in 2025


In 2024, a trend benin phone data emerged in the catering industry that was probably unexpected for many: the classic times of day, lunch and brunch, became more important again. While many restaurants have focused on evening opening hours and elaborate menus in recent years, seemingly "unimportant" times have come back into focus. Guests want offers that can be spontaneously integrated into their everyday lives - be it a relaxed meal during the lunch break or an enjoyable Sunday brunch.



Gastro trend #2: Away from rigid menus, towards more flexibility
In 2024, more and more fine-dining restaurants said goodbye to rigid menu and time concepts that left guests little room for maneuver.

Today, however, the focus is no longer just on the cuisine, but on the overall experience . Restaurants that focus on spontaneous and individual offers create a more inviting atmosphere - and it pays off: guests come back not only for the food, but also because of the feeling of being welcome - keyword: emotional selling .



Gastro trend #3: Eating out spontaneously instead of making long-term reservations
Instead of making reservations well in advance, guests in 2024 increasingly decided to visit a restaurant spontaneously. This reflects not only changing consumer habits, but also the current challenges facing the catering industry. Staff shortages , increased costs for goods and energy,