Over the next decade, fast food marketing managers can expect significant changes. The rise of
plant-based and alternative protein options will continue, requiring adaptation of menus and
effective promotion to cater to the expanding demand. Virtual restaurants and ghost kitchens,
dedicated to delivery, will likely become more prevalent, necessitating novel marketing
approaches. Automation and AI will play an increasing role, from ordering kiosks to
personalized marketing, requiring managers to understand and implement these technologies.
Localized marketing efforts will gain importance, utilizing data analytics to tailor offerings to
regional preferences. Health and safety concerns will persist, necessitating communication of
safety protocols and cleanliness in marketing. Regulatory changes, such as food labeling and
advertising restrictions, may evolve, requiring managers to adapt strategies accordingly.
Emerging technologies like virtual reality and augmented reality may enhance the customer
experience, while cultural sensitivity will be crucial in resonating with diverse consumer
demographics. Overall, agility, innovation, and adaptability will be essential for marketing
managers in the fast food industry over the coming decade.
According to Food Business News,
a current trend in the foodservice market is the growth of plant-based foods, including protein.
Despite current setbacks in plant-based protein, owners of fast food restaurants believe the
plant-based market will grow over the next eight or 10 years. As the population of vegetarian
and vegan people greatly increases, it might be smart for some of these restaurants to add
items in their menus which target this group of people. But even so, some of these fast food
restaurants are so based on having “unhealthy” food that it would be very difficult to change. In
addition, there has been an increase in demand around the type and quality of the raw material
to be used and portioned muscle meat, as well as tightly defined weight, shape and dimensions
of the products to be supplied. Fast food consumers want to be sure that what they are eating is
healthy and convenient so products made from freshly portioned muscle meat are seen as
being “healthier” than products made from formed meat. Another recent trend among fast food
owners is the belief that increased investment in delivery channels, including direct digital
