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A
Question Of Taste
by
Peter
Grove |
We've said
it before and no doubt we will say it again - the most important
factor in restaurant meals is taste; less quantity and better quality.
The difference
in 2006 is that others are beginning to say the same. "With
consumers across the globe becoming more health conscious, demand for
nutritional and healthy food is on the rise. This growing trend is,
in turn, having a positive impact on the demand for flavours as
consumers are not willing to compromise on taste. Hence, with strong
growth forecasts in the low fat and low sugar foods and beverages
market, there is bound to be a continued increase in the global
demand for flavours".
This extract
from a recent industry press release indicates that market movement
has caused the food industry at large and restaurant industry in
particular to recognise something Menu has been trying to highlight
for over two years.
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Wasteage in
many restaurants is massive. Either that or diners struggle out from
the meal laden down with food they didn't really want for fear of
upsetting the staff or chef. In Britain we still have the ethos
drummed into the populace during and after the World Wars to eat up
what is put in front of you even though your stomach may be groaning
from the onslaught. |
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Intellectually
we have come to realise that our bodies cannot digest a 12 or 16 oz
steak in one sitting or a plate full of curry or carvery food but in
practice quantity is still seen as an important point.
With obesity a
continuing and growing problem for us all we still, as a nation, have
to take that leap away from quantity to taste and quality but at
least present indications are that the industry itself is beginning
to recognise the problem. It is a challenge for restaurants to see
who will lead this change. Many feel they cannot in case they lose
too much core business but then it is hard for the diner to lead it
when it is not available. As always it is up to the small percentage
of cutting-edge, adventurous restaurants to say this is the new trend
and to lead the way.
Let us hope in
2007 we will be reporting a marked swing to taste and quality leading
to less waste, healthier customers, better appreciation and probably
better profits as diners feel able to extend their spend into the
dessert or post-prandial courses.
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