Kim Severson, a food writer for

[kexej28769@nongnue]

The eleven emerging trends we’ve found in the food and beverage industry tend to circle back to the timeless quest for a satisfying, proper meal. But understanding what customers are willing to pay (and how they pay) is critical for hospitality business owners. This shift fits perfectly with the next generation of eaters.



Kim Severson, a food writer for The New York Times, describes members of Generation Z as “wise and skeptical cooks” who are aware of budget challenges but still prefer high-quality food and drink to austria business fax list cans. Hospitality companies, manufacturers and retailers must now adapt to these trends and come up with value propositions that fill customers’ stomachs without emptying their wallets.



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