Professional Documents
Culture Documents
APPROACH
Chapter 2
2023 Restaurant Industry Trends
Innovations that address some of the issues and
challenges facing the foodservice industry today
1. More energy-efficient equipment designed to reduce energy costs
2. Self-service options such as
kiosks, tabletop ordering
systems and other self-
service devices.
3. Electronic inventory
management including
handheld barcode scanners.
4. Faster cooking equipment
5. More use of sous vide- a
method of cooking food in
plastic bags at lower
temperature to reduce food
costs, conveniently prepare
items and improve flavor.
6. On-the-spot training of
employees and cellphones
to improve productivity.
7. Use of management
software to do scheduling,
matching staffing with
customer flow
8. Increased use of
environmentally friendly
materials (made from recycled
materials or from renewable
resources and are
biodegradable) for disposable
ware.
9. Spill-free, leak-proof,
dripless, take out containers
and in-house dispensers
10. Safer, more comfortable,
and more fashionable shoes
and safer, antimicrobial and
lighter floor mats to avoid
costly slip-and-fall worker
accident and compensation
claims
◦ Display cooking
- Restaurant design where the kitchen may be viewed by the diners
◦ In-house management
- Foodservice within an organization operated by the organization
◦ Contract foodservice
- Foodservice within an organization operated by an outside
company
Classification of Foodservices
A. Commercial
- Organizations that sell food solely to make profits
Ex. Restaurants, hotels
B. Non-commercial/ Institutional/ On-site
- Organizations which serve food as a support role to other institutions
Ex. Hospitals, school cafeteria
The Systems model
TYPES OF FOODSERVICE SYSTEMS
A.Conventional
Types of Foodservice
systems
B. Ready-prepared
Types of Foodservice systems
C. Commissary
TYPES OF FOODSERVICE SYSTEMS
D. Assembly/ Serve
Seatwork # 2 (by group) (30 mins)
◦ Discuss an list down the advantages and disadvantages of implementing this type of food
service in your organization. Present your findings in class. ½ yellow pad
Group 1
Conventional
Ready-prepared
Group 2
Commissary
Assembly/ Serve
◦ Assignment # 2 will be posted in MS Teams.
◦ Quiz on Wednesday.