Innovation in the Foodservice Sector has never been so active or widespread. Across the industry, radical and disruptive innovation is changing the nature of foodservice and food retail.
The exponential growth in home food delivery is changing not only the way we purchase and consume food, it is also changing the way Restaurants and Food Retailers design and build their restaurants and shops.
Pre-order services are now being touted as ‘essential’ services for the commercial success of hospitality, food and events management businesses. Proponents argue that by allowing customers to book, order and pay in advance, both customers and businesses benefit. Customers, they claim, can avoid lengthy queues and can also take advantage of the many loyalty schemes these businesses offer. Businesses benefit from the increased efficiency of their operations (customers are not standing in queues) and from the additional sales opportunities this creates.
Food supply chains across the world are becoming ever more interlinked and complex. The complexity of these networks is not however the greatest challenge for those wanting to know the origin or location of any particular food product.
Foodservice Standards can greatly improve not only the quality of food product and food services, they also can significantly improve the reputation of organisations that follow their guidance.
The Foodservice Network is pleased to announce the first full day Workshop for the creation of a new performance standard for Hot Food Display Cabinets (BSI – PAS). The workshop is being held at The British Standards Institution (BSI), 389 Chiswick High Road London, W4 4AL on the 21st of July from 10:00 am until 4:00 pm.
The Foodservice Network is working with the British Standards Institution (or BSI), the national standards body of the United Kingdom, to develop a new publicly available specification BSI (PAS) for Hot Food Display Cabinets to secure peace of mind for consumers when purchasing packaged hot food products.
The future of any foodservice operation will be determined by the strength of the innovator's networking ability. Innovation is now driven through open systems that readily challenge and overturn conventional thinking.
In exploring new paths to market, Food Service Companies are increasingly looking to external providers to acquire the scientific and technological expertise that will help them improve their growth strategy and advance the capabilities of their own innovation teams.
A variety of new technologies are being introduced to Foodservice Operations that bring new capabilities, improving product quality and providing consumers with relevant information that transforms their dining experience.
Soon, it will be possible, to know a great deal about the food product that was just delivered to your door. Systems designers and developers from across the foodservice sector are working together to join up the links that will make this possible. At the moment, you would be lucky if the product you ordered online had arrived safe and sound to your home or office. It might, for instance, not be the product you ordered but the product that someone else ordered.