Over the course of this month, we have been gearing up for the World Food Day 2017– an annual event held to commemorate the founding of the United Nations’ Food and Agriculture Organization (FAO). On the occasion of the 65th International Food Day, it makes perfect sense to explore the fortunes of the foodservice industry in 2017.
Foodservice sector has become a bright spot for many food retailers today, as growth in the other central areas of the store has slowed down lately. Delighting diners and brands alike, the foodservice industry shines a spotlight on how the consumers’ ever-evolving tastes and sensibilities have propelled innovation, customization, variety and authenticity onto menus and services offered by restaurants and eateries.
Why 2016 was a strong year for foodservice operators?
In 2016, the foodservice industry has had many transforming trends. Of course, as has been the norm with this market, some of these trends have graduated into the new year while others have ultimately dwindled. With trends that focused on saving time and space, energy efficiency and embracing of technological improvements, the foodservice sector has a solid foundation to truly customize itself per the target audience’s liking.
The year 2016 had been promising and impressive in the history of food and retailing services, as technology played a key role in several fundamental procedures – from food production to consumer communication and retail environments. The dynamic changes in the foodservice industry have ultimately pushed back traditional food products, channels, and ingredients. The consumer’s anticipation for new and refined experiences has been suitably matched by the fast morphing commercial market.
What’s cooking in the foodservice scene in 2017?
The global foodservice market has exuded a confident picture in 2017 as well, thanks in part to the emerging trends and the improved adoption of environmentally sound production and management strategies. From reserving seats, food ordering services to quick payment options and customized promotions, there have been enormous advancements in technology in the present year, helping every foodservice department to run more efficiently, enhancing the dining experience and increasing the level of convenience for customers.
Going green: Refreshing way to repurpose food
On the occasion of the world food day 2016, the major focus was on constructive innovation that would ensure sustainability without affecting the environment adversely. Consequently, green and sustainable technologies have been incorporated in foodservice, including concrete steps that directly impacted waste reduction, water consumption and energy efficiency.
Today, foodservice companies have abundantly realized the significance of adopting the right resources, tools, and practices that would aid in creating increasingly sustainable products, reduce the use of non-renewable resources and improve recycling efficiency. With the use of best-in-breed energy efficient technologies and best food practices, vendors are slowly moving towards a sustainable foodservice business model that not only helps end-customers but also has a tremendously positive impact on the environment.
The bigger picture: Emerging markets are cooking it up!
With an increasing number of new foodservice outlets powered by innovative menus, the consumers are now being wooed by preparations that respect their health considerations while simultaneously being tasteful. APAC is the leading region that is contributing in line with the above philosophy, with countries such as China and Japan holding the major stake in this emergent market. Americas are second in the list of potential markets for foodservice operators seeking long-term growth.
Summarily: No doubt, the foodservice market will grow, and grow tremendously, provided, advanced strategies and smart technologies are implemented in every participating restaurant or eatery, from the grassroots all the way to the topmost canopy.
