Food and beverage operations are continuing to improve and develop, together with advances in quality.
The demand for food and beverages away from the home has increased and, with a broader spectrum of the population eating out, customer needs are continuing to diversify.
Food and restaurant styles are also continuing to diversify to meet the challenges of the demands being made by increasingly knowledgeable and value-conscious customers. Trends, fads and fashions are constantly influencing menu and beverage list contents; the relationship between health and eating; dietary requirements; cultural and religious influences; the advance of vegetarianism and customer acceptance, or otherwise, of irradiation and genetically modified foods. Expansion of the industry also means greater choice. This, together with potential skill shortages and drives for efficiency, has resulted in a streamlining of foodservice operations.
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