The world of food and drink matching has developed significantly over the past decade. The changing faces of this practice show that any establishment, from local cafes to high-end restaurants, can use this holistic approach to modern dining as a way of premiumising consumer experience.
Some call it “Draconian”, others call it “positive”. A recent proposal by the UK government has caused extensive debate as legislators pursue the much-discussed “sugar tax” to control child obesity. The aim is to reduce the amount of sugar in foods and drinks that are popular with children by 20 per cent, reducing the risk of type 2 diabetes, among other health concerns. In the US, a similar move has been proposed to force all sugary soft drinks to display warning labels about the dangers of sugar.
The main reason for dining out is 'as a treat' which is shared with friends or family. But sugar has now taken over from fat as the public enemy no 1. So does the demonisation of sugar have the power to hinder the strong growth in the eating out industry, and if so, how should it respond?
The mixology trend is a result of consumers increased appetite for sophisticated flavours, unique presentation, and quality/variety of ingredients. It’s the charismatic, imaginative and incredibly gifted bar staff that have single-handedly elevated the drinking culture and captured the public’s fascination with the blending craft.