Will We All Be Vegan By 2030?
11th February, 2020
Consider this: since 2012 to 2020, meat-free meal sales in supermarkets have increased by over 1,100 percent. That’s quite a growth curve for any sector, let alone a category that has literally emerged from dirt. At a group level, virtually all food types have vegan alternatives. Meat substitute is possibly the largest category now, led by the Beyond and Impossible brands, along with Amy's Kitchen, Archer Daniels Midland, and the Blue Chip Group. The global meat substitutes market was estimated at around $1.6 billion in 2019 with projected revenue to reach $ 3.5 billion by 2026 and CAGR [compound annual growth rate] of 12.0% during the same forecast. The vegan market is primarily driven by the increasing demand for plant-based meat products among Millennials and Generation Z, however, all generations have an interest in this new category given the broad appeal and underlying reasons behind this...Continue Reading
3 Key Elements To A Well-Devel....
26th January, 2020
A primary reason attributed to restaurant failure, is poor concept development and subsequent execution. So what key elements should new restaurateurs focus on to ensure their new restaurant concept has high chances of success. In this portion of the guide, we discuss in detail three primary elements to consider when drafting out a restaurant concept. Those 3 key elements being as follows: A unique selling proposition (USP) Validation of the concept's appeal relative to its target market and location. A clear definition of the concept's identity. USP (Unique Selling Proposition An indication for the potential success of a new restaurant business, is the presence of competition. Whether you have decided to enter into restaurants as a quick service, fast and casual, or full-service dining restaurant &n...Continue Reading