Around the globe, chefs are once again increasingly concerned with the origin of products, their quality, preparation and presentation. After years in which convenience was popular with guests, it's back to the roots. After all, consumers today attach much more importance to regionality and quality than ten years ago. And not just with what is on the plate, but with the table itself. High-quality products are also more in demand than ever for porcelain, glass and cutlery. For the harmonious overall picture, restaurateurs can rely on the HEPP collections.
Enjoyment and quality
Enjoyment and quality belong together, because the responsible use of one's own body begins with nutrition. More and more consumers and guests are paying particular attention to the high quality of their food, freshness and taste. Enjoyment, however, goes hand in hand with taste - and with the time you deliberately allow yourself for the meal. Although the term "slow food" is no longer new, the fact that even the small meal in between is supposed to be a "healthy snack" as well as the steadily increasing demand for bowls, smoothies or really rich salads has been considered a trend so far. But what began as a trend has now become a permanent fixture in gastronomic concepts.
Short distances - more sustainability
Urban food is the gastronomic trend par excellence. Urban food is also creating a completely new awareness of nutrition among city dwellers, because production, processing and consumption should be as close together as possible, so that agriculture reaches the urban area. The origin of food is more frequently questioned by guests, with biologically correct production and species-appropriate animal husbandry becoming increasingly important. For chefs this means: The supplier produces in the neighbourhood and more and more often he also produces exclusively. Not only the freshness is unbeatable, but also the CO2 footprint.
Meat is not necessary
Vegans and vegetarians among the guests are increasing rapidly. And with them, plant-based meat substitutes. Already today, for example, one in three burgers worldwide is served without meat on the plate. Anyone who does not want to do without a good steak completely is considered a flexitarians. This means that a large part of the diet is plant-based, but now and then meat is on the menu - but then of the best quality.
Whether it's a country inn or a hip burger shop in the city centre: chefs and their cooks benefit from the increasing awareness of nutrition on the guests' side. On the one hand, the creative leeway in designing the menu is enormously expanded and, on the other hand, this rethinking contributes to a new appreciation not only of the food itself, but also of the preparation. It is not for nothing that chefs become stars who show unusual combination possibilities and encourage their guests to try new things.
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