AI and big data are essential for the F&B concept of the future

To survive in a highly competitive market, the F&B concept for the venue of the future must use AI and big data. That’s the conclusion of four students’ research project Rethink Food & Venue, which was conducted for our sister magazine, Publique. With the help of AI, they’re off to a good start.

Four students from the Hotel Management School Maastricht were challenged to develop a catering vision for a modern conference centre that would exist in around 15 years as their graduation project. They submitted their management consultancy report four months later, including a literature study and expert interviews. The report’s preconditions were turned into an F&B concept that could be implemented in a newly built conference centre by mid-2040.

Opportunities and uncertainties

After discussing with various experts, the four identified several opportunities and uncertainties. Luckily, the Netherlands is a leader in food innovation. The industry actively responds to changing consumer preferences, such as the growing demand for plant-based proteins and custom dining experiences.

Uncertainties include the health crisis that disrupted the food chain as well as changes in legislation, technological progress and economic stability. Sustainability, increased competition and political instability pose further challenges for producers and caterers.

Technological developments

The students recommend embracing technological developments in the F&B concept of the future by using AI. The goal is to streamline inventory and big data in order to focus on and improve guest health and satisfaction. 

Automation also ensures a reduced workload, lower personnel costs, more accuracy, and more efficiency. By responding to these trends, an F&B offering can gain a strong market position and stay ahead of the competition, the group concludes.

Aquaponics and smart kitchen

The four students further explored the possibilities of advancing technological developments for the potential F&B concept. For example, an aquaponics system in which plants are fertilised by fish waste makes it completely circular and requires little energy. The food is then produced locally and is often tastier. You can also grow pesticide-free.

They also point out the importance of a ‘smart kitchen’ in the basement of the conference building, where technology helps facilitate and automate various processes. Refrigerators that use AI to keep track of what is in them reduce chefs’ workloads, as the staff no longer has to manually count stock. This way, even more attention and care can be paid to the guests’ food and drinks.

Physical and mental health

It’s essential to stimulate guests’ physical and mental well-being. The recommendation is to create spaces where guests can relax. In addition, offering healthy and nutritious meals that are rich in nutrients, vitamins and minerals helps. Balanced meals must also positively affect the guest experience.

The concept must also include the protein transition. The report refers to alternative protein sources such as lentils, beans, quinoa, and even insects. These protein sources are sustainable and often healthier and cheaper.

Circular and local

Being circular is also important, as it reduces waste and increases reuse, which contributes to a sustainable future. It starts with growing your own vegetables, fruit and herbs and using leftovers. The goal is to close the food cycle. This trend is in line with growing consumer demand for environmentally friendly and ethical products.

Working with local farmers and producers also contributes to a sustainable world. Using local products is more sustainable, fresher and tastier than imported products.

Customisation is also vital, such as DNA-based nutrition or a completely personalised meal, which ‘smart’ kitchens can prepare in a matter of minutes.

Experiences and convenience

Two other major trends are the demand for dining experiences and convenience. The four students recommended using Dutch cuisine as the spearhead, claiming that many cultures are unfamiliar with it. They also say that it’s time to make Dutch cuisine popular again.

For convenience, you could consider a ‘walk-through’. It offers a solution for busy visitors who want to take a meal with them on the way to the airport.

 

---

 

Rethink Food & Venue

What does the younger generation contribute creatively to developing innovative concepts, approaches and implementation strategies for food services in a brand new conference centre? With that in mind, Publique, sister magazine of Conference Matters international, joined forces with Hotel Management School Maastricht and took on this challenge with a group of final-year students. Vermaat, a specialist in bespoke catering, immediately signed up as a supporting partner.

Julius Lof, Mees Kemner, Twan van Weelden, and Maarten Smulders, recently graduated consultants, documented their findings from their four-month study in a comprehensive management consultancy report available at conferencematters@zynchrone.com.