DMK in a change
DMK in a change
Whether ethnic, fusion or local food, new snacking or convenience 3.0, plant-based or flexitarian – never before have so many trends been flourishing in the industry at the same time. And there is one main reason for this: in her annual food reports, Austrian nutritionist and trend researcher Hanni Rützler documents the interaction of changing demands, lifestyles and needs that turn trends into global movements. Due to the individualisation of society, there is no one and only megatrend that dominates all others. The focus of the food universe is on adventurous consumers who like to experiment and try out new dishes. But what exactly are the expectations of the restaurant guest? What culinary trends are being served up in the major hip centres like London, Copenhagen, Amsterdam, Barcelona or Seattle? And above all: How to best go about implementing them in your own restaurant kitchen?
The DMK Group relies on cooperation to pull this off: with the DMK Trend Scouting app, trend scouts continuously compile the latest news from the international food scene while local food experts offer new inspirations on a daily basis. But the app can do much more. As the community is front and centre, every user can become their own trend scout. If you happen to come across something interesting at trade fairs, on your holiday or in a store, you can simply share it with the app and discuss it with other users. “We want to give chefs added value with our offers. As the market leader, it is a matter of course for us to constantly provide chefs with new ideas. This includes trendy products and creative staging as well as new ideas from the industry,” explains Sven Kreitz, Head of Marketing at MILRAM Food-Service. “The DMK Trend Scouting app allows us to place an immense culinary variety right on their smartphones; the dishes are easy to prepare and thus ideally suited to the everyday life of professional chefs.”
These results have now been presented for the first time as a virtual trend journey that takes chefs around the globe on a tour through the most important culinary hotspots. Participants can, for example, learn how the Amsterdam gastronomy scene prepares the snack classic “Bitterballen” without using any meat. Or how the De Kas restaurant combines casual fine dining with urban gardening and serves dishes “from plant to plate” in the greenhouse. Harvested in the morning, freshly prepared at lunchtime and implemented in a “brutally local” manner. If you are interested in taking part, simply download the DMK Trend Scouting app from the AppStore or Google Play and look forward to five weeks of regular and exciting insights from the major cities. A special video at the virtual trade fair booth at www.milram-food-service.de provides details about the new app. Users can watch it to find out everything they need to know about content, applications and downloads.