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.
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.
For the modern customer, speed and convenience are top priorities when it comes to their food and beverage choices however, quality is now just as important and is a pull for customer spend. But can we have it all? Can you provide a fast and convenient offer without skimping on excellence? Apparently we can and it’s drink market that is showing us how! We take a look into how the beverage category of F&B is letting us have our cake and eat it too...
Walk through a Future Food-curated food precinct Today and you won’t see any fast food majors in sight. Nor are the people using these spaces asking for them. This is because, for a growing number of consumers, health is at the forefront of their consciousness so the ‘cheeseburger and fries’ does not quite cut it anymore. Not only do fast food options not quite cut it but people are measuring health differently now. We’ve moved beyond counting calories and into the era of good, honest food that people see as nutritious and nourishing...
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