4 things seafood restaurateurs need to know about Generation Z


1. Buzz words like "natural," "organic," and "sustainable" hold significant resonance for Gen Z. What they really care about is what those words represent, says Sharilyn Orr, executive director of the leading generational strategies group at Frank N. Magid Associates. “For restaurateurs, it’s about their policies on what those words mean. This generation of diners knows if you’re saying those things and not meaning them, so you can’t just use the buzz words to get them in the door. You have to be authentic and truthful in how you’re presenting your business.” Certain words appeal to different age groups and for Gen Z, descriptors such as “natural,” “unprocessed” and “sustainable” hold more importance for restaurant food than diet-specific terms, such as vegan, gluten-free or high fiber,” adds Jaime Grebitus, a research analyst at Technomic Inc. “These terms serve as signal for quality. For seafood restaurants, sourcing practices and social responsibility are becoming more important to younger consumers and will become a driver for visits. Because of this elevated interest more sourcing transparency and reassurances about sourcing quality are becoming more prominent in the market.”

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