Food and beverage companies, according to their size, are classified as small, medium and large. Businesses are generally ranked according to the number of tables and chairs. If there are 100 tables or more than 400 chairs, they are considered large companies, if there are 20 to 100 tables, medium-sized companies, if there are less than 20 tables, are considered small companies. In addition to having to focus on the changing needs of guests and on the specific challenges of their own businesses, food and beverage operators must address trends and issues that affect the entire industry.
Catering businesses (whether local or in special locations) face the challenge of the episodic nature of events and of issues related to food handling and food safety when it comes to large groups. Below is the list of different types of food and beverage service, followed by hotels, resorts, restaurants, fast food establishments, etc. There are many different types of food and beverage services or procedures, but the main category of food service is dish service, cart service, dish service, buffet service, and family-style service. Consumer awareness of the origin and distribution of food has created a movement that defends sustainable, locally grown food.
The following trends relate to the changing nature of food and beverage establishments, including the growing importance of the third space and the increase in the widespread presence of non-permanent locations, such as street vendors and pop-up restaurants. Statements like these are further proof that food and beverage service trends are dynamic and constantly changing.
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