Thoughtfully Curated: The Future of Restaurant Menus by Francis Thomas, General Manager at The Orchid, Passaros

1. Where do you see menu experiences heading in the next five years?

The way people dine is changing, and menus are changing with them. Guests are no longer looking at a menu just to choose a meal; they're looking for an experience. They want fresh, seasonal ingredients, dishes with a story, and flavours that reflect the local culture while still offering something new. There is also a growing demand for healthier choices and greater flexibility for different dietary preferences. At the same time, sustainability will continue to play an important role, with a stronger focus on responsibly sourced ingredients and reducing food waste.

Over the next five years, menus will become more dynamic, with a stronger focus on seasonality, sustainability, and regional flavours. While trends will continue to evolve, the essence of a great dining experience will remain the same: quality food, genuine hospitality, and memorable moments that keep guests coming back.

Suggested image: A chef presenting a beautifully plated seasonal dish with a modern printed menu on the table, highlighting fresh local ingredients.

2. What's the most exciting shift you're seeing in how menus are being imagined and designed today?

One of the most exciting shifts is that menus are becoming more thoughtful and ingredient-focused. Instead of offering an extensive list of dishes, there is a greater emphasis on quality, seasonality, and well-balanced flavours. Every dish is being created with a clear purpose, whether it's highlighting local ingredients, celebrating regional recipes, or presenting familiar flavours in a fresh way.

Another noticeable change is the growing interest in menus that can cater to a wider range of preferences. Guests appreciate having choices that suit different lifestyles and dietary needs without making them feel like an afterthought.

Overall, menu design today is about creating a meaningful dining experience where every dish tells a story and leaves a lasting impression.

Suggested image: A chef carefully plating a farm-to-table dish with fresh herbs and seasonal produce in a contemporary restaurant kitchen.

3. Is the traditional printed menu at risk of disappearing — and would that be a loss?

The printed menu still has a special place in the dining experience, especially in a restaurant setting. It gives guests a chance to explore the offerings at their own pace and adds to the overall experience of sitting down for a meal. A well-designed menu also reflects the restaurant's personality and identity.

While some aspects of dining will continue to evolve, we don't believe the printed menu will disappear anytime soon. It remains a simple, familiar, and welcoming part of hospitality. Rather than being replaced, it will continue to evolve alongside changing guest preferences while retaining its value as an important touchpoint in the dining journey.

Suggested image: An elegantly designed printed menu placed on a fine-dining table with cutlery, glassware, and a plated entrée.

4. How do you think sustainability, provenance, and ethical sourcing will reshape menus going forward?

Sustainability, provenance, and ethical sourcing are becoming an important part of how menus are planned. Guests today are more interested in knowing where their food comes from and appreciate restaurants that make thoughtful choices when it comes to ingredients.

Going forward, we expect to see a stronger focus on seasonal produce, locally sourced ingredients where possible, and responsible sourcing practices. This not only supports local producers but also helps deliver fresher flavours and reduces unnecessary waste.

At the same time, sustainability is not just about sourcing; it's about creating menus that are mindful, balanced, and make the best use of ingredients. These practices are gradually becoming a natural part of good hospitality rather than just a passing trend. At The Orchid Passaros, these principles are an important part of our philosophy. We strive to make mindful choices in sourcing and menu planning while delivering a memorable dining experience that reflects our commitment to quality and responsible hospitality.

Suggested image: A chef selecting fresh vegetables from local farmers or arranging locally sourced ingredients on a kitchen counter.

5. What's one thing about menus that the industry hasn't figured out yet — and should?

One area the industry can continue to improve is finding the right balance between creativity and simplicity. Sometimes menus try to offer too many choices or use complicated descriptions, which can make it harder for guests to decide what they want.

A good menu should be easy to understand, thoughtfully curated, and focused on quality rather than quantity. It should help guests make confident choices while reflecting the restaurant's identity. As the industry evolves, creating menus that are both engaging and easy to navigate will become even more important.

Suggested image: A minimalist restaurant menu alongside a carefully curated selection of signature dishes.

6. If you could redesign the concept of a menu from scratch, what would you do differently?

If we were to rethink the concept of a menu, we would focus on making it more intuitive and experience-led. Instead of simply listing dishes by category, the menu could guide guests through different flavours, moods, or occasions, making it easier to discover something they'll truly enjoy.

We would also give more importance to the stories behind the ingredients and the inspiration for each dish. When guests understand what makes a dish unique, it creates a stronger connection with the food and the overall dining experience.

At the end of the day, a menu should do more than present options; it should reflect the restaurant's personality and help create a memorable experience for every guest. This is also the philosophy we aim to bring to The Orchid Passaros, where every dish is thoughtfully curated to create a meaningful connection with our guests.

Suggested image: A guest browsing a beautifully designed experiential menu while being served an artistically plated signature dish.

7. What does a truly great menu experience look like to you — as a professional and as a guest?

A truly great menu is one that is clear, well-curated, and reflects the restaurant's identity. As a hospitality professional, I believe every dish on the menu should have a purpose and consistently deliver on quality, flavour, and presentation. It should be easy for guests to understand while offering enough variety to suit different tastes without feeling overwhelming.

Today's guests are also far more conscious about what they eat. Providing information such as caloric values and making it easier for guests to make informed choices adds to the overall dining experience without taking away from the enjoyment of the meal.

As a guest, I appreciate a menu that makes choosing enjoyable rather than confusing. I enjoy discovering dishes that feel authentic, use fresh ingredients, and leave a lasting impression. This is the experience we strive to create every day at The Orchid Passaros, where a thoughtfully curated menu, transparent information, attentive service, and memorable flavours come together to leave a lasting impression on every guest.