I was recently asked how the restaurant business has changed in the last 20 years. Well, 20 years ago we didn’t have the social media presence we do now. Facebook wasn’t even created and Instagram wouldn’t join it on our phones until 2010. Food Network had yet to reach its peak, and no one had even thought a chef competition, let alone several, would engage people watching at home. The words locally grown, farm to table, chef-driven, organic or grass fed weren’t seen on a lot of menus. And global flavors were usually only found at the one small neighborhood ethnic restaurant.
With all that changing over time, restaurant guests have started to come in more educated. They’ve tasted artisanal bites at food festivals, purchased produce from a local grower, dined at a celebrity chef-owned restaurant or eaten a chef-driven menu. They know about sauces, methods of cooking and are interested in trying something fresh. They purchase meal kits to learn how to make new dishes. They eat out four times a week because of their kids’ activities and their hours spent working. And when they do, they seek out independent restaurants owned and operated by their neighbors.
This education of the average diner pushes owners and chefs to be more conscientious of what they have on their menus and where their ingredients are coming from. As an owner, I’ve grown with my customers to ensure I meet their expectations. Twenty years ago, my menu featured fewer healthy options, heavy sauces and an array of starchy sides. Today, I love embracing seasonal vegetables to accent dishes and use lighter sauces for that finishing touch. And I’m not alone. Most restaurants today source better ingredients — local when they can — to ensure customers receive quality. I don’t think we’ll ever feature fish from nearby lakes, for example, but with today’s technology and modern fishing practices, we are able to obtain fresh fish from anywhere in the U.S. in a day or two.
But with progression comes responsibility. Most restaurants aspire to source from responsible vendors, and we try to provide for the customer who has literally endless dining opportunities at their fingertips. Restaurants are exploring new flavor profiles on their menus, incorporating global spices and dishes that were not found on menus before. I have menu offerings inspired by my Korean mother’s dishes, and I enjoy bringing in flavor profiles I’ve picked up from my travels. Plant-based, free-range, organic, grass-fed options are popping up on menus that normally only had the traditional choice of beef, lamb, seafood or chicken. Menus continue to evolve, and customers dining out are showing up to show appreciation for those efforts.
In the end, we are eating closer to the way that we should be eating — less processing, healthier protein options and portions that are in line with what our bodies need. Is that a lot of change to see over two decades? Yes. But change isn’t bad. This movement has made foodies, diners and restaurants better.
Rena L. Frost has owned Mac’s on Main with her husband since 2011.
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