Quality

Unilever Food Solutions Food Quality

The views and opinions of your guests are what govern your operation, especially when it comes to 'quality.' Although it is a defining factor, the definition of ‘quality’ can vary depending on where you are, the type of occasion, and the type of guest that you are catering for. This can make it a difficult concept to pin down.

Yet, research shows that 'overall experience' is the most important factor when it comes to choosing to eat in one restaurant over another.* This research supports the idea that successful operators should be looking to boost quality in every aspect of their business. From ingredients to menus, front-of-house service and kitchen management to their facilities restaurant menu ideas, making quality improvements will not only impress guests but also contribute to the overall experience that they are looking for.

The expectations of quality are rising, even among the less adventurous groups of guests. They are asking more about the food that they are eating and are, in turn, making more informed choices. As a result, it’s time to think about quality in all aspects of your business.

* Peach Factory Food Trends 2010 

 

What is driving the trend?

• Fresh and Natural

Consumers associate natural ingredients with quality. 47% of consumers agreed with the statement "my impression of a restaurant will improve if I know they buy fresh ingredients".

Economic American Express
Market Brief

• Great Expectations

From fashion to food, consumers are wholly looking for an "experience". This is as much about the quality of the food, as it is about the location, ambiance and service.

• The Media

The huge popularity of cooking programmes, celebrity chefs, cook books and high profile destination restaurants, have put culinary expertise into the mainstream. Consumers have a heightened awareness of global cuisines, ingredients, cooking methods and quality. 

 

How is this emerging in the market?

• Brands that are "passionate about quality"

The increasing successes of restaurants that pride themselves on fresh, natural ingredients are becoming more prevalent.

 Fresh, natural and pure

The labelling of ’fresh’ ingredients on menus has increased, and, as a result, we expect all menus to feature heavily with fresh foods, locally named producers and artisan ingredients.

 The "Experience" of eating out

The consumer’s desire for a dining experience can be seen at the top end of the market, right through to the successful commercial operations where the consumer watches their meal cooked fresh in front of them. 

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Fine Foods of Unilever Food Solutions Carte D'Or of Unilever Food Solutions Lipton of Unilever Food Solutions Flora of Unilever Food Solutions Meadowland of Unilever Food Solutions Marvello of Unilever Food Solutions Hellmanns of Unilever Food Solutions Robertson of Unilever Food Solutions Knorr of Unilever Food Solutions
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