Current Trends in Food and Beverage Sector in Hospitality Industry

Consultancy for Tourism,
Hospitality and Events TLH252
Project 1: Consultancy Report

Table of Contents
2. The food and beverage offer are subject to numerous trends and these trends have an impact
on tourism and hospitality businesses’ success and profitability. It is critically important for
businesses to effectively respond to recent trends in the marketplace.............................................3
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................4
Examine the current literature on key trends in the food and beverage sector in the hospitality
industry........................................................................................................................................4
Reviewing current food and beverage offer of the chosen hospitality business ........................7
Providing recommendations for improvement of their food and beverage offer........................8
Evaluate the impact of new food and beverage trends on consumer choice and spending.........8
CONCLUSION................................................................................................................................9
REFERENCES .............................................................................................................................11

2. The food and beverage offer are subject to numerous trends and these
trends have an impact on tourism and hospitality businesses’ success and
profitability. It is critically important for businesses to effectively respond
to recent trends in the marketplace.
INTRODUCTION
Hospitality is considered as the industry which is concerned with different kinds of sub
sectors. In all such kinds of sub sectors, the companies that are operating need to make sure that
their operations need to derivation of maximum satisfaction from the customers. In this regard,
one of the most prominent sub sectors of hospitality industry is identified to be food and
beverage sector (Camilleri, 2019). Several categories of businesses pertain to food and beverage
sector, inclusive of pub, club, bar, restaurant, cafe, eatery, etc. The basic aim of these
organisations is to provide diverse set of dishes which possess the capability of fulfilling the
demands held by the people prevailing in the market place. The role of management in the same
is acknowledged to be of significance while introducing changes in the premises of the
companies. It is important for organisations to timely introduce changes and align themselves to
the changing market trends so as to stay competitive. With respect to food and beverage sector,
the trends do not just change in accordance with the products and services but also in terms of
technology, systems, quality standards, hygiene standards, and many more.
The hospitality business selected for carrying out this project is The Fat Duck. This is the
finest food and beverage organisation which received 5 Michelin Stars. It is physically present
within the confines of Bray, Berkshire. This restaurant is renowned among people because of its
14 course tasting menu which presents quirky dish like nitro scrambled egg and a dish referred to
as 'Sound of the Sea' that includes listening to an audio for experience along with bacon and egg
flavour ice cream. The current report consists of literature review conducted upon key trends in
F&B sector within hospitality industry and a review of F&B offer of the selected restaurant.
Also, it comprises of evaluation of effects of new F&B trends upon consumer choices and
expenditure. Lastly, recommendations are provided for the enhancement of F&B offer.