The quality conundrum

As the year comes to a close, F&B outlets and suppliers are assessing how trends have changed over the past year and how this will impact their offerings in future.

The overriding theme, spanning all manner of products and industries, seems to be one of wellbeing. Whether in relation to food, beverages, furnishings or décor, today’s outlets expect practicality and quality in their purchases — they want items that will contribute to their customers’ overall sense of wellbeing.

On top of this, buyers are increasingly demanding innovation from their products — some unique angle that will make their outlet stand out from the crowd.

These are not simple demands; suppliers are facing a great deal of pressure from the horeca industry to deliver such innovative, wellbeing-centric products.

As a result, this trend was a much-discussed topic at Equip’Hôtel 2008, the biennial hotel supplies show held in Paris.

“It has become more important to have practical pieces that are of consistent quality, but also [buyers] are turning towards very modern design,” confirmed tableware firm Revol’s HORECA sales coordinator Marie-Blanche Coste. “They all want special, different products.”

Alexandra Fantino, from chef- and service-wear manufacturer Clement, added: “People do not want to stick to using the same style of product that everyone has, they like to change and try new designs.”

Along with the move towards more bespoke items seen at the exhibition, there was a significant trend for natural products on the produce side, as Monin president and managing director Olivier Monin noted.

“The main trend that we see is that people want more healthy natural drinks — so more fruit, less preservatives and additives,” he explained. And the increased interest was reflected all across the board, from meat and dairy products to healthy beverages.

This rising demand for quality is obviously a positive change, resulting in an improved overall experience for the end user.

But top quality produce and custom-made products do not come cheap — only time will tell if the credit crunch will dampen the industry’s enthusiasm for ‘wellbeing-focused innovation’.

For more information on the hot topics at this month’s Equip’Hôtel 2008, see the December issue of Caterer Middle East.

Lucy Taylor is the editor of Caterer Middle East.

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