Impos survey reveals valuable findings for bars and clubs

Research by leading point of sale provider Impos has revealed some of the key trends that will impact the hospitality industry over the next 12 months.

The results of the survey of 652 hospitality business owners, managers and workers in Australia has some important take-away points for bar and club owners, particularly regarding drink trends and venue design.

Respondents were asked which alcoholic/non-alcoholic drinks trends they expected to be hot in the next 12 months; 80 percent identified craft spirits and 60 percent highlighted natural/organic wines as the top two trends in this area.

The survey also found that venue concept and design is being driven by a ‘small is better approach.’ More than half of survey respondents (51%) said food trucks would be the most popular type of venue to open in 2017, followed by venues with a warm, cozy atmosphere (41%), speakeasy-style bars (36%), and tapas bars (36.5%).

The general trend toward diners wanting to ‘eat out more often for less’ was a key motivator for Australian chef Adrian Richardson’s second venue, Bouvier Bar, in Melbourne’s Brunswick East.

“I spent a lot of time researching and observing how people are eating today,” Richardson said. “People want to spend less money, but eat out more often – I believe this is the trend of the future.”

The survey also asked respondents from bars, cafes and restaurants to identify their top three pet hates regarding customers.

No show bookings (51%), phantom food allergies to disguise a dislike of food or ingredients (48%) and people claiming to be social media ‘influencers’ to snag freebies (42%) were identified as the top three pain points that hospitality business owners wish customers would stop doing.

Another key trend across categories was sustainability; 65 percent said sustainability measures, including locally sourced produce and a ‘grow your own’ approach was on the rise.

“More Aussies are interested in where their food is sourced, what they’re putting in their bodies, and the overall impact their food and drink consumption’s having on the environment,” said Sean O’Meara, CEO at Impos.

“Hospitality venues will benefit if they keep on top of health and wellness trends, and look for opportunities to tap into new and emerging food and drinks crazes.”

More than 2,600 bars, nightclubs, pubs, restaurants and cafes across Australia use the Impos POS system in their venues, including MoVida, Bulletin Place and Black Pearl.

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