SUSTAINABLE MENU DESIGN
Will Our Menus Ever Look the Same Again?
At WLK, we’re obsessed with asking the question, “What will our plates – and hospitality as a whole
– look like in 10 years’ time?”
Will we all be eating synthetic meat? Will new innovations allow us to avoid conditions like diabetes?
The answer to this seemingly space-age question is more likely to be lurking in your Mum’s old battered copy of
Mrs Beeton’s Book of Household Management (or whatever classic cookbook you grew up with) than
The Idiot’s Guide to AI Printed Food.
Time for
New Rules
In our ever-changing world, the hospitality industry faces some of its biggest challenges yet, not least when it comes to that big word: sustainability. But we’re not here to spread doom and gloom. White Label Kitchen is optimistic about the future of food – because quite simply, we want to reconsider the rules. And we know you have the strength to do that.
Looking Foward by Going Back to Basics
Our vision of creating sustainable menus is to find the answers by looking at traditional systems. Yes, intensive farming has saved millions of lives but it has also ravaged our earth. It’s time to look back at the time when expectations were not so global or paralysed by the red tape created by centralisation – so no food was off limits and it was fresh, seasonal and bloody delicious.
We Have a Dream
We believe in reimagining these traditional methods to create what we know customers want:
Less fussy food
Delicious meals that don't break the bank
Inspirational foods that evoke emotions
Education about food that isn't considered 'trendy'
Natural food that Mother Nature provides
Reconnection with the community for a mentally healthy life
Honest food that brings people together
How Will We Collaborate?
Let's work together! We’ll talk to each other, your fellow businesses and your customers
Let’s design menus, dishes and hospitality around availability
Let’s show why we are doing what we do, and base it on what people really want
Let’s ‘redefine the jigsaw’ with traditional and innovative methods
Let’s find a way to reimagine our poor, battered industry together
Let’s inject the fun back into the hospitality industry
Let’s stop making it all about us and start focusing on the customer, the supplier and the farmer
Let’s celebrate all that is wonderful about food, beverage and hospitality by uniting the supply chain
Let’s communicate
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Ready for a new menu?