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.
Whilst it is easy to say what good a food precinct can do, an important part of our project delivery is to ensure that the precincts we deliver overcome major operational challenges that come with having food and beverage outlets operating in the space. We’ve listed 4 major operational challenges that are specific to a food and beverage precinct and must be addressed to ensure operational and business efficiency
Managing Director and leading food expert for Future Food, Francis Loughran sat down with Colliers International in New Zealand to talk about where food in retail has been, where it is now and where it is headed for the future. The original article was published as part of Collier International's Christchurch City Retail Portfolio which can be viewed here.
Whether your precinct is part of a transport hub, retail centre, arts centre or business park, a good strike rate remains a key part of a highly successful and sustainable food offer as well as overall development with food and hospitality being a major drawcard and anchor for centres and spaces around the world. We’ve put together our quick checklist for what it takes to get your customers using all parts of the precinct, time and time again.
Performance tracking informs how you’re tracking and where you need to adjust to ensure you continue tracking successfully. When resources and structures required to implement performance tracking are not allocated, whether you’re a single operator or entire food precinct, it becomes very difficult for there to be any analysis done and therefore, any developments to be made. With the food and beverage industry being a highly competitive marketplace, it’s in everyone’s best interest to incorporate routine performance tracking to ensure you’re meeting your customer wants and needs and therefore improving your ability to meet your business targets. Continue reading to learn how small, informed improvements across multiple operators in a precinct can bring about gains in the millions for your precinct.
and stay up to date with food and hospitality trends, travel and news.
