Generation Z is looking for a a good meal. Therefore, revving restaurants up to meet the challenge is a must. Restaurant Hospitality gives you an edge on this new spending group. Generation Z equals 23 million potential customers. They are young people born between 1966 and the present. What sets them apart? They love technology, and are practicaland culturally diverse. They are not like their moms and dads. So, restaurateurs need to know them and what they want.
While many Gen Z’ers are too young to be dining out alone, they will be spending money on dining out with friends. Expect them to be the new trendsetters.
Here’s a look at what they’re all about, and how to meet their mealtime expectations.
Tips to Rev up for Generation Z:
- Offer affordable meals
- Serve satisfying portions. Gen Z’ers want the biggest bang for the buck.
- Affordable does not mean poor quality.
- Give Gen Z’ers plenty of variety. They love varied, budget-priced, ethnic cuisines
- Provide as much information as your can about your ingredients
- If you are not tech-savvy, time to bone up. Gen Z’ers order custom-crafted meals with their smart phones. Your restaurant needs to become tech-friendly.
Jason Dorsey, founder of a Gen Z research firm gives restaurateurs some final thoughts.
• Think clean and transparent. Fresh, healthy, organic options are seen as the norm for Gen Z’ers.
• Offer mix-and-match options. Gen Z’ers use technology to customize every aspect of their lives. They expect to be able to do the same with their meals.
• Forget about Facebook. Connect with Gen Z customers on social media platforms like Instagram, Snapchat or Vine. “They think Facebook is for old people,” Dorsey says.
• Skip the fancy stuff. Gen Z’ers are frugal and practical, so they’re not looking for meals that are expensive or over the top. If you can offer money-saving perks, like a $5 coupon code on social media, even better.
• Get interactive. Touch screens with games or videos make meals more fun for Gen Z’ers. Still, tech isn’t a substitute for human contact. “A sterile experience doesn’t work for them. They still want to see that there’s a human connection,” Dorsey says.
Read more from Restaurant Hospitality here.