Chapter 4. Food and Beverage Services
4.5 Trends and Issues
In addition to having to focus on the changing needs of guests and the specific challenges of their own businesses, food and beverage operators must deal with trends and issues that affect the entire industry. Let’s take a closer look at these.
Industry Influencers
- Plant-based diets, healthy options
- Sustainable practices
- Evolution of home delivery
- Government influence
- Health and safety
- The power of technology
- Changing venues
Plant-Based Diets, Healthy Options
Plant-based diets are neither trend nor fad, they are viable, sustainable dietary options based on environmental practices, well being, nutrition, and personal choice.
For a combination of environmental, ethical, and health reasons plant-based foods have surged in popularity in Canada. A study by Dalhousie University found that 6.4 million Canadians are following a diet that either limits animal products intake (often termed flexitarian), or eliminates it altogether (Restaurants Canada, 2019).
The desire for plant-based foods will continue to grow driven by concern for the environment. Further proof of this is the number of quick-service restaurants now featuring plant-based products on their menus.
Sustainable Practices
In hand with plant-based diets is the continued drive to reduce our impact on the environment, through recycling, composting, donating leftover food, or water and energy conservation. In a survey of Restaurants Canada’s members, 80% said that environmental practices are important to the success of their businesses.
When incorporating environmental practices into your business, the planet is only one of the beneficiaries. When we are talking about sustainability we’re essentially talking about reducing-energy, water, waste-which also means lower operating costs and keeping dollars in your pocket.
—Janine Windsor, President Leaders in Environmentally Accountable Foodservice (Restaurants Canada 2019 Food Service Facts)
Evolution of Home Delivery
The mention of home food delivery ten years ago would have been about pizza delivery and Asian food. Arguably the hottest trend in foodservice has nothing to do with ingredients or regional cuisine. Instead, it’s the explosive growth of in-home delivery. Consumers are demanding variety and selection and delivery apps give them access to their favourite restaurants at home.
Delivery foodservice sales by digital (online and mobile apps) or traditional telephone totalled more than $4.3 billion in 2018, a staggering 44% increase over 2017 (Restaurants Canada).
While the popularity and accessibility of home delivery from your favourite restaurant has grown tremendously not all operators are enthusiastic over this growth. Many say home delivery has impacted the number of guests in their restaurants, which makes sense. The main concern lies with the profitability, with the majority believing the profit margin is slight. Regardless operators will need to figure out how to