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.
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...
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...
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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