sustainability in menu development: best practices and trends by chef robby goco
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SUSTAINABILITY IN MENU DEVELOPMENT: Best Practices and Trends by Chef Robby GocoTRANSCRIPT
SUSTAINABILITY IN MENU DEVELOPMENT: Best Practices and Trends
Chef Robby Goco CYMA/Greenpastures DINE Philipines 2014 Food and Business Series Grand Caprice Convention Center September 26, 2014
THE SUCCESION OF DINERS
• THREE KIND OF DINERS •EATING HABITS AND HEALTH CONDITIONS •DISCOVERY •FUNDAMENTAL ISSUES •SIMPLE LIVING
THE BIRTH OF EATERIES
•INABILITY TO COOK AT HOME •BREAKING BREAD •SIMPLE MENUS •SUSTAINABLE DINING
EVOLUTION FROM SLOW FOOD TO FAST FOOD
•ENTERPRISE AND EFFICIENCY •INCREASED DEMAND FROM CONSUMERS •SHIFT FROM NATURAL TO INTENSIVE FARMING •SHIFT FROM PURCHASING FROM FARMS TO PURCHSING FROM GROCERIES
PIZZA
BURGERS & FRIES
PASTA
JAPANESE FOOD/RAMEN
JUICING
SALAD
STEAKS & CHICKEN
BREAKFAST
DIMSUM
BUFFETS
COFFEE
GRAINS
TRENDS IN BASIC FOOD CATEGORIES
TRENDS IN BASIC FOOD CATEGORIES
THE OLD FOOD PYRAMID
TRENDS IN DINING AND EATING HABITS
• LOW FAT PRODUCTS •BETTER OILS AND FAT •HIGH FIBER •NATURAL SUGAR •SMART GRAINS •ORGANIC MEAT AND POULTRY •PROBIOTIC FRUITS AND VEGETABLES
DIET TRENDS
•LIFE STYLE CHANGES •FOOD INTOLERANCE TEST •BLOOD TYPE DIET
•HEALTH RESTRICTIONS
•DIABETES •HYPERTENSION •CHOLESTEROL
•DIETS
•ATKINS •SOUTH BEACH •COHEN •CG •PALEO
SUSTAINABILITY IN FOOD SERVICE
•FOOD SOURCE •RESTAURANT DESIGN •CLEANING MATERIALS AND WASTE MANAGEMENT •SEASONAL EVOLVING MENUS
OUR ANSWER TO THE CLAMOR – WE HAVE COME FULL CIRCLE
•THE IDEA BEHIND GREENPASTURES •THE GREENPASTURES EXPERIENCE •FUTURE OF GREENPASTURES
CONCLUSION