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.
Several years ago, there was an explosion of new Food Retail Outlets, like Soup Works, on the high street in London and other major urban centers, offering fresh soup to hungry workers in the city. This trend survived for only a short time. Most of these companies closed their doors and their customers were eventually absorbed into the operations of Retailers like Pret A Manger, EAT and Itsu, to name just a few.
Imagine a world where smart pantries sense when you are running out of your favourite food and order more of it, without you lifting a finger. Where intelligent robots roam your grocery store, ever at your service. Where dynamic food pricing changes minute-to-minute depending on the weather outside, or what the store down the road is offering.
The arrival of online food delivery platforms, bringing greater choice and convenience, has revolutionized the way we purchase and consume food. The capability of ordering food for delivery with a single tap of your mobile phone, whether it be your weekly supply, a meal box or a hot and ready to eat meal is the result of a series of technological and digital innovations that have as yet to run their full course.
Working with technologists, researchers, developers, business leaders, indviduals and NGOs, we explore, test and develop new and innovative food service and food production solutions to meet the environmental challenges of our rapidly changing world.
If you’re one of the millions of people concerned about the growing pressures that our food habits are placing on the environment, then you’ve probably felt confused, conflicted or downright overwhelmed by your own food choices on more than a few occasions. Is quinoa good, evil, or somewhere in between? Were the coconuts in my coconut milk picked by a monkey? Am I a bad person if I eat an avocado?
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 UK’s food safety regime is not working properly. It is failing to ensure an acceptably safe food supply. Food poisoning rates are too high; confirmed cases of the Campylobacter bacteria, for example, increased by about 46% from 2008 to 2012.
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 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.