Gourmet stalls, fine dining restaurants and fast-food chains that are betting on super fresh products and high quality ingredients are always more widespread. The offer satisfies a more and more growing demand of healthy and tasty dishes. Nowadays, their customers include even the youngest generations of Millennials. What are, then, the secrets that can make the difference and raise the level of the so-called ‘gourmet’ food service?
The selection of ingredients
Product quality is the key to offer objectively good food and seasonality is fundamental to have healthy and tasty ingredients. In the past, but maybe still today, customers were used to having any product all year round. Today they are more conscious of the importance of eating what each season offers or they demand to be informed about it, by a gastronomic education taught through a healthy and tasty food offer.
Cutting edge technology
Once the ingredients are selected, it is important to enhance their value. That’s why they are frequently served au naturel or cooked with gentle and simple cooking methods, able to intensify their organoleptic properties. The use of cutting edge equipment, like low temperature fry-tops, can make the difference avoiding burned and dry food. Indeed, taste is extremely influenced by how the palate senses the food and its juiciness or crispness.
It doesn’t matter if your customers eat at the table or on the street; nowadays they want to be surprised, even by a simple wrap of grilled fish. A gourmet gastronomic offer aims exactly at the ‘wow!’ effect and at the magic of flavors that springs from the creativity of chefs that are curious about experimenting in respect of simplicity. It is not the number of ingredients that makes the difference, but their combination of tastes and consistencies.
Style and identity
Each dish tells a story, or it should. And each dish is a product that communicates a message: the one of gourmet food service is strictly connected to healthiness, which is also able to increase exponentially customers’ willingness to spend more money. The offer of healthy food – having special consideration for seasonality and ingredient-friendly cooking methods – is not only a purchase stimulus, but also an important element of high quality food service, food truck, bistrot or restaurant identity.