Food and Beverage Trends - Rega Pratama.pptx

As consumers become more eco-conscious, sustainability is becoming a key focus in the F&B industry. This includes reducing food waste, sustainable sourcing, and minimizing single-use plastics.

1. FOOD & BEVERAGE TRENDS PUTU REGA PRATAMA ASST F&B OPERATIONS MANAGER MAUA NUSA PENIDA

2. CAREER MAUA Nusa Penida – Assistant Food & Beverage Operations Manager Padma Resort Ubud – Food & Beverage Outlet Manager Morazen Yogyakarta – Restaurant & Bar Operations Manager Elizabeth International – Corporate Restaurant & Bar Operations Manager Holiday Inn Resort Bali Benoa – Assistant Restaurant & Bar Manager Lorin New Kuta Hotel - Assistant F&B Manager Revivo Wellness Resort Nusa Dua – F&B Supervisor Fullerton Bay Hotel Singapore – Bartender – Internship

3. What Is F&B Trends Food and beverage (F&B) trends refer to the evolving preferences, practices, and innovations within the culinary and hospitality industries. These trends are driven by changes in consumer behavior, technological advancements, sustainability concerns, and cultural influences

4. What are the factors ?? 1. Consumer Preferences and Lifestyles 1. Increasing awareness of health and wellness influences demand for healthier food options, such as plant-based diets, organic foods, and functional beverages. 2. Dietary trends, such as low-carb, gluten-free, and keto diets, also shape market offerings. 3. Busy lifestyles drive demand for convenient food options, such as ready-to-eat meals, meal kits, and fast-casual dining. 2. Globalization and Cultural Exchange 1. Food media, including cooking shows and social media influencers, play a significant role in introducing new cuisines to a broader audience. 2. I ncreased travel and cultural exchange expose consumers to a wider variety of global cuisines and flavors, leading to the popularity of fusion dishes and authentic regional foods.

5. What are the factors ?? 3. Innovation and Creativity 1. Innovation and experimentation by chefs and mixologists lead to the creation of new dishes and beverages, setting trends in the culinary world. 2. 2. Pop-up restaurants, food trucks, and collaborative events provide platforms for culinary creativity and trendsetting. 4. Economic Factors 1. Economic downturns or booms affect consumer spending behavior. During recessions, there may be a shift towards more affordable dining options, while economic growth can lead to increased spending on dining out and premium products. 2. Fluctuations in the cost of raw materials and ingredients can influence menu pricing and the types of dishes offered by restaurants and food producers.

6. Timeline Highlighting F&B Trends Before Pandemic Era 1. Health and Wellness: a. Farm-to-Table Movement: Emphasis on locally sourced, organic ingredients. b. Superfoods: Popularity of quinoa, kale, chia seeds, and other nutrient-dense foods. c. Portion size : Big portions of foods, with appetizing looks 2. Technology Integration: a. Mobile Ordering: The rise of apps for ordering food and beverages. b. Digital Menus: Introduction of tablets and digital screens for menu display. 3. Craft Beverages: a. Craft Beer Boom: Surge in microbreweries and craft beer selections. b. Visual appealing cocktails

7. Timeline Highlighting F&B Trends During Pandemic Era 1. Takeout and Delivery : a. Surge in takeout and delivery services, including meal kits. b. Cloud kitchens and virtual restaurants emerging. 2. Contactless and Digital Solutions : a. Increased use of QR codes for menus and online ordering systems. b. Contactless payment methods becoming standard.

8. Timeline Highlighting F&B Trends During Pandemic Era 3. Health and Safety Protocols: a. Strict hygiene measures, socially distanced seating, and limited capacity. b. Single-use menus, utensils, and increased sanitation practices. 4. Comfort and Convenience Foods: a. Rise in demand for comfort foods and familiar dishes. b. Convenience foods like ready-to-eat meals gaining popularity.

9. Timeline Highlighting F&B Trends After Pandemic Era 1. Experiential Dining: a. Pop-Up Restaurants: Temporary dining experiences with unique themes. b. Interactive Dining: Engaging customers through cooking classes and chef’s tables. 2. Global Flavors: a. Fusion Cuisine: Blending of different culinary traditions and flavors. b. Street Food Inspiration: Incorporation of street food elements into upscale dining.

10. Timeline Highlighting F&B Trends After Pandemic Era 3. Culinary Trends: a. Hybrid Dining Concepts: Combining retail, dining, and entertainment in one space. b. Nostalgic Foods: Revival of classic dishes with a modern twist. 4. Beverage Innovations: a. Low and No-Alcohol Drinks: Growing popularity of non-alcoholic spirits and cocktails. b. Botanical Beverages: Drinks infused with herbs and botanicals for enhanced flavor profiles. c. More flawless and clear appearance with full of flavour

11. Old vs New Trends – Hotel Restaurant Old Trends ] 1. Buffet Dining : Large, self-service buffets with multiple cuisines. Focus on variety and quantity. 2. Formal Fine Dining : Emphasis on formal dress codes and traditional service styles. Multi-course meals with elaborate presentation. 3. Standardized Menus : Uniform menus across multiple locations. Limited seasonal or local variations. 4. Fixed Dining Hours : Strict meal times with little flexibility. Limited options for late-night dining.

12. Old vs New Trends – Hotel Restaurant New Trends ] 1. A la Carte and Personalized Menus : Focus on customizable dishes and personalized dining experiences. Emphasis on dietary restrictions and preferences. 2. Casual and Relaxed Dining : Shift towards casual, approachable dining environments. Blending fine dining elements with a relaxed atmosphere. 3. Local and Seasonal Ingredients : Menus highlighting locally sourced, seasonal ingredients. Focus on sustainability and supporting local producers. 4. Flexible Dining Options : Extended dining hours and all-day dining concepts. Emphasis on convenience and accessibility.

13. Old vs New Trends – Bar Old Trends ] 1. Signature Cocktails : Focus on a fixed list of house-special cocktails. Classic recipes with minimal innovation. 2. Traditional Bar Layout : Standard bar setups with limited seating arrangements. Emphasis on the bar counter as the central focus. 3. Limited Craft Offerings : Dominance of mainstream beers, wines, and spirits. Limited selection of craft or artisanal beverages. 4. Basic Bar Snacks : Simple, standard bar snacks like nuts and pretzels. Minimal emphasis on food quality or pairing with drinks.

14. Old vs New Trends – Bar New Trends ] 1. Craft and Artisanal Beverages : Emphasis on craft cocktails, small-batch spirits, and artisanal beers. Innovative and clear and elegant drink presentations. 2. Experiential and Themed Bars : Unique themes and immersive bar experiences. Emphasis on creating a memorable atmosphere. Mostly use kitchen equipment and technique 3. Expanded Craft Selections : Wide selection of craft beers, boutique wines, and specialty spirits. Focus on quality and unique offerings. 4. Gourmet Bar Bites : Elevated bar snacks and small plates with gourmet twists. Focus on food and drink pairings.

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