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F&B Trends 2013

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Nicole Wong

on 11 October 2013

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Transcript of F&B Trends 2013

F&B Trends 2013
What are the trends?
Green Restaurant
Local Food
Healthy Kids Meals
Ready Prepared Food
Local Food
Today more and more restaurant customers want to know where their food comes from.

Restaurants are aware of that and they are trying to get their food ingredients from local farmers as much as possible.

Some restaurants have gone even further and are now providing hyper-local food to their customers.

That means they are growing their own food in house, for example in rooftop gardens.
Reservation Apps
Interactive digital restaurant menu
view menus and user ratings
real-time table availability
in-app reservation
look for restaurant
Reservation apps
Interactive digital restaurant menu
increase 46% wine sales
increase 111% premium wines sold
increase 20% in wine revenue per bottle
greater access
more interactive options
simpler points of contact
WHO: 18-24- 69%. 25-34- 38%. Overall: 25%

WHAT: Small portion, low calorie, lean proteins compare to restaurant food.

WHEN: Mealtime and work place

WHERE: Prepare meals at work and

WHY: Mix frozen with fresh and freezes for flavor. Minimizes prep work and keep portions in check.
Ready Prepared Food
Movement of restaurants are becoming more green.
Healthy Kid 's meals
A program by NRA (National Restaurant Association)
-Kids live well
-Over 30,000 restaurants are participating.

1) Help parents select healthy menu.
2) Give children the chance to learn about correct nutrition
3) Health Education.

Ex. 600 calories or less for a meal.

-Show flexibility in their menu.
-Achieve awards for commercial advertisement.
Waste Reduction
Waste stream of having as close to zero landfill waste as possible.
Example: Subway.
They do: Waste Reduction
Energy Efficiency

Towel and tissue products are made with 100% recycled material
Catering trays & lids are currently made with
25% recycled material and can be recycled.
Energy Efficiency
New low-voltage lighting system:

To increased lamp life to reduce in energy consumption.
“Less waste equals more profit.”
Green Restaurant
Full transcript