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The report reveals that AI investment and adoption differs across the industry as organizations seek to balance experimentation with operational focus, customer-facing innovation with back-of-house transformation, and high ambitions with organizational readiness. The research also highlights the sustained momentum of loyalty program usage.
Highlighting local ingredients can set you apart and attract guests who value sustainability. Monitor and Adapt to Industry Trends Stay Updated on Culinary Innovations Experiment with trending dishes or techniques to keep your menu fresh and exciting. Catering to these preferences makes everyone feel welcome.
As economic pressures and fluctuating food costs persist, these technologies will be critical for maintaining profitability and ensuring long-term sustainability. Younger generations are increasingly favoring restaurants that prioritize sustainability… local sourcing, reducing food waste, energy efficient operations.
Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. The debate over manufactured plant proteins and whole plants has begun, and it has spurred innovation in menus across all segments of the foodservice industry.
2024 will be a year of value and beverage innovation. Restaurants will invest in beverage innovation to give consumers choices beyond alcohol and CSDs. This started years ago with the fast casuals, but everyone will start to adopt beverage innovation widely. Is it any wonder transactions are declining industry-wide?
Beyond Meat was selected as the plant-based partner for Protein Bar & Kitchen due to its clean label (soy free, gluten free, NON GMO), commitment to sustainability, and – most importantly – the fact that it looks, cooks and tastes like meat. "We innovate for human's sake and we'll win on taste—PERIOD.
Technology Innovations Many customers are always on the go, and the opportunity to order quick and delicious meals without the hassle of a full-service restaurant can be a game changer. A counter service restaurant must embrace innovations to streamline operations and enhance the customer experience.
For those brands who are focused on menu innovation to be able to serve a broader base, they’re the ones seeing great success today and attracting the millennial and the power of the dollar behind them.” It’s just not sustainable,” LeFranc said. ” A Renewed Focus on Culture. People are our most important asset.”.
The corporate catering sector faces a host of challenges, including labour shortages and the Herculean task of making the supply chain more sustainable. Innovation took centre stage in the debate. Mann says Sodexo wants to be “a market maker and really lead” in sustainability. Markets and demand have changed.
Questions could range from ingredients of dishes to potential allergens. Sustainability Practices: Create learning modules about incorporating sustainability practices into the restaurant, including waste management, energy efficiency, and sourcing local produce.
Rather today’s consumer demands menu innovation as well as eco-friendly and sustainable practices. Many restaurants are used to making considerations for allergens and are equipped to prepare foods with separate pans, tongs and other tools. Restaurants can accomplish these goals while adding to their bottom line.
Consumers are demanding choices that cater to a variety of dietary needs, including plant-based, low-carb and allergen-free options. This shift reflects a broader cultural trend toward wellness and sustainability, forcing QSR brands to innovate and adapt their menus to meet these demands.
Menu development is the process of aligning back-of-house culinary talent with operations management to design a profitable, sustainable menu that aligns with the brand. Make sure your team understands cross-contamination risks, training them to avoid allergen exposure by following safe food handling practices.
Santamaria London helps its clients strategically navigate the market & commercially drive footfall, traffic, engagement & ongoing sustainable operations. . They are pushing a lot of innovation not just in terms of food, but the overall ambience and decor. An awful lot of innovations are happening and not just in terms of food.
They come together to support each other and spur innovationsustainably. Moreover, they finally have a better handle on food waste and can improve the guest experience by offering nutritional value and allergen information – both automated by the F&B management platform. What is a tech ecosystem?
Today, her success has finally proven to her parents that cooking is a viable and sustainable career for women. Nutrition and allergen data are mapped from MenuTrinfo®’s proprietary analysis software into Trabon’s My Meal, My Way™ Nutrition Calculator and Allergen Filter platform.
And we have to cater to generational differences, dietary preferences, and sustainability concerns. Token Healthy Option Innovation isnt only about when people eat, its also about how they decide what to eat. We need to keep innovating to meet consumer expectations. Were not just dealing with lunch. Its a massive shift.
Different rules on allergens, trace components and pesticides have proved to be a hurdle for the global chained consumer foodservice market. “The tide is rising in favour of plastic-free, with diners even prepared to dip into their own pockets to ensure their environmental/sustainability values are achieved.
We also discuss how modern approaches have improved consumption habits and nutritional awareness – while, resolving issues around wastage and costs and promoting sustainable practices for all. This pushes the need for innovation to build a resilient supply chain and minimize negative impacts. ranks 13th. is far from ideal.
Owned and led by Chef Billy Ngo, this restaurant is committed to sustainable and local ingredients whenever they can find them. They’ll happily prepare a gourmet, allergen-free meal featuring the best local ingredients. This innovative, sleek, and inviting restaurant sits outside Fremont Park in Midtown, Sacramento.
“This means adding capabilities around menu filtering with things like allergens or vegetarian, providing estimated times of arrival for deliveries, check-in prompts to ensure freshness of food and offering assistance through things like live chat.” ” Click here to download the complete study.
The winery is among the first to adopt a sustainable approach in the vineyards as well as in the cellar. There are zero sulphites and zero allergens such as milk and egg used for the fining process. ” Alessandro, Teresio and Alberto Schiavo Photo courtesy of Mirabella. Mirabella Vineyard Photo courtesy of Mirabella.
The winery is among the first to adopt a sustainable approach in the vineyards as well as in the cellar. There are zero sulphites and zero allergens such as milk and egg used for the fining process. In addition, Mirabella has been working on lowering the amount of sulphites for all their wines.
These conferences revolve around food technology, food science, food procession, safety, and food innovation. It features a trade show, educational programs, and industry presentations focusing on the latest food processing technology trends and innovations.
By Denise Langenegger, Contributor With sustainability at the forefront of modern consumer minds, all businesses should take active measures to reduce their carbon footprint. While plant-based plastics aren’t exactly 100% sustainable, they are a significant improvement to traditional plastics. What are Plant-based Plastics?
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