Business world changes day to day, and so does Food and Beverage operations. Tons of profit could be lost due to one slow move. In the following article, recent trends and challenges in operating F&B operations will be discussed.
Trends:
- Sustainability
This topic is one of the most popular topics among almost all the industries nowadays. People's awareness concerning whether this brand is environmental friendly or not has raised to sky high these days. In order to capture customers who are making purchases with this consideration, numerous restaurants started to follow this trend and source their raw materials from sustainable sources.
Having Cafe Decoral as example, they have been following the Seafood Guide produced by the World Wide Fund for Nature and source their seafood in a "greener" way and aim at procuring more than 50% sustainably sourced seafood by 2016.
2. Nutritional Value
As more and more profit are generated from health products, having a healthier diet is an unstoppable trend to huge amount of customers. Some of the restaurants, especially fast food and meat-lover restaurants design their menus with nutritional values on.
This kinds of menus provide a clear look to customers about what they are in-taking by making such order.
3. Beverages
People who go bars and clubs are more educated when comparing to the past, or have done researches about different kinds of infusing drinks to act as an expert in front of the others. Drinks which are already been well known of years are getting less popular, and their place are started to be taken by newly invented infusing drinks.
These drinks are more somewhat healthier than the traditional ones and more acceptable to the female group. This highly require creativity from designers and bar tenders, since they need to figure out which combination will make them stand out from the crowd.
Challenges:
- Interactive presentation
This is not a significant trend, a lot of high-ended restaurants started this long ago. But more and more restaurants have blended this feature into their business nowadays. One famous restaurant would be Simplylife.
One of the most famous and popular cooking shows, Master Chef, has brought this feature into a next level. People started to love watching how chefs prepare food. The reason of this feature becoming a challenge is because it is a double-edged sword. The best benefit it brings is the attractiveness; however, everyone knows that most of the hygiene of the kitchens of restaurants are horrible. Restaurants which adopt this feature has to keep its tidiness for whole day in order to bring out marvelous presentations.
2. Tightening budget
The current economic situation requires restaurants to maintain their qualities without raising prices. One of the hardest things to run the business is about how to raise the quality and efficiency without investing, and the only way is to analyze and redesign menus.
Way to improve:
The key is to make the menus look like in a "Facebook" way, which means more pictures and less words; however, none of the restaurants owners would love to have their customers ordering foods which are lower in price. Therefore, they need to highlight the more profitable cuisines without being too obviously which could easily resulted in causing bad impressions from customers.
References:
http://www.egcoa.eu/top-5-food-beverage-trends-2014/
http://www.cafedecoral.com/eng/corp_social_respon/csr_reports/images/CafeDeCarol_SR2014_20150715/index.html#35/z
http://www.shape.com/healthy-eating/healthy-drinks/8-infused-water-recipes-upgrade-your-h2o
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