Mon, 25 September 2017
It’s hard not to be fascinated by the food, presentation and service when travelling overseas – there can be a lot of inspiration. But what can be applied back home – will it appeal to local customers and give us a competitive edge? Every food business needs to be developing new products, and updating existing one – better flavour, production methods and service.
In this interview Ken Burgin talks with Graeme McCormack of Food Associates, about his recent trends tour to New York and London. He and his team were looking closely at new products, display, merchandising, packaging, new flavours and changing attitudes to healthy food claims. There is lots of inspiration for your next menu!
Direct download: 255_Casual_Food_Trends_from_New_York_and_London.mp3
Category:business -- posted at: 9:00am AEST