Clients come to Kerry for help in creating nice-tasting, consumer-preferred beverages. It’s clear that the food and beverage sector must remain aware of shoppers’ needs and needs. This is made evident by the emergence of health-concious consuming in North America over the last 20 years. The affect of books akin to Quick Food Nation (Schlosser, 2012) and documentaries such as Super Dimension Me have created mainstream awareness about what goes into our food and our our bodies. As many developed nations, including Canada, wrestle with well being-care issues including hypertension, diabetes, and obesity, meals operators are taking word and developing new health-aware menus. Programs like BC’s Informed Eating initiative are helping shoppers understand their choices (see the Spotlight On under).
Meals and beverage providers maintain a definite place inside our society; they invite the general public to devour their choices, each on and off premise. In doing so, all food and beverage operators should adhere to standardized public security rules. Every province has rules and laws that apply in their jurisdiction. In BC, this is addressed by the FoodSafe and Serving It Proper packages, and compliance with the Occupiers Liability Act. These regulations and legislation are enacted in the curiosity of public health and safety.
Now that we have classified the sector based on business type and looked at relative performance, let us take a look at F&B from another perspective: customer type. The first strategy to classify prospects is to divide them into two key markets: residents and visitors. Whereas drinks make up a part of nearly each dining experience, some establishments are founded on beverage sales. Let us take a look at these operations subsequent.