Figures reveal that searches for "best" have grown by over 80 per cent in the past two years – such as "best local restaurant" (+83 per cent) and "best fries" (+73 per cent).
The figures come from new research undertaken by Google and foodservice firm, McCain.
The impact of mobile search on people's eating-out habits has also been revolutionary, with diners now expecting to search for experiences near their immediate locations.
Search interest in "open now" has also tripled in the past two years and searches for branded restaurant apps has grown 120 per cent year-on-year.
Other top lines from the search report showed:
- Breakfast is the new brunch as "breakfast near me" far outstrips other meals.
- Trending cuisine types include Peruvian (up 200 per cent), Korean (up 150 per cent), Japanese (up 95 per cent), Southern States (up 80 per cent), Cambodian (up 75 per cent), and Algerian (up 70 per cent).
- Importance of menus relating to search: consumers search for "chips" not "fries". If they are searching for fries, terms such as "chunky", "dirty", and "spicy" are the most common.
- Google also warned that half of people will leave a website if it takes more than three seconds to load.
The report came as McCain Foodservice announced a series of partnerships with food and drinks experts to assist operators in understanding key trends and promoting their businesses in a tough marketplace.
Other partnerships include work with the Beer and Cider academy to understand food and beer matching. A guide - "Hop" – has been produced to assist operators in matching beer styles with certain foods and menu options.
Shane McNamara, beer sommelier for the Beer and Cider Academy, said: "The right combination of food and beer can be the difference between a good meal and a great one.
"It's also the difference between standing out from your competition or not. It's also a way of up-selling and can help to increase spend per visit."
A guide for barbecue techniques and menu development has also been produced in partnership with Billy Smokes, which includes guidance form operators to make the most out of bbq options.
Will Griffiths, founder of the Hackney-based firm, said: "Modern barbecue is a long way from standard bangers and burgers served in a pub garden. Chefs from premium and even more high-volume food outlets are mixing flavours and techniques from a variety of cultures to develop their own unique barbecue cuisine.
"That clash of different ingredients, cultures, and cooking techniques ensures there is scope to create a really unique offer."
Additionally, a report on flavour combinations with "menu flavourologist" and bar owner, Chris Edwards, has been produced.
The study looks at food trends such as botany, modern plants, foraging, vegan and flexitarian options, and fermented or pickled ingredients.
Chris, who runs the The Shrub and First Aid Box bars, said: "As consumers seek more exciting food experiences, the desire to be exposed to a broader palette of flavours is increasing exponentially."