When Ray Kroc, the first McDonald’s franchise restaurant opened its doors in Illinois, 1955, fast food dining became the latest breakthrough in the eating out sector. The fact that food could be ordered and ready to eat within a significantly short amount of time was considered to be something of the future. Fast forward to 2018 where all the advances in technology mean service throughout the foodservice industry is quicker than ever. So, what sorts of technologies are now shaping the foodservice industry and out of home eating?
With the UK casual dining sector going through a challenging period driven by cost pressures, we thought it was a good time to see how the fine dining sector was coping with industry challenges.
Although the idea of ‘veganism’ originated in the 1940s, there was not a valid definition confirmed until the late 1970’s when ‘The Vegan Society’ became a registered charity. So, what is the definition of being a vegan? ‘The Vegan Society’ states “A philosophy and way of living which seeks to exclude—as far as is possible and practicable—all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals”.
As a leading integrated food and drink agency we make it our business to keep up to date with the latest trends and dynamics in the eating out market. Part of this ongoing commitment is our membership of the MCA Forum who shared their latest report on the eating out market last week. As you can imagine this a hugely comprehensive report which covers off economic trends, operator challenges, consumer insights and much more (and well worth joining to receive). However, these are my top five take-outs from the half day briefing to help keep you in the loop when it comes to foodservice, hospitality and eating out as a whole.