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.
The Eat Drink Design Awards are an annual event celebratinginnovation and excellence in the design of hospitality premises of all scales and types, retail environments for the sale of food and beverages and visual identities for both. We’ve selected our favourites from each category within our hometown of Melbourne. Some we’ve tried, others are on the top of the list but all-in-all these are the places that are paving the way for great design in the hospitality category.
There is a lot that goes into a successful food and beverage offer from the customer service right through to the overall look and feel of the space. It would be simplistic to say that you could follow five simple steps in order to bring about business success. However, there are definitely things that can be done to boost the sales of your business which take little effort but gain maximum benefit. Here are five simple marketing hints from the Future Food team...
June saw Francis Loughran, MD of Future Food, return to his home shore of Ireland where he combined business and pleasure. Whilst in the green isle, Francis spent time to visit friends and family in Belfast, Galway, Cork and Dublin where he also collected insights and inspiration for the three Future Food shopping centre projects in Dublin and learned how food in Ireland is now aligned with its European counterparts...
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.
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