For the Millennials, it was “is it organic?” but for Generation Y and Generation Z, the big question on their lips is “is your business ethical?”. These up and coming generations care for not only the food they consume on an individual level, but the supply chain in which it came through to get there and what happens afterwards. With these generations moving into the spending seat and favouring food purchases over many other categories, how can your hospitality business ensure it upholds ethical standards that not only win the hearts of these customers but gives back to the community it services? We’ve got three ways for you to get started.
Whether it’s for climate change reasons, personal preference or for wellbeing, more people are swaying towards eating a mainly or completely plant-based diet to the point where big businesses including McDonald’s and Pret-a-Manger are updating their menus to accommodate the group of people seeking these foods. But this way of life started long before these big companies found it thanks to a group of forward-thinking, health focussed and quality driven chefs and entrepreneurs. We’ve picked five interesting and innovative food outlets that have been plugging the plant-based life long before the ‘trend’ rolled around.
Sustainability in the food and hospitality sector is a big topic to touch on. Future Food placed it on the list of top 10 trends to look out for in 2018 with it being less of a ‘trend’ and more of responsibility that food and hospitality businesses must now uphold. Whether it’s a food precinct in a development or a single food operator, we all need to be thinking about ways in which we can deliver on sustainability to ensure the food and hospitality industry is doing their part for the environment and in doing so, business gains can be achieved.
All eyes have been on the Millennials over the last five years as they’ve been the big spenders in the food and beverage category, the ones forging the path of new trends and changing the way we create, serve and deliver food and precincts around the globe. The Millennials were part of a transformation, a technology upgrade which allowed information to be spread like wildfire making it more important for operators to be transparent, conscious and connected in their food offering. Now we’ve got Generation Z waiting at the door.
In November 2016, Future Food was engaged by the South Melbourne Market to form part of the selection committee to choose a potential chocolate specialist operator capable of delivering a modern chocolate patisserie at the Market. ATYPIC Chocolate was the business selected based on their passion for perfection for all things chocolate and to provide a business opportunity to two young and budding entrepreneurs.