Trends in Food and Beverage Management Paper

913 Words Oct 3rd, 2010 4 Pages
The food and beverage manager job is to keep up with everything that pertains to our business. Trends and technology are the biggest aspects we deal with on a daily basis. Keeping up with the trends and the latest technologies keeps many businesses in business. Every company wants to offer the next big thing to get ahead of the competition. Some of the latest trends in the food and beverage industry are putting on the menus the nutritional value of the food items, using local produce, modified casual dining, and technology. Nutritional Value of Foods
Recent legislation has passed requiring the restaurant industry to provide nutritional information about their menu items. This legislation requirement is actually a positive step for both
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Ask them about their farming practices and philosophy. Usually, the produce will speak for itself about the product’s quality, the way it is grown, and whether it is organic. Talk with your distributors and ask them if they can find organic produce, whether it is fruit, meat, or a specific vegetable, for you (Farmer D, 2009). Grow your own. Many restaurants are growing their own food on auxiliary farms in urban areas, but you can start small with growing herbs on the rooftop or micro greens near the kitchen. A side benefit to growing your own is you can get the wait staff involved. They become really knowledgeable and passionate about the food they are serving if they are involved in growing it (Farmer D, 2009). Contract with local farmers and ask them to grow the foods you want to use in your restaurant. Let them know the types of produce you are interested in using and how much you go through. Farmers will often sign contracts with a restaurant before they get into growing a particular crop (Farmer D, 2009).
Modified-casual dining

A new category in the restaurant industry, modified-casual dining, is poised for rapid growth over the next several years. Modified-casual dining offers the same service and amenities of a large casual dining chain or mega-independent casual operation, but in a much smaller footprint (Allen, 2007). Like fast-casual restaurants, modified-casual concepts generally open inside in-line or end cap spaces, which are smaller