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Healthy restaurant concepts offer restaurateurs many benefits including marketing opportunities, boosting the local economy and a positive consumer experience.Because health in general is trending right now (think clean eating, gluten free, low carb, no carb, etc…), marketing a healthy restaurant concept has never been easier.Consumers want healthy food that tastes good and is affordable, but not necessarily cheap in price.
Healthy restaurant menus typically offer lots of fresh produces, 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.
And this is a definite benefit, since local foods keep money in the community, often taste better and are of better quality than food that’s been shipped thousands of miles and leave a smaller environmental footprint.
Healthy restaurant concepts are also likely to be embraced by public health officials, who have long warned about the dangers of fast food and its effect on population.
The concept can work, but only in the right market and the right location.
One of the biggest factors in the rise of healthier restaurant menus and healthy restaurant concepts are millennials.
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.
But the bottom line is that healthy restaurant concepts are a tiny part of a much larger restaurant industry dominated by burgers and fries and oversized entrees.
If someone is thinking of opening their own healthy restaurant, they need to make sure that the appeal is there.