To help professionals in the trade and decipher the innovations presented by exhibitors at the 2017 edition, SIRHA and Food Service Vision decode 7 territories for innovation that are particularly promising for the Food Service industry. Identified based on 3 main dimensions in the catering and hotel sectors - Pleasure, Well-being and Service – the 7 territories present elements to understand a rich and complex offering.
INNOVATION AVENUE - DEFINITION [noun] An avenue for innovation is the crossroad between the product’s caracteristics (food product, equipment, service) and the objective carried out by the innovation for the benefit of its users.
Into the green
The culmination of green
WELL BEING DIMENSION
From the pitchfork to the fork… the culmination of a focus on ecology from restaurant operators or customers. Natural and organic products also leave room for the vegetarian approach and equipment which protect environment.
Efficient technical skill
This corresponds to all the services, equipment or products that enable chefs to be more efficient. Saving time, equipment or space, miniaturised technologies, cooking efficiency: everything that contributes in terms of technique, ingredients etc., to make work easier for the chefs whilst transcending their talent.
Carefree gourmet pleasure
This avenue describes the products, recipes or ingredients which purpose is to enhance gourmet pleasure, nearly to an excessive extent.
Create surprise thanks to unusual associations of different products! This is an avenue of opportunism and hybridisation where the freedom to take on two identities, two gustative properties is total.
Taking care of oneself
WELL BEING DIMENSION
Enriched products designed to compensate various deficits leave increasing room for products oriented towards wellbeing rather than performance. « Gluten-free » contributes to focus the debate on balance, health, and care for one-self.
These are products and services technology that contribute to the quality of the tasting experience, create an atmosphere, adapt dining room service, in view of enhancing the experience to offer an unforgettable moment.
Made in excellence
This corresponds to the search for perfection in taste through the origin of the product. For instance, the fact of being anchored in a specific soil, a manufacturing process, the creativity or expertise of a renowed chef.