My first visit to America in the mid-1990s was an overwhelming experience that left me in awe. It was a completely different world, with huge houses, wide streets, and spacious host families. The topic of food was also a big part of my experience, with a lot of staging happening in diners and posh steak restaurants. Even yogurt couldn’t just be yogurt – everything was low cal, low carb, or fat-free. I gained 25 extra kilos from all the food experiences.
Eating out, picking up, and having food delivered became the daily norm in America at that time. Food was ordered in excessive amounts, taken away in special packaging, and the staff at local eateries scored points with personality and ideas. This new approach to food service was something I hadn’t experienced before.
I see a similar trend developing now, with a new priority on food and dining. Eating out, picking up, and having food delivered is becoming a daily norm, and this is reflected in people’s spending. Restaurants that want to resonate with this new trend have to offer more than just the standard menu and deliver what the digitally-savvy community wants: a social environment and an experience. This shift in the food industry is becoming increasingly important.
In the midst of all this technological advancement and globalization