In an age when the diner is very conscious of the food he consumes, the ingredients being used and the preparation methods in restaurant kitchens, the chefs’ focus will be on Healthier Food Trends in 2020. Their kitchens will see more of traditional simple superfoods, hyper-local ingredients from organic farms, and a conscious shift towards sustainable, eco-friendly products. Let’s look at the emerging food trends to look out for in 2020:
Healthier Kitchens
Ullas Arora, F&B Manager, Crowne Plaza New Delhi Mayur Vihar
“Healthier Kitchens is a big focus for us in the Hospitality industry. As we believe “Hotels are home away from home”, hence it is a prime focus to modify the culinary practices with the ever-evolving guest meal preferences. Earlier hotels used to have a couple of dishes here and there in the menu which used to be labelled as healthy, but now with the concept of Superfoods, Farm to Fork coming into picture, there are individual healthy menus along with dedicated sections in Buffet.”
Elaborating on his forthcoming plans, he tells, “I as an F&B professional always look to create something new and exciting for guests. We intend to launch a 7 day dedicated Meal Plan for our long staying guests, special curated menus which can be started the moment guest wake up to the time you go to bed. The menu and the food shall be planned keeping the days schedule in mind. We understand staying away from home for long-duration which in case of above menu shall be more than 5, is an important time wherein guest wants to have meals which can detox or can be healthy alternatives when away from home. The meal shall be consisting of incredibly delicious recipes, mostly plant-based and gluten-free, made using wholesome ingredients, and less than 400 calories a serving with occasional cheat day included.”
Bu hikaye Food & Beverage Business Review dergisinin December 2019 - January 2020 sayısından alınmıştır.
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Bu hikaye Food & Beverage Business Review dergisinin December 2019 - January 2020 sayısından alınmıştır.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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