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Research shows that one of the keys to developing loyal customers is reducing the amount of work they have to do.

Ancient grains are making a comeback with consumers, who crave quality, variety, and novelty, so try them in place of stand-bys like white rice or pasta.

Sodas, sweetened tea, coffee drinks, and even some juices are often loaded with added sugar – and empty calories. Add in extra-large servings and free refills, and a person could easily drink half of the day’s recommended calories in one sitting, but these “empty calories” would provide none of the important vitamins, minerals, fibre, and other nutrients our bodies need.

Another way to provide more balanced portions is to consider how you plate your dishes.

Let’s take a look at how a restaurant meal might be structured. They tend to be heavy on protein and starches, accompanied by sauces, and limit vegetables to just a garnish.

The restaurant industry faces a new challenge: how to join in the fight for better public health without compromising on the pleasures of eating out.

Protein-foods (e.g. meat) has traditionally been the centre of many dishes. Protein a critical part of a healthy diet, but many protein food sources can also be high in calories and fat, which makes it particularly important to plan appropriate serving sizes when developing main course items that revolve around the protein source.

Carbohydrate-rich foods are the major source of calories in the diet. However, they are also an important source of the fibre, vitamins, and minerals that our bodies need. This group includes simple carbohydrates, complex carbohydrates or starches, and dietary fibre.

Fats and oils are part of a healthy diet and contribute to both the flavour and texture of many foods. However, health authorities recommend limiting the amount of fat we consume – particularly saturated fats.

Like fashion, food trends come and go. Whether it’s reimagined traditional dishes, exotic novelty flavours gaining popularity or tech-inspired food experiences that bring a new excitement to dining out; the culinary industry is always evolving and looking for fresh ways to keep customers wanting more. It can be hard to decide which trends are worth your while and which ones are destined to be nothing more than a flash in the pan.

Keeping a finger on the pulse of culinary trends can help your restaurant get ahead in a competitive market, and it can also switch up the mundane routine of churning out the same specials every week. So what should we be looking out for?

To feed the larger, wealthier, urban population that is predicted by 2050, food production needs to increase by 70%.

While meat, eggs, and dairy milk are easy to identify, there are other foods where the presence of animal products is not so obvious.