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Restaurant Trends in Summer 2018

In the last month, GCL signed up to The Food People to gain a deeper understanding about the latest food trends and how this is translated back to new restaurant menus.

In the last month, GCL  signed up to The Food People to gain a deeper understanding about the latest food trends and how this is translated back to new restaurant menus.

” Small Batch Beautiful”

The food industry is now being recognised for it’s “iceberg nature”. This means that consumers are recognising the amount of love and care that has been produced for that one product. They now  want to know as much information as possible.

In addition, consumers are now recognising the beauty of provenance.  In fact, even within one country, many variants of one product could take place due to regional pride. At GCL, we celebrate the small difference between a Grana Padano and a Parmigiano Reggiano due to the regional differences with their own environmental factors.

” Treasured Time”

This involves celebrating the skills of food producers in old and modern times. We are wanting to use traditional methods but up scale and modernise for factory feasibility.  GCL builds close partnerships with  our suppliers to understand how our products are made and how we showcase their craftsmanship to our customers.

“Do No Harm”

Consumers are aware that our current daily life habits are starting to become unsustainable. This is creating a demand for a shift in attitude to ensure that we do no harm.  This is reflected with the rise of vegan dishes on menus.

Currently, 2.52% of the UK opt for a vegetarian or vegan lifestyle, however over 28% are opting for a flexitarian diet. This lifestyle will mainly follow a vegetarian diet but will occasionally eat meat or fish. These type of consumers will opt for products that reduce any unnecessary processing that would harm the planet whilst finding innovative ways that will contribute to a safer place for future generations.

If you would like to hear how GCL’s products meets these trends please get in touch!

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August 3, 2018