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As the seasons change, chefs and operators look for ways to differentiate their offerings as a way of enticing customers to return and try something new. Seasonally-based menu items and limited-time offers are an excellent way to build brand awareness and encourage sales.

For several years, Gen Z have been an increasingly critical target demographic for restaurateurs. Now that the oldest among Gen Z are beginning to graduate college and enter the workforce, restaurateurs can expect that this group will have even more financial freedom and spending power.

What do business diners look like? The truth is, it’s hard to say. With Millennials soon to make up the majority of the workforce and rapid shifts in corporate culture, a business diner could be the 25-year-old in a hoodie grabbing a bite at the airport, or a suited-up professional wining and dining clients at a steakhouse.

Ethnic cuisine continues to one of the fastest growing trends on American menus, and many chefs are struggling to meet consumer cravings while still balancing the basics of their core offerings. For those who are embracing the trend, there is still a risk that not all customers will enjoy a fully-blown ethnic meal, which is why many successful chefs are implementing global flavors on a smaller scale.