Imagine you are opening ‘Healthy Eating’ restaurant. Find more information about healthy eating, write the menu for your restaurant and think of its general design. Make a leaflet about your restaurant

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With the growing obesity epidemic in the world, more and more people are looking for healthier options when dining out. This has led to a rise of healthy restaurant concepts that offer everything from organic vegan fare to locally sourced meats and produce. But do healthy restaurant concepts really work? Still a small segment of the restaurant industry, healthy restaurant concepts offer many benefits but also come with risks. Those considering opening a healthy restaurant should carefully study the local market and demographics. The concept can work, but only in the right market and the right location.

Customer Demographics for Healthy Restaurants

One of the biggest factors in the rise of healthier restaurant menus and healthy restaurant concepts are millennials. Ranging in age from their early 20s to mid-30s, Millennials outpace baby boomers in their spending and have largely shaped post-recession eating patterns in the region.

If they want local foods or organic foods or plant-based menus, restaurants will build to suit. Aside from age, the demographic for successful healthy restaurant concepts like Lyfe Kitchen and Sweetgreens are largely white, urban and upper-middle class. It’s important to note that this factor limits the areas for successful healthy restaurant concepts to take root. 

Many factors come into play when developing a successful healthy-concept restaurant, and the following highlights provide some points to consider:

Drawbacks to the Healthy Menu Option

While there are plenty of benefits to opening a healthy restaurant, there are also specific drawbacks including cost, smaller market share and shifting consumer habits. Healthy restaurant menus typically offer lots of fresh produce, local meat, and poultry, and organically grown produce. These are all typically more expensive than frozen, canned, or premade foods that have a longer shelf life. The demand for healthy menu items is also debatable. While many people say they want healthier options when they eat out, will they actually order the healthier option? There have been numerous studies on consumers eating patterns and one of the biggest findings is that people will make healthier choices if they are presented in a certain way. This means for restaurants that serve a wide array of menu choices, if a customer has the option of choosing a green salad with chicken or a burger with fries, he will most likely take the burger with fries—especially if there is a picture of the burger or it is prominently displayed within the menu layout. This supports the argument that healthy items don’t sell. Tweaking a menu to place healthier options in the ‘prime real estate’ section of a menu and limiting unhealthy options are just two ways that restaurants can design their menu to make the healthy choice the easy choice.