NEW research claims 86% of diners would like to see more frequent menu changes across the catering industry.
Two thirds of those surveyed by specialist customer service firm HospitalityGEM said they would expect at least quarterly seasonal menu changes in restaurants and pubs.
In independent restaurants, 50% of diners quizzed expected changes every month. Others, however, knew what they would order beforehand.
Steven Pike, managing director of HospitalityGEM, said the research showed there is no need to completely change a menu.
He said: “The key here is identifying the dishes that shouldn’t change, and training your staff to shout more about the new dishes as the old favourites will sell themselves.”
