Restaurant Emerging Trend Essays

Restaurant Emerging Trend Essays Restaurant Emerging Trend Essay Restaurant Emerging Trend Essay Restaurant Emerging Trend Name: Instructor: Restaurant Emerging Trend The restaurant industry has witnessed several transformations over the period it has been in existence. The shift in preference and focus on healthy and ethical food products have however emerged as a strong wave of change that has affected both small and large food establishments in the industry. This emergent trend concentrates on the nutritional value of the food products being presented to the consumer as opposed to concentrating on lowering food costs or producing new products that may have negative impacts on clients’ health. While healthy food products are the major aspect of this new trend, aspects of consideration for family requirements have also been attached to the health concerns. According to a study done by the National Restaurant Association, most modern food establishments have received increased demands from their clients for healthier options in their menus. Most clients at restaurants also proposed that increased information on the process, contents and types of food products should be provided to them (Kerr, 2009). The variety of necessary information ranged from the calorie counts in various foods to discovering fresher produce on the menu. The study also revealed that over 72% of adults were focused on changing their diets and food consumption to take in healthier options (Kerr, 2009). Most restaurants reported that this change was witnessed in the increased orders in healthful foods as compared to two years ago. Some of the most preferred diets included foods that were gluten-free, children-centered, whole grain items, vegetables and fruits (Bittman, 2011). This change in perception and behavior has been brought about by several aspects (Kerr, 2009) . Increased information on food options and consequences of healthy lifestyles has been a major causative factor responsible for the increased focus on healthy foods inn restaurants. Nearly all the avenues of information globally provide consumers with detailed information concerning what they consume on a daily basis. Health practitioners and professionals in the food sector are the most prominent actors in this regard. These two sets of experts have provided endless and influential information on calorie intake, physical and psychological effects as well as cost-cutting measures and other information that has greatly change the attitudes of most restaurant clients (Bittman, 2011). From features on the Internet to television shows, the message being sent by most health and culinary experts has greatly pushed many people to reconsider their consumption patterns. Television shows such as Healthy Appetite with Ellie Krieger and renowned publications such as The Best Life Diet and Younger You have inspired many people to drop the conventional famous fast foods and pick up healthier alternatives (Kerr, 2009). Within restaurants, the conversion to healthier foods has also been prompted by increased information that is listed on the menu that clarifies calorie content, fat and other ingredients (Kerr, 2009). Economic incentives have also been a major contributor towards changed perceptions of restaurant fast foods. Against the background of strained economic times, most citizens have a difficult time allocating enough money to cater for food needs. While the general perception among many people has been that healthier foods cost more, increased information on the food costs and comparison with different stores has revealed that healthier foods are quite affordable. With the increased awareness of this difference, people have started embracing healthier food options because of their cost saving benefits (Bittman, 2011). Fast food establishments previously only had the monopoly due to highly subsidized raw materials that allow them to sell most foods for a small price. Even among low-income households, the switch to healthier foods has been prompted by increased medical costs. While fast foods may be cheaper, it has been discovered that they contain grave nutritional implications such as o besity, cancers and other critical diseases. Therefore, high medical costs have also encouraged many people to take up healthier diets and this has changed the food products offered in most restaurants (Bittman, 2011). Promotion of healthier alternatives for restaurants The best approach towards realizing increased and affordable healthier alternatives within the food industry is to promote production of healthy and organic foods. The main challenge in realizing healthier diets in most menus is the availability of organic vegetables, fruits and other animal products. This can be traced back to the federal level. At this level, the government should be lobbied to subsidize further the research and development of organic produce. The government should also be lobbied to increase the import of organic foodstuffs into the country. When the availability of organic foods can seize to be a problem, most food establishments can comfortably include them in all their diets. Another approach that would greatly entrench the tradition of providing healthy products in restaurants is increased sensitization on the different ingredients, calorie levels and other elements used in everyday preparation of fast foods. Through a strong awareness campaign that can be sp earheaded by a joint effort comprising of the medical, media and food sector, consumers can be provided with relevant information on the best dietary choices. Conclusively, change in the restaurant sector can also be influenced by incorporating the contribution of the mainstream and support staff. This includes the chefs and their assistants, waiters and other professionals involved in food preparation. By providing them with the necessary knowledge on the consequences of offering clients fast foods, they can jointly cooperate toward preparing healthier foods while in the kitchen. References Bittman, M. (2011, September 24). Is Junk Food Really Cheaper? New York Times. Retrieved from nytimes.com/2011/09/25/opinion/sunday/is-junk-food-really-cheaper.html?pagewanted=1_r=3 Kerr, A. (2009). Celebrate dinner: Eating gourmet the frugal way. Springville, Utah: Bonneville Books.