Whilst it is essential to understand general menu planning for a commercial operation, it is also vital that those who are creating menus also have a grasp of the current food and beverage trends from around the world.
On the following pages are examples of food and beverage trends that have been identified in various parts of the world.
Whilst the main focus will be on food trends, it is still important that food-oriented staff understand beverage trends, given that in many cases food and beverage will be served together and must complement each other.
Trends that can be identified include:
• New products – a supplier may have tested a brand new line and now released that product along with a range of options for its use, or there may be a reorientation to an existing and established product that sees it regarded in a new light, and able to be used in ways never before considered
• Modified products – a standard and traditional product may have been ‘tweaked’ in some way by the manufacturer/supplier in an attempt to maintain market share and prevent it from becoming dated
• Seasonal products – as products move in and out of season, this has implications, especially for premises that build their reputation on using fresh ingredients
Whilst it is essential to understand general menu planning for a commercial operation, it is also vital that those who are creating menus also have a grasp of the current food and beverage trends from around the world.On the following pages are examples of food and beverage trends that have been identified in various parts of the world.Whilst the main focus will be on food trends, it is still important that food-oriented staff understand beverage trends, given that in many cases food and beverage will be served together and must complement each other.Trends that can be identified include:• New products – a supplier may have tested a brand new line and now released that product along with a range of options for its use, or there may be a reorientation to an existing and established product that sees it regarded in a new light, and able to be used in ways never before considered• Modified products – a standard and traditional product may have been ‘tweaked’ in some way by the manufacturer/supplier in an attempt to maintain market share and prevent it from becoming dated• Seasonal products – as products move in and out of season, this has implications, especially for premises that build their reputation on using fresh ingredients
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