Lozano, Paula Marie B.

BSHM202C 01 Homework 1 - ARG

Research at least five (5) trends and developments in the foodservice industry.

Ethnic Flavours
The coming year will see a lot of African and Filipino inspired flavours being worked into
menus. Traditional, cultural recipes will be incorporated into contemporary meal ideas.
Hyper-local sourcing
Consumers want to know where their food is coming from. On-site vegetable gardens or
beer brewing provides your consumers with a sense of knowledge and community.
Fast-casual dining
Fast-casual dining blends the speed of fast food with the quality of a restaurant. Japan
has pioneered the fast-casual craze (think sushi trains and ramen restaurants) but the
idea is now spreading across the globe.
Fast-casual dining also provides opportunity for expansion. Well-known and well-loved
menu items from your restaurant can become staples for your new smaller, fast-casual,
sister restaurants. Consumers follow what they like and will be attracted to the speed of
service.
Meal Kits
Meal kits provide foodservice industry quality with at-home convenience. Catering to
consumer needs such as portion control and specific dietary requirements are two highly
advantageous elements of the meal kit trend.
Sustainability
Sustainability within the foodservice industry is not an entirely new concept, however it’s
one that is still prevalent. Research by Australian food waste website foodbank.org.au
indicates that $20 billion worth of food is wasted in Australia every year¹. This equates to
9 million tonnes.
With a focus on food waste and food waste solutions in particular, 2017 will see an
emphasis on restaurants, hospitals, sports grounds and aged care homes repurposing
trimmings, scraps or left overs.
The idea to donate excess food is always a great one. Whether that be towards your
staff, or a food bank is entirely up to you and can also depend on your menu.