In the this second part, in conversations with operators across the world, we have shortlisted four megatrends that will shape the agenda for the medium term.
Part Two: Looking Ahead. Key trends defining the foodservice & hospitality sector. Read Part One here
In our first whitepaper we analysed data and collected insights from around the world in the wake of the COVID-19 pandemic.
Key highlights of Part Two include:
- How COVID-19 is accelerating four key trends shaping the hospitality & foodservice industry
- Insights & lessons from Asia-Pacific's recovery
- Checklist for your reopening
"Disruptions in supply chain have caused us to rethink menu design in a few ways - We have worked with our vendors and suppliers to work around what is available and tailored menus to utilize those products to reduce food waste and menu fatigue. By sharing what we want to prepare ahead of time with suppliers and working backwards we have reduced the chance that products will not show up or be subbed for those that do not meet our purchasing requirements.' - Bill Billenstein, Senior Director of Food Excellence, Guckenheimer ISS
Download the free report here