A new tax on sugar in beverages taking effect in the U.K. next April is prompting many local manufacturers to look at ways to reduce sugar in their products. These companies- mostly craft soda and soft drink makers, and the restaurants that serve their products will have to either change the ingredients in their products or increase prices. However the new tax isn’t the only reason these companies are reformulating- they are also following a trend of health-minded consumers preferring less sweet and more varied offerings. This means that many companies are looking into sweetening and boosting flavor with stevia, chicory root, cardamom, pimento berry and other exotic ingredients to keep up with changing consumer demand.

Key Takeaways:

• The Hackney restaurant is riding the trend of healthy drinks to stay ahead of the curve by using vinegar based drinks
• Sales for sugar free drinks are rising and new ginger based carbonated drinks are appealing to new consumers
• The restaurant bar scene is experimenting with new craft drinks that are healthier and carbonated by tonics

“The restaurant has built a cult following for so-called drinking vinegars made with organic apple cider vinegar, which has been rediscovered as a new wonder ingredient by the clean-eating generation.”

Read more: https://www.bighospitality.co.uk/Article/2017/09/25/How-restaurants-improving-soft-drinks

A public opinion poll from consumers about their views of advertising from restaurants from anything like McDonald’s to fine dining restaurants found the views to be interesting. Consumers really like the ads that state the words “delicious” and “tasty” and like friendly customer service that comes with the food service. In times today, consumers are eating more fast food than going out and dining, which is making the restaurant industry grow very very little. One way that consumers respond to food advertisements include the frequency on how much the restaurants are visited; they have the best ads. The three words that appeal consumers are “friendly”, “tasty”, and “delicious”. A great marketing statement that appeals the consumers is “Made fresh daily”.

Key Takeaways:

• Along with keywords that describe how healthy and tasty the food it, consumers really respond positively to humorous advertisements.
• New food delivery and cook at home subscription plans are changing what the public eats daily.
• About a tenth of the working population
  in the States is involved in food service.

“Americans are dining out less frequently, and the restaurant industry is experiencing little or no growth.”

Read more: https://www.restaurantnewsresource.com/article96479.html

The Big Hospitality online website presents a new article referencing and discussing the problem with some restaurants being too noisy and causing people to eat at other establishments that are not geared toward sit down dining. The article explains that Speak Easy did a campaign recently related to this issue. The article describes the ways that the charity is looking to help restaurants solve this growing issue with loud customers and overall noise levels in sit down style restaurants.

Key Takeaways:

• Patrons do not like noisy restaurant and some are as loud as lawnmowers
• Most patrons want a restaurant that has a buzz to it, but is not real loud
• 43% of diners would take out food rather than have to eat in a noisy restaurant

“These results demonstrate the business case for restaurants putting some real consideration into their acoustics”

Read more: https://www.bighospitality.co.uk/Article/2017/09/20/New-research-names-the-noisiest-restaurant-chains-as-overbearing-sound-levels-drive-diners-to-takeaways

The E Tundra online website presents a new article that discusses and references a new trend going on at the Rayback Collective. The article is authored by Natalie Fauble. Her main theme for the article is that leads must lead by example. It then goes into the dimensions of beliefs and trends that a local business in Colorado is trying to establish and exemplify to others around it. Farm and Smoke and Two Hands Mobile Kitchen are referenced within the text.

Key Takeaways:

• The Rayback Collective installs more bike racks on bike paths and has eco-friendly goals.
• Rayback has a goal of zero waste in the area that is situated near bike paths.
• Rayback Collective is Colorado’s first food park. It partners with 60 different local businesses.

“The Rayback Collective calls the space formerly occupied Rayback Plumbing Supply as home. Owned by World War 2 Honorably Discharged veteran Marion Rayback for 60 years, Rayback Plumbing responded to service calls and new construction projects before specializing in the sale of used and new plumbing supplies.”

Read more: http://blog.etundra.com/spotlight-on/green-rayback-collective/