{"id":10389,"date":"2023-04-19T08:30:00","date_gmt":"2023-04-19T08:30:00","guid":{"rendered":"https:\/\/www.ncco.eu\/?p=10389"},"modified":"2023-05-10T18:52:35","modified_gmt":"2023-05-10T18:52:35","slug":"menutrends-fur-die-gastronomie","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/de\/blog\/company-news\/menu-trends-for-foodservice-operators\/","title":{"rendered":"Men\u00fc-Trends f\u00fcr die Gastronomie\u00a0"},"content":{"rendered":"<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends-1024x576.png\" alt=\"Collage aus Bildern verschiedener Arten von Restaurantgerichten mit dem Text \u201eFoodservice Menu Trends\u201c und dem NCCO-Logo\" class=\"wp-image-10390\" srcset=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends-1024x576.png 1024w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends-320x180.png 320w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends-760x427.png 760w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends-150x84.png 150w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends-300x169.png 300w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends-325x183.png 325w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends-400x225.png 400w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends-480x270.png 480w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends-560x315.png 560w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends-900x506.png 900w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends-600x337.png 600w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends.png 1177w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Trends beeinflussen jede Branche, und die Gastronomie bildet da keine Ausnahme. Angesichts der Geschwindigkeit, mit der sich Trends abwechseln, m\u00fcssen Restaurantbesitzer und -manager genau aufmerksam sein und bereit sein, \u00c4nderungen umzusetzen, bevor sie vorbei sind. Das ist der Schl\u00fcssel zum Bleiben <a href=\"https:\/\/www.etakeawaymax.co.uk\/how-to-keep-up-with-restaurant-trends\/\">Branchenwettbewerbsf\u00e4hig<\/a> und neue Wege zu finden, Ihr Gesch\u00e4ft auszubauen. Trends k\u00f6nnen zudem dazu beitragen, Ihr Unternehmen frisch zu halten, einen neuen Kundenstamm anzuziehen und gleichzeitig die Stammg\u00e4ste durch die Neuzug\u00e4nge auf Ihrer Speisekarte bei Laune zu halten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Es gibt mehrere Men\u00fctrends, die man im Auge behalten sollte, darunter kleinere Speisekarten, alkoholfreie Spirituosen, vegane Optionen und vieles mehr.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"792\" height=\"1024\" src=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-792x1024.png\" alt=\"\" class=\"wp-image-10391\" srcset=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-792x1024.png 792w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-247x320.png 247w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-588x760.png 588w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-150x194.png 150w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-155x200.png 155w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-174x225.png 174w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-309x400.png 309w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-371x480.png 371w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-433x560.png 433w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-696x900.png 696w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-773x1000.png 773w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations-600x776.png 600w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Menu-Trends-For-Food-Service-Operations.png 978w\" sizes=\"auto, (max-width: 792px) 100vw, 792px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>1. Kleinere Men\u00fcs zur Minimierung von Kosten und Abfall&nbsp;<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Ein kleineres Men\u00fc ist ein <a href=\"https:\/\/www.restaurantonline.co.uk\/Article\/2022\/12\/21\/UK-restaurant-and-hospitality-industry-trends-2023\">kulinarischer Trend<\/a> Das kann erhebliche Vorteile f\u00fcr Ihr Unternehmen haben. Eine Verkleinerung der Speisekarte kann Ihnen helfen, die Lebensmittelkosten zu senken und Abfall zu reduzieren. Sie kann auch den Service bei Personalmangel verbessern, ein Problem, mit dem viele Restaurants in letzter Zeit konfrontiert sind. Weniger Essensvorbereitung bedeutet weniger H\u00e4nde in der K\u00fcche.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Der Schl\u00fcssel zu einer kleinen Speisekarte liegt darin, sicherzustellen, dass jedes Gericht von hoher Qualit\u00e4t ist und die Karte eine Vielfalt an Speisen bietet. Bieten Sie eine Fleisch-, eine Meeresfr\u00fcchte- und eine vegetarische\/vegane Option an, damit jeder Gast etwas findet, das seinen Ern\u00e4hrungsbed\u00fcrfnissen entspricht.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>2. Alkoholfreie Spirituosen und Cocktails&nbsp;<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Alkoholfreie Getr\u00e4nke liegen im Trend, da die Menschen ihre Beziehung zu Alkohol neu bewerten. Die Suche nach \u201c<a href=\"https:\/\/www.bbcgoodfood.com\/news-trends\/food-trends-2023\">Mocktail-Bar<\/a>\u201d\u2026 ist im Vergleich zum Vorjahr um 75% gestiegen, was belegt, dass es einen wachsenden Markt f\u00fcr alkoholfreie Biere, Spirituosen und Weine gibt.\u201c.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Erw\u00e4gen Sie, Ihre Speisekarte um alkoholfreie Optionen zu erweitern. Kreieren Sie einzigartige Namen, die sie zu einem am\u00fcsanten Gespr\u00e4chsthema machen. Einige <a href=\"https:\/\/www.townandcountrymag.com\/leisure\/drinks\/how-to\/g785\/best-mocktail-recipes\/\">beliebte Mocktails<\/a> einschlie\u00dfen<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fruchtige Mules<\/li>\n\n\n\n<li>Weinschorlen<\/li>\n\n\n\n<li>Gurken-Gimlets<\/li>\n\n\n\n<li>Frischer K\u00fchler<\/li>\n\n\n\n<li>Cider<\/li>\n\n\n\n<li>Tauben<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>3. Pflanzlicher K\u00e4se und Fleischersatzprodukte&nbsp;<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Pflanzenbasierte Optionen liegen voll im Trend, da immer mehr Menschen beginnen, vegetarische oder vegane Mahlzeiten in ihre Ern\u00e4hrung zu integrieren. Diese Optionen sind eine hervorragende M\u00f6glichkeit, f\u00fcr mehr Abwechslung zu sorgen und gleichzeitig gesundheitsbewusste Alternativen anzubieten. Bieten Sie Gerichte wie eine pflanzenbasierte Wurst- und K\u00e4seplatte, vegan Makkaroni mit K\u00e4se oder ein Pilz-Patty an, das in jeder Burger-Bestellung als Ersatz dienen kann.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>4. Einf\u00fchrung weiterer au\u00dfereurop\u00e4ischer K\u00fcchen&nbsp;<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/london.eater.com\/23510669\/london-restaurant-trends-2023\">Au\u00dfereurop\u00e4ische K\u00fcchen<\/a> gewinnen an Beliebtheit, da neue Restaurants in Gro\u00dfbritannien entstehen. Die pal\u00e4stinensische und die afrikanische K\u00fcche stehen an der Spitze dessen, was viele Restaurantbesucher als neue und aufregende Optionen ansehen. Die einzigartigen Aromen ziehen diejenigen an, die eine Mischung aus Gew\u00fcrzen und innovativen Gerichten erleben m\u00f6chten. Erw\u00e4gen Sie, diese K\u00fcchen mit einem monatlichen Spezialangebot, das auf au\u00dfereurop\u00e4ische Geschmacksprofile zur\u00fcckgreift, in Ihre Speisekarte zu integrieren.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">&nbsp;<strong>5. Mehr Automatisierung und Robotik im Front-of-House-Bereich&nbsp;<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Durch st\u00e4ndige Technologie-Upgrades ist die Automatisierung in der Gastronomie fest verankert. Viele Gastronomiebetriebe verf\u00fcgen sogar \u00fcber ein automatisiertes Bestellsystem, sodass ihre G\u00e4ste direkt am Tisch ihre Bestellung aufgeben k\u00f6nnen. Sie k\u00f6nnen sich auch f\u00fcr Optionen wie den vollst\u00e4ndigen Ersatz von Papier-Men\u00fckarten durch QR-Codes entscheiden, was sowohl Zeit als auch Geld spart.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Auch wenn Sie vielleicht noch nicht den Schritt zu Robotern wagen, k\u00f6nnen Sie durch den Einsatz von Automatisierung zur Optimierung des Service Kosteneinsparungen erzielen. Erw\u00e4gen Sie die Investition in bessere Kassensysteme oder Tablets f\u00fcr Ihre Servicekr\u00e4fte. Technologie wie der DateCodeGenie\u00ae von NCCO kann Ihrer K\u00fcche helfen, durch automatisierte Etikettierung Zeit zu sparen, Lebensmittelabf\u00e4lle zu reduzieren und die Produktivit\u00e4t zu steigern. \u00dcber eine cloudbasierte Software k\u00f6nnen die Mitarbeiter sogar auf Rezepte und Schulungsmaterialien zugreifen.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Begr\u00fc\u00dfen Sie neue Men\u00fc-Trends<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Neue Men\u00fctrends sorgen daf\u00fcr, dass Ihr Restaurant attraktiv bleibt, und helfen Ihnen, Kosten zu senken, sodass Sie in die Produkte investieren k\u00f6nnen, die f\u00fcr Ihr t\u00e4gliches Gesch\u00e4ft unverzichtbar sind. Fragen Sie Ihren Gro\u00dfh\u00e4ndler nach <a href=\"https:\/\/www.ncco.eu\/products\/\">Produkte von NCCO<\/a> oder fordern Sie eine Demo an, um mehr dar\u00fcber zu erfahren, wie <a href=\"https:\/\/www.ncco.eu\/date-code-genie\/\">DateCodeGenie<\/a> kann helfen, Ihre K\u00fcche zu optimieren.<\/p>","protected":false},"excerpt":{"rendered":"<p>Trends impact every industry, and the restaurant industry is no exception. With the speed at which trends cycle, restaurant owners and managers need to pay close attention and be ready [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":10390,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-company-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>NCCO Blog | Menu Trends for Foodservice Operators\u00a0<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ncco.eu\/de\/blog\/unternehmensnachrichten\/menutrends-fur-die-gastronomie\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NCCO Blog | Menu Trends for Foodservice Operators\u00a0\" \/>\n<meta property=\"og:description\" content=\"Trends impact every industry, and the restaurant industry is no exception. With the speed at which trends cycle, restaurant owners and managers need to pay close attention and be ready [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ncco.eu\/de\/blog\/unternehmensnachrichten\/menutrends-fur-die-gastronomie\/\" \/>\n<meta property=\"og:site_name\" content=\"NCCO International\" \/>\n<meta property=\"article:published_time\" content=\"2023-04-19T08:30:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-10T18:52:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1177\" \/>\n\t<meta property=\"og:image:height\" content=\"662\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/company-news\\\/menu-trends-for-foodservice-operators\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/company-news\\\/menu-trends-for-foodservice-operators\\\/\"},\"author\":{\"name\":\"\",\"@id\":\"\"},\"headline\":\"Menu Trends for Foodservice Operators\u00a0\",\"datePublished\":\"2023-04-19T08:30:00+00:00\",\"dateModified\":\"2023-05-10T18:52:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/company-news\\\/menu-trends-for-foodservice-operators\\\/\"},\"wordCount\":592,\"publisher\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/company-news\\\/menu-trends-for-foodservice-operators\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.ncco.eu\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2023\\\/04\\\/Food-Service-Menu-trends.png\",\"articleSection\":[\"Company News\"],\"inLanguage\":\"de\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/company-news\\\/menu-trends-for-foodservice-operators\\\/\",\"url\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/company-news\\\/menu-trends-for-foodservice-operators\\\/\",\"name\":\"NCCO Blog | Menu Trends for Foodservice Operators\u00a0\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/company-news\\\/menu-trends-for-foodservice-operators\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/company-news\\\/menu-trends-for-foodservice-operators\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.ncco.eu\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2023\\\/04\\\/Food-Service-Menu-trends.png\",\"datePublished\":\"2023-04-19T08:30:00+00:00\",\"dateModified\":\"2023-05-10T18:52:35+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/company-news\\\/menu-trends-for-foodservice-operators\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/company-news\\\/menu-trends-for-foodservice-operators\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/company-news\\\/menu-trends-for-foodservice-operators\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.ncco.eu\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2023\\\/04\\\/Food-Service-Menu-trends.png\",\"contentUrl\":\"https:\\\/\\\/www.ncco.eu\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2023\\\/04\\\/Food-Service-Menu-trends.png\",\"width\":1177,\"height\":662},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/blog\\\/company-news\\\/menu-trends-for-foodservice-operators\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.ncco.eu\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Menu Trends for Foodservice Operators\u00a0\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#website\",\"url\":\"https:\\\/\\\/www.ncco.eu\\\/\",\"name\":\"NCCO International\",\"description\":\"Food Safety Solutions + Restaurant Paper Products\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.ncco.eu\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#organization\",\"name\":\"National Checking\",\"url\":\"https:\\\/\\\/www.ncco.eu\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.ncco.eu\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2020\\\/08\\\/cropped-cropped-favicon.png\",\"contentUrl\":\"https:\\\/\\\/www.ncco.eu\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2020\\\/08\\\/cropped-cropped-favicon.png\",\"width\":512,\"height\":512,\"caption\":\"National Checking\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ncco.eu\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"\",\"url\":\"https:\\\/\\\/www.ncco.eu\\\/de\\\/blog\\\/author\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"NCCO Blog | Men\u00fc-Trends f\u00fcr Gastronomiebetriebe\u00a0","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ncco.eu\/de\/blog\/unternehmensnachrichten\/menutrends-fur-die-gastronomie\/","og_locale":"de_DE","og_type":"article","og_title":"NCCO Blog | Menu Trends for Foodservice Operators\u00a0","og_description":"Trends impact every industry, and the restaurant industry is no exception. With the speed at which trends cycle, restaurant owners and managers need to pay close attention and be ready [&hellip;]","og_url":"https:\/\/www.ncco.eu\/de\/blog\/unternehmensnachrichten\/menutrends-fur-die-gastronomie\/","og_site_name":"NCCO International","article_published_time":"2023-04-19T08:30:00+00:00","article_modified_time":"2023-05-10T18:52:35+00:00","og_image":[{"width":1177,"height":662,"url":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends.png","type":"image\/png"}],"twitter_card":"summary_large_image","twitter_misc":{"Written by":"","Est. reading time":"3\u00a0Minuten"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.ncco.eu\/blog\/company-news\/menu-trends-for-foodservice-operators\/#article","isPartOf":{"@id":"https:\/\/www.ncco.eu\/blog\/company-news\/menu-trends-for-foodservice-operators\/"},"author":{"name":"","@id":""},"headline":"Menu Trends for Foodservice Operators\u00a0","datePublished":"2023-04-19T08:30:00+00:00","dateModified":"2023-05-10T18:52:35+00:00","mainEntityOfPage":{"@id":"https:\/\/www.ncco.eu\/blog\/company-news\/menu-trends-for-foodservice-operators\/"},"wordCount":592,"publisher":{"@id":"https:\/\/www.ncco.eu\/#organization"},"image":{"@id":"https:\/\/www.ncco.eu\/blog\/company-news\/menu-trends-for-foodservice-operators\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends.png","articleSection":["Company News"],"inLanguage":"de"},{"@type":"WebPage","@id":"https:\/\/www.ncco.eu\/blog\/company-news\/menu-trends-for-foodservice-operators\/","url":"https:\/\/www.ncco.eu\/blog\/company-news\/menu-trends-for-foodservice-operators\/","name":"NCCO Blog | Men\u00fc-Trends f\u00fcr Gastronomiebetriebe\u00a0","isPartOf":{"@id":"https:\/\/www.ncco.eu\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.ncco.eu\/blog\/company-news\/menu-trends-for-foodservice-operators\/#primaryimage"},"image":{"@id":"https:\/\/www.ncco.eu\/blog\/company-news\/menu-trends-for-foodservice-operators\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends.png","datePublished":"2023-04-19T08:30:00+00:00","dateModified":"2023-05-10T18:52:35+00:00","breadcrumb":{"@id":"https:\/\/www.ncco.eu\/blog\/company-news\/menu-trends-for-foodservice-operators\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ncco.eu\/blog\/company-news\/menu-trends-for-foodservice-operators\/"]}]},{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/www.ncco.eu\/blog\/company-news\/menu-trends-for-foodservice-operators\/#primaryimage","url":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends.png","contentUrl":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2023\/04\/Food-Service-Menu-trends.png","width":1177,"height":662},{"@type":"BreadcrumbList","@id":"https:\/\/www.ncco.eu\/blog\/company-news\/menu-trends-for-foodservice-operators\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.ncco.eu\/"},{"@type":"ListItem","position":2,"name":"Menu Trends for Foodservice Operators\u00a0"}]},{"@type":"WebSite","@id":"https:\/\/www.ncco.eu\/#website","url":"https:\/\/www.ncco.eu\/","name":"NCCO International","description":"L\u00f6sungen f\u00fcr Lebensmittelsicherheit + Papierprodukte f\u00fcr Restaurants","publisher":{"@id":"https:\/\/www.ncco.eu\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ncco.eu\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":"Organization","@id":"https:\/\/www.ncco.eu\/#organization","name":"Nationale Pr\u00fcfung","url":"https:\/\/www.ncco.eu\/","logo":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/www.ncco.eu\/#\/schema\/logo\/image\/","url":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2020\/08\/cropped-cropped-favicon.png","contentUrl":"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2020\/08\/cropped-cropped-favicon.png","width":512,"height":512,"caption":"National Checking"},"image":{"@id":"https:\/\/www.ncco.eu\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"","url":"https:\/\/www.ncco.eu\/de\/blog\/author\/"}]}},"_links":{"self":[{"href":"https:\/\/www.ncco.eu\/de\/wp-json\/wp\/v2\/posts\/10389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ncco.eu\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ncco.eu\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ncco.eu\/de\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ncco.eu\/de\/wp-json\/wp\/v2\/comments?post=10389"}],"version-history":[{"count":0,"href":"https:\/\/www.ncco.eu\/de\/wp-json\/wp\/v2\/posts\/10389\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ncco.eu\/de\/wp-json\/wp\/v2\/media\/10390"}],"wp:attachment":[{"href":"https:\/\/www.ncco.eu\/de\/wp-json\/wp\/v2\/media?parent=10389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ncco.eu\/de\/wp-json\/wp\/v2\/categories?post=10389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ncco.eu\/de\/wp-json\/wp\/v2\/tags?post=10389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}