Catering Options For Large Gatherings

Is it time to say cheers to alcohol-free work events? 🍻 A recent article in the Financial Times highlights an interesting trend: fewer employees want alcohol at workplace events. With nearly 60% of workers skipping after-hours parties due to family obligations or long commutes, it’s clear the classic “booze-fueled office party” may no longer be the best way to bring people together. Here’s the thing: work events are supposed to be inclusive and enjoyable for everyone, right? So, how can companies adapt to make sure everyone feels welcome—and maybe even excited—to attend? Today, more employees want work events that respect their time and values. Approximately 40% of employees say they feel uncomfortable at work events where alcohol is the main attraction, and that number jumps when considering those who don’t drink for religious or health reasons. And let’s face it, the idea of a late-night party might appeal to some, but for others—especially those with kids or long commutes—it's just another hurdle. This is where more thoughtful, inclusive planning can really make a difference. What if I feel pressured to drink in order to feel "part of the team"? 😰 Peer pressure to drink at work events is real, and it can be uncomfortable if you’re trying to cut back or just don’t drink. In fact, studies show that nearly 1 in 3 employees have felt pressured to drink at a work function to “fit in.” But the truth is, you don’t need alcohol to connect. 👉 Alternative solutions for team events Focusing on bringing people together and creating connections, instead of enhancing the "party atmosphere" with booze can go a long way in making your workplace more inclusive. Some ideas: Flexible timing: Consider a weekday lunch or afternoon event that allows everyone to join without impacting their evening. Active gatherings: Hiking, bowling, escape rooms, or even a friendly volunteer day can help create memorable experiences without relying on alcohol. Creative experiences: Organize workshops, cooking classes, or “bring your hobby” days. These foster a sense of team spirit while allowing people to share interests. And, if you're still feeling pressured to drink at the next Christmas party, here are a few ways to feel like you belong - without the booze: Set boundaries politely: If someone offers you a drink, a simple “I’m good with this!” and a smile is often enough. Practicing these gentle responses can go a long way in avoiding awkwardness and staying true to yourself. Focus on conversation starters: Instead of talking over another drink, find topics or icebreakers to shift the focus toward genuine connections. You'll be surprised how many others appreciate it. #Inclusion isn’t just a policy—it’s found in the everyday choices we make to respect and celebrate each other’s differences. It’s in the thoughtfulness behind work events, the flexibility in how we connect, and the small gestures that make everyone feel they belong. #LinkedInNewsEurope #DEI

#𝐄𝐱𝐩𝐨𝐖𝐞𝐬𝐭 𝐢𝐬 𝐭𝐡𝐞 𝐬𝐡𝐨𝐰 𝐈 𝐰𝐨𝐮𝐥𝐝𝐧'𝐭 𝐦𝐢𝐬𝐬 𝐞𝐯𝐞𝐧 𝐰𝐢𝐭𝐡 𝐚 𝐛𝐫𝐨𝐤𝐞𝐧 𝐟𝐨𝐨𝐭! 💎🤸♂️ Expo is more than a trade show: it is a huge 𝒊𝒏𝒏𝒐𝒗𝒂𝒕𝒊𝒐𝒏 𝒔𝒉𝒐𝒘𝒄𝒂𝒔𝒆 𝒂𝒏𝒅 𝒎𝒂𝒓𝒌𝒆𝒕𝒊𝒏𝒈 𝒆𝒗𝒆𝒏𝒕. It’s where some of the brightest brands in the world present their concepts and innovations to the public. We looked at new product launches, ingredients, concepts and benefits. How relevant are these products, what are the consumer insights and demands behind these innovations? 💪 𝐏𝐑𝐎𝐓𝐄𝐈𝐍 - 𝐇𝐘𝐏𝐄 𝐎𝐑 𝐂𝐑𝐀𝐕𝐄? Protein is the second most abundant component of our bodies which directly influences our dietary needs. So where can we get all this protein from? #Meat, fish, eggs and dairy are driving the growth in the natural food segment - but we can now get our proteins also from sweet and savory protein snacks, protein beverages, protein coffee, protein oatmeal, protein pasta, protein reinforced ready meals, etc. A great way to increase sustainable plant based proteins in our diet is in fact through reinforced foods. 💧 𝐄𝐒𝐒𝐄𝐍𝐓𝐈𝐀𝐋 𝐇𝐘𝐃𝐑𝐀𝐓𝐈𝐎𝐍 Consumers are becoming more knowledgeable about the #micronutrients our bodies need to stay properly hydrated. Hydration beverages quench our "thirst" for magnesium, potassium, calcium, sodium, and trace elements - key components found in both ready-to-drink and powdered products. 🥑 𝐅𝐀𝐓𝐒 𝐅𝐎𝐑 𝐆𝐎𝐎𝐃 When it comes to other macronutrients essential to our bodies, healthy fats are trending: EVOO, avocado oil, coconut (MCT) oil, butter, ghee, and tallows are gaining popularity, while seed oils - widely criticized for being inflammatory and highly processed - are facing growing rejection from health conscious consumers. Snacks fried or baked with Avocado Oil are on trend. 🍭 𝐁𝐑𝐈𝐍𝐆𝐈𝐍𝐆 𝐂𝐇𝐈𝐋𝐃𝐇𝐎𝐎𝐃 𝐅𝐀𝐕𝐎𝐑𝐈𝐓𝐄𝐒 𝐁𝐀𝐂𝐊 Sodas, popsicles, crackers, candy bars… The natural food industry has taken on the challenge of reinventing these all-time favorites to meet today’s health standards - cleaner, lower in sugar, and packed with added benefits. 🍹 0.0 𝐒𝐎𝐂𝐈𝐀𝐋 𝐓𝐎𝐍𝐈𝐂𝐒 43% of consumers are reducing alcohol consumption - so what do you drink when you don’t drink? Take the fun of cocktails and the euphoria of alcohol, and recreate it with functional ingredients like mushrooms, adaptogens, and nootropics. What trends have surprised you the most? Which products do you think will be the next big hit?

𝗬𝗢𝗨𝗥 𝗠𝗘𝗡𝗨 𝗜𝗦 𝗬𝗢𝗨𝗥 𝗩𝗢𝗜𝗖𝗘: 𝗠𝗔𝗞𝗘 𝗘𝗩𝗘𝗥𝗬 𝗗𝗜𝗦𝗛 𝗖𝗢𝗨𝗡𝗧 Over a period of time, as an experienced chef, I have learned that a menu is more than just a list of dishes. 𝗜𝘁’𝘀 𝗮 𝗿𝗲𝗳𝗹𝗲𝗰𝘁𝗶𝗼𝗻 𝗼𝗳 𝘃𝗶𝘀𝗶𝗼𝗻, 𝗰𝗿𝗲𝗮𝘁𝗶𝘃𝗶𝘁𝘆, 𝗮𝗻𝗱 𝘀𝘁𝗿𝗮𝘁𝗲𝗴𝘆. Beyond showcasing what a kitchen can do, a well-designed menu has the power to influence guest choices and boost profitability. This is where 𝗺𝗲𝗻𝘂 𝗲𝗻𝗴𝗶𝗻𝗲𝗲𝗿𝗶𝗻𝗴 comes in-𝙖 𝙨𝙠𝙞𝙡𝙡𝙛𝙪𝙡 𝙢𝙞𝙭 𝙤𝙛 𝙘𝙪𝙡𝙞𝙣𝙖𝙧𝙮 𝙥𝙖𝙨𝙨𝙞𝙤𝙣 𝙖𝙣𝙙 𝙨𝙩𝙧𝙖𝙩𝙚𝙜𝙞𝙘 𝙩𝙝𝙞𝙣𝙠𝙞𝙣𝙜. 𝙏𝙃𝙀 𝘾𝙃𝙀𝙁’𝙎 𝙋𝙀𝙍𝙎𝙋𝙀𝘾𝙏𝙄𝙑𝙀 Every dish on a menu has a role. Some are the stars of the show, others complement the lineup, and a few may even be personal favorites. Menu engineering allows us to step back, analyze their impact, and make informed decisions about which items to elevate, adjust, or retire. 𝙁𝙊𝙐𝙍 𝙏𝙔𝙋𝙀𝙎 𝙊𝙁 𝘿𝙄𝙎𝙃𝙀𝙎 1. 𝗦𝘁𝗮𝗿𝘀: Popular and profitable dishes that shine as signature creations. 2. 𝗣𝘂𝘇𝘇𝗹𝗲𝘀: High-margin dishes that don’t sell well but might, with better marketing or positioning. 3. 𝗣𝗹𝗼𝘄𝗵𝗼𝗿𝘀𝗲𝘀: Crowd-pleasers with lower profits. Small tweaks to portions or pricing can enhance their value. 4. 𝗗𝗼𝗴𝘀: Low-profit, low-demand items that may not belong on the menu anymore. 𝙂𝙐𝙄𝘿𝙄𝙉𝙂 𝙂𝙐𝙀𝙎𝙏 𝘾𝙃𝙊𝙄𝘾𝙀𝙎 Menu engineering is about influencing choices in subtle but effective ways: * 𝗣𝗹𝗮𝗰𝗲𝗺𝗲𝗻𝘁: Diners’ eyes naturally focus on hotspots like the top-right corner. Feature the stars there. * 𝗗𝗲𝘀𝗰𝗿𝗶𝗽𝘁𝗶𝗼𝗻𝘀: Words matter—“Pan-seared salmon with citrus beurre blanc” sells better than “Salmon.” * 𝗣𝗿𝗶𝗰𝗶𝗻𝗴: Include a premium item to anchor perception, making other options seem more affordable. * 𝗩𝗶𝘀𝘂𝗮𝗹 𝗖𝘂𝗲𝘀: Use sparing highlights like boxes or chef’s picks to draw attention to key dishes. 𝘼𝘿𝘼𝙋𝙏 𝙏𝙊 𝙎𝙏𝘼𝙔 𝘼𝙃𝙀𝘼𝘿 Menus should evolve with seasons, trends, and guest preferences. Regular analysis of sales data and feedback can reveal what’s working and where adjustments are needed. Turning puzzles into stars or enhancing plowhorses can elevate your menu’s performance. 𝙏𝙃𝙀 𝙏𝘼𝙆𝙀𝘼𝙒𝘼𝙔 𝗔𝘀 𝗰𝗵𝗲𝗳𝘀, 𝘄𝗲 𝗽𝗼𝘂𝗿 𝗼𝘂𝗿 𝗽𝗮𝘀𝘀𝗶𝗼𝗻 𝗶𝗻𝘁𝗼 𝗲𝘃𝗲𝗿𝘆 𝗱𝗶𝘀𝗵. 𝗠𝗲𝗻𝘂 𝗲𝗻𝗴𝗶𝗻𝗲𝗲𝗿𝗶𝗻𝗴 𝗲𝗻𝘀𝘂𝗿𝗲𝘀 𝘁𝗵𝗮𝘁 𝘁𝗵𝗶𝘀 𝗽𝗮𝘀𝘀𝗶𝗼𝗻 𝘁𝗿𝗮𝗻𝘀𝗹𝗮𝘁𝗲𝘀 𝗶𝗻𝘁𝗼 𝗯𝗼𝘁𝗵 𝗴𝘂𝗲𝘀𝘁 𝘀𝗮𝘁𝗶𝘀𝗳𝗮𝗰𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗯𝘂𝘀𝗶𝗻𝗲𝘀𝘀 𝘀𝘂𝗰𝗰𝗲𝘀𝘀. 𝙒𝙝𝙖𝙩 𝙨𝙩𝙤𝙧𝙮 𝙞𝙨 𝙮𝙤𝙪𝙧 𝙢𝙚𝙣𝙪 𝙩𝙚𝙡𝙡𝙞𝙣𝙜? 𝙇𝙚𝙩’𝙨 𝙚𝙭𝙘𝙝𝙖𝙣𝙜𝙚 𝙞𝙙𝙚𝙖𝙨 𝙞𝙣 𝙩𝙝𝙚 𝙘𝙤𝙢𝙢𝙚𝙣𝙩𝙨! #menuengineering #foodandbeverage #essential #education #creativity #passion #design #business #management #basic #menu #chef #hospitality

Exploring Culinary Trends Shaping the Future of Hospitality 🍽️✨ As we continue to celebrate the pivotal role of food and beverage in the hospitality industry, let's take a closer look at some exciting culinary trends that are reshaping the future of hotels and dining experiences. These trends not only reflect evolving guest preferences but also demonstrate the industry's commitment to innovation and excellence. Let's explore some key trends that are making waves! 🌊 1. Sustainable Dining Revolution: 🌱🍴 With sustainability on everyone's minds, hotels are embracing eco-friendly practices in their F&B offerings. From farm-to-table sourcing to reducing food waste, guests are not only enjoying delicious meals but also contributing to a greener planet. 2. Tech-Infused Gastronomy: 📱🍔 The marriage of technology and dining is creating a truly immersive experience. Think interactive menus, augmented reality dining concepts, and even AI-powered food recommendations tailored to individual preferences. 3. Global Fusion Delights: 🌍🍱 Guests are seeking culinary adventures from around the world, and hotels are stepping up to the plate. Fusion cuisine that blends flavors and ingredients from different cultures is taking taste buds on an exciting journey. 4. Wellness on the Menu: 🥗💪 Health-conscious consumers are looking for nutritious options without compromising on taste. Hotels are responding with wellness-focused menus, offering everything from plant-based delights to mindful eating experiences. 5. Culinary Storytelling: 📖🍷 It's not just about the food; it's about the stories behind each dish. Hotels are infusing their F&B offerings with narratives, sharing the history, inspiration, and cultural significance of the cuisines they serve. 6. Hyper-Local Ingredients: 🌾🥩 Supporting local communities and showcasing regional flavors is a growing trend. Hotels are partnering with local farmers and artisans to offer guests a genuine taste of the destination. 7. Inclusive Dining Experiences: 🌈🍽️ Diversity and inclusion extend to the dining table. Hotels are creating spaces where all dietary preferences and restrictions are not only accommodated but celebrated, ensuring that every guest feels welcome. 🍹🍽️ We embrace these dynamic culinary trends, it's evident that the hospitality industry is committed to redefining the guest experience through innovative and meaningful F&B offerings. Cheers to a future where every meal is not just a delight for the palate but also a journey of discovery and connection! 🎉🌟 #culinaryinnovation #foodtrends #hospitalityexperiences

The Food & Beverage Trends to Watch in 2025 As we enter 2025, the food and beverage industry evolves rapidly, driven by changing consumer preferences, technological advances, and sustainability demands. Drawing on my 25 years in hospitality, here are the key trends shaping the year ahead: 1. Hyper-Local Menus The "farm-to-table" concept evolves into hyper-local sourcing. Restaurants are growing produce on-site or partnering with nearby farms, offering seasonal menus that change weekly. 2. Tech-Enhanced Dining AI and robotics are redefining dining. From personalized menu recommendations to robots assisting in kitchens, technology boosts efficiency and personalization while reducing waste. 3. Sophisticated Plant-Based Options Plant-based dining expands with lab-grown meats and plant-based seafood offering realistic textures and flavors, appealing to omnivores seeking sustainable protein options. 4. Sustainability Focus Sustainability is non-negotiable. Zero-waste kitchens, reusable packaging, and carbon-neutral practices are now essential, reflecting consumer priorities. 5. Experiential Dining Dining increasingly prioritizes experience. Themed environments, interactive elements like tableside preparation, and storytelling menus captivate guests. 6. Functional Foods Foods with health benefits like adaptogens, probiotics, and CBD are gaining popularity. Expect dishes and drinks designed to enhance energy, mood, or focus. 7. Global Flavors Reimagined Chefs are blending traditional recipes with modern techniques, offering unique takes on global dishes—think Korean tacos or Peruvian sushi. 8. Alternative Beverages Alcohol-free spirits and functional cocktails are transforming bar menus. The sober-curious movement drives creative, wellness-focused drink options. 9. Personalized Dining Personalization is key. AI-driven recommendations and build-your-own concepts dominate. Ghost kitchens provide tailored, on-demand delivery options. 10. Community-Centered Dining Post-pandemic, restaurants serve as community hubs. Communal tables, local collaborations, and events foster connection beyond the cuisine. Final Thoughts The food and beverage industry stands at an exciting intersection of innovation and responsibility. By embracing these trends, we can create meaningful, sustainable experiences that resonate deeply with today’s consumers. What trends do you see shaping 2025? Share your thoughts in the comments!

We have an interesting story about using AI in our startup. When we started onboarding customers, we hit a challenge... After a successful trial week, they'd ask, "What's on the menu for next week?" Sounds simple, right? But it's not just about what the home chef can cook - it involves dietary preferences, cuisines, personal likes and dislikes... probably 50 different factors! Initially, we did things that don't scale. I'd manually coordinate between the home chef and the customer, running back and forth with menu suggestions. Tedious...but it taught us so much about our users' needs. Then we had an idea - why not leverage GPT? We narrowed down to 3-4 key questions about preferences and cravings. We'd send these to the user, run their answers through GPT, and boom! Customized menu suggestions in minutes. Our customers loved it. As demand exploded, we needed to scale. That's how Maya, our AI Menu Advisor, was born. Now customers input preferences directly on our platform and get instant personalized menu suggestions to share with their home chef. It's a game-changer for both parties. There's still lots to add to Maya, but it's a great example of our focus on building a high-quality product that truly scales. We believe quality costs less in the long run, and we're committed to never cutting corners. Our goal? A product users love. That's the essence of being product-first - solving real problems through continuous iteration. #ProductDevelopment #getcravd

Technomic’s 2023 data for America’s Favorite Chains provides an in-depth look at which brands America loves and why. This is a great article from Nation's Restaurant News' Senior Editor Joanna Fantozzi This goes beyond the data to reveal America's dining habits, including not just what we eat, but why certain restaurant chains hold a special place in our hearts. The findings underscore a fascinating dichotomy between the allure of budget-friendly options and the splurge on memorable, upscale dining experiences. Key Takeaways: ➡ Dominance of Steaks and Smoothies: America's top 10 favorite chains are led by smoothie giants like Tropical Smoothie Cafe and Smoothie King (SKFI) alongside steakhouses like Ruth's Chris Steak House and LongHorn Steakhouse. This mix reflects a balance between health consciousness and the desire for indulgent, special-occasion dining. ➡ Gen Z and Millennials' Preferences: Younger demographics lean towards brands that offer not just food, but an experience. Smoothie King takes the crown among millennials for its health-forward, convenient offerings as it was named the No. 1 limited-service brand among millennials. ➡ The "Cool Factor": Trends show a gravitation towards restaurants that offer a unique experience or possess a certain "cool factor," with a particular draw for breakfast and sandwich spots like Jersey Mike's Subs Newk's Eatery for example. ➡ Specialized Menus Win: Data suggests a growing trend towards specialized menus. Brands that focus on doing a few things exceptionally well, such as First Watch Restaurants Watch with its breakfast offerings, are gaining popularity. ➡ Size Matters: The so-called "Goldilocks effect" indicates that mid-sized chains hit the sweet spot between ubiquity and exclusivity, fostering a "cool" appeal without sacrificing quality or service. Think 400 - 800 units. This includes McAlister's Deli and sweetgreen which rank highly for fast casual. ➡ Beyond Food: The article emphasizes that dining out is as much about the experience as it is about the meal. High-end steakhouses thrive by creating memorable moments tied to celebrations, while smoothie and coffee shops offer a daily dose of convenience and consistency. ➡ The Future of Dining: As America's dining preferences evolve, so too does the landscape of the restaurant industry. The push towards specialized menus, coupled with a desire for memorable dining experiences, suggests that the future of dining is not just about what is on the plate but how it makes us feel. Intrigued? Check out the full article for deeper insights into what drives our dining decisions and how restaurants are adapting to meet the changing tastes of American consumers. #FoodIndustry #RestaurantTrends #ConsumerBehavior #DiningExperience #WeSellRestaurants Charles Watson, CFE Cindy Savich, CFE

Most private chefs think fancy plating is the key to success... But they're missing what actually matters: Understanding your client's relationship with food. You would quickly learn this after serving a "perfect" 5-course menu that the client barely touches. Turns out, they had childhood memories of simple Sunday roasts that no fancy foam or gel could replace. Here's what really elevates your private chef game: • Ask about their food memories • Learn their comfort dishes • Understand their daily habits • Note what makes their eyes light up Then blend those insights with your culinary expertise. Because the best menus aren't just about technique... They're about making your clients feel understood. Spend more time listening than plating. And your client retention will never be better. The most luxurious ingredient?  Personalisation. 😉

🍕 Food at events is more important than you think. But that doesn’t mean you always need to have it. Catering is, without a doubt, one of the most expensive items in your event budget. And nowadays, more and more organisations are abandoning it due to rising costs. If you do provide it and it’s great, people will ask you for recommendations to use that caterer for their event, and will praise you all over the city. But if it’s bad, people will remember it more than the event itself. 🔴 If you cannot offer catering at all: → Don’t label the event around food. Don’t call it ‘breakfast’, ‘lunch’ or ‘dinner’ talk, as your participants will expect food to be associated with it. → Don’t organise the event over the lunch break. In the Brussels bubble, the standard lunch time is between 1 and 2 p.m. You ideally want your event to finish by 1 or start at 2. You want to avoid organising it from 12 to 2. → If it is an intimate, community-like event, tell your participants to bring their own lunch. This is labelled as ‘brown bag lunch’. 🟡 If your catering budget is limited: → Order less food than the number of your participants. As you probably know, there is always a dropout rate for events.  → Order from bistros like Paul, BON, or Jeanbon, or your local sandwich traiteur. Their prices will be lower than those of catering companies.  → If you order from catering companies, their sandwich menu will always be the cheapest. → Buy your own drinks in a supermarket, provided you have your own coffee and tea facilities already in-house. 🟢 If budget is not an issue:  → Offer a buffet. This is the most popular option with participants, as they can load what they want and how much they want on their plate. → To be on a more responsible side, book a food collection company for any leftover dishes. Many venues and caterers already collaborate with such services; in Brussels, that is often Alpaca. 📝 And some general catering tips: → Offer labels and an allergens list for the dishes. Not all caterers can provide this, so double-check with them before the event. → Always account for vegetarian, vegan and gluten-free options.  → If your catering is only for the speakers, communicate it solely to them and don’t mention it in the event information at all. → If you label your event as pompous, such as ‘European X Summit’, don’t offer teeny tiny sandwiches for lunch. Walk the talk of what your event represents. Give sponsors and/or your paid participants value for their money. → Provide fruits or small pastries for all-day events. Participants need to fuel up during coffee breaks. 💡 Am I forgetting something? Let me know in the comments! 

Kerala’s restaurant culture has undergone a significant transformation in recent years, with a noticeable shift in dining trends, customer expectations, and culinary innovations. Here are some key changes: 1. Rise of Themed & Experiential Dining • Restaurants are moving beyond traditional setups to offer unique, immersive experiences. • Theme-based restaurants (e.g., village-style, retro cafés, heritage homes) are gaining popularity. • Fine-dining and fusion restaurants are becoming more common. 2. Fusion & Global Cuisines • While traditional Kerala cuisine remains popular, there’s a growing demand for fusion dishes that blend local flavors with international cuisines (e.g., Kerala-style pasta, Malabar biryani tacos). • Multi-cuisine restaurants featuring continental, Middle Eastern, and Asian food are thriving. 3. Café Culture & Casual Dining • The café scene has expanded, especially in cities like Kochi, Trivandrum, and Calicut, with aesthetic interiors, work-friendly spaces, and a mix of artisanal coffee and comfort food. • Younger crowds prefer casual, Instagram-worthy spots with live music and board games. 4. Technology Integration • Digital menus, QR code-based ordering, and contactless payments are now common. • Online food delivery services like Swiggy and Zomato have changed how people dine, with many restaurants focusing on cloud kitchens. 5. Street Food Revolution • The food truck trend and street food markets have taken off, offering everything from beef fry and porotta to gourmet burgers and shawarma. Some statistics to throw lights 1. Proliferation of Food Outlets • Growth in Numbers: Between April 1, 2024, and March 16, 2025, Kerala witnessed the launch of 9,044 new food outlets, including fast-food centers, biryani-mandi restaurants, traditional eateries, cafés, and snack shops. This expansion attracted an investment of ₹587 crore and generated employment for 26,266 individuals. 2. Evolving Consumer Preferences • Meat Consumption Trends: In 2020-21, Kerala’s households consumed approximately 153,000 tonnes of beef, surpassing the consumption of mutton and chicken. This indicates a significant preference for tenderloin in the state’s dining habits. • Diverse Food Consumption: Studies reveal that Kerala exhibits high food diversity across all income classes, signaling better diet quality. Interestingly, food diversity is lower in both high and low-income groups compared to the middle-income group. 3. Economic Indicators and Consumer Spending • Household Expenditure: Kerala’s household spending surpasses national averages, with a notable shift towards non-food items. This trend reflects improved living standards and economic growth, influencing dining patterns and the demand for varied culinary experiences. These statistics underscore the dynamic nature of Kerala’s restaurant culture, highlighting growth, changing consumer preferences, economic influences, and technological advancements.