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F&B trends post-Covid-19 pandemic lockdown to focus on hygiene and orders
Thursday, 28 May, 2020, 08 : 00 AM [IST]
Nandita Vijay, Bengaluru

Future food consumption and eating habits will revolve around hygiene, personal safety and social distancing. The F&B industry will now be highly focussed on health and sanitation. “They need to make sure that their practices are safer for their diners,” said Chef Karann Talwar, MD and gastronome chef, Kitchen Kraft Luxury Catering, New Delhi.

“The diners would prefer a place that is safe for them and follow social distancing. It is expected that cloud kitchens will come to the fore as people will prefer dining at home. Restaurants will soon come up with a healthy menu as per the market demand. They will focus on the food which can be prepared with local produce,” he added.

As the Covid-19 pandemic has engulfed almost the whole of the world, it has become extremely difficult for businesses to operate normally as they used to. The food and beverage industry is among the top industries affected due to Covid-19. The implementation of social distancing and lockdown in the country has made this industry stagnant. The F&B industry is not working right now but we can take this break as an opportunity and prepare ourselves for the great services which this industry will provide post-Covid-19.

However, the F&B industry has strong foundations and has bloomed in difficult times. It will evolve again and will give better results to the country. It has made us realise a lot of things and taught us the importance of hygienic and clean food, according to Talwar.

“During this time we have seen the importance of local and healthy ingredients which will help us to leave a healthily lifestyle. Here are a few trends which will dominate the F&B industry once this pandemic is in control,” stated Talwar:

“Vegan and vegetarian cuisine will be ruling the F&B industry. Food prepared with seasonal and local produce will be in demand. Satvik and Ayurvedic cuisine will prove as a boon for the restaurants. The restaurants need to focus on conscious dining. They need to present their diners with the best food and their menu should be healthy with the entire hygienic major taken. The industry needs to make sure to utilise the resources available to them in the best way possible. The nightlife of the big cities will take time to revive back,” said Talwar.

“A positive mindset can lead to positive outcomes. We should focus on this pandemic as an opportunity to become better. We are the land of food and healthy food is a part of our culture and history,” he summed up on a concluding note.

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