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.
On a recent business trip to North America where I visited the food capitals of New York, Chicago and Los Angeles (LA), I can safely say that I experienced some extremely wonderful cafes, restaurants and of course a range of pop-ups and food trucks that America is so well known for. The city that struck a culinary-chord with me though was LA - a city of vibrant culture, cuisine and dynamic food offers with no shortage of experience and elevated hospitality.
2016 brought in a new set of data delivered by Intermedia on what it means as Australia to ‘eat out’. It’s the first time data has been assessed like this thanks to a combination of operator research, consumer interviews and statistics from the Australian Bureau of Statistics. Here's what we learnt.
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.
One of the latest Future Food projects has just been completed at Chadstone Shopping Centre, Melbourne. Chadstone has always been know as ‘The Fashion Capital’ but now it is also 'The Food Capital', following a $660 million redevelopment that has reinvigorated Chadstone’s shopping experience. Future Food collaborated with the redevelopment team to masterplan the two new dining precincts including a dining terrace and a family-friendly food court.
and stay up to date with food and hospitality trends, travel and news.
