Restaurants are always changing. New concepts come and go, trends shift, prices climb, portions grow – and then shrink again. But for those of us who are Baby Boomers, these aren’t the changes we’re thinking about. What we’re beginning to realize is that we are the ones who have changed. Our tastes aren’t what they were 25 years ago. Our ability to eat large portions has faded, and don’t get me started on spicy foods. The changes I’ve noticed in myself are undeniable. The days of enjoying a 16-ounce New York strip are long gone. Having a drink after 7 p.m. now seems to guarantee a poor night’s sleep. I used to love a bold red wine, but now I find myself truly enjoying a Riesling. And while I was never much of a bourbon or scotch drinker, these days I’m more than happy to sip an Old Fashioned before going out. Restaurants Need to Change with Us Baby Boomers tend to visit restaurants more consistently, return to places where they feel safe and valued, and they love to bring family and friends. The hospitality industry must realize that this age group represents one of the most loyal and predictable customer groups that restaurants can cultivate. Restaurants that proactively adapt will experience measurable gain in both guest satisfaction and revenue stability. When restaurants think of this older population, they focus on ramps, handrails and ADA compliance. I’m talking about accessibility that focuses on the emotional, operational and cultural aspects. It’s…
