What is one of the latest regional dining trends taking the food service industry by storm, and as a food and beverage  manager, how should I respond to it?

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readerofbooks | College Teacher | (Level 2) Educator Emeritus

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I would say that one of the biggest trends of late that does not seem to be slowing down is the whole organic movement. More and more restaurants are serving food that is organic, healthy, and even grown locally. We can also see this in supermarkets. Places like Whole Foods are opening up all over the place.

In light of this whole organic movement, as a food and beverage manager, you would have to gauge whether this trend will continue or pass by. If you deem this organic kick as something temporary, then you might want to let it pass without bothering. Why get into something that will pass? However, if you think it will only gain steam and grow, then you would want to capitalize on this.

In my opinion, things organic are here to stay. So, my advice would be to embrace it and try to ride this wave for as long as possible. First, educate yourself and then look at other models. Finally, implement.


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