Vegan & Vegetarian meat substitutes and the potential health risks of these food types.
Generally speaking, vegetarian and vegan lifestyles can be extremely healthy when eating a plant-based diet full of wholefoods, fruits, vegetables, grains, nuts, legumes etc. Recently, however, there has been an influx of a wide variety of new vegan and vegetarian processed products that do not provide consumers with all of the health benefits you might expect from adhering to a meat-free diet. It is important to ensure that you read the back of the package to really understand what is packed into these faux meat processed foods that may negatively impact on consumer’s health.
Great Service in an Era of Labour Costs and Technology
Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.”
As every successful restaurateur will tell you, passion is the reason that they started their venture in the first place. It’s what continues to drive their activities. But passion alone can only take you so far.
Jay Rayner, the UK food critic, has recently written that he, “does not regard the table primarily as a place of nutrition. That’s just something which, happily, comes with the territory. It’s a place of joy.”
THE FUTURE OF FOOD IS EXCITING
Trends that will shape the future of your food and hospitality projects for 2020.
Trends are no longer limited to the cuisines on offer or the style of service. The ‘whole experience’ is what matters. Customers have feelings, opinions and are savvy when it comes to choosing where to spend their money. However, food and service will always be at the heart of hospitality.
Anna Saywell, one of our expert food consultants has been looking into how technology is elevating the hospitality industry and where your concept, food precinct or retail centre should be picking up these technologies to enhance the customer experience as well as improve overall business. Find out which technologies are the most popular and how you can use them to enhance your business.
Do you or your operators run a loyalty program? If not, it might be time to consider it. Recent research conducted by Nielsen has shown that loyalty programs can increase frequency of visits and customer spend, two major goals when building a successful food and beverage precinct or developing a new F&B concept.
We've delved a little deeper than these and have identified 10 trends that are growing in the food, beverage and hospitality category related not only to what people will be eating this year but also the business of food to set our clients or potential partners up with a brief insight into how you can do well with food and hospitality this year and beyond.
Your unique selling point or USP is your selling proposition. It is what defines your centre or development’s unique position in the market and contributes to achieving the desired ‘destination’ status that asset holders should be striving for today. At the end of the day, every centre or precinct wants to be known and wants to be famous. This is why your USP is so important to the success of centres today.
and stay up to date with food and hospitality trends, travel and news.
