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How to increase revenue in food and beverage?


With the continuing growth in the global foodservice industry, trends that are apparent in the US, Europe and now Asia, have begun to replicate themselves in markets world-wide. As we travel more and experience exciting cuisines, a new wave of epicurean desires, driven by consumer curiosity and greater exposure to international foods and trends has emerged. Our tastes and appreciation for good food and beverage service are ever changing and driving the need for greater customization and innovation in this industry. Restaurants are now providing the meal experience through offering customers education and entertainment (Edutainment) for todays educated consumers who expect a top dining experience. This is particularly true at higher-end establishments.

Consumers are increasingly looking for healthier food, whether it is vegetarian, vegan, low-fat, low calorie, gluten-free, or just prepared from fresh ingredients. More consumers have begun to follow ‘special’ diets and want to enjoy these healthier choices both at home and when they are eating out. Quality and healthy are becoming increasingly synonymous together with concerns about the environment and sustainability.

One critical attribute of successful hotel food and beverage outlets is their ability to respond to the changing needs of the market while maintaining a profitable operation. Yet, few food and beverage outlets excel at this fundamental strategy. Instead, food service is frequently characterized by generic restaurants that provide undistinguished menu items and offer guests a poor value-for-money proposition. Such restaurants fail to provide menu choices, ambience, or service desired by the dining-out public (let alone their guests).

Want to know more about Best Practices, Focus on Product Quality and Service Delivery, Restaurant Design and Conceptualization? You have come to the right place.