Hospitality and ethical standards
Successful businesses are those that manage to not only adapt to trends on the market, but actually look for future trends and adjust their ways very early on, according to the demands of the future wave of change. Thus, those who climb on the wave while it is still gaining momentum, have the best chances of growing with the amplitude of the trend.
And in the world of hospitality it should be quite clear by now that the wave of ethical concerns is already on the rise, so every restaurant, coffee shop, bar and all their other siblings should adapt to having high standards in this regard. Actually, in other parts of the world the wave is quite big already, but in Romania it seems to be a perfect time to enter the ranks of those who will pioneer high ethics in matters of fair trade and organic origins for the ingredients they use, as well as for how they are impacting the environment on the long run.
A recent study, made on a sample of 1,500 US participants, showed that 82% out of all consumers wish that the adopted business practices would be friendlier to the global environment and the ones who are most concerned in these regards are the Millenials. For example, if half of the general public considers that organic foods taste better, the corresponding percentage for those with ages between 18 and 34 is 60. And it’s more than just a mood, since 76% out of them are actively searching for this kind of information in the restaurants that they’re considering as options. So, if you’re doing the right thing, make sure you communicate it to the public.
Also, it would be in your best interest to focus on grab-and-go options, because 64% out of those younger than 35 consider there is a huge gap in the market on this niche (compared to 57% out of the general public – which by the way, is still a significant number). Moreover, you might want to focus on plants; other than those who choose vegan or vegetarian diets, it seems that even meat lovers are focused on eating more greens – a full 88% of them.
And yes, the public is ready to pay more for organic products, for fair trade goods and for the menus of businesses that are focused on minimizing waste.Consultanta gratuita cafea, coffee, fair trade, horeca, hospitality, organic, restaurant, vegan, vegetal