“Tell me what you eat, and I will tell you who you are,” said Jean Anthelme Brillat-Savarin, the famed French gastronome.

A new ‘arms race’ in hospitality is emerging as venues raise the stakes on their food and beverage offerings. Diversity and inclusion are prominent influencers in this landscape.

Through our extensive hospitality network, Paynter Dixon is working with clients at the forefront of creativity and innovation.

The menu as your brand

76% of Australian consumers are seeking brands with values that align with their own.

Whilst it seems a new craft beer hits the market every second week, the food menu is more than ‘just food’. It has become a reflection of the venue’s brand and core values.

As such, consumers are seeking to connect with brands and organisations that reflect their own point of view and sense of identity – whether knowingly or on a subliminal level. A diverse menu sends a message of inclusion.

Surprise me!

69% of millennials take a photo or video of their food.

It takes 0.05 seconds to form an impression.

Millennials (born 1980 – 1994) and Gen Z (1995 – 2009) have shifted the dial on customer satisfaction, seeking personalised experiences and the element of surprise.

Social media has also given rise to ‘Instagrammable’ places and food – a trend which began with influencers and bloggers, but has since become a common ritual.

Presentation matters, especially when your whole business can be judged by a single image and a handful of comments in a split second.

Psychology on the side

To keep pace with expectations, venues are rotating their menus at an ever-increasing rate. Table settings and the interior design and colour palette of the venue can all play subtle but important factors.