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Expansion 2017-12-15

5 Trends that will change the Business of Restaurants

Hospitality industry has become one of the most sought-after industry giving us the power to create new concepts.

By Sanjay VaziraniFoodlink Services Pvt Ltd

With F&B becoming the most emerging industry wherein everyday new trends are transpiring with sheer dynamics and eating behavioral patterns of consumer’s food is taking several shapes and formats. Social media has glocalized all of us now and has become an open-window to showcase new things every now and then. Not only this hospitality industry has become one of the most sought-after industry giving us the power to create new concepts. It not just excites us, but also gives us the energy to be on our toes and to dream up new ways of making it more enjoyable for our consumers. The industry has developed a lot since the recent trends and new technologies are infused in the market.  The hospitality sector is one of the key drivers in the overall economy of the country as well as the whole service industry. Some of the trends that we see coming in 2018 are:

Use of Micro greens in modern kitchens: As the global hospitality is changing every day so is the demand of the people. Globally people are asking for a more attractive, tasty and healthy food. Food production is not only preparation of food, the modern kitchen has changed which is not only serving delectable food but is also looking after the aesthetic appeal of the food therefore both the taste and the presentation play a vital role for the success of a modern Kitchen.  Micro Greens is a trend in the hospitality industry, chefs are using micro greens on their plates along with edible flowers so that the whole dish looks attractive. These micro greens are not only savoured for their valued looks but are also full of essential vitamins and minerals and are being used for garnishing soups, salads, plate presentation. The aim of the study is to identify the various Micro greens that contribute to the aesthetic appeal of a chef’s food and to understand the need and importance of using micro greens by chefs of a modern kitchen.

Vertical Farming: Research shows that vertical farming offers higher yields with less land, less time, and no pesticides. So I strongly believe that this is something which we must definitely incorporate in our farming techniques.

Free-from foods/ Fermented foods: Free-from foods is most likely to become a fast-growing market, so there is a need to serve gluten-free, dairy-free, vegan, organic – but overall, healthy food – as standard. It’s a reflection of the growing demand for healthier, cleaner food, for reasons ranging from the rising tide of food-implicated medical conditions to general wellbeing and ethical and environmental considerations. The shift is evident in the growing spotlight on raw food, organics, green smoothies, ancient grains, superfoods and gut-friendly fermented vegetables, as well as kefir and kombucha.

3D Food Printing: 3D food printing offers a range of potential benefits. It can be healthy and good for the environment because it can help to convert alternative ingredients such as proteins from algae, beet leaves, or insects into tasty products. It also opens the door to food customization and therefore tune up with individual needs and preferences.

Zero-waste: What would the world look like if we produced no food waste? Imagine a system where nothing goes to waste and materials are constantly repurposed. Minimizing food waste is something we’re 100% behind and the war on waste is gaining traction. We intend to build a system where the by-products of one activity become the resources for another.

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