If you were to deconstruct your menu and assess the key nutrients included in each dish, where does your menu over-deliver (or under-deliver)? Having this detailed level of knowledge about the foods you serve will soon be a key advantage in foodservice – if it isn’t already. Mintel’s new Global Food and Drink Trends 2030 report, which forecasts what the next decade will look like in food and beverage consumption, predicts technology will play an increasingly important role in providing consumers with in-depth, customized information about their health and nutritional needs. What’s more, consumers will become more comfortable sharing their personal data if it means they are getting information tailor-made for them in return. Imagine struggling with anxiety and depression – or an autoimmune disease, or high blood pressure – and knowing which specific foods and restaurants in your neighborhood can provide you with the best combinations of nutrients your body needs to function at its best, while omitting harmful additives? Of course, the current climate is so challenging for restaurants that many operators aren’t focusing on menus at the level of nutrients. But people will always need food – and are becoming more conscious about their needs and willing to support the businesses that accommodate them. Could you create several versions of a dish based on varying nutritional profiles? A range of meal kits that accommodate different diets? If you can step back and take a longer view of what your customers want and then market those benefits, you are likely to earn their loyalty for life.
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