“Fine dining is doing really well right now, even in the face of all the constraints impacting foodservice,” says Maeve. “Consumers are eating out in restaurants a bit less often, but spending more when they do. They’re telling us that they’ll pay more for a higher-end, higher-touch experience they can count on.”
The member club and resort space is always good to watch for luxury dining trends, as these exclusive venues cater to a wealthy guest who’s looking to impress and be impressed when dining at the club. Chef James “JP” Patterson, Corporate Chef of McConnell Golf tells us: “Especially in the dinner daypart, our guest is looking for more than a meal; they want an experience and something a cut above the everyday choices. That means premium proteins like lamb and wagyu from Australia or Maine lobster, and it also means tableside service, and action stations at catered events.”
What’s driving this hunger in the face of inflation? “People are looking for little luxuries and indulgences for a host of reasons; escapism, self-care, or just a bit of joy in a stressful time,” explains Maeve. “Food is a great outlet for that, and for meat eaters, an upgrade to protein is well worth the expense. They’ll happily trade up for the wagyu or the Australian lamb to get a more exclusive experience.”
That’s in part why wagyu sales are surging, and expected to keep growing for the foreseeable future – to the tune of $3.6B (a +7% CAGR) through 2027 according to a June 2023 study by Technavio. Lamb also carries that “special occasion” connotation in the minds of US consumers.
“We probably pair Aussie lamb with more wine dinners than our members prefer,” jokes Chef JP. “It’s a premium protein, and it can do so much more with wines. That earthiness, balance and nuance that just isn’t there with a beef steak. We can lean into wines they haven’t seen or tried, and get them past their ‘steak and cab’ tendencies.”
What do you think, mate? Are you seeing more wagyu on menus? How are you offering “luxury” in your operation?