Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.



Ridderxxl met een gehaktbal

Thomas Bart

on 18 December 2012

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Gastronomics

Gastr nom cs Worldwide Situation Food and beverage Door Jacqueline, Judith, Suzanne,
Bas, Louis, Sergio en Thomas. In this presentation Gastronomic -Situation
-Trends Worldwide Gastronomic -Situation
-Trends Continental Dutch Gastronomic
-Trends Food production - Agricultural productivity is declining
because of droughts

-Continued growing demand
because of emerging markets
and a growing number of people This leads to higher product costs Food and beverage
industry -Highly fragmented industry
-Valued at 5.7 trillion in 2008
-Largest shares are Europe, America Food consumption, production and markets are changed by -Income growth
-Climate change
-High energy
-Urbanization Economic slowdown -2009: economic slowdown
-Rise in oil prices leads to higher transportation costs
-Rising food prices How does this affect the food service industry? -Consumers tend to stay at home or opt for low cost dining options : decline in consumer spending
- Food products are essential
- The industry is less affected than other industries : Food products stay essential in spite of the slowdown
-This change brings new trends Sources -IMAP : Food and beverage industry global report
-International food policy institute : The world food situation Background infromation Food production:
http://www.bbc.co.uk/news/business-19657866 Future trends What can we expect in the future? Influence of Asian countries is growing:
- food
- restaurants
- eating habits New Asian century - restaurants have their own kitchen garden
- delivery service coming directly from farmers
- websites bringing farmers and customers together
- kitchen gardens in the city Urban farming - more vegetarian concepts
- larger and more creative offers for vegetarians Vegetarians - people become more conscious
- special concepts to prevent wasting food No waste - creating a special atmosphere
- use of storytelling
- unique experience Experience management Trends Dutch Horeca otoucho Ordering Screen at the table Friethoes Noorderpark Amsterdam Bar Organic fries Bar made out of second
hand materials 8Tea5 Sparkling tea, in the shop in the Hague and online 8tea5 tries to reach the creativity of her customers. "Via social media we hope to come in to contact with other creative minds." L1nda Online personeel planner voor de Horeca http://www.grenos.com/nl/otoucho
http://www.l1nda.nl The hospitality industry The Netherlands Financial crisis in the
hospitality sector? There is growth in the Industry
The sentiment of the entrepreneurs is negative
Catering& snack bars had the biggest growth in NL
The Revenue is stable in the third quarter.
There is a decrease of personnel Dining or snacking People eat more outside there homes but not anymore in restaurants. Because of the economical crisis.
People don't have any time.
The marketing of big companies (Mc Donalds)
Lot of restaurants are outdated.
It's easier to make profit with a snack bar then with an restaurant or catering. Innovative companies in the Netherlands Izkaya, Rotterdam
Ivy, Rotterdam
Han-ting, Den Haag
De Librije, Zwolle
Oud Sluis, Sluis
't Brouwerskolkje, Overveen Fast Food What does Fast Food actually mean?
Positive & negative side of the Fast Food Industry
Which Fast Food companies are booming?
Marketing strategy of a big Fast Food chain
Conclusion: should we embrace it or not? Slow Food What does Slow Food actually mean?
The Slow Food movement in NL
A few examples of Slow Food Restaurants in NL
Youth Food movement Trends and chances Hotels Bed & Breakfasts Camping & Bungalow Restaurant Cafés Discos - Make it 'home'
- Upgrade food (more traditional)
- Free wifi
- Breakfast for non-guest also
- Durability
- Make campagnes
- Online check-in possible
- wellness - Change name to Bed & Breakfast
- Upgrade with regio products - F&B outlets
- Kids concepts
- Durability - More Fastservice restaurants
- Durability (Fairtrade Restaurantweek)
- Biological products
- Coupon sites (SocialDeal)
- Influence social media
- 'Pop up' restaurants (special locations)
- More attention to good coffee and tea - Expand beer assortment
- Expand wine assortment
- Influence of social media
- More attention to good coffee and tea
- Tasting workshops
- Cocktails - Influence of social media
- Theme nights
- Combination Restaurant - Club Sources:
- Food Inspiration Jaarreport 2012
- Food Service Monitor Jaarreport 2012/2013 Food Price Index, 2007-2009 S&P 500 vs. Dow Jones US F&B Index2007-2009 Continental Situation A severe drought in the US Fears of higher food prices
across Asia Higher food prices Droughts Rising crude oil prices Oil
Wheat Europe Employment rate
Rising commodity prices
Growing competition
Heightened consumer expectations
Capital gains tax
Social media Fast and Slow Market of necessity-food
Quick service
Relatively low prices
Self service
Quick production process with fresh ingredients
Vegetables are the new meat Storytelling Customization New marketing techniques focusing on product
Origin of ingredients is very important
Purity of the food People want to choose what and when they eat
They choose their own toppings, sauces, etc.
For example: Starbucks, Vapiano, Subway, Pasta bar Julia's,... Transparency Consumer is better informed than ever before
Via food blogs, cooking programs, ...
A lot of control on food by for example the inspection service Connected via social media (cc) photo by theaucitron on Flickr Cooking programs of television and internet
Checking in at a bar or restaurant via Facebook
Information about menu's and discounts
Adverts on social platforms Worldwide trends Second assigment:
Employee Gastronomical outlets Body Body Body Body Body Body Body Body Body 1. The interpretation of guest friendly processes.
2. Structures and systems.
3. The profile of guest oriented employees. Three knowledge areas (guest profiles): 1.Clear goals/objectives.
2.Clear structure.
3.Effective way of managing.
4.Task skilled employees.
5.Good and clear collaboration and communication.
6.Acting customer oriented. 6 primary criteria of guest-focused organizations: Thank you, Merci beaucoup, Danke Ihnen, For your attention Hospitality is:
-Friendly behaviour towards visitors
-Services that an organization provides for guests New concepts by site:

-IMAP : Food and beverage industry global report
-International food policy institute : The world food situation

Background information Food production:
BBC, international broadcasting company, used for information about the current situation in the world on gastronomic level.

- Food Inspiration Jaarreport 2012
- Food Service Monitor Jaarreport 2012/2013
Internet sources, for definition of terms.
http://www.ldoceonline.com/dictionary/hospitality Internet sources, for researches on the hospitality industry, Ernst & Young’s
Global Real Estate Center, 2012

BBC, international broadcasting company, used for information about the current situation in the world on gastronomic level.

EU Employment and Social Situation Quarterly Review – September 2012

Grant Thornton Corporate Finance Spring 2012, Food & Beverage industry Snapshot
http://www.grantthornton.com/portal/site/gtcom/menuitem.91c078ed5c0ef4ca80cd8710033841ca/?vgnextfmt=default&vgnextoid=a78f2326b1736310VgnVCM1000003a8314acRCRD Sources
Full transcript