The restaurant of the future will be defined more as a space for social interaction and belonging rather than by niche cuisine or spectacular technologies. This is the main conclusion of the hackathon organized at the end of July by the Hospitality Culture Institute, an event dedicated to adapting the hospitality industry to new consumer behaviors.
During the competition, 25 HoReCa and technology professionals presented five restaurant concepts, evaluated by a jury consisting of Dragoș Petrescu and Daniel Mischie (City Grill Group), Paul Ungureanu (Boiler Coffee), Alexandra Moisescu (Rex Concepts), Șerban Marghescu (Teoria Cocktail Bar), Alex Burcă (Mosafir), and Fadi Drăghici (Smartspice). According to research by the Hospitality Culture Institute, 77% of consumers visit restaurants to socialize, while 50% dine out less often than 12 months ago. To build customer loyalty, the proposed solutions focused on concise menus, versatile ingredients, operational optimization, and an enhanced role for staff, with technology serving merely as support. Studies indicate that 97% of customers return for food quality, 87% for atmosphere, and the perceived optimal price for a meal is EUR 18.89. The event, featuring total prizes of EUR 2,000, was supported by bocado.ro, Unilever Food Solutions, Old Team Distribution, Fuchs Condimente Romania, and Photos Photiades Group.
Frequently Asked Questions
Why do most consumers visit restaurants today?
According to research, 77% of consumers visit restaurants primarily for social interaction and a sense of belonging.
What are the main factors driving customer retention in HoReCa?
Studies show that 97% of customers return for food quality, while 87% return because of the atmosphere.
What role does technology play in the restaurant of the future?
Technology serves merely as a support tool, while the primary focus remains on staff interaction, concise menus, and operational efficiency.