Any recipe or key to success that professes to set down rules for “good restaurant business” or “top advices to run restaurant” is based on fallacy. This recent article is no exception.
Why it’s like this? There are good reasons for this, some of which have been hinted at or touched upon in the following words.
One lies in the fundamental fact that the food/restaurant business is living and constantly changing, so any formalised record about process, key to success, especially when you starting from fresh scratch, in some measure, out of date.
Language of food
Food and restaurant industry is like language. To write a fresh dictionary is almost impossible. Since there is a time-lag between its writing and it’s publication, in which the language has in certain ways, however small and trivial, developed and changed.
For this reason, every Dictionary is out of date as soon as it is published. Language always outpaces its grammarians and lexicographers.
The same food does. It is living and almost constantly changing field as example with language progress proved.
By far the language and food are more than close in book The Language of Food by Dan Jurafsky.
Food is changing to fresh food
Across almost all the case studies, reports and market researches on the fresh food industry we can notice the increase of fresh food demand in not just small-sized households but also suppliers and restaurants side. Players all sizes in food market putting in more intense into fresh food.
As volume of fresh food terms in 2015 was only marginal growth. Now manufacturing and trading the fresh food market in 2016 become the song of upcoming direction.
Customers are pushing food manufacturers to produce products with so-called clean labels. But not just food manufacturers, also ingredient manufacturers have stepped into this direction and started to offer naturally derived, organic, minimally processed and not genetically modified ingredients. Food manufacturers use those to formulate clean label products.
As language is constantly changing it’s proving the concept of progress and freshness.
We are using fresh language. Food is the same. It’s everlasting value of food itself. Fresh food.
Source: www.nielsen.com report 2015 (pdf)
Based on Nielsen’s Global health and wellness global report from 2015 claims:
“Health attributes are most important to emerging-market respondents, who are also most willing to pay a premium for health benefits.”
Fresh is just one part of this quality value for health attributes at least slightly important for premium payment make happened.
As rising consumer ‘s demand for fresh and local fare is also challenging a distribution system based on consolidation, possible centralization. Is also touching the topic of large drop sizes and long shelf life of foodstuff which are asking for modernizing the supply chain.
Building your own supply chain as Restaurant owner and updating fresh food formats are upcoming food refresh to your offer. Fresh is going to springing up in more menu categories in Restaurant industry. So don’t wait too long while holding your “fresh key” and do the right decision in the right time.