Trend Insights: Getting Personal

Our panel of experts weighs in on further opportunities with customization on modern menus. See Getting Personal for the full article.

How do we design menus for people who want to express individuality through their order, manage health and metabolism, and still share social eating moments?

—Miriam Aniel Oved, Head of Integrated Marketing at Tastewise

Whether it’s diet, personal preference or a means to craft your own experience, brands that offer their guests customizable favorites capture an opportunity for higher frequency visits.

—Adam Moore, Chef/President, Flashpoint Innovation

We’re in this world of hyper-personalization that allows a customer to fine-tune not only the choice of protein but also every individual macronutrient-driving component of a given dish.

—Michael Parlapiano, Managing Director, The Culinary Edge

The beverage category has been waiting for an opportunity like this! Imagine a beverage menu, with and without spirits. Choose your base, mixer and background flavor profiles. A gentle nudge of ratios helps make the magic of this category more accessible.

—Rebecca Peizer, Chef/Founder, All Things Culinary

Economics is also a driver here, as more consumers have limited dollars to spend out of home and we see this with how selective they’re being on occasions. Naturally, they’re going to want to curate the best bespoke experience possible.

—Jeff Miller, Founder/Co-CEO, Cutting Edge Innovation