Food and beverage services have three main goals: to provide high-quality food and beverages, create a pleasant and welcoming environment, and offer a professional, hygienic, and caring service. The objectives of a restaurant may vary, as they can be updated or changed as they are achieved. In addition to focusing on the changing needs of guests and the specific challenges of their own businesses, food and beverage operators must also address trends and issues that affect the entire industry. This is evidence that food and beverage service trends are dynamic and ever-evolving.
Catering businesses, whether local or in special locations, face the challenge of the episodic nature of events and issues related to food handling and food safety when it comes to large groups. Consumers are becoming more aware of the origin and distribution of food, leading to a movement that defends sustainable, locally grown food. The following trends relate to the changing nature of food and beverage establishments, including the growing importance of the third space and the increase in the presence of non-permanent locations, such as street vendors and pop-up restaurants.
