CURRENT TRENDS IN FOOD AND BEVERAGE SECTOR

CURRENT TRENDS IN FOOD AND BEVERAGE SECTOR

“The world is changing fast, but the food and beverage industry is changing even faster," said (Pavone, 2011).

Davis at el (2012,Pg 368) illustrate  today in kitchens you can find ovens that interface with property management systems, allowing for reports on temperatures, humidity gas or electricity bills allowing for a better allocation of fixed cost per product and ensuring that the operator remains true to the current health and safety regulations. A chef can easily program the oven to cook what he wants as he wants it. It also reduces labour cost and achieving consistency of product thus meeting consumer expectations.

Quality food: tourists are now more concerned with the food on the table, rather than focusing on celebrity chefs. They will be more demanding in terms of quality ingredients and will prefer healthy food with organic ingredients. (Hotel cluster, 2014)

Indeed this day’s customer do pay for what they think is worth for their money when they order a dish they expect it to be balancing considering taste, colour, texture, nutrition wise.

Sustainability: food and beverage sectors want to have a positive impact on society and the environment. In addition, they want to turn sustainability challenges into business advantages.  At the heart of a well-planned sustainability program is the belief that corporate investment in environmental and social responsibility must strengthen business performance to be successful it must reduce environmental impact, achieve genuine economy in the use of resources deliver a return on investment, and enhance the equity of your company.

 Just like what Steers restaurant here in Botswana is doing by volunteering to feed less fortunate kids below 10 years with breakfast each and every Wednesday. (Bradley, 2008)

The trend of flexibility: appears to be on the rise according to The Hotel and Restaurant times (2010) with customers becoming ultra sensitive eaters, requesting a broader range of choices to customise and control diets, and menus, dishes and specials catering to individual needs.

Indeed flexibility is of paramount importance to customers the need to be given a wide variety of food and beverages to choose from at any time.

Reference

Hotel and Restaurant Times (2010).Value add Your Business. H&RT. Jan Kildare: Ireland.

Hotel cluster (2014)[Online]: http//www.hotelcluster.com (Accessed 28 March 2014)

Bradly,A. (2008), Food and beverage industry: Rock Automation USA

Pavone (2014), five food and beverage trends: Virgo.[Online]:http://www.foodproductdesign.com/news/2011 (Accessed 30 march 2014)