In the hospitality industry nutritional food has been the main focus of chefs, nowadays. This is because a growing demand of customers for more healthy food has increased from a few years ago. As a result, being aware of consumer preferences and their choices is important in the foodservice sector in order to plan a healthier menu.
Customers will be attracted to any kind of restaurant where hospitality professionals are most responsive for healthy solutions. An increase of health conscious market has warned managers to improve their menus in order to achieve customer satisfactions.
Hospitality industry nutritional food: criticism
Despite the fact, most people are concerned about healthy food, there still are a lot of places that serve junk food. What hospitality industry menus offer and how foods are prepared is the main concern of most people today.
Foods too high in kilojoules, too high in fat, too high in cholesterol, and too high in sugar are the main options of several hospitality places. Also, the food’s preparation is faulty and many of the foods served have lost too much their nutritive value, flavours, and texture. Because of this, many people say that food service industry is contributing to a nutritional breakdown in our eating patterns. Therefore, it’s important that the nutrients that are in the foods offered before cooked should still be present when served to the customer.
Hospitality industry nutritional food trends
In spite of the above criticism about all the industry, a strong trend of serving healthy food is present in a lot of restaurants. The tendency of healthful foods hasn’t been out of the blue. healthy food was popular in health places such as clubs, spas, and certain food services, for a long time. As a result, nowadays, in hospitality industry nutritional food is included. Also, a lot of restaurants, especially franchised restaurants, have taken to using icons indicating which menu items are low fat, vegetarian, low cholesterol, endorsed by slimming organizations, and so on.
Putting more emphasis on fresh, natural foods that are free from chemicals is another movement in the trend toward healthier foods. Therefore, menu planners must be cautious in their eagerness to jump on the natural foods bandwagon and recognise that food must still be safe and hygienic when served.