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 took five with Caroline Beresford of Caroline Beresford Design in Sydney to talk about the way in which interior design can enhance a hospitality concept and makes up such a large and important part of an overall hospitality business strategy.
Recent research by Deloitte on quick service (QSR) and fast casual restaurants shows that there are some very particular factors that make it easy for a person to choose a menu, spend more and return again and again and these factors will be some of the keys to future success for food and beverage outlets. Here are 5 key facts found in the research that customers want from their QSR’s and fast casual restaurants into the future
It is believed that up to 35% of all food sales are generated form impulse purchases and this rises to 45% in some countries in Asia. But what does this have to do with the design of your space? Purchase paths are key to gaining these transactions within a precinct and it all comes down to the way a space is designed to allow customers to walk through, seek out and purchase with ease and sometimes without even thinking.
Shopping centres are becoming community spaces as opposed to the traditional shopping hub they once were. These spaces are purpose built for people to meet, eat and be entertained in, The industry has the opportunity to create developments that are usable and desirable to the modern customer. Our customers now have the world of shopping in the palm of their hands and hence are looking for that differentiating factor from the spaces they visit. To support this transition, food and entertainment within these spaces has and will continue to grow as an asset category as they provide the point-of-difference (POD), the customer experience and memorable hospitality that cannot be found on the web.
Gaining appeal and setting the mood of food and beverage outlets means engaging the customers eye with purposeful visual cues from ambient lighting to consistent and bold branding. We want to explore the use of lighting techniques and graphic design in hospitality and how these harmonise with a food and beverage outlet’s offering to complete the look and feel of the place.
and stay up to date with food and hospitality trends, travel and news.
