Food & Beverage: Current Trends & Issues College of Business & Hospitality Management Northern Caribbean University, Jamaica Kenrick A.

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Transcript Food & Beverage: Current Trends & Issues College of Business & Hospitality Management Northern Caribbean University, Jamaica Kenrick A.

Food & Beverage: Current
Trends & Issues
College of Business & Hospitality
Management
Northern Caribbean University,
Jamaica
Kenrick A. Stewart
Global Food Trends
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Shoppers willing to shift cost for healthy
alternatives
Farm to fork/table
41% increase in male shoppers
Use of coupons & frequent shopper cards
(Merced-Reyes, 2012)
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Current Industry F & B Trends
What are the current trends in food and
beverage service?
“Fresh,
green, lean & in season”
“Water seems more important”
 “Clean, fresh, seasonal, light, bold
flavours

Increase Cost & Guest Perceived Value*
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Importance of F & B Trends
.
Importance of Current
F & B Trends
95%
5
4
5%
3
0%
2
0%
1
1
0%
2
3
4
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Starch Alternatives
 Roti
 Cornmeal
 Fried
Plantains
 Pita Bread
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Global Food Flovours
Curry (India)
 Asian
 Peru e.g. yellow chili pepper
 Peanut – sauce, paste, crusted
 Bold flavours, e.g. Mexican
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Healthy Children’s Meals
Whole wheat product
 Increased fruits & vegetables
 Reduction of French fries request
 Reduction of sodium & sugar in foods
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Pickling
 Peppers
 Ginger
– motion illness, prevent colon cancer, assist
w/ absorption, cold & flu etc.
 Vegetables
 Sanitation
Issues
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Comfort Foods Fading
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‘Soul Foods’
Macaroni & Cheese
Fried Chicken
Highly spicy foods
Hummus
Cultural Issues
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Locally Grown & Sourced Foods
 Fresh vegetables & fruits
 Home gardens
 Nutritive value*
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Food Trucks
 Economical
 Fresh
 Quick
 Entertaining
 Tasty
 High
customer
satisfaction
 Sanitation*
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Restaurant Meal Presentation
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Light sauces
Light garnishes
Vertical
Portion Sizes
Customer satisfaction*
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Technology
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Menus on Ipad
Built In Ipad Tables
Staff reduction*
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