Provide high-quality food and beverages Provide a pleasant and welcoming environment. Provide a professional, hygienic and caring service. The specific objectives of a restaurant are different in the sense that they can be updated or changed as they are achieved. In addition to having to focus on the changing needs of guests and on the specific challenges of their own businesses, food and beverage operators must address trends and issues that affect the entire industry.
Statements like these are further proof that food and beverage service trends are dynamic and constantly changing. Catering businesses (whether local or in special locations) face the challenge of the episodic nature of events and of issues related to food handling and food safety when it comes to large groups. Consumer awareness of the origin and distribution of food has created 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 widespread presence of non-permanent locations, such as street vendors and pop-up restaurants.
