F&B OPERATIONS PPT- master in business administration major in hositality management

Food and Beverage Management

1.   FILAMER CHRISTIAN UNIVERSITY Autonomous Status- Commission on Higher Education GRADUATE SCHOOL Accredited level IV. -ACSCU-AAI Roxas Avenue, Roxas City, Capiz, 5800 Presented by: EFREN T. RESICO JR. MBA-HM FOOD AND BEVERAGE MANAGEMENT Presented to: DR. MATT NUMER B. OFALLA Course Facilitator MENU PURCHASING AND STORAGE PRODUCTION AND SERVICE MANAGING QUALITY IN F&B OPERATIONS TRENDS AND DEVELOPMENT

2. THE MENU

3. A menu is a list of dishes or beverages that are available for customers to purchase. By law, outlets must display the menu at or near the entrance so potential customers can study it before deciding to eat there. Many businesses now make the menu available to view online to attract business.

4. Traditionally menus are divided into 2 types: T able d'hôte Has a fixed number of courses Has a limited choice within each course Has a fixed selling price The food is usually available at a set time as it is easier to do more preparation in advance

5. A la carte menu Has a wide choice of dishes for each course Each dish is priced separately May have a longer waiting time as dishes are cooked or finished to order

6. Based on these two formats for menus there are a number of variations: Set menus  will usually have only one choice for each course for a set price. It is an inexpensive way to cater for large numbers as food required can be prepared in advance ready for service. Early bird menus  which may be two or three courses, with a limited choice from the  menu for each course offered before a set time in the early evening at a fixed price. Children’s menus  offering two courses with a choice of options that appeal to children for a fixed price that reflects the size of the portion

7. Takeaway menus  are common in fast food outlets or in specialist restaurants that offer a take away service. They are basically a la carte as each dish is priced separately. Brasserie, coffee shop and popular catering menus  can be considered as limited forms of a la carte menus as all dishes are listed and priced individually. This means customers can select a range of dishes to meet their needs at any particular time e.g. a drink and a snack or a main meal with or without either a starter or a dessert

8. What factors affect menu planning? There are many factors that influence how a menu is designed so it is important that a business takes this into consideration when planning the menu. These factors include: Time of year Availability of ingredients Type of outlet Time for preparation and service Equipment available Nutrition considerations Appeal of dishes Cost Skill of kitchen staff

9. Customer needs Depending on the type of outlet, special consideration must be given to the needs of the customer base when drawing up a menu. These needs relate to: Age Religion Ethics Dietary requirements

10. FOOD ALLERGENS AND MENU LABELLING REQUIREMENTS The top 10 most common food allergens • Eggs • Milk • Mustard • Peanuts • Wheat • Soy • Shellfish (e.g., shrimp, crab, lobster, mussels) • Sesame seeds • Tree nuts (e.g., walnuts, almonds, hazelnuts, cashews) • Fish (e.g., cod, halibut, salmon, tilapia, trout, tuna) Food allergy is a medical condition where the immune system mistakenly treats something in a particular food (most often, the protein) as dangerous. The body reacts to the food (an allergen) by having an allergic reaction.

11. Allergen labelling Food producers must emphasize allergens within the ingredients listed on the label of pre-packed and pre-packed for direct sale (PPDS )foods. To do this, they might: use bold, underline or italics change the colour of the text

12. Selling Price Once you have your food costs, you can figure out the  selling price of your dishes . The basic formula is: Selling Price = (Food Cost + Labor Cost + Overhead Cost) + Profit Your selling price should include all costs plus the profit you would like to earn. What Should the Food Cost Percentage of Your Selling Price Be? To compute the selling price, we need the food cost to only be a certain percentage of the selling price. The amount varies from one restaurant section to another and is influenced by other costs, such as labor, overhead, and target profit. It generally falls within the profit of 30% to 45%.

13. Food Costing in Practice Here is an example to show how to find the selling price of a dish: A restaurant has a target food cost percentage of 33%. Their newest recipe was calculated to have a food cost of ₱25 per portion. Applying the 33% rule, the target selling price = ₱25 divided by 0.33 = ₱75.75 Given this number, the restaurant can decide on the final selling price by considering other factors such as competition, volume, and labor costs.  It is important to ensure your food costing targets are being met when calculating, plan how to reduce overall costs, and keep up-to-date with your restaurant's costing.

14. With beverage purchasing the following points are generally noticeable: There are fewer and often restricted sources of supply. 2. The high value of beverage purchases so consideration of stock holding size, value/cost and security are important issues. Wines particularly need proper storage particularly if you intend to keep them for any time. 3. That free advice and assistance with purchasing are given by the wine and spirit trade, this particularly helpful with regard to setting and maintaining a good wine list. 4. That quality factors are difficult to evaluate and require special training to identify them. Also customers expect product knowledge from staff particularly when serving wines so this requires setting up or attending tasting sessions several times a year; your wine supplier usually facilitates these.

15. 5. There are far fewer standard purchasing units than for food which makes pricing and stock control more straightforward. 6. There is an established standard of product. Many items like minerals, spirits, etc. will have a standard that will not vary over the years and items such as a well-known wine from an established shipper will be of a standard for a specifi c year, whereas with food items there may be several grades and a wide range of un-graded items available. In addition, food items may be purchased in different forms such as fresh, chilled, frozen, canned, etc. 7. The prices of alcoholic beverages do not fl uctuate to the extent that food prices do.

16. PURCHASING AND STORAGE

17. Purchasing can be defined as ‘ a function concerned with the search, selection, purchase, receipt, storage and final use of a commodity in accordance with the catering policy of the establishment ’ . This suggests that the person employed to purchase foods and beverages for an establishment will be responsible for not only purchasing, but also for the receiving, storage and issuing of all commodities as well as being involved with the purpose for which items are purchased and the final use of them.

18. Maintain adequate supply . 2.Maintain quality . 3.Obtain the lowest possible price. 4.Maintain the company’s competitive position. PURCHASING OBJECTIVES

19. PURCHASE SPECIFICATION FOR FOOD A purchase specification is a concise description of the quality, size and weight (or count) required for a particular item. Each specification would be particular to an establishment and would have been determined by members of the management team

20. What is Purchasing Cycle Time? Purchasing cycle time refers to the period from identifying the need for a product or ingredient to the point where it’s ready for use in your restaurant. This cycle encompasses several stages, including order placement, processing, delivery, and stocking.

21. Components of the Purchasing Cycle in a Restaurant Identification of Needs:  Recognizing what products or ingredients are required, often determined through inventory management. Supplier Selection:  Choosing vendors based on factors like price, quality, and reliability. Ordering:  Placing orders with the chosen suppliers. Processing:  The period suppliers take to process your order. Delivery:  The transportation of goods from the supplier to your restaurant. Receiving and Inspection:  Accepting the delivery and ensuring the goods meet the required standards. Storage and Inventory Management:  Storing the supplies appropriately and updating inventory records.

22. IMPORTANCE OF PURCHASING SCHEDULE Cost Savings and Financial Management Efficient purchasing directly impacts your bottom line. By reducing cycle times, you can decrease holding costs and avoid overstocking or understocking, leading to better cash flow management. Prompt purchasing also allows for taking advantage of discounts and better negotiation terms with suppliers. Ensuring Quality and Freshness of Ingredients In the restaurant business, the quality of ingredients is paramount. A shorter and more efficient purchasing cycle ensures that ingredients are fresh and of high quality, directly influencing the taste and presentation of your dishes. Impact on Customer Satisfaction and Restaurant Reputation Timely availability of the right ingredients means your menu remains consistent and your service, uninterrupted. This consistency plays a crucial role in maintaining customer satisfaction and building a strong reputation in the competitive food industry.

23. What Is Inventory Turnover? Inventory turnover, or the inventory turnover ratio, is the number of times a business sells and replaces its stock of goods during a given period. It considers the  cost of goods sold, relative to its average  inventory  for a year or in any a set period of time. A high inventory turnover generally means that goods are sold faster and a low turnover rate indicates weak sales and excess inventories, which may be challenging for a business.

24. Stock Turnover Ratio =  Cost of Goods Sold (COGS)  ÷  Average Inventory Stock Turnover Ratio Formula High Stock Turnover Ratio →  Strong Customer Demand in Market + Efficiency Inventory Management Low Stock Turnover Ratio →  Weak Customer Demand in Market + Excess Inventory

25. PRODUCTION AND SERVICE

26. Food production may be defined as that phase of the food flow (i.e. from the purchasing of the foods to service to the customer) mainly concerned with the processing of raw, semi-prepared or prepared foodstuffs. The resulting product may be in a ready-to serve state, for example in the conventional method (cook-serve); or it may undergo some form of preservation, for example cook-chill or cook-freeze, before being served to the customer. Beverage production may be defined as the processing of the raw, semi-prepared or prepared beverage product, so that it is in a ready-to-serve state before being served to the customer. For example, a raw beverage product such as tea would need to be fully processed before being served, a semi-prepared product such as a cordial would require only partial preparation, and a bottled fruit juice or bottle of wine may be termed a fully prepared beverage product.

27. Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards, whether they are microbiological, chemical or physical in nature.

28. The Planning of Food Service Facilities The planning of food service facilities is more complex than many other types of planning projects. This is due to some of its unique characteristics, including the following: The wide variety, choice and grades of raw materials available. 2. The high perishability of some raw materials. 3. The wide variety of semi-prepared and prepared products available. 4. The perishability of the end product. 5. The fast turnover of some foods, for example items delivered fresh in the morning may be prepared and served to the customer at lunchtime, and the revenue banked by the afternoon.

29. 6. The product is rarely taken to the customer, the customer has to go to the product to purchase it, and consume it, usually on the premises. 7. The product cannot be stored for any length of time. 8. A wide variety of customers may be catered for within the same establishment. 9. There may be a variety of production and service methods in operation in any one outlet. 10. The process has to comply with the HACCP policy.

30. FOOD PRODUCTION METHODS Conventional methods Traditional partie method -In the conventional partie method, the majority of food is purchased raw, very little falling into what we now call the ‘ convenience foods ’ category. Facilities are provided for the receipt and storage of goods, the preparation, cooking, holding and service of food, and for dishwashing facilities, Conventional production with convenience foods - Convenience foods may be introduced into a traditional production kitchen. Conventional production using convenience foods may range from a partial to a virtually complete reliance on the use of the wide variety of convenience foods now available. However, the best use of such convenience foods can only be by means of a planned catering system. Centralized production methods - Centralized production methods involve the separation of the production and service components of the food flow system either by place or time or both. Food that is centrally produced is either then distributed to the point of service in batches or is preportioned ; it may be transported in a ready-to-serve state, for example hot, or it may need some form of regeneration in a satellite or end-kitchen, for example chilled or frozen food.

31. The main division of activities in the conventional Partie food production method

32. Basic principles of cook-freeze and cook-chill systems: That all raw foods used should be of a good microbiological quality. 2. That the initial cooking of the foods will ensure the destruction of the vegetative stages of any pathogenic microorganism present. 3. As some microorganisms produce spores which are not killed by normal cooking procedures, it is vital that the temperature range from 7°C to 63°C at which these organisms can quickly multiply, must be covered as quickly as possible to restrict growth during cooking. The same attention needs to be applied when regenerating the foods.

33. 4. Cross-contamination must be avoided throughout the process, particularly between that of raw and cooked foods. Physical separation of pre-preparation and cooking areas is essential to aid this. 5. The storage and distribution conditions for cooked and chilled foods must be strictly controlled to ensure their quality and safety. 6. The reheating and service procedures for the food must be strictly adhered to, to ensure the food ’ s safety with the temperature of all food being strictly monitored. 7. The entire process is subject to HACCP.

34. Cook-freeze production - The term ‘ cook-freeze ’refers to a catering system based on the full cooking of food followed by fast freezing, with storage at a controlled low temperature of 18°C or below, followed by subsequent complete reheating close to the consumer, prior to prompt consumption. Cook-freeze is a complete food production process from the initial raw food through to the final service of the product and is largely done by food manufacturing companies rather than by caterers.

35. Cook-chill production -The term ‘ cook-chill ’refers to a catering system based on the full cooking of food followed by fast chilling, with storage in controlled low storage temperature conditions just above freezing point and between 0°C and 3°C, followed by subsequent complete reheating close to the consumer prior to prompt consumption. It has a short shelf life compared to cook-freeze of up to fi ve days including the day of production, distribution time and regeneration

36. Sous vide -The sous-vide food processing technique (meaning under vacuum) was developed by the French in the late 1970s as a way to reduce shrinkage in foods while maintaining the fl avour and lends itself readily to adaptation as a cook-chill variant. The system involves the preparation of quality raw foods, pre-cooking (e.g. browning) when necessary, putting the raw foods into special plastic bags or pouches, vacuumizing and sealing the pouches and then steam cooking to pasteurization temperatures. The food product can be served direct to the customer at this stage or rapidly chilled to 1°C to 3°C and stored at between 0°C and 3°C for a maximum of twenty-one days

37. BEVERAGE PRODUCTION METHODS The term ‘ beverages ’ in this context is used to describe both alcoholic and non-alcoholic drinks. The degree of preparation necessary before these different beverages can be served to the customer varies, but in the majority of cases it is the nonalcoholic beverages that fall into the categories of raw and semiprepared products, and the alcoholic beverages that are in the main already fully prepared

38. Raw beverages- These are beverage products that require a higher degree of preparation, in comparison to the other categories, before being served to the customer. Examples of such beverages are tea, coffee, cocoa, which may require up to fi fteen minutes before reaching a ready-to-serve state . 2.Semi-prepared beverages : These are beverage products that do not need to be prepared from the raw product state, but neither are they ready to serve. Examples of semi-prepared beverages are fruit cordials that only require the addition of water; iced coffee and cocktails may also be included in this category. The preparation of these semi-prepared beverages may also form part of the service, for example the showmanship of mixing cocktails in a cocktail bar. 3.Fully prepared beverages: These are beverage products requiring virtually no preparation before being served to the customer, for example bottled fruit juices, spirits, wines, etc. In the majority of cases fully prepared beverages are dispensed in front of the customer, whether, for example, spirits at a bar or wines at a table.

39. FOOD AND BEVERAGE SERVICE METHODS Food service may be defined as that phase of the food flow (i.e. from the purchasing of the foods to service to the customer) mainly concerned with the delivery and presentation of the food to the customer, after the completion of food production. In some situations food service may include an element of transportation due to the separation of the food service facilities from the food production, for example of a centralized cook-freeze operation serving peripheral units.

40. Classification of food service methods: Self-service The traditional cafeteria The free-flow cafeteria The carousel Vending Take-away or take-out service Waiter service Counter or bar service Table service Banquet service Room and lounge service Car or drive-in service

41. MANAGING QUALITY IN FOOD AND DRINK SERVICE

42. QUALITY  Typically, the term food quality represents the sum of all properties and attributes of a food item that are acceptable to the customer. These food quality attributes include: Appearance (including size, shape, colour , gloss and consistency) Texture Smell Flavour Nutritional content Ethical and sustainable production

43. Challenges facing the Management of Quality in Food and Beverage Food Safety and Hygiene Concerns Example : Contamination of produce with pathogens leading to foodborne illnesses, such as the E. coli outbreak linked to contaminated romaine lettuce. Solution : Implement robust food safety management systems (e.g.,   Hazard Analysis  and Critical Control Points - HACCP), conduct regular hygiene audits, provide training for staff on proper food handling practices, and invest in advanced technologies for pathogen detection and prevention. Inconsistent Product Quality Example : Variability in taste, texture, or appearance of packaged food products due to variations in raw materials or manufacturing processes. Solution : Standardize production processes and ingredient specifications, conduct  regular quality checks at various stages of production, establish supplier quality agreements, and invest in sensory evaluation techniques to monitor product consistency.

44. Supply Chain Disruptions Example : Shortages of key ingredients or packaging materials due to unforeseen events, such as extreme weather conditions or geopolitical conflicts. Solution : Diversify supplier base to  mitigate risks maintain strategic inventory buffers, establish contingency plans for supply chain disruptions, and leverage technology for real-time supply chain visibility and collaboration. Labeling and Packaging Errors Example : Mislabeling of allergens or incorrect nutritional information on food packaging, leading to consumer confusion or allergic reactions. Solution : Implement rigorous labeling and packaging quality control processes, verify accuracy of label information through testing and verification, utilize automated labeling systems to reduce  human error , and stay updated on regulatory requirements.

45. Product Recalls and Contamination Example : Discovery of foreign objects, such as metal fragments or glass shards, in packaged food products, prompting recalls and consumer safety alerts. Solution : Implement stringent  quality control measures in manufacturing and packaging processes, conduct regular inspections for foreign object detection, invest in metal detectors and X-ray inspection systems, and establish recall protocols for swift and effective response to contamination incidents. Flavor and Ingredient Authenticity Example : Counterfeit or adulterated ingredients used in food products, such as diluted olive oil or mislabeled seafood. Solution : Source ingredients from reputable suppliers with transparent supply chains, conduct ingredient authenticity testing through methods like DNA barcoding and isotopic analysis, and engage in third-party certification programs to verify  product authenticity.

46. Shelf-Life and Freshness Preservation Example : Premature spoilage or degradation of perishable food products, resulting in waste and loss of consumer confidence. Solution : Optimize packaging materials and storage conditions to extend shelf life, implement cold chain management practices for temperature-sensitive products, utilize preservatives and natural antioxidants to prolong freshness, and conduct shelf-life testing to determine  product stability. Regulatory Compliance Challenges Example : Non-compliance with food safety regulations or labeling requirements, leading to fines, legal liabilities, and reputational damage. Solution : Stay updated on relevant food  regulations and standards conduct regular audits to ensure compliance, invest in compliance management software for tracking and documentation, and provide training for staff on regulatory requirements.

47. Approaches To Quality Management Total Quality Management (TQM) TQM is an organizational approach that involves a continuous focus on quality improvement and customer satisfaction. It emphasizes the involvement of all stakeholders in quality efforts and the use of data and analysis to make informed decisions. Six Sigma Six Sigma is a methodology used to identify and eliminate defects in a process, with the aim of achieving near-perfect quality. It relies heavily on data and statistical analysis to identify areas for improvement and to track progress. Lean Management Lean management is a process improvement methodology that aims to eliminate waste and minimize non-value-added activities in a process. It involves identifying the value stream of a process and optimizing it to improve efficiency and quality. ISO Standards International Organization for Standardization (ISO) standards provide a set of guidelines and best practices for quality management. These standards cover areas such as quality management, environmental management, and information security management.

48. Agile Methodology : Agile is an iterative approach to project management that emphasizes flexibility, collaboration, and customer satisfaction. It involves breaking a project down into smaller, more manageable tasks that can be completed in short iterations, allowing for constant feedback and improvement.  

49. Tips for managing Food and Beverage Operations in Hospitality Understand your target audience The first step in managing food and beverage operations is understanding your target audience. Who are your guests, and what do they want? For example, if you are managing a hotel restaurant that primarily serves business travelers, you may want to offer quick and easy breakfast options that can be eaten on the go. On the other hand, if you are managing a resort restaurant that caters to families, you may want to offer a variety of kid-friendly options. Understanding your target audience will also help you determine pricing and portion sizes. Business travelers may be willing to pay more for a quick and convenient meal, while families may be more price-sensitive.   Focus on quality No matter what type of food and beverage operation you are managing, quality should be your top priority. Guests expect their food and drinks to be fresh, flavorful, and visually appealing. Make sure you are sourcing high-quality ingredients and training your kitchen and bar staff to prepare and serve them correctly. In addition to the quality of the food and drinks, focus on the quality of the guest experience. Train your staff to provide excellent customer service, and make sure your establishment is clean and well-maintained.

50. Keep your menu fresh Regularly updating your menu can help keep your guests engaged and coming back for more. Consider seasonal changes, new trends, and feedback from your guests when developing new menu items. You can also feature specials or limited-time offers to keep things interesting. When updating your menu, be sure to communicate the changes to your staff so they can provide accurate information to guests. You may also want to update your website and social media channels to showcase your new offerings.   Pay attention to inventory and cost control Effective inventory management and cost control are essential for any food and beverage operation. Regularly review your inventory levels to ensure you have enough ingredients on hand to meet demand without overstocking. This can help prevent waste and reduce costs. You should also monitor your food and beverage costs to ensure you are staying within budget. This may involve regularly reviewing your pricing, portion sizes, and supplier contracts. It may also involve training your staff to minimize waste and optimize food preparation and storage.   Embrace technology Technology can be a valuable tool for managing food and beverage operations. For example, you can use point-of-sale systems to track sales and inventory, or online ordering systems to streamline the ordering process. You may also want to consider implementing mobile ordering or contactless payment options to cater to guests who prefer to minimize contact.

51. TRENDS AND DEVELOPMENT IN FOOD AND BEVERAGE

52. The food and beverage industry is ever-evolving, driven by changing consumer preferences, technological advancements, and global socio-economic trends. As we embark on a new year, it's essential to examine the latest trends shaping the landscape of this dynamic industry. Let's delve into some of the most prominent trends influencing food and beverage businesses today.

53. Production Trends   Examples of New Technology being used in the Food and Beverage Industry There are countless examples of how new technology is being used in the food and beverage industry including automation and robotics, blockchain technology, and augmented reality (AR). Automation and Robotics in food and beverages These technologies are becoming increasingly popular in order to streamline processes, reduce costs and maximize efficiency. Automated systems can be used for packaging, scanning products, transporting goods, and even preparing meals. Additionally, robots are being deployed to automate tedious tasks such as ingredient sorting and inspection of food products.   Artificial Intelligence (AI) in food and beverages AI is also revolutionizing the way companies interact with customers. AI-powered chatbots can be used to answer customer queries quickly and accurately, allowing for better customer service and increased engagement.  

54. Internet of Things (IoT) in food and beverages IoT technology is also being used in the food and beverage industry to provide real-time monitoring of production processes. This allows for more efficient operations as well as improved traceability, which can help companies comply with food safety regulations. Blockchain technology in food and beverages Blockchain is also being used in food and beverages to track the origin of ingredients, ensuring that consumers have access to safe and healthy products. By monitoring the entire supply chain, from farm to store shelves, blockchain technology can provide a secure audit trail of information about each ingredient. This is beneficial for consumers who may have dietary restrictions or allergies and need to be certain that their food is safe and untampered with. Augmented Reality (AR) in food and beverages AR has become popular in the food and beverage industry as a way to provide customers with more engaging experiences. For example, AR can be used to provide interactive product demonstrations or virtual tours of production facilities. This technology also enables companies to create immersive experiences for customers, allowing them to interact with products in an engaging and entertaining way.  

55. Mobile Apps and Online Ordering in food and beverages Mobile apps and online ordering have become essential tools for success in the food and beverage industry. These technologies enable customers to place orders quickly and conveniently, making it easier for companies to meet their needs. Additionally, mobile apps can be used to provide targeted promotions and discounts in order to drive sales.

56. Benefits of Digital Transformation in the Food and Beverage industry. Improved efficiency Digital transformation can help food and beverage companies streamline their operations, allowing them to save time and money. Automation technologies allow for faster production times and more accurate processes, leading to a better overall product.   Increased customer engagement The use of digital technologies such as AI-powered chatbots, mobile apps, and online ordering enables companies to provide more personalized experiences to their customers.This leads to improved customer loyalty and increased sales. Enhanced traceability The use of blockchain technology in the food and beverage industry allows for enhanced traceability of ingredients, allowing companies to comply with food safety regulations and ensure that their products are safe for consumption.

57. Digital transformation in the food and beverage industry Overall, digital transformation in the food and beverage industry can lead to increased efficiency, better customer service, and the launch of new products.By leveraging new technologies such as automation, AI, blockchain, AR and mobile apps, companies can remain competitive in this rapidly evolving sector.

58. Consumer Trends Sustainability and Conscious Consumption: Sustainable practices have become a top priority for both consumers and businesses in the food and beverage industry. From reducing food waste and adopting eco-friendly packaging to sourcing local and organic ingredients, there is a growing emphasis on environmental responsibility and ethical consumption. Plant-Based and Alternative Proteins: The rising popularity of plant-based diets and flexitarian lifestyles has fueled demand for plant-based and alternative protein products. Beyond burgers, plant-based meat alternatives, and dairy-free products, consumers are exploring a wide range of innovative plant-derived foods and beverages. Functional Foods and Wellness: Consumers are increasingly seeking foods and beverages that offer functional benefits beyond basic nutrition. Products infused with vitamins, minerals, probiotics, and other health-enhancing ingredients are gaining traction as people prioritize holistic wellness and preventive healthcare.  

59. Digital Transformation and Online Ordering: The pandemic accelerated the shift towards digitalization in the food and beverage industry, with online ordering, delivery, and contactless payment becoming the norm. Restaurants and foodservice establishments are investing in digital platforms, mobile apps, and AI-driven technologies to enhance the customer experience and streamline operations. Immersive Dining Experiences: As consumers crave unique and memorable dining experiences, restaurants are innovating with immersive concepts that engage all the senses. From themed pop-up dinners and interactive chef-led events to virtual dining experiences, there is a growing demand for experiential dining adventures.

60. Local and Hyper-Regional Cuisine: There is a renewed appreciation for local and hyper-regional cuisines, driven by a desire to celebrate cultural diversity and support small-scale producers. Restaurants are showcasing indigenous ingredients, traditional cooking techniques, and authentic flavors to offer guests an authentic taste of the local culinary landscape.   Zero-Waste Initiatives: Zero-waste initiatives are gaining momentum as businesses strive to minimize their environmental footprint and maximize resource efficiency. From upcycling food scraps and repurposing ingredients to adopting circular packaging solutions, there is a growing commitment to reducing waste throughout the food and beverage supply chain. Transparency and Traceability: Consumers are increasingly demanding transparency and traceability in the food and beverage products they consume. Brands are responding by providing detailed information about sourcing, production methods, and supply chain practices, fostering trust and accountability among consumers.

61. THANK YOU!