From the evolution of vegetable dishes and a new focus on botanicals, to a deeper need for personalised customer interactions and ownership of ethical responsibilities – here are 10 Dining and Drink Trends Expected to Make an Impact in 2018
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
Along with three other undergraduate students from Boston University, I conducted primary (in-store observations, focus group discussions, 1-on-1 interviews) and secondary research (brand audit) on the fast-casual industry, focusing on Shake Shack. After a review of the relevant trends, we drafted a creative brief, pointing out opportunities for business growth.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
Along with three other undergraduate students from Boston University, I conducted primary (in-store observations, focus group discussions, 1-on-1 interviews) and secondary research (brand audit) on the fast-casual industry, focusing on Shake Shack. After a review of the relevant trends, we drafted a creative brief, pointing out opportunities for business growth.
Project for Integrated Brand Communication at the University of Georgia. This powerpoint and video is part of an assignment to design a campaign to help Blue Apron better reach their target market.
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
South American foods and flavors are ripe with opportunity for the food industry. From now-assimilated foods such as quinoa to still exotic imports such as purple corn or aji amarillo, South American cuisines offer unique flavor, color, nutrition, and culinary potential.
At its best, marketing and promoting international and regional cuisines is neither strictly about tradition nor exactly about fusion. It’s about participating in the evolution of foodways that are “always-already” fused, continuing the intermingling of traditions and cross-cultural influences in the spirit of authenticity rather than under the strict letter of culinary law. Peruvian cuisine, for example, is built up not only from indigenous Andean and colonizing Spanish influences, but also from the history of Chinese and Japanese immigration to Peru, manifested in the Chifa and Nikkei expressions of this nation’s cuisine. Menu and product developers will find success with the right balance of respect for tradition and informed innovation. Much of the motivation for looking at regional Mexican cuisines as well as places further south of the border is to bypass the deracinated and overly Americanized Hispanic foods of a past generation. Instead, we can take American food culture back to the future—not simply back to the past— via authentic Latin American foodways.
Profiles in this issue
Looking forward, what’s the opportunity-scape for South American foods and flavors? This report profiles the following menu and packaged product development opportunities:
• Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
• Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
• In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
• Pisco and Caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
• South American stews, including Brazil’s Feijoada, have gotten their sea legs in the restaurant circles.
Consumer drivers
With a new front-runner and ambassador in Peruvian cuisine, there’s a lot of momentum behind South American cuisine. Consumers are ready for the exploration of these foods and drinks, and to effectively meet this market opportunity restaurants and food retailers must simultaneously respond to the long-term consumer drivers that are reshaping our food culture:
• Health and wellness
• Food authenticity and integrity
• Artisanal and craft spirit
• Purposeful eating
• Flavor adventure and tourism
At MMB, I was one of three members of a team that developed this pitch for the Blue Apron ingredient delivery service. Each member played a key role in constructing the presentation. My duties included copywriting, creative input, and assistance in market research.
Marketing plan presentation for The Gourmand mobile applicationABHISHEK BANERJEE
A marketing strategy for a new mobile app on the app store.
Created by Abhishek Banerjee, PES University, during a Marketing Internship under the guidance of Prof. Sameer Mathur, IIM-Lucknow.
The popularity of culinary is evident by the large number of cooking/food television shows, food blogs, dinner events, celebrity chef products/endorsements, food trucks, cooking magazines, cookbooks, products and Food & Wine-related events. Because food, drink and the epicurean world is a universal touchpoint, we as leaders in the business of marketing have an obligation to figure out how to use this highly emotional and engaging connection to speak to our fans, friends, followers and customers. Food/chef personalities are becoming top choices for forward-thinking and progressive brands/products endorsements, PR programs, appearances and other traditional talent mediums. Most often Sports and Entertainment (music) are seen as the main tent poles to reach consumers, but it is our belief that culinary is a third viable alternative and powerful option.
Reconnect with the source of our food sp 12AmyDeSa
This presentation brings on not only the notion of purchasing locally grown vegetables and fruits at the farmer’s market but also businesses producing sustainably made products as well. They interview vendors at local farmer’s markets in Hawai’i to get a better understanding of the connection of sustainability and farmers.
Welcome to pure organic restaurant & Cafe. Where Freshness Meets Comfort!
Nestled in the heart of Shop #6, Al Ferdous 3, Al Ferdous Complex, Al Safa 1. Our restaurant and cafe offer a delightful fusion of wholesome organic goodness and a cozy, inviting atmosphere. Savor the pure flavors of thoughtfully sourced ingredients in every dish, all while enjoying the warm ambiance of our welcoming space. Join us for a taste of nature's finest, served with a side of comfort and community.
Trendystia MRC introduced the ConciergeVertical Labs solution for the benefit of emerging and established foodservice purveyors and technology vendors. ConciergeVertical™ provides content management, business support services, trade show marketing & administrative support and an idea vertical (lab), and . When industry purveyors want to sell, engage audiences and retain customers, they’ll look to ConciergeVertical (conciergevertical.com) for improved success rates.
Often, there isn’t enough time or headcount to keep the content engine going, to follow-up on all qualified leads, or to strategize outside-the-four-walls thinking around audience and customer engagement. This is particularly true with emerging and growing purveyors.
In addition to marketing and business-support solutions, as an idea vertical (lab), ConciergeVertical helps catalyze new opportunities and industry-born thinking around marketing programs, sales tactics and new methods of engaging restaurateur audiences.
ConciergeVertical makes boosting engagement simple:
ConciergeVertical Labs provides four main solution types, but is flexible as purveyor’s needs evolve:
Marketing solutions: content management, case studies, articles, blogs
Loyalty strategy and idea vertical: how to retain customers and better connect the dots between products, trends and application
Trade-show support: press releases, email campaigns, booth compliance, social selling
Business support: bookings, lead retrieval follow-up, temp marketing support
Contact concierge@trendystiamrc.com
Project for Integrated Brand Communication at the University of Georgia. This powerpoint and video is part of an assignment to design a campaign to help Blue Apron better reach their target market.
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
South American foods and flavors are ripe with opportunity for the food industry. From now-assimilated foods such as quinoa to still exotic imports such as purple corn or aji amarillo, South American cuisines offer unique flavor, color, nutrition, and culinary potential.
At its best, marketing and promoting international and regional cuisines is neither strictly about tradition nor exactly about fusion. It’s about participating in the evolution of foodways that are “always-already” fused, continuing the intermingling of traditions and cross-cultural influences in the spirit of authenticity rather than under the strict letter of culinary law. Peruvian cuisine, for example, is built up not only from indigenous Andean and colonizing Spanish influences, but also from the history of Chinese and Japanese immigration to Peru, manifested in the Chifa and Nikkei expressions of this nation’s cuisine. Menu and product developers will find success with the right balance of respect for tradition and informed innovation. Much of the motivation for looking at regional Mexican cuisines as well as places further south of the border is to bypass the deracinated and overly Americanized Hispanic foods of a past generation. Instead, we can take American food culture back to the future—not simply back to the past— via authentic Latin American foodways.
Profiles in this issue
Looking forward, what’s the opportunity-scape for South American foods and flavors? This report profiles the following menu and packaged product development opportunities:
• Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
• Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
• In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
• Pisco and Caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
• South American stews, including Brazil’s Feijoada, have gotten their sea legs in the restaurant circles.
Consumer drivers
With a new front-runner and ambassador in Peruvian cuisine, there’s a lot of momentum behind South American cuisine. Consumers are ready for the exploration of these foods and drinks, and to effectively meet this market opportunity restaurants and food retailers must simultaneously respond to the long-term consumer drivers that are reshaping our food culture:
• Health and wellness
• Food authenticity and integrity
• Artisanal and craft spirit
• Purposeful eating
• Flavor adventure and tourism
At MMB, I was one of three members of a team that developed this pitch for the Blue Apron ingredient delivery service. Each member played a key role in constructing the presentation. My duties included copywriting, creative input, and assistance in market research.
Marketing plan presentation for The Gourmand mobile applicationABHISHEK BANERJEE
A marketing strategy for a new mobile app on the app store.
Created by Abhishek Banerjee, PES University, during a Marketing Internship under the guidance of Prof. Sameer Mathur, IIM-Lucknow.
The popularity of culinary is evident by the large number of cooking/food television shows, food blogs, dinner events, celebrity chef products/endorsements, food trucks, cooking magazines, cookbooks, products and Food & Wine-related events. Because food, drink and the epicurean world is a universal touchpoint, we as leaders in the business of marketing have an obligation to figure out how to use this highly emotional and engaging connection to speak to our fans, friends, followers and customers. Food/chef personalities are becoming top choices for forward-thinking and progressive brands/products endorsements, PR programs, appearances and other traditional talent mediums. Most often Sports and Entertainment (music) are seen as the main tent poles to reach consumers, but it is our belief that culinary is a third viable alternative and powerful option.
Reconnect with the source of our food sp 12AmyDeSa
This presentation brings on not only the notion of purchasing locally grown vegetables and fruits at the farmer’s market but also businesses producing sustainably made products as well. They interview vendors at local farmer’s markets in Hawai’i to get a better understanding of the connection of sustainability and farmers.
Welcome to pure organic restaurant & Cafe. Where Freshness Meets Comfort!
Nestled in the heart of Shop #6, Al Ferdous 3, Al Ferdous Complex, Al Safa 1. Our restaurant and cafe offer a delightful fusion of wholesome organic goodness and a cozy, inviting atmosphere. Savor the pure flavors of thoughtfully sourced ingredients in every dish, all while enjoying the warm ambiance of our welcoming space. Join us for a taste of nature's finest, served with a side of comfort and community.
Trendystia MRC introduced the ConciergeVertical Labs solution for the benefit of emerging and established foodservice purveyors and technology vendors. ConciergeVertical™ provides content management, business support services, trade show marketing & administrative support and an idea vertical (lab), and . When industry purveyors want to sell, engage audiences and retain customers, they’ll look to ConciergeVertical (conciergevertical.com) for improved success rates.
Often, there isn’t enough time or headcount to keep the content engine going, to follow-up on all qualified leads, or to strategize outside-the-four-walls thinking around audience and customer engagement. This is particularly true with emerging and growing purveyors.
In addition to marketing and business-support solutions, as an idea vertical (lab), ConciergeVertical helps catalyze new opportunities and industry-born thinking around marketing programs, sales tactics and new methods of engaging restaurateur audiences.
ConciergeVertical makes boosting engagement simple:
ConciergeVertical Labs provides four main solution types, but is flexible as purveyor’s needs evolve:
Marketing solutions: content management, case studies, articles, blogs
Loyalty strategy and idea vertical: how to retain customers and better connect the dots between products, trends and application
Trade-show support: press releases, email campaigns, booth compliance, social selling
Business support: bookings, lead retrieval follow-up, temp marketing support
Contact concierge@trendystiamrc.com
The Forecast // Millennials & Food is the second edition of a series of consumer trends & insights reports. This sample is an overview of Millennial consumers' attitudes towards their food and what responses are offered by brands and companies to cater to these new needs.
The Next Idea Food and Restaurant Forecast 2019 Robert Ancill
The Next Idea (TNI) anticipates 2019 to be a uniquely pivotal year as the restaurant and food terrain adjusts itself towards an increasingly confident, exploratory, and discerning consumer.
The restaurant industry is at a crossroads: Consumers are changing in ways that are forcing restaurateurs to make important decisions about
the food and service they provide. The direction restaurants take may
very well decide their fate in the coming years.
This proposal aims to analyze current business problem in Eatsa and suggests marketing plan to achieve bigger market share and sustainable customer source.
Why food festivals are essential for restaurants?FellaFeeds
Learn why Restaurants should participate in food festivals and how imperative it is to keep up with the latest trends to thrive in the market with ruthless competition.
FAGERHULT | RETAIL : lighting for food shops tasteful recipes for lightPaulo Chong
TASTEFUL RECIPES FOR LIGHT
Illuminating food applications delicately
”There is no sincerer love than the love for food.
George Bernard Shaw, Irish dramatist.
in your hands you are holding our very own cookbook, the first one we have ever created. And as confusing as it might seem, we are still very much in to lighting. But actually – we are also in to food.
Running head QUALITY FOODS RESTAURANT 1QUALITY FOODS RESTAURAN.docxjeanettehully
Running head: QUALITY FOODS RESTAURANT 1
QUALITY FOODS RESTAURANT 15
Quality Foods Restaurant Business Plan
Cintia Rocha Pereira
Southern States University
Dear Dr. Taylor
Quality Foods Restaurant Business Plan
Products Description
The Quality Foods Restaurant shall be opened in San Diego in partnership with a gym. The restaurant shall serve a variety of foods and protein shakes that are low in cholesterol and sugar as its primary target is to provide healthy yet delicious meals to the residents of San Diego. The starting up of the restaurant is informed by the consistent increase in the obesity cases in the city, an aspect that is attributed to the types of food that the people eat mainly in the restaurants (Steele et al., 2016). Research shows that eating healthy foods and low in calories makes a person happy. The study also indicates that 75% of Americans prefer to eat healthy foods. All the foods shall be low in calories with the aim maintaining the health of consumers (Bridges, 2019). In addition to providing a serene environment for the customers, the restaurant shall also be focused on ensuring that all the people eat the foods that help their bodies to keep fit. The foods in the restaurant shall also be of high quality and delicious. To enhance the experience of the customers and also to improve the competitive advantage of the business, a nutritionist shall be employed by the management to provide the necessary information to the customers on the healthy foods they should eat to overcome lifestyle diseases that are mainly brought about by consumption of junk foods .
At Quality Foods Restaurant, customer's experience shall be the first priority as it is a factor that shall consistently lead to an increase in the loyalty of the clients and an increase in the market base mainly due to referrals. Every activity by the workers in all departments shall be aimed towards ensuring there is the best experience on the customer (Bridges, 2019). Quality foods shall, therefore, be cooked with the application of innovative skills that are essential towards maintaining the taste of the food. Most people have a negative notion that most of the foods that are described to be healthy by nutritionists are never delicious. The production of delicious foods in the restaurant shall also aim towards adjusting the mindset of the people. The healthy foods that are mainly low in cholesterol are important towards protecting the consumers from disastrous lifestyle diseases and conditions that are associated with consistently eating foods that are high in carbohydrates. The nutritionists shall also undertake the responsibility of providing a well-outlined program to the customers on the best diet they should undertake when they need to reduce weight. To compete with other Restaurants in the location, a marketing strategy applied shall be based on positioning of the foods and services as the best in the industry.
a) Mission
The mission of the ...
Social Selling and Your F&B Brand – What You Need to KnowDG Consulting
You may be asking yourself, what is social selling? Is it a meaningful process that will actually help your brand?
Social Selling for food and beverage brands is a valuable process that allows you to make use of your social media channels to connect and interact with audiences who meet your customer profile, and who are interested in your products.
Restaurant Marketing, when done correctly, doesn’t just help you advertise your food and beverage offerings – it brings in a lot of useful data that you can apply to your strategies – both in your venue and in your marketing campaigns.
Here are 5 Trends Currently making an Impact in the Culinary World.
How to Encourage More Group Bookings to Your HotelDG Consulting
To succeed in obtaining more bookings – group or individual – your brand has to stand out from your competition – before, during and after. You need to identify your market, watch your competition – and develop your brand presence.
9 Important Steps For A Successful Influencer Marketing CampaignDG Consulting
Influencer Marketing is a powerful tool that has changed the way many brands approach their customer engagement, especially with their digital marketing and advertising. How you connect with your audience, and who you are seen connecting with can have a huge impact on how your customers view you.
We specialise in providing Digital Services to Hotels, Restaurants, Travel and F&B Brands around the world. Learn more about how we can help your business succeed online.
Many small business owners confuse the disciplines of Sales and Marketing, in this presentation, we look at how they differ, and why companies should align both.
It’s tempting to file digital innovation and technology under the same label, but the two are not the same.
While technology may be the method by which you accomplish a task, digital innovation is more
closely aligned with an overall vision, with all elements working together to create new revenue streams, business models and products. It’s a transformation to a different mindset for your business.
It’s about using digital services to innovate and provide new and better ways to sell your products while improving the customer experience. Learn more at www.virtual-solutions.co.uk
Improving profitability for small businessBen Wann
In this comprehensive presentation, we will explore strategies and practical tips for enhancing profitability in small businesses. Tailored to meet the unique challenges faced by small enterprises, this session covers various aspects that directly impact the bottom line. Attendees will learn how to optimize operational efficiency, manage expenses, and increase revenue through innovative marketing and customer engagement techniques.
Digital Transformation and IT Strategy Toolkit and TemplatesAurelien Domont, MBA
This Digital Transformation and IT Strategy Toolkit was created by ex-McKinsey, Deloitte and BCG Management Consultants, after more than 5,000 hours of work. It is considered the world's best & most comprehensive Digital Transformation and IT Strategy Toolkit. It includes all the Frameworks, Best Practices & Templates required to successfully undertake the Digital Transformation of your organization and define a robust IT Strategy.
Editable Toolkit to help you reuse our content: 700 Powerpoint slides | 35 Excel sheets | 84 minutes of Video training
This PowerPoint presentation is only a small preview of our Toolkits. For more details, visit www.domontconsulting.com
Buy Verified PayPal Account | Buy Google 5 Star Reviewsusawebmarket
Buy Verified PayPal Account
Looking to buy verified PayPal accounts? Discover 7 expert tips for safely purchasing a verified PayPal account in 2024. Ensure security and reliability for your transactions.
PayPal Services Features-
🟢 Email Access
🟢 Bank Added
🟢 Card Verified
🟢 Full SSN Provided
🟢 Phone Number Access
🟢 Driving License Copy
🟢 Fasted Delivery
Client Satisfaction is Our First priority. Our services is very appropriate to buy. We assume that the first-rate way to purchase our offerings is to order on the website. If you have any worry in our cooperation usually You can order us on Skype or Telegram.
24/7 Hours Reply/Please Contact
usawebmarketEmail: support@usawebmarket.com
Skype: usawebmarket
Telegram: @usawebmarket
WhatsApp: +1(218) 203-5951
USA WEB MARKET is the Best Verified PayPal, Payoneer, Cash App, Skrill, Neteller, Stripe Account and SEO, SMM Service provider.100%Satisfection granted.100% replacement Granted.
Putting the SPARK into Virtual Training.pptxCynthia Clay
This 60-minute webinar, sponsored by Adobe, was delivered for the Training Mag Network. It explored the five elements of SPARK: Storytelling, Purpose, Action, Relationships, and Kudos. Knowing how to tell a well-structured story is key to building long-term memory. Stating a clear purpose that doesn't take away from the discovery learning process is critical. Ensuring that people move from theory to practical application is imperative. Creating strong social learning is the key to commitment and engagement. Validating and affirming participants' comments is the way to create a positive learning environment.
Affordable Stationery Printing Services in Jaipur | Navpack n PrintNavpack & Print
Looking for professional printing services in Jaipur? Navpack n Print offers high-quality and affordable stationery printing for all your business needs. Stand out with custom stationery designs and fast turnaround times. Contact us today for a quote!
Business Valuation Principles for EntrepreneursBen Wann
This insightful presentation is designed to equip entrepreneurs with the essential knowledge and tools needed to accurately value their businesses. Understanding business valuation is crucial for making informed decisions, whether you're seeking investment, planning to sell, or simply want to gauge your company's worth.
Cracking the Workplace Discipline Code Main.pptxWorkforce Group
Cultivating and maintaining discipline within teams is a critical differentiator for successful organisations.
Forward-thinking leaders and business managers understand the impact that discipline has on organisational success. A disciplined workforce operates with clarity, focus, and a shared understanding of expectations, ultimately driving better results, optimising productivity, and facilitating seamless collaboration.
Although discipline is not a one-size-fits-all approach, it can help create a work environment that encourages personal growth and accountability rather than solely relying on punitive measures.
In this deck, you will learn the significance of workplace discipline for organisational success. You’ll also learn
• Four (4) workplace discipline methods you should consider
• The best and most practical approach to implementing workplace discipline.
• Three (3) key tips to maintain a disciplined workplace.
Falcon stands out as a top-tier P2P Invoice Discounting platform in India, bridging esteemed blue-chip companies and eager investors. Our goal is to transform the investment landscape in India by establishing a comprehensive destination for borrowers and investors with diverse profiles and needs, all while minimizing risk. What sets Falcon apart is the elimination of intermediaries such as commercial banks and depository institutions, allowing investors to enjoy higher yields.
"𝑩𝑬𝑮𝑼𝑵 𝑾𝑰𝑻𝑯 𝑻𝑱 𝑰𝑺 𝑯𝑨𝑳𝑭 𝑫𝑶𝑵𝑬"
𝐓𝐉 𝐂𝐨𝐦𝐬 (𝐓𝐉 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬) is a professional event agency that includes experts in the event-organizing market in Vietnam, Korea, and ASEAN countries. We provide unlimited types of events from Music concerts, Fan meetings, and Culture festivals to Corporate events, Internal company events, Golf tournaments, MICE events, and Exhibitions.
𝐓𝐉 𝐂𝐨𝐦𝐬 provides unlimited package services including such as Event organizing, Event planning, Event production, Manpower, PR marketing, Design 2D/3D, VIP protocols, Interpreter agency, etc.
Sports events - Golf competitions/billiards competitions/company sports events: dynamic and challenging
⭐ 𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐩𝐫𝐨𝐣𝐞𝐜𝐭𝐬:
➢ 2024 BAEKHYUN [Lonsdaleite] IN HO CHI MINH
➢ SUPER JUNIOR-L.S.S. THE SHOW : Th3ee Guys in HO CHI MINH
➢FreenBecky 1st Fan Meeting in Vietnam
➢CHILDREN ART EXHIBITION 2024: BEYOND BARRIERS
➢ WOW K-Music Festival 2023
➢ Winner [CROSS] Tour in HCM
➢ Super Show 9 in HCM with Super Junior
➢ HCMC - Gyeongsangbuk-do Culture and Tourism Festival
➢ Korean Vietnam Partnership - Fair with LG
➢ Korean President visits Samsung Electronics R&D Center
➢ Vietnam Food Expo with Lotte Wellfood
"𝐄𝐯𝐞𝐫𝐲 𝐞𝐯𝐞𝐧𝐭 𝐢𝐬 𝐚 𝐬𝐭𝐨𝐫𝐲, 𝐚 𝐬𝐩𝐞𝐜𝐢𝐚𝐥 𝐣𝐨𝐮𝐫𝐧𝐞𝐲. 𝐖𝐞 𝐚𝐥𝐰𝐚𝐲𝐬 𝐛𝐞𝐥𝐢𝐞𝐯𝐞 𝐭𝐡𝐚𝐭 𝐬𝐡𝐨𝐫𝐭𝐥𝐲 𝐲𝐨𝐮 𝐰𝐢𝐥𝐥 𝐛𝐞 𝐚 𝐩𝐚𝐫𝐭 𝐨𝐟 𝐨𝐮𝐫 𝐬𝐭𝐨𝐫𝐢𝐞𝐬."
Personal Brand Statement:
As an Army veteran dedicated to lifelong learning, I bring a disciplined, strategic mindset to my pursuits. I am constantly expanding my knowledge to innovate and lead effectively. My journey is driven by a commitment to excellence, and to make a meaningful impact in the world.
Enterprise Excellence is Inclusive Excellence.pdfKaiNexus
Enterprise excellence and inclusive excellence are closely linked, and real-world challenges have shown that both are essential to the success of any organization. To achieve enterprise excellence, organizations must focus on improving their operations and processes while creating an inclusive environment that engages everyone. In this interactive session, the facilitator will highlight commonly established business practices and how they limit our ability to engage everyone every day. More importantly, though, participants will likely gain increased awareness of what we can do differently to maximize enterprise excellence through deliberate inclusion.
What is Enterprise Excellence?
Enterprise Excellence is a holistic approach that's aimed at achieving world-class performance across all aspects of the organization.
What might I learn?
A way to engage all in creating Inclusive Excellence. Lessons from the US military and their parallels to the story of Harry Potter. How belt systems and CI teams can destroy inclusive practices. How leadership language invites people to the party. There are three things leaders can do to engage everyone every day: maximizing psychological safety to create environments where folks learn, contribute, and challenge the status quo.
Who might benefit? Anyone and everyone leading folks from the shop floor to top floor.
Dr. William Harvey is a seasoned Operations Leader with extensive experience in chemical processing, manufacturing, and operations management. At Michelman, he currently oversees multiple sites, leading teams in strategic planning and coaching/practicing continuous improvement. William is set to start his eighth year of teaching at the University of Cincinnati where he teaches marketing, finance, and management. William holds various certifications in change management, quality, leadership, operational excellence, team building, and DiSC, among others.
1. From the evolution of vegetable dishes and a
new focus on botanicals, to a deeper need for
personalised customer interactions and
ownership of ethical responsibilities here are
10 Dining and Drink Trends Expected
to Make an Impact in 2018
10 Exciting Dining
Trends to Be Served
Up in 2018
2. 1. A Greater Focus on the Experience of
Dining.
People are influenced by what they see on
social media, especially from friends, family,
Influencers and Celebrities, but there is less
of a frantic need to share every dish or drink
regardless of its quality, leading to more
interesting and beautifully presented plates
being seen more often.
To stand out from the crowd, restaurants
need to continue delivering style and
substance with their dishes – but this has to
be complimented by the atmosphere and
experience offered by the venue, and the
knowledge and capabilities of the staff.
‘In 2018, I see more interest in sourcing. With consumers
becoming more intelligent about where their food comes
from, kitchens will get questions on the topic. Local and
organic products will always be in higher demand. In
restaurants, I think plating intended for guests to share will
become increasingly common, and of course, clever chefs will
approach dishes with an eye on Instagram and other social
media.’
Courtney Brandt, Founder of A to Za’atar
3. With a wider range of delivery options, types of cuisine and menu items
available, consumers have been tempted away from restaurants in
favour of eating in the comfort of their own home.
But with more restaurants offering events and interesting
opportunities - such as wine pairing, live music, cooking classes, etc.,
customers are returning not just to enjoy the quality foods and drinks
they can’t get at home, but to soak up the atmosphere, create
emotional bonds and new connections as they rediscover their love of
the hospitality experience.
With trained and enthusiastic staff who are attentive and friendly, and
can offer information and insights beyond what is written in the menu,
customers will feel more of an emotional connection, and develop
loyalty towards your brand.
2. Dining Out is A
More Attractive
Option than
Delivery
4. 3. Sustainability Is A Consumer Worry
that Needs Addressing
When creating the menu, Chefs have more understanding
and power to implement sustainable changes by choosing
produce from companies that treat the environment,
their workers and their ingredients with due attention and
care.
With more focus on healthier eating and a growing global
interest in how ingredients are sourced, and from where –
restaurants are able to position themselves as ethically
and morally responsible, and attract the growing number
of clients who take this into consideration when making
their dining choices.
People are looking for more from businesses when it
comes to environmental and ethical responsibilities.
With technological advances making it extremely easy to
find out information about a company at any time, in
almost any place – those who have a disconnect between
the values they promote, and how they source their
ingredients, products or staff, will soon be found out –
causing massive damage to reputation, trust and the
bottom line.
5. 4. The Growth of Micro-Greens and Attractive
Culinary Cocktails
There is a greater collaboration between the kitchen
and the bar, as Chefs and Mixologists work together to
use ingredients that would have once been unusual in
drinks to add a deeper element to the
experience. Customers are willing to pay more for
fresh, original and exciting drinks that have unique
identities or offer them a brand new experience.
Microgreens are often generally thought to be limited
to cresses and mustards – but the wide range now
available has completely changed the ability to finish a
dish with a particular flavour. Where they were
traditionally used to deliver colour and a finesse of
flavour to a finished dish, they are becoming
increasingly popular outside of fine-dining circles, and
with customers who are looking to focus on health-
benefits and experiencing trendy dishes.
With a quality supplier who has carefully cultivated his
crops, micro-greens prove that a small taste
difference can make a big impact on the plate.
6. 5. An Increase In The Range of Plant-Based
Dishes on Offer
Chefs are experimenting and offering
dishes with a plant-base rather than a
traditional protein, and this is being well
received by customers who are looking to
try innovative new dishes, monitor their
health, and search for creative alternatives
that cater to their specific dietary needs.
Customers are looking beyond the
traditional categories of food – healthy or
not, and want dishes that will cater to the
specific needs of their lifestyle. From foods
that promote healthier skin, to healthy
snacks that freshen breath – consumers
want to be inspired with new innovations
that have the benefits clearly spelled out for
them.
Today, there is an increasing demand for functional foods that
are unadulterated and many well-known chefs have been
ahead of the game for some time - albeit at a premium to their
customers.
Slowly, the trend of offering fresh and unadulterated foods is
filtering down to the retail-dining sector and we are seeing a
shift towards more innovative functional food items on the
menus of fast casual and fast food outlets.’
David Learman, Founder of Creative Intelligence
7. Gone are the days when a vegetarian or vegan alternative on the menu
was a second thought. Focus on different diets – such as low carb and
flexitarianism, means that customers expect a wider range of stunning
dishes to choose from.
It is no longer acceptable to have one or two simple and often boring
dishes, as the Vegetarian or Vegan option. There is such an incredible
scope for creativity, that we’re seeing customers who usually eat
meat, choosing these dishes instead.
Ingredients such as aubergine (eggplant), courgette (zucchini),
cauliflower, mushrooms, and a growing interest in using Ancient
Grains (such as Khorasan Wheat [Kamut], Spelt, and Lupin) are
encouraging creative new dishes and innovative substitutions to
ingredients in classic meat-based ones.
6. A More Exciting
Range of
Vegetarian and
Vegan Options
on the Menu
“2018 will see a greater demand for healthy
options, and I believe we will see ever more
vegetarian and vegan dishes on menus. In
addition operators (especially in the fast and
casual dining segments) would be well advised
to start providing nutritional information for
their dishes.
Akshay Oberai Dosaj, Managing Director
Purple Honey Group
8. 7. Smoked Ingredients Used in
Innovative Dishes Across the Menu
Traditionally, smoking methods have been largely
confined to meats and some condiments. But as people
experiment with different woods, smoking techniques are
being applied to vegetables, salts, butter and spices.
There are even innovations being offered on the dessert
menu.
Generally, Customers who are interested in the smoked
products are looking for a more refined plate, rather than
one which contains a heavy sauce that obscures the taste
and texture of the dish.
With Street Food and Barbeque bringing the method back
to the forefront of consumer consciousness, dishes are
being taken to the next level - offering a unique
differentiation from competitors with a technique that is
now less expensive than it once was.
Some venues have their own dedicated smoking room to
offer their customers consistent quality and a point of
attraction.
9. 8. Growth in the Use of Floral Flavourings
and Middle Eastern Spices
Having edible flowers as garnish has been
popular for some time, but customers are
now experiencing dishes that focus on
accentuating the flavour of the flowers –
rather than just focusing on their
appearance.
Flowers such as Gladiolus, Impatiens, and
Safflower, are some of the more unusual
blooms making their way into main dishes
and the dessert menu, and are expected to
be particularly popular during the spring and
summer months.
Middle Eastern herbs and spices, such as
coriander, anise and harissa are expected to
trend in 2018 as more customers look
towards global inspiration for their meals,
and a desire to try something new.
10. 9. A Greater Number of Exciting Pop-Up
Events to Be Held
Pop-Up Events range from food trucks to
one-off events, and opening micro-stores
in specially designated locations, that allow
customers to come and see what sort of
food you specialise in, what promotions you
can offer them – and gives them an
interesting experience that makes them
want to visit your full time venue.
For Pop-Up events to work successfully
they have to be carefully and creatively
marketed, with the excitement and
uniqueness of the opportunity highlighted
to create a buzz and generate interest with
your audience – the more your social
channels engage and encourage people to
attend, the better your Pop-Up will perform,
as your customers encourage their
connections to attend as well.
‘On every project we work on, we are noticing unique F&B
concepts and fusion restaurants propping up to meet the
needs of the experimental consumers that live in the UAE.
There appears to be a correlation between the diverse
population and the ever-increasing demand
for a unique dining experience.’
Imad Dajani, CEO febc
11. Since the introduction of services such as Apple Pay and other
contactless payment methods as well as self-ordering stations or
pre-booking online,
Frictionless technology has changed the minimum expectations of the
customer.
Having Frictionless Technology working for your venue promotes a
smooth customer journey from start to finish – and allows for a better
experience.
From initially finding your venue and discovering what it is that you
cook, to booking a table, dining and paying, then leaving feedback or
reviews afterwards – your customers want this process to be as easy
and stress free as possible.
10. You Must Adopt
the Use of
Frictionless
Technology
''There will be a marked shift from the traditional
inside-out thinking to outside-in. Rapidly
evolving technology and demographics will be
increasingly central to planning and executing
F&B concepts, that will need to be reverse
engineered to accommodate pervasive trends''.
Sanjay Duggal,
http://www.menafa.com
12. Take-Aways from This Year’s Fresh Dining Trends
As we continue to move into 2018, some new ideas have
already fizzled out and faded away, whilst others are growing
in popularity. It’s always important to determine the
difference between a ‘fad’ and a ‘trend’, and know the best
ways to implement new ideas to keep your business fresh
and relevant.
F&B is the new shopping! Super regional malls are
switching on to the fact that with the growth of online
shopping and consumers buying from the comfort of
their home ,alongside eating their home delivered
restaurant food ( a trend that just keeps growing)
customers are now going to malls or “entertainment
centres” for just that, entertainment and leisure!
- Emma Banks, General Manager,
Jumeirah Restaurant Group
Restaurants will need to:
- Take your venue and menu to the next level, and do
what can be done to enhance the Customer Experience
for your Restaurant at every stage.
13. - Provide a wide range of choices for different dietary
requirements, and don’t be afraid to experiment with
new flavours, or substituting ingredients in classic
recipes with healthier or unusual alternatives.
- Ensure that your service standards are consistent
on and offline – let your customers know that they
can expect an experience with you that they would
get nowhere else.
- Technology will continue to change the restaurant
experience – both online and in the front of house.
Knowing who your target audience are, and the level
of interactive technology they expect from you is
becoming more and more important.
“The successful restaurants and restauranteurs
in 2018 and 2019 will be the ones who react
quickly to the changes and challenges of the
market, in the micro-markets
that they operate in”
-Vishal Pandey, Director,
Middle East Food Forum.