Now that we’ve turned the page on a new year, it’s time to get back to business. But, with the world moving faster, and so much on everyone’s plate, many of us are asking ourselves where to start. January is the perfect time to take stock of what works, both personally and professionally, and then revamp what doesn’t work. For foodservice operators, perhaps the best place to start is the menu.
This month’s top eight food trends feature illustrates the strident changes taking place in the foodservice industry. Interestingly, many of the trends highlighted on the list have been gaining momentum for several years as consumers become more in tune with health, nutrition and clean living. It’s why the paleo diet gained so much ground in 2013. Consumers are still hungry for culinary adventures and want to be in the know with the latest and greatest new food dishes. And, increasingly, they’ll also seek out “permissible indulgences,” as food expert Lu Ann Williams, head of Research at the Netherlands-based Innova Market Insights, said recently.
But, more often than not, today’s consumers are chomping at the bit for food that is clean, local and real. In fact, according to chef Mareya Ibrahim, author, food-safety expert and founder of the Eat Cleaner website, clean eating is best described as “eating maximally nutritious foods in their most natural, whole state,” and the trend is expected to continue growing in 2014.
With so much change permeating the restaurant world, operators will need to become more creative in running their businesses, on all fronts — whether it’s the menu or the back-of-the-house. As costs continue to increase, and competition intensifies, foodservice operators will have to ensure they’re maximizing every dollar to source the best products available. As a result, suppliers will need to work smarter to ensure they’re competitive in their prices, but they’ll also need to work more cooperatively with operators to produce products that meet the changing demands of today’s highly informed consumers.
To that end, F&H is hoping its new interactive buyer’s guide site — unveiled recently at foodserviceworld.com, as an adjunct to The Big Black Book — will connect operators and suppliers to better serve today’s customer. The one-stop shopping site will allow operators access to everything they need to buy, whether it’s food, equipment or services. They’ll also be able to view a company’s brochures and catalogues, print special coupons and rebate offers, watch video demos of various food and equipment products as well as ask experts in the field product knowledge questions. And, when they’re ready to purchase, foodserviceworld.com can redirect them back to a company’s website to place their order directly. There’s no need to follow up with phone calls, emails or payment plans. Operators will be able to do it all, at the click of a mouse, simply by visiting the industry’s premier shopping address — foodserviceworld.com. The print version you hold in your hands, will work synergistically with the online buyer’s guide, allowing you to shop wisely, order seamlessly and learn effortlessly. We hope you enjoy the shopping experience.
January 2014 Features
Canada’s Hottest Food Trends for 2014
Canadian Consumers Are Into Scotch
Vikram Vij Shares His Ideas on Homegrown Hospitality in Foodservice
The Green Movement in Foodservice Involves More Than Energy-saving Initiatives
To Be Successful Restaurant Operators Should Focus on Menu Innovation in 2014
How to Work With Foodservice Suppliers
In the Kitchen with Brian Skinner of Vancouver’s The Acron
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