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Restaurant Critic & Food Blogger
Where is the food industry going?
Everything around us is changing. A new generation is now one of the most powerful forces in the food industry. But are food corporations listening? Aaah No, they are refurbishing brick and mortar stores, adding fancy devices to attract customers and offering fancy commercials on so called new dishes.
Food corporations want to use what they have and spare as less expense as possible. Amazing the approach of management staff just agreeing with
Senior management. What food corporations need is a consultant, however no actual real experience but a brain of practical thoughts that can change the mindset of a corporations thinking and leading to more profits, reduced expenses and branding a new approach.
Brick and mortar store saw their prime back in the 70's. Catered to an established clientele with a menu that is considered comfort food to the norm. Offer foods with no flavor at a cheap whole price, add tons and tons of cheese, deep fry foods and add a sweet sauces. That's the creation. New generation is not buying it. They want fresh food, with no artificial sauces and additives. They want unique foods from around the world. They don't want the traditional sit down dinner, they want a microcosm of foods with variety. Friday and Saturday, they want midnight meals opened all hours. They use their smartphones and want emails that food is being served at a certain hours, what's being served and where they can pick it up.
This weekend, there was a food truck so called convention where every conceivable food truck converged. It was busy, healthy food, to fattening food to new cuisines food to traditional foods. Why such an outpour of interest attending the Timonium Fair grounds. Yes, its a weekend and yes, its something different and anytime food is being served, its the place to go for good food..
fOOD CORPORATION, HELLO, Food trucks, yes, those dilapidated food trucks tht offer the best in fresh food. Convert your money losing brick and mortar stores and have a fleet of food trucks. Benefits of having a food truck:
-Lower expenses, maximize profits, no need to worry about rent, leasing, payroll, huge inventory and expense.
-Ability to change menu. Social media enables contacting customers to tell them whats on the menu on a daily basis, where to meet and time. Guaranteed fresh food. Food preparation can be at the brick and mortar stores an offer different cuisines with different chefs employed.
What a great concept by Chef Woo Can. Of course the old name family style restaurants would have to have an innovative progressive name to dispel any negative stereotype of the old name would have to change and be branded on social media. and most importantly, the customers don't need to cook anything. The food corporations do all the cooking fresh each day, no preservatives, only fresh ingredients.
at a reasonable price and offer the best value.
But, like any multi corporation, there are rules and standards that require decisions from old traditional management staff that is unwilling to change. They want to hear from consultants that have a proven track record.
My view is to experiment on a small scale and test market in a region and test and monitor. The food business should be like the tech business, always evolving, always try something, take a risk. You never know.
By Chef Woo Can at www.chefwoocan.com
#brickandmortaris dying, #foodtrucksarerising, #chefwoocannewfoodconcept