It’s kind of ironic how whole wheat flour is more expensive than white flour, even though the preparation process in the factory is identical, except for white flour going through various extra steps. The explanation for this absurdity lies in the popularity of healthy eating culinary trends. Restaurants offering meals with high nutritional value can be extremely successful, depending on their target market. However, restaurants hoping to appeal to a large and varied customer base must find ways to work within the framework of culinary trends such as healthy eating, while keeping their prices down. Obvious options include offering low food-costs meals made with in-season produce and slightly cutting down portion sizes. However, many businesses invest in nutritional value in areas that are not necessarily worth the investment. Despite the faulty ideas behind some of these trends, a few of them are worth keeping, for purposes of restaurant marketing.
Trends to Keep
Organic food is one of the culinary trends that has gotten major attention over the years. Pesticides are a proven danger, and no one will argue that it is best to stay clear of coming into contact with them. However, despite the beliefs of an overwhelming percentage of the public, organic farms do use pesticides: organic ones. Organic farms do tend have some practices that are better for the environment than other, larger industrial farms, but not using pesticides is not one of them. So why is organic food a trend to keep? Offering organic food or having an organic restaurant is a great way to increase restaurant business among customers concerned with healthy eating, if only because the lack of public awareness as to the definition of organic food. Despite the higher price of organic foods, businesses with a healthy restaurant focus should consider splurging on this gimmick in order to increase restaurant business and profits.
Trends to Leave
Genetically modified foods are notorious for bringing science to where people donâ€™t think it should be. However, this statement may be a result of bad publicity. People have been genetically modifying foods since the beginning of domestic agriculture. The first farms knew that to get the best crops, the seed of the best crop for one trait had to be bred with the best crop for another trait, and that, as a result, over the course of many plant generations, an excellent crop would be created. Science of today knows how to speed up this breeding in a process called “genetic modification.” Sound familiar? To take the concept even further, genetically modified foods allow people to control the survival of the fittest, whether in nature or in a lab. In this way, farming has been able to develop to what it is today and, for the most part, sustain the world’s population. Those who condemn genetically modified foods are condemning the environmental and health repercussions that may come about as a result the modifications. However, businesses, even those looking to increase restaurant business by offering healthy eating options, should probably not invest the time and money into finding suppliers of “non-genetically modified foods.”
To increase restaurant business and profits, businesses should think about purchasing the right ingredients to draw the target crowd. However, businesses should learn about the healthy eating culinary trends and consider whether or not they are fact-based, and whether or not following these culinary trends will help their business. Despite not being what most people think it is, organic food is probably a good investment for businesses looking to cater to the healthy eating crowd. The fact that pesticides are used in organic farming means that businesses must apply the same attention to organic produce as they do to inorganic produce. Genetically modified foods, on the other hand, are unavoidable and under-appreciated by the public. Buying only the most local and untreated produce will make the ingredients’ lifespan short, even when refrigerated, and will raise the food costs significantly, making it not worth the investment for most restaurants. As with these trends, by learning about the basis of other culinary trends, especially when related to healthy eating, businesses can make educated decisions about whether or not to follow them.