Associate FCSI member John Reed identifies the influences, aside from the menu, that are causing a shift in consumer attitudes towards healthy living
As a chef, I have been studying the impact of healthy lifestyles on menu and design considerations. Most of the trends can be incorporated into our menu development from ingredient sourcing, connectivity to the community through sustainability, local sourcing and use of advanced foodservice technology to minimize the impact on energy consumption and natural resources.
In reviewing this trend, it became obvious that future operational factors have an effect on the design. It is the reduction in traditional portion sizes, food made fresh to order and the return of traditional ingredient processing. As Millennials become the primary influencers of dining choices, their obvious concern for healthy living affects how we think about the design of a foodservice facility and the menus that will be prepared. Changes in the amount and types of food on the serving piece, a need for composting, reducing hot holding requirements and refrigerated storage all need to influence design now – not in the future when it will be too late.
