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.
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...
Food delivery is not a new concept. The hospitality industry has included it as a service since the very beginning however it was always limited in what was on offer, capped to pizza concepts or the local Indian take away joint. Today, thanks to the enhancement of technology, the use of smart phones and a collective group of masterminds you can now order almost anything and have it paid for, tracked and delivered right to your door...
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.
While the ever changing and increasingly demanding customer wants and needs grow, it is crucial to understand principles that constitute successful hospitality and how these affect F&B master planning. Furthermore, with expenditure within the cafe and restaurant category on the rise, developers and operators need to refocus and invest in the planning and development of their F&B precincts to ensure they provide their customers with what they want and need, now and in the future. How do you do that? The customer experience and providing hospitality is the key.
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