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The future challenge In the US there are two futures for dining. (soon to arrive on these fine shores) For a few it will be an adventure. New tastes, new fusions. At some point, perhaps (dare I say I hope), a return to Escoffier. Then the cycle continues. More new tastes and new fusions. It is our nature to regularly return to our roots and set out once again. A wheel of dining. For the masses the future lies in embellishing the mediocre. Vaster frozen food aisles in the supermarkets. Lowest common denominator product development by the restaurant chains. Ever expanding suburbs boasting fewer independent restaurants and more family oriented chains; fewer supermarkets and more warehouse food centers Starting with the last third of the 20th century and with no end in sight, for generations of children and generations to come, their primary exposure to cuisine has been and will be home cooking thawed and finished off in the microwave and dining out at chains that bland down and Americanize cuisine for the greatest possible appeal. The McDonald's generation has raised the Chucky Cheese generation who has raised the Olive Garden generation. Their future is simplification, unchallenging flavors, and oceans of melted processed cheese. Here at Nutrifare we wouldn't go as far as to agree with the above definition, in fear-inducing detail, as "dining". But as the statement eludes. the masses that populate chain restaurants and supermarkets surely don't "dine"? They are fed. Dining is a fine art, and will always influence trends and food recipes, the challenge for any food service is to aspire to include the cuisines of fine dining to some degree with due regard for costs and logistics when catering to the masses. The justified high costs of "fine cuisine dining" due in part from the high labor content and scratch cooking nature of many "food creations" does prohibit the pocket of the Day to day meal requirements of busy families and working people today. Our challenge is to NOT fed "a chucky cheese generation" but influence the emerging generation with fresh wholesome prepared foods and good nutrition, and to augment the diets of those fighting obesity and mal nutrition with our meals and food products We are convinced that with more information about wholesome good food and good eating...where more outlets for information like the internet, books, magazine, TV and radio shows will assist in influencing the public away from the 'chucky cheese' habit. Nutrifare
have already started to address this monumental challenge,
combining our technology with our history
in food service with
the introduction
of meals for kids and families. Other interesting articles |