Having a Meal “My Way” Means Many Things

Sauce on the side. More beef. No bread. By heeding special requests, operators build loyalty and repeat business. How much customization do diners expect? Having a meal “my way” means many things, and there’s no single item on a menu that signals to diners that they’ll get what they’re looking for.

Instead,

there are several ways to convey the message. The 2008 New American Diner Study turns up a few surprising finds. Although the organic and local food movement is gaining steam, most consumers remain more interested in buying what tastes good. Nearly two out of every three consumers disagree with the statement: “I like menus that tell what farm or producer a particular food or ingredient comes from.”

Yet among Gen Y diners, 22.5% are more likely to choose a dish if they know where the ingredients came from. In this way, younger diners are making a statement about who they are and what they want.

So whether it’s nutrition information, choice in language, or customizable appetizer orders, consumers look to patronize restaurants that reflect their personality and give them the flexibility to have their food their way.