Every year sees a crop of new food, beverage, and hospitality trends, and 2018 has been no exception. While a good number of foodie publications take great pleasure in trying to predict what trends will be in vogue in the next year, far fewer take the time to look back on which of these saw the greatest levels of success. Now that the year is coming to a close, here’s a look at some of the biggest restaurant trends of 2018.

Ghost restaurants

Luckily, the term “ghost restaurant” doesn’t refer to a diner that only serves spirits, though it would be packed around Halloween. Instead, ghost restaurants are eateries that are investing a delivery-online model. This is to capitalize on the extensive amount of online traffic that restaurant menus and delivery services see. It’s also an excellent option for the economical restaurateur because it saves chefs immense amounts of money on pricey real estate.

While it may seem like a passing fad, ghost restaurants will possibly only increase in popularity. Though they’re an excellent choice for enterprising young entrepreneurs to test a new menu, even veteran top chefs are getting in on the action. In fact, Los Angeles super-chef Eric Greenspan is toying with the ghost restaurant concept with his NYC-style sandwich menu. If more chefs see the benefits of offering a limited menu for delivery and pickup only, it’s likely that the trend will spread like wildfire.

The continued rise off fast casual

Gone are the days when Chipotle and Qdoba were the only fast casual options in most markets. What started as an intriguing experiment in melding quality and convenience is now a full-fledged movement that’s continually gaining popularity. Fast casual seeks to combine some of the service aspects of a higher-end fine dining atmosphere with the speed and convenience that many people seek out in fast food joints. The end product is a relaxed, inviting spot that is a great place to gather for a meal without the pressures of getting fancied up for a night out on the town.

Many fast casual restaurants are also working to streamline the ordering process and operate with a smaller crew to focus on the quality of the products that leave the kitchen and bar. Denver eatery Birdcall uses digital ordering kiosks to give users more control over their food and drink orders and instantly transmit them to the kitchen. This decreases the likelihood of incorrect orders and leaves the restaurants staff free to focus on cooking fresh, delicious food, pouring drafts at their limited bar, and walking the dining room to check in with the guests. Look out for more automation in the fast casual space because it’s an easy way to set and maintain a higher bar for quality.

Open-book policies

Many restaurant managers are adopting a new open-book management policy to promote business transparency and teach invaluable skills to every staff member, from bussers to servers and beyond. It combines job experience with a crash course in effective management and allows all staff members a chance to suggest new tactics to promote the restaurant’s success.

Managers are sharing pertinent financial information, educating staff members on the finer points of menu development and pricings, and helping their workers understand how the restaurant builds relationships with key hospitality distributors such as VEGA Direct. Even restaurant consultants are disrupting the industry by encouraging this open-book management style for their clients as well as how to best implement it for the greatest payoff.

What does the future hold?

It’s always difficult to predict which concepts will and won’t stick in the restaurant industry. Diners are fickle people who are often hard to pin down. However, it’s easy enough to predict that quality food, superior customer service, and inviting atmospheres won’t go by the wayside any time soon. So whether more restaurants start adopting waste-reduction policies or put farm-to-shaker cocktails on the menu, it’s a safe bet that as long as a restaurant is serving delicious eats and pouring refreshing cocktails, diners will see it as a winner.