Fab 40

“Plus ca change, plus c’est la meme chose”.

“Plus ca change, plus c’est la meme chose”.

Translation: “The more things change, the more they stay the same.”

The popular adage certainly doesn’t apply to the foodservice industry. Since 1968 when the first magazine issue of F&H appeared (under the auspices of the Canadian Restaurant Association, CRA), the foodservice industry has grown, matured and developed into one of the most dynamic and vibrant industries around.

Back in the decade of love, when fast food was only a fledgling concept, Canadian consumers looked to restaurants as places to buy food. At that time, sustenance was what consumers were after. Today, 40 years later, food has become a huge part of our lives. We live it, we breathe it and we are consumed by it. Occasionally we’re sometimes defined by it as well.

It’s been an amazing four decades, punctuated by many touch points along the way (see 40th Anniversary story in Foodservice and Hospitality, Oct. 2008 edition or online edition as of early October). And from my perch, watching as trends come and go, and personalities leave their indelible mark on the industry, it’s been quite a ride. In some cases the changes have been subtle, almost imperceptible to the naked eye, and in others, the changes are a dramatic departure from what once was.

Has there ever been a time when food is as important as it is today? Have chefs ever been as revered as celebrities? Walk into any restaurant these days and it’s hard not to notice the level of sophistication of today’s restaurant goer ‒sœ whether they’re a gen Xer, a generation Y or a boomer.

With growing awareness has also come a greater sophistication level, and it’s created more demanding consumers. We now not only want food that tastes and looks great, but is great for us and also good for the environment. Can you imagine someone stepping up to a then spanking new QSR counter in 1968 and asking for the calorie count, or ingredient list of a certain food item? Could we have ever predicted back then that smoking would not be allowed in restaurants today? As we become increasingly demanding of what we eat and (how it is packaged) drink, what can we look forward to in coming years? Will we still be eating the same kind of fast food 10 years from now; will obesity be outlawed and will we be popping a few pills to ensure we’re getting all our daily food requirements? What will be demanding of our chefs and cooks info the future?

As we raise a glass of wine to celebrate 40 years of F&H (make that Canadian wine, please!) let’s also raise a glass to the countless dedicated operators, and suppliers across this vast country of ours who have consistently and relentlessly responded to change to ensure the vibrancy of this vital and important foodservice community. And let’s not forget our medium (also undergoing daily change), which has allowed readers the opportunity to witness change as it happens.