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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However, modified-casual restaurants are more sophisticated than fast-casual operations because they offer table service instead of counter service. They also carry a higher check average than fast-casual establishments (Allen, 2007). Modified-casual operations offer more promising sales-to-investment ratios than fast-casual concepts. A modified-casual operation may cost less than $800,000 to develop, but can generate more than $1 million in sales. In contrast, fast-casual operations cost $500,000 or less to develop, but traditionally produce less than $1 million in revenue (Allen, 2007).
Over the years, technology had changed and improved every business along with the food and beverage industry. The food and beverage industry along with the hospitality industry have greatly befitted from the improvements in technology. Nevertheless, having the best technology does come at a price, but in the end, it pays for its self. Food and beverage technology helps managers keep track of food purchases, food ordered, drinks orders, when your staff comes and goes. At the end of each quarter all of this information helps your prepare budget reports, labor reports among other things. These reports are necessary for any business to be successfully.
Many trends come and go in the food and beverage industry. In this paper, we covered just a few of the newer trends that many food and beverage managers and owners face on a daily basis.