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.
From haute-cuisine restaurants to all-day cafés, brasserie, food stores, bistros, salon du the, markets and eccentric wine bars, Paris has a huge variety of places to eat, drink, dine and enjoy culinary journeys. When it comes to eating and dining, the following will help with the daily decision making of where to eat and what do the following “culinary-styles” mean.
Turning a space into a place is about providing an area of social congregation. Food and beverage planning is imperative to this however, the design that contributes its textures and layers to the space needs to be equally as inspiring and aspirational to ensure that customers want to stay in the space and return time and time again.
Over the last few years, the food and beverage industry has changed the way it perceives customer service. As consumers become more digitally driven and want more, faster from their real time experiences, operators are seeing that people are seeking quality, value and speed all served up with a side of hospitality, the differentiating factor that separates the good operators from the average ones. But what is the difference between customer service and hospitality and why is it so important to have both?
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
and stay up to date with food and hospitality trends, travel and news.
