Hospitality menus drift from customer demand

Nearly half push fusion foods, but only one in ten customers wants them.

A glaring gap is emerging between what hospitality operators put on menus and what customers actually want, according to the State of Hospitality Industry Report by Lightspeed.

Nearly half of hospitality venues are looking to offer more fusion foods, yet only about one in ten customers stated they want to see that most on menus.

37% of operators are looking into offering more bottomless drinks. This receives near-equal priority with alcohol-free beverages, an aim to balance contrasting lifestyle choices.

Meanwhile, menu items and dining practices that matter most for them are more health-conscious food (29%), such as low-sugar and high-protein options.

Demand, however, is divided. Baby Boomers (34%) have the strongest demand, followed by Millennials (30%), Gen X (28%), the Silent Generation (24%), and Gen Z (12%).

Sustainable food sourcing is the number two priority, the most consistent choice in the past three years.