The Foodservice sector stands out for its dynamism and constant reinvention capacity. There is a close link between the sector and socio-economic phenomena, technology and new trends in consumption. This forces hotel managers and high executives to closely follow these changes and quickly adapt their offer.
The trend towards a food free of processed ingredients keeps growing and concerns about waste management is beginning to emerge. Both are two of the consumption drivers that are growing the most.
Eating healthy is a great concern among Europeans and, increasingly, people want their food to taste good and be healthy at the same time. Freshly squeezed orange juice is definitely establishing itself as a drink that is increasingly on-demand. In a recent study by Kantar, 45% of the consumers interviewed indicated that “if a food is healthy, they enjoy it much more” and 38% “do not give up having occasions of consumption for pleasure at home, but each time looking for healthier alternatives “2.
Trends such as maintaining a holistic lifestyle are also gaining prominence, with more and more followers, which translates into an increase in the organic offer and 100% natural foods.
For the hospitality professional, it is a must to offer quality food and drink at any time of the day. Beverages such as juice, traditionally linked to breakfast, are reinvented and are part of new moments of consumption: brunch, mocktails, snacks to go…
In addition, there is a boom in restaurants that offer the “healthy snack” type of menus within the new “easy to eat and on the go” context. Fast food has also been reinvented and is now healthier and more sustainable. The preparation in front of the client and the will to communicate the quality or freshness of the raw material convinces and captivates the consumer.
