essay about food business

Essays About Food: Top 5 Examples and 6 Writing Prompts

Food is one of the greatest joys of life; it is both necessary to live and able to lift our spirits. If you are writing essays about food, read our guide.

Many people live and die by food. While its primary purpose is to provide us with the necessary nutrients to carry out bodily functions, the satisfaction food can give a person is beyond compare. For people of many occupations, such as chefs, waiters, bakers, and food critics, food has become a way of life.

Why do so many people enjoy food? It can provide us with the sensory pleasure we need to escape from the trials of daily life. From the moist tenderness of a good-quality steak to the sweet, rich decadence of a hot fudge sundae, food is truly magical. Instead of eating to stay alive, many even joke that they “live to eat.” In good food, every bite is like heaven.

5 Top Essay Examples

1. food essay by evelin tapia, 2. why japanese home cooking makes healthy feel effortless by kaki okumura, 3. why i love food by shuge luo.

• 4.  My Favorite Food by Jayasurya Mayilsamy 
• 5. ​​Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

6 Prompts for Essays About Food

1. what is your favorite dish, 2. what is your favorite cuisine, 3. is a vegan diet sustainable, 4. the dangers of fast food, 5. a special food memory, 6. the food of your home country.

“Food has so many things in them such as calories and fat. Eating healthy is important for everyone to live a healthy life. You can eat it, but eating it daily is bad for you stay healthy and eat the right foods. Deep fried foods hurt your health in many ways. Eat healthy and exercise to reduce the chances of any health problems.”

In this essay, Tapia writes about deep-fried foods and their effects on people’s health. She says they are high in trans fat, which is detrimental to one’s health. On the other hand, she notes reasons why people still eat foods such as potato chips and french fries, including exercise and simply “making the most of life.” Despite this, Tapia asserts her position that these foods should not be eaten in excess and can lead to a variety of health issues. She encourages people to live healthy lives by enjoying food but not overeating. 

“Because while a goal of many vegetables a day is admirable, in the beginning it’s much more sustainable to start with something as little as two. I learned that with an approach of two-vegetable dishes at a time, I would be a lot more consistent, and over time a large variety would become very natural. In fact, now following that framework and cooking a few simple dishes a day, I often find that it’s almost difficult to not reach at least several kinds of vegetables a day.”

Okumura discusses simple, healthy cooking in the Japanese tradition. While many tend to include as many vegetables as possible in their dishes for “health,” Okumura writes that just a few vegetables are necessary to make healthy but delicious dishes. With the help of Japanese pantry staples like miso and soy sauce, she makes a variety of traditional Japanese side dishes. She shows the wonders of food, even when executed in its simplest form. 

“I make pesto out of kale stems, toast the squash seeds for salad and repurpose my leftovers into brand new dishes. I love cooking because it’s an exercise in play. Cooking is forgiving in improvisation, and it can often surprise you. For example, did you know that adding ginger juice to your fried rice adds a surprisingly refreshing flavor that whets your appetite? Neither did I, until my housemate showed me their experiment.”

In her essay, Luo writes about her love for food and cooking, specifically how she can combine different ingredients from different cuisines to make delicious dishes. She recalls experiences with her native Chinese food and Italian, Singaporean, and Japanese Cuisine. The beauty of food, she says, is the way one can improvise a dish and create something magical. 

4.   My Favorite Food by Jayasurya Mayilsamy 

“There is no better feeling in the world than a warm pizza box on your lap. My love for Pizza is very high. I am always hungry for pizza, be it any time of the day. Cheese is the secret ingredient of any food it makes any food taste yummy. Nearly any ingredient can be put on pizza. Those diced vegetables, jalapenos, tomato sauce, cheese and mushrooms make me eat more and more like a unique work of art.”

Mayilsamy writes about pizza, a food he can’t get enough of, and why he enjoys it as much as he does. He explains the different elements of a good pizza, such as cheese, tomato sauce, other toppings, and the crust. He also briefly discusses the different types of pizzas, such as thin crust and deep dish. Finally, he gives readers an excellent description of a mouthwatering pizza, reminding them of the feeling of eating their favorite food. 

5. ​​ Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

“After three hours, I am exhausted from eating Bottura’s dreams, and perhaps that is the point. If some of it is delicious, it is also consuming. That is the shadow cast by the award in the hallway, next to the one of a man strangled by food. I do not know if this is the best restaurant on Earth, or even if such a claim is possible. I suspect such lists are designed largely for marketing purposes: when else does Restaurant magazine, which runs the competition, get global coverage for itself and its sponsors?”

Gold reviews the dishes at Osteria Francescana, which is regarded by many as the #1 restaurant in the world. She describes the calm, formal ambiance and the polished interiors of the restaurants. Most importantly, she goes course by course, describing each dish in detail, from risotto inspired by the lake to parmesan cheese in different textures and temperatures. Gold concludes that while a good experience, a meal at the restaurant is time-consuming, and her experience is inconclusive as to whether or not this is the best restaurant in the world. 

Everyone has a favorite food; in your essay, write about a dish you enjoy. You can discuss the recipe’s history by researching where it comes from, the famous chefs who created it, or which restaurants specialize in this dish. Provide your readers with an ingredients list, and describe how each ingredient is used in the recipe. Conclude your essay with a review of your experience recreating this recipe at home, discuss how challenging the recipe is, and if you enjoyed the experience.

Aside from a favorite dish, everyone prefers one type of cuisine. Discuss your favorite cuisine and give examples of typical dishes, preparations for food, and factors that influence your chosen cuisine. For example, you could choose Italian cuisine and discuss pasta, pizza, gelato, and other famous food items typically associated with Italian food.

Many people choose to adopt a vegan diet that consists of only plant-based food. For your essay, you can discuss this diet and explain why some people choose it. Then, research the sustainability of a plant-based diet and if a person can maintain a vegan diet while remaining healthy and energized. Provide as much evidence as possible by conducting interviews, referencing online sources, and including survey data. 

Fast food is a staple part of diets worldwide; children are often raised on salty bites of chicken, fries, and burgers. However, it has been linked to many health complications, including cancer and obesity . Research the dangers of fast food, describe each in your essay, and give examples of how it can affect you mentally and physically. 

Is there a memory involving food that you treasure? Perhaps it could be a holiday celebration, a birthday, or a regular day when went to a restaurant. Reflect on this memory, retelling your story in detail, and describe the meal you ate and why you remember it so fondly.

Every country has a rich culture, a big component of which is food. Research the history of food in your native country, writing about common native dishes and ingredients used in cooking. If there are religious influences on your country’s cuisine, note them as well. Share a few of these recipes in your essay for an engaging piece of writing.

Tip: If writing an essay sounds like a lot of work, simplify it. Write a simple 5 paragraph essay instead.

For help picking your next essay topic, check out the best essay topics about social media .

Martin is an avid writer specializing in editing and proofreading. He also enjoys literary analysis and writing about food and travel.

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Food Industry Essay Examples

Type of paper: Essay

Topic: Fast Food , Market , Marketing , Company , Industry , Customers , Observation , Food

Published: 02/11/2020

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Food is an important part of our daily lives. Food not only protects us from hunger, but the type of food that we eat is instrumental in determining our quality of health (Bourdain 11) In spite of this fact the food industry has also been used as a corporate market where large corporations can be able to maximize profits through the sale of different foods. The root question in this essay is: What is an interesting or important observation about the food industry, our connection to food, or finding success through unconventional, food-driven means. The first important observation about the food industry is the fact that in recent years, corporate entities have begun to venture into the food industry. It is important to note that in most cases the principle driving force of the corporate market is profit generation. In the light of this, many corporate firms in the food industry are not concerned about the health value of the foods that they sell to consumers (Schlosser 43). For example, the fast food market makes millions of dollars annually due to the large loyal consumer base that the industry enjoys. However, the fact remains that fast foods in most cases are not health to eat. Most fast foods are rich in cholesterol and other elements that are linked to various nutritional illnesses such as obesity. Despite the health implications that fast foods cause, consumers especially in the United States continue to purchase large quantities of fast foods both for themselves and their children. This brings up the question of what shapes our connection to food. Many food consumers in the United States and around the world are concerned with the taste of food. Many people cannot consume food that they feel does not have a sweet taste. In the light of this taste and preference by food consumers, the corporate market venturing into the food industry has over the years perfected in making sure that foods have a sweet taste. One of the ways that this has been achieved is through the addition of large quantities of sugar to various kinds of foods such as chicken. In this way, more consumers are willing to buy these foods without caring about the nutritional value of the foods or the health implications that these foods are likely to cause. Therefore, in the case of the fast food industry taste of foods is a key element in enhancing the connection of consumers to these foods. The second interesting observation of the food industry is that like other business enterprises, there is competition for consumers. In the United States for example, food industries such as MacDonald’s are located near other food outlets such as Star bucks or KFC. The location of food industries close to each allows these industries to be able to create consumer traffic and at the same time create a loyal consumer base. Due to the close proximity of these industries, consumers are likely to try out foods in all the food industries and over time, there is a likelihood that consumers are going to be loyal to one food outlet. Therefore, one interesting observation is that food industries are located close to each other so as to give consumers a variety to choose from and to also compete for consumer traffic. Third, it is an interesting observation that many fast food industries have begun to expand their markets overseas. At the height of globalization, culture as a barrier to convergence of consumer behavior is slowly being eroded. This means that consumers around the world are beginning to have the same tastes and preferences in terms of goods and services. Due to the advancements in technology and communication, many consumers around the world have been able to learn that there are food products such as Macdonald’s that are not in their countries. As a result of the media and other forms of advertisements, many consumers around the world have begun to get a taste of food products that were initially not part of their culture. This explains why fast food firms such as Starbucks, KFC, and Macdonald’s have begun to expand their markets overseas. The expansion of these industries to overseas countries illustrates that media and advertisements is a key element in shaping our connection to food. For example, many firms in the food industry in the United States use millions of dollars each year to advertise their goods both through the mass media and social media. In this way, these food industries have been able to capture the minds of consumers and build costumer connection to the various food stuffs that these firms have to offer. Finally, owing to the competition that characterizes the food industry; various firms in the food industry have begun initiatives that are not food driven. Some of these initiatives have been corporate social responsibility in the communities that these food industries serve. These companies have engaged in activities such cleanup of the environment, and also engaging in more green ways of production. For example, a company such as Macdonald’s has begun to package its products in bio-degradable material in order to prevent environmental pollution and littering.

Works Cited

Bourdain, Anthony. Kitchen confidential adventures in the culinary underbelly. New York, NY: Bloomsbury, 2009. Print. Schlosser, Eric. Fast food nation: the dark side of the all-American meal. Boston: Houghton Mifflin, 2001. Print.

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Food Industry: McDonald’s Company

Introduction.

McDonald’s has impacted the food industry within the global capacity. The company can be credited with the development of the revolutionary idea of fast-food. Today, the firm is one of the largest fast-food chains across the world. Currently, it has over 30,000 restaurants serving around 46 million customers in over 110 countries daily. In 2019, the firm reported revenue of $21.1 billion, illustrating how well it is doing in the market.

McDonald’s continues to implement changes to increase its market share in a highly competitive market. For example, in 2018, it cut out non-natural ingredients from its seven classic burgers. The case of McDonald’s can be analyzed in different approaches, such as the kind of market the company belongs to, price elasticity of demand for its goods and services, closest competitors, macroeconomic environment, and close substitutes.

McDonald” Income Statement (2019)

Market McDonald’s Market Segments

McDonald’s franchise operates in an oligopoly market due to many features. Oligopolistic markets are characterized by price rigidity and were that impacts McDonald’s pricing strategies. One reason why the firm operates in oligopolistic markets is that the fast-food sector consists of a small number of larger sellers. Therefore, every seller in impacts other sellers influencing the market. The company is considered an oligopoly since it is one of the few large firms offering similar products and dominating the fast-food industry. McDonald’s, along with its major competitors, are under the economies of scale and operating in a market characterized by many barriers of entry. The business has a long-run average total cost that declines if its operations or its size increases. Therefore, the above factors indicate that McDonald’s operates in an oligopoly market.

Price Elasticity of Demands for Goods that McDonald’s Sells

McDonald offers both fast foods and nonalcoholic beverages; the price elasticity is under one. The analysis of its price elasticity also factors food away from home, further bringing the elasticity closer to one. Overall, the price elasticity for its fast food is between 0.7 and 0.8, indicating that the demand for the firm’s food and beverages is highly sensitive to price changes. The fast-food industry is characterized by constant price fluctuations, mainly due to high competition. If the price of a specific product increases by one percent, the projected decrease in demand will be between 0.7 percent and 0.7 percent. Hence, the price elasticity for food and beverages is highly influenced by constant changes in prices.

The need for the firm’s products is elastic, meaning that price changes affect demand in the short-term. In most cases, the changes in price are the result of the corporation’s decision or uncontrolled regulations, such as tax. Loyal customers cannot reduce their demand rate or shift to alternative products even when the firm changes its price. However, as noted above, its demand is elastic, which poses risks to its market position. The company remains vulnerable to many factors that may influence price changes. For example, there increased concerns about the health of the food products it offers; increased focus on healthy eating habits by many people raises concerns about the firm. Therefore, McDonald’s must consider these factors and develop new solutions to deal with changing the economic and social elements of its customers.

Income Elasticity the Products of the Company Face

McDonald’s offers healthy foods and beverages with demand and supply curves that follow market conventions. For example, a price increase results in high supply, and during this time, demand either increases or decreases. On the other hand, a price increase in products results in demand decline when other factors remain constant. The firm’s customers buy more products when their income increases; for example, the company records more sales during the end months. Demand by customers also decreases during harsh economic conditions and when they lose jobs resulting in having less disposable income.

During such times, the income elasticity is elastic. The income elasticity only becomes inelastic for specific foods, such as burgers. An increase in consumer income will only raise demand to a certain level before the customer opts for other pricier foods that consider to healthier. Hence, income elasticity of demand for McDonald’s products varies depending on price, consumers’ disposable income, and specific food that are unhealthy.

Competitors

McDonald’s is always fighting to maintain changes in demand due to the increased number of rivals. The firm’s most significant competitors include:

Burger King

The Burger King is the most direct rival for McDonald’s with a considerable market share. By the end of 2018, it had over 17,000 locations in over 100 countries. The company recorded an estimated 11 million daily customers from all its restaurants.

Wendy’s

Wendy’s has more than 6,700 locations globally and focuses on similar fast food products as McDonald’s and Burger King: burgers and fries. As of March, this year, the firm had made around $3.7 billion, and its stock was trading at approximately $17 per share. Wendy’s also offers direct competition to McDonald’s, considering the two sell similar products.

Yum Brands has multiple large quick-service restaurant chains, such as Taco Bell, Pizza Hut, and Kentucky Fried Chicken. The firm has over 49,000 restaurants in over 140 countries.

Starbucks ranks as the largest coffeehouse chain globally. It has an estimated 30,000 stores in 76 different countries. In the United States alone, it has over 14,000 stores. The firm offers foods, such as sandwiches as well as coffee and other beverages.

Close Substitutes/Complements

There multiple products that can act as close substitutes or complements for McDonald’s products based on their elasticity of demand. Consumers often go for substitutes when they do not want to buy any of McDonald’s for different reasons, such as price and preference. McDonald’s and Burger King are close substitutes. For example, if McDonald’s offers meals at a higher rate than Burger King, many consumers will opt for Burger King due to the low price. Most of McDonald’s products have complements; for example, Burger King offers Pepsi at a price that is almost the same as the coke provided by McDonald’s.

These two can introduce the case of substitute based on customers’ preferred taste. Since the price of the two soft drinks is almost the same at the two restaurants, some customers will prefer to buy their products at McDonald’s because they prefer the taste of coke over that of Pepsi.

Most of McDonald’s foods and beverages are common among fast-food restaurants; therefore, customers can find substitutes easily at the company’s rivals. For meals, such as burgers, the firm can difference by producing in different tastes and sizes to ensure customers do not find a replacement. Some customers form foods and beverages preferences based on the location of the restaurant due to convenience and brand association. Those who prefer to buy products based on tastes and preferences can easily find replacements at McDonald’s rivals irrespective of location. Therefore, McDonald’s has both substitutes and complements; however, a large portion of its consumers rely on alternatives rather than complements.

Growing Demand for Products

Over the last few years, McDonald has faced many rivals due to the entry of new companies into the fast-food sector. As a result, the overall demand for both foods and beverages has declined. Negative performances due to economic crises have also facilitated the drop in demand. Many customers only have limited disposable income to spend on fast foods. Nonetheless, McDonald’s is still recording marginal growth in demand due to expansion into new markets in different parts of the word (Puleka et al., 2018).

Furthermore, population growth, coupled with investments in emerging economies, such as Brazil and India, has prompted some increase in demand. On the other hand, demand in developed countries continues to decline due to consumer preferences as many people are becoming aware of the health concerns posed by junk food. Health concerns have created negative publicity for the company forcing some consumers to move to its rivals. McDonald’s is considering a change of menu and investing awareness campaigns that inform people about healthy eating habits (Puleka et al., 2018). The firm is now focusing on offering foods that constitute natural ingredients and investing in promotional strategies to new markets as well as retain existing ones.

McDonald’s should focus on more training and development to meet its goals. For example, it should introduce career development and training initiatives even to senior employees to develop their skills that will allow them to cope with labor shortages. These programs will also establish the most efficient working techniques to maximize productivity and facilitate sustainable competitive advantage. The workforce will also be able to work with new equipment and apply innovations. Organizational training represents the foundation of business success. Continuous training of the McDonald’s workforce can improve productivity and reduce operational costs (Puleka et al., 2018). Currently, the firm offers different training programs, including video-training; nonetheless, additional training increases workers’ competencies and productivity.

McDonald’s Labor Force

The human resource of any organization is critical to meeting goals; therefore, it should offer frequent training to improve its competence. The human resource department of McDonald’s functions as the backbone of the firm by hiring the right candidates, adequate numbers, and the right cost to ensure high productivity. The workforce is skilled with the necessary experience and expertise. HRM of the firm offers the staff frequent training to maintain competence. Employees at the company usually receive the initial training that entails skill training in which they are equipped with basic job knowledge for specific positions that can develop further.

The workforce will always require future training to cope with changing business environments characterized by new technologies and changing customer needs. At McDonald’s, ongoing training programs offer a more advanced level of job expertise and knowledge, making the workforce more economical based on productivity. The company should also implement continuous training evaluation programs to ensure the workforce is up-to-date with the latest business demands. McDonald’s requires training and development programs to meet customer needs and organizational goals.

Macroeconomic Environment

McDonald’s operates in an external environment with many risk factors. The firm’s macroeconomic environment demands effective management and decision making to prepare for potential uncertainties. Its PESTEL analysis and management decisions should concentrate on trends that impact the fast-food sector. McDonald’s PESTEL analysis and its potential risks are as follows:

Political Factors

McDonald’s faces many reservations regarding the impacts of government policies and actions in different countries that limit its business operations to reduce profit margins. The most significant external political factors that affect McDonald’s include increasing international trade agreements, changing public health policies, and governmental regulations. Countries such as China and India have rigid laws that make it difficult for McDonald’s to operate profitably. New trade agreements between different countries can influence the brand’s performance either negatively or positively (Pratap, 2018). Political changes, currently taking place among Asian countries, pose many threats to McDonald’s.

Economic Factors

The economic factors are the most essential for corporations operating in the global settings. McDonald’s experiences many economic uncertainties that threaten its brand’s performance. A few years back, the world’s economy experienced a deep recession that affected McDonald’s (Schramade, 2019). Currently, the economy has improved, promoting the firm’s performance (Pratap, 2018). The strength of the dollar also raises uncertainties; for example, a stronger dollar negatively affects McDonald’s profit margins. Therefore, economic forces create many uncertainties that can adversely influence financial performance resulting in a decline in revenue.

McDonald’s Financial Performance 2019

(Ganti, 2019)

Social Factors

McDonald’s should also consider social factors while analyzing its performance. Influential social factors include social trends and lifestyle changes among customers. Consumers often change tastes and eating habits, and it is difficult for the company to predict when such changes may occur. Over the last few years, customers have grown conscious of healthy eating habits forcing McDonald’s to create new menus that suit their preferences. Millennials are more health and price-conscious, two factors that influence the firm’s operations as it has to meet this group’s product needs. McDonald’s currently offers a complex menu that is made of “fat recipes” that many customers do not prefer. The firm needs to create a “slimmer” list characterized by low calories items to meet the demands of millennial customers (Pratap, 2018). It should also focus on identifying the right market segments in society, especially those made of young adults from middle-class families.

Technological Factors

In today’s business world, technology is an essential factor. It enables everything from customer services and sales of products. McDonald’s can invest more on innovation to amplify its brand’s power; for example, the firm can implement technological changes in marketing, sales, advertising, and customer services, which will accelerate performance (Pratap, 2018). Constant technological changes pose many uncertainties; therefore, McDonald’s should keep updated with any new trends to ensure customer satisfaction and remain competitive.

Environmental factors

There has been an increased focus on environmental protection and sustainability. McDonald’s has invested much in creating environmentally friendly and sustainable supply chains and use them to grow the customer base. Consumers tend to prefer brands that illustrate a high level of environmental sustainability and CSR programs (Pratap, 2018). McDonald’s is currently framing its policies to establish itself as more environmentally friendly.

Legal Factors

McDonald’s operates in many countries, with each having unique legal requirements for both local and international businesses. The company is required to operate within laws that may hinder its business performance. The poor state of regulations can result in difficulties in the firm, limiting its capacity to increase productivity. Some countries lack well-development employment laws that may increase turnover rates (Pratap, 2018). Therefore, McDonald’s should be conscious of such laws and be prepared for the development of new business laws that may hinder its performance.

McDonald’s Profitability

McDonald’s can grow its profit margins through different approaches. For example, it only serves one percent of the world’s population. Therefore, it can improve its profits by targeting more markets to increase the volume of sales. The corporation should also consider corporate social responsibility initiatives to build customer trust and loyalty. McDonald’s can also grow its profits by placing itself in an excellent market position that will allow it to cover different market segments defined by consumer preferences.

Maintaining a highly sustainable competitive edge should the firm’s priority. There are many ways through which McDonald’s can sustain its competitive advantage: extensive advertising, capital investment, maintaining a public relationship, and meeting customer needs by offering healthy foods. The company should conduct extensive researches to understand consumer needs and establish the best approaches to build customer relationships that will build trust and loyalty. McDonald’s can further grow profit margins by implementing strategies that allow management of multiple revenue streams, making it easier to sustain its business operations even during economic recessions. Hence, McDonald’s has many avenues it can invest in to grow its net revenue.

The corporation must invest in innovations and research to facilitate the delivery of differentiated services. Technology would allow the firm to extend the restaurant experience beyond McDonald’s facilitate by integrating them with customers’ social lifestyles. It should increase interaction with customers by keeping in touch through social media platforms. It should use its website to keep customers updated with changing menus and allow them to order for foods and beverages online.

Such initiatives will reduce traffic at the restaurant and decrease the workforce cutting operational costs. The corporation should also consider offering customized services, especially to loyal customers. McDonald’s has many areas that it can exploit to increase customer-base resulting in high-profit margins.

Other Relevant Factors

McDonald’s is a multinational corporation that is expanding its products and services in diverse markets. The firm developed a unique concept of “think global, act local” that can be credited for the success of its globalization marketing strategy (Kolmakova, 2017). McDonald’s uses local services, goods, and assets to create unique products for other countries. Each country has a unique culture; therefore, McDonald’s develops a specific menu that matches that country in regards to culture and eating habits.

These menus are based on the eating habits of a specific country but contain different aspects of the mother country. This form of differentiation demands massive investment in customer intelligence and research of preferences and market trends. According to Igami and Yang (2016), McDonald’s differs significantly from other fast-food franchises regarding profits and costs structures. It generates more revenue than most of them, highlighting the reason it affords vast investments.

McDonald’s SWOT Analysis

McDonald’s has a robust brand identity that differentiates it from other fast-food restaurants globally. This strength has been fundamental to the growth of its customer base in China. McDonald’s delivers new products, such as McCafe that provides drive-thru and sit-in cafeteria services. The firm mixes a uniform product menu at all its stores and offers localized food options to meet the preferences and tastes of local consumers. For example, in Beijing and Shanghai, McDonald’s delivers tasty food options to local customers.

The firm still retains its classic sense of place and purpose despite offering localized food choices. McDonald’s is well-recognized for its high-quality customer services. The firm has realized this by providing safe and reliable products as well as creating an attractive eating environment. Its services are fast, whereas workers are professional and friendly. McDonald’s has increased its investment capital on marketing. The corporations consistently provide robust promotion and communication tools to reach broader markets. It uses radio, television, billboards, magazines, and newspapers for advertising. Hence, McDonald’s SWOT analysis outlines vital strengths that help the firm remain competitive.

Most of McDonald’s products are expensive as compared to local fast-food restaurants. Many people consider these products as costly for them to afford. The company has been weak regarding product innovation as compared to competitors, such as Domino’s Pizza, who have been innovating coupled with expanding their menu repeatedly. Its burgers have remained unchanged for almost ten years. McDonald’s has been slow in the expansion of its business operations in developing cities. The corporation has always struggled in the management of increasing material and operating costs and offers low wages to its employees. McDonald’s can expand its customer base and profit margins by addressing these weaknesses.

Opportunities

McDonald’s can exploit different opportunities to increase the sustainability of its competitive advantage. First, the corporation can focus on offering healthy food based on the increased conscious of healthy eating among most people. It can partner with health companies to facilitate the delivery of healthy foods and beverages to customers. Currently, McDonald’s only serves one percent of the world’s population; therefore, it should consider internationalization.

The firm should invest in emerging economies, such as in South America and Africa, to grow its revenue. It should also consider the introduction of variations of most demanded products in developed countries to capture new market segments. The current world population is embracing an eating-out culture, among other consumer trends. McDonald’s can exploit these opportunities by partnering with local counties; as a result, expand to new markets.

McDonald’s operates in a highly competitive business environment that presents many threats. For example, in most of the countries where it has business operations, the company has to deal with many local rivals. In these countries, its success is often scrutinized based on its business strategies, acting as deterrents to differentiation strategy. Local competitors often copy McDonald’s plans decreasing competitive advantage. The firm is always under the threat of cultural backlash, mainly in foreign markets.

McDonald’s operates in many international countries and only employs limited efforts to assimilate into local cultures. As a result, it risks facing resistance by a lack of meeting local cultural expectations of specific people. Lastly, the corporation is often associated with unhealthy habits; it faces the challenge of brand image damage as consumers are becoming more health-conscious. McDonald’s needs to address these concerns to avoid the risk of losing customers to rivals and ensure the sustainability of its competitive edge.

McDonald’s is one of the world’s leading fast-food corporations. Its fast growth and expansion in the global scene have influenced the food industry by revolutionizing the fast-food sector. The company can be categorized as an oligopoly due to price rigidity. Furthermore, it operates in an industry that is made up of a small number of larger sellers, such as Burger King and Wendy’s. McDonald’s sells both fast foods and nonalcoholic beverages with a price elasticity of below one (ranging between 0.7 and 0.8).

The price for its products is influenced by demand in the short-term. The demand and supply curves of its foods and beverages follow market conventions meaning that an increase in price results in high supply and low demand for products. McDonald’s operates in a highly competitive market with changing demands due to new market entry. Its most significant rivals include Burger King, Wendy’s, Yum Brands, and Starbucks. The firm can expand its services to emerging economies in South America and Africa to grow demand for its products and services. Overall, McDonald’s is a highly profitable multinational corporation existing in an oligopolistic market.

Igami, M., & Yang, N. (2016). Unobserved heterogeneity in dynamic games: Cannibalization and preemptive entry of hamburger chains in Canada. Quantitative Economics , 7 (2), 483-521. Web.

Ganti, A. (2019). How McDonald’s makes money: Monetizing the demand for fast food. Investopedia. Web.

Kolmakova, L. (2017). Glocalization marketing strategy of Mc Donald’s case study: Turkey . [Unpublished doctoral dissertation] . KTH Royal Institute of Technology.

Pratap, A. (2018). A PESTEL analysis of McDonald’s . Web.

Puleka, D., Kakade, K. S., Pulekar, N. (2018). Comparative analysis of training and development practices in the fast-food segment – McDonald’s and KFC. International Journal of Advance and Innovative Research , 5 (3), 174-191. Web.

Schramade, W. (2019). McDonald’s: A sustainable finance case study . Erasmus University. Web.

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A SAMPLE BUSINESS PLAN FOR SMALL FOOD BUSINESSES

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How to start your food business: An 8-step guide to success

February 22, 2024 •

8 min reading

Got a great idea for a food business but not sure how to get started? Find out what to consider, and how to make it happen with our practical 8-step guide to sucessfully launching a food business.

Are you a passionate entrepreneur with an innovative idea for a restaurant, a skilled baker ready to take your talents to the next level, or someone with dreams of hitting the road with a food truck , offering your vibrant street food creations to people anywhere? Starting a new food business can be an exhilarating adventure, but it can also be a daunting journey filled with unexpected challenges and bureaucratic hurdles that require a combination of business expertise and determination to overcome.

Is now a good time to launch a food business?

Well, it turns out that now might be a great time to take the plunge. Research shows that the food service industry is projected to grow from $2,646.99 billion in 2023 to $5,423.59 billion by 2030, at a CAGR of 10.79% during the forecast period.

But the idea of starting up your own F&B business may seem daunting, especially when the outlook for start-ups is bleak. Research shows that as many as 90% of new restaurants fail. What's more, restauranteurs and other hospitality business owners have voiced their concerns lately about the affect of the rising cost of labor, energy and inflation on produce on the market. These rising overheads are making for a very challenging market, even for seasoned professionals to navigate.

In the world of business, there is never a perfect time to start. Even in ideal conditions, a business may not survive. However, some of the most successful businesses have emerged from challenging circumstances and economic hardship. It's logical, really. If a business can thrive during tough times, it demonstrates resilience and the ability to overcome future difficulties. So, don't wait for the perfect moment. Take the leap and give your business every chance at success.

So to help you get started, we’ve pulled together an 8-step beginner’s guide, with insider tips to give you a head start.

1. Make a solid Business Plan

The first thing you’ll want to do before making any investment is do your research, diligently. Spend a few weeks (or even months) getting a deeper understanding of the broader food service landscape, your customer target, latest trends, and competitors, and start writing a business plan for your investors. Think of it as exploring your 4C’s: customer, consumer, channel, and context.

For this, you’ll want to:

• Define your target market : Who is your new business targeting – baby boomers, Gen X, Gen Z, empty nesters, seniors? Once you’ve defined your target segment, make sure you understand what they buy, why they buy, where they buy from, and what makes them tick. This will help you create a relevant, targeted offering.
• Define your USP : Find what sets you apart from the rest of the herd. Have a look at what your direct (and indirect) competitors are doing, and establish your point of competitive difference. Now here, it doesn’t have to be radical, but it does have to be relevant. For example, if you’re targeting young families, creating a child-friendly establishment with nutritious children’s meals could be enough to give you a leg up on the competition.
• Define your restaurant style : Are you thinking of opening a bakery, coffee shop, quick-service, fast-casual, or full-service dining restaurant? Each one of these channels requires its unique approach, operating hours, and investment, so make sure to pick one that suits you as an individual and the work schedule that you’ll want to have.
• Select your food type/menu offering: Think carefully about your menu and the type of food you’ll want to offer – and do so early on in the process. Find out what the latest menu trends are (especially for your target market) and tailor your offering to them. Some of the hottest trends right now include vegetarian/vegan diets, allergy-friendly & gluten-free menu options , and sourcing your produce locally.
• Define your brand : Your branding – from your logo and the imagery you use, to the design of your menu, the music you play, and even and uniforms of your staff – define what your business is all about, and what you stand for. It sets the tone for your restaurant and lets your customers know what they can expect. Think carefully about how you want to position yourself and what you want your identity to be.

Once you have your business plan in place, go out into the world – and test it. Find some of your target customers and ask them for their thoughts and impressions. This could be as simple as polling a handful of people off the street to a full-blown market research study.

2. Secure your financing

Now it’s time to sort your finances. However not everyone who wants to start a restaurant has the personal funding to do so. In fact, most don’t.

Thankfully, there are lots of other ways that you can find funding for your new venture:

• Get a business loan
• Turn to family/friends
• Find outside investors or bring in a partner
• Venture Capitalists and angels
• Use crowdfunding
• Get government aid

Just remember that it’s likely to take years before you turn your first profit, and money will be tight at first. So think about starting small (with a strategy to scale up) and choose your business partners wisely, because they’ll be around for a good while.

3. Choose your location

You know what they say: “location, location, location”. Well, as it turns out, that’s not always the case. The location you choose for your establishment will depend on several factors, and unless you’re relying heavily on foot traffic, you don’t necessarily need to be in the hottest new retail location.

Here are a few factors you’ll want to consider :

• Cost : based on your sales and profit projections, what can you afford to spend on rent?
• Accessibility to potential customers : how are your customers getting to your restaurant, by foot, by car, or by public transport?
• Restrictive ordinances : some neighborhoods have strict noise regulations or restrictions on the times when your suppliers can deliver your produce
• Proximity to other businesses : competitors and other businesses can influence your traffic, so map out what’s happening around you, and how it could affect your business
• Plans for the future : consider what the neighborhood will look like in 2, 5, or 10 years, and if there are any major development projects underway that could change the local landscape

4. Design the layout of your space

Once you have a venue, it’s time to start working on the layout and design your space.

Of course, this will depend on the type of establishment you’re running, but typically restaurants dedicate about 45-60% of their space to the dining area, about 35% to the kitchen area and the remainder to storage and office space.

Think carefully about the layout of your kitchen and dining areas, and make sure there’s a smooth flow between the two. Prep space is also critical, so make sure your chefs have enough room to plate, garnish, and decorate their dishes.

This might also be the right time to think about what technology will be required in your food business , be it the POS system, kiosks, tablets, or audiovidual elements that contribute to the atmosphere as well as promoting specific products, technology must integrate within the design of your space.

And most importantly: don’t cut corners in your dining area. This is the stage of the show – literally where all of the magic happens – so finding the right ambiance and decor to make your customers feel welcome is critical to success.

5. Choose your suppliers

As a restaurateur, you’ll be working with several different suppliers – from furnishings to POS systems, bar equipment, kitchen appliances, and of course, food. Make your wish list, scope out your short and long-term budget, and go on the hunt for your partners. But remember that while you don’t want to cut corners when it comes to quality, over-priced suppliers can minimize your margins and run your business into the ground. So make sure to negotiate, hard.

But where do you start looking? Try going to wholesale retailers, local farmer’s markets, F&B conventions, ask for recommendations from fellow restaurateurs, or just do a simple Google search.

You’ll be looking for a trustworthy supplier, who has a good track record of providing quality products and a roster of successful partnerships. For food suppliers, be sure to about their delivery schedules and food safety management practices. And go local – they usually offer fresher ingredients whilst also being better for the planet.

6. Get your licenses and permits

When it comes to regulations, every country, county, and city is different. But make sure that you check in with your local regulatory office, and consider getting legal counsel to make sure you adhere to all of your local health & safety codes and food regulations. Another important license is an alcohol license if you plan on serving alcoholic drinks at your eatery.

Just be aware that some licenses can take months to acquire, so make sure to get started on this process well before opening day.

7. Start hiring your employees

First, think about what staff you need to hire for your restaurant type. Based on the scale of your restaurant, this may include HR managers, purchasing experts, accountants, marketing & sales managers, chefs and sommeliers, waiters, hosts, bartenders, and cleaning and dish-washing staff. Make sure to hire enough staff for each job, and anticipate shift planning and back-ups in case of illnesses and vacations.

Look for candidates with sufficient experience and a successful track record, who are quick on their feet, can multi-task, and are efficient. All of your employees should work well under pressure, and customer-facing staff should have exceptional social skills.

And when it comes to hiring staff, you can never be too careful – so do your due diligence. Make sure to do background checks, conduct several face-to-face interviews, and call their references.

8. Advertise your business

Before opening your restaurant, you’ll want to do a fair amount of advertising to alert your local community that there’s a new eatery on the block.

And while word of mouth is still the best form of publicity, here are a few other ways you might like to consider announcing your new venture:

• Build a great website: make sure that it’s easy to navigate and includes all of the key information, including your opening times, menu, booking engine, and if/how you cater to special requests
• Use social media : create accounts on Facebook, Twitter, Linkedin, and Instagram, and share relevant news and high-quality photos of your restaurant and the behind-the-scenes process as you’re getting ready for opening day
• Run some paid media ads: use ad buying platforms to get your restaurant ads seen and heard by thousands of food-loving people who match your target customer on social media sites, search engines, website ads, streaming services, radio and podcasts. A word of caution though, it's best to leave this to the professionals unless you're confident in you own ability to manage digital ads - using a specialist agency of freelancer will ensure you don't accidentally overspend on your ads.
• Host a soft opening : this is not only a great practice-run before opening day, but will also help create some buzz about your restaurant within your local community. Make the guest list small, and consider having a soft opening for family & friends, followed by one for local businesses and partners.
• Offer promotions to new guests : offer a free drink or dessert for the first 10, 50, or 100 customers – you’ll be remembered for your hospitality and generosity. After all, who doesn’t love free stuff?

And with that, we leave you with one last tip for success: work hard, don’t give up, and be prepared to break the mould. The measure of success is ultimately found in the bottom line, however it's important to measure, track and review performance across a range of metrics to continuarlly reassess and tweak your business model as you go.

Starting any new venture will be a challenge and most likely an uphill battle, but in the end, nothing tastes sweeter than victory.

Keep reading

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Best culinary schools for food entrepreneurs

Apr 10, 2024

This five-month intense program of 25 masterclasses will help you shape your business project thanks to management modules and the tools EHL developed for entrepreneurs.  It will also immerse you in culinary operations, from fine-dining cuisine to freshly prepared takeaway food, catering, oenology and R&D.

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Follow YES! For Teachers

Six brilliant student essays on the power of food to spark social change.

Read winning essays from our fall 2018 “Feeding Ourselves, Feeding Our Revolutions,” student writing contest.

For the Fall 2018 student writing competition, “Feeding Ourselves, Feeding Our Revolutions,” we invited students to read the YES! Magazine article, “Cooking Stirs the Pot for Social Change,”   by Korsha Wilson and respond to this writing prompt: If you were to host a potluck or dinner to discuss a challenge facing your community or country, what food would you cook? Whom would you invite? On what issue would you deliberate? 

The Winners

From the hundreds of essays written, these six—on anti-Semitism, cultural identity, death row prisoners, coming out as transgender, climate change, and addiction—were chosen as essay winners.  Be sure to read the literary gems and catchy titles that caught our eye.

Middle School Winner: India Brown High School Winner: Grace Williams University Winner: Lillia Borodkin Powerful Voice Winner: Paisley Regester Powerful Voice Winner: Emma Lingo Powerful Voice Winner: Hayden Wilson

Literary Gems Clever Titles

Middle School Winner: India Brown  

A Feast for the Future

Close your eyes and imagine the not too distant future: The Statue of Liberty is up to her knees in water, the streets of lower Manhattan resemble the canals of Venice, and hurricanes arrive in the fall and stay until summer. Now, open your eyes and see the beautiful planet that we will destroy if we do not do something. Now is the time for change. Our future is in our control if we take actions, ranging from small steps, such as not using plastic straws, to large ones, such as reducing fossil fuel consumption and electing leaders who take the problem seriously.

 Hosting a dinner party is an extraordinary way to publicize what is at stake. At my potluck, I would serve linguini with clams. The clams would be sautéed in white wine sauce. The pasta tossed with a light coat of butter and topped with freshly shredded parmesan. I choose this meal because it cannot be made if global warming’s patterns persist. Soon enough, the ocean will be too warm to cultivate clams, vineyards will be too sweltering to grow grapes, and wheat fields will dry out, leaving us without pasta.

I think that giving my guests a delicious meal and then breaking the news to them that its ingredients would be unattainable if Earth continues to get hotter is a creative strategy to initiate action. Plus, on the off chance the conversation gets drastically tense, pasta is a relatively difficult food to throw.

In YES! Magazine’s article, “Cooking Stirs the Pot for Social Change,” Korsha Wilson says “…beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.” I hope that my dish inspires people to be aware of what’s at stake with increasing greenhouse gas emissions and work toward creating a clean energy future.

 My guest list for the potluck would include two groups of people: local farmers, who are directly and personally affected by rising temperatures, increased carbon dioxide, drought, and flooding, and people who either do not believe in human-caused climate change or don’t think it affects anyone. I would invite the farmers or farm owners because their jobs and crops are dependent on the weather. I hope that after hearing a farmer’s perspective, climate-deniers would be awakened by the truth and more receptive to the effort to reverse these catastrophic trends.

Earth is a beautiful planet that provides everything we’ll ever need, but because of our pattern of living—wasteful consumption, fossil fuel burning, and greenhouse gas emissions— our habitat is rapidly deteriorating. Whether you are a farmer, a long-shower-taking teenager, a worker in a pollution-producing factory, or a climate-denier, the future of humankind is in our hands. The choices we make and the actions we take will forever affect planet Earth.

 India Brown is an eighth grader who lives in New York City with her parents and older brother. She enjoys spending time with her friends, walking her dog, Morty, playing volleyball and lacrosse, and swimming.

High School Winner: Grace Williams

Apple Pie Embrace

It’s 1:47 a.m. Thanksgiving smells fill the kitchen. The sweet aroma of sugar-covered apples and buttery dough swirls into my nostrils. Fragrant orange and rosemary permeate the room and every corner smells like a stroll past the open door of a French bakery. My eleven-year-old eyes water, red with drowsiness, and refocus on the oven timer counting down. Behind me, my mom and aunt chat to no end, fueled by the seemingly self-replenishable coffee pot stashed in the corner. Their hands work fast, mashing potatoes, crumbling cornbread, and covering finished dishes in a thin layer of plastic wrap. The most my tired body can do is sit slouched on the backless wooden footstool. I bask in the heat escaping under the oven door.

 As a child, I enjoyed Thanksgiving and the preparations that came with it, but it seemed like more of a bridge between my birthday and Christmas than an actual holiday. Now, it’s a time of year I look forward to, dedicated to family, memories, and, most importantly, food. What I realized as I grew older was that my homemade Thanksgiving apple pie was more than its flaky crust and soft-fruit center. This American food symbolized a rite of passage, my Iraqi family’s ticket to assimilation. 

 Some argue that by adopting American customs like the apple pie, we lose our culture. I would argue that while American culture influences what my family eats and celebrates, it doesn’t define our character. In my family, we eat Iraqi dishes like mesta and tahini, but we also eat Cinnamon Toast Crunch for breakfast. This doesn’t mean we favor one culture over the other; instead, we create a beautiful blend of the two, adapting traditions to make them our own.

 That said, my family has always been more than the “mashed potatoes and turkey” type.

My mom’s family immigrated to the United States in 1976. Upon their arrival, they encountered a deeply divided America. Racism thrived, even after the significant freedoms gained from the Civil Rights Movement a few years before. Here, my family was thrust into a completely unknown world: they didn’t speak the language, they didn’t dress normally, and dinners like riza maraka seemed strange in comparison to the Pop Tarts and Oreos lining grocery store shelves.

 If I were to host a dinner party, it would be like Thanksgiving with my Chaldean family. The guests, my extended family, are a diverse people, distinct ingredients in a sweet potato casserole, coming together to create a delicious dish.

In her article “Cooking Stirs the Pot for Social Change,” Korsha Wilson writes, “each ingredient that we use, every technique, every spice tells a story about our access, our privilege, our heritage, and our culture.” Voices around the room will echo off the walls into the late hours of the night while the hot apple pie steams at the table’s center.

We will play concan on the blanketed floor and I’ll try to understand my Toto, who, after forty years, still speaks broken English. I’ll listen to my elders as they tell stories about growing up in Unionville, Michigan, a predominately white town where they always felt like outsiders, stories of racism that I have the privilege not to experience. While snacking on sunflower seeds and salted pistachios, we’ll talk about the news- how thousands of people across the country are protesting for justice among immigrants. No one protested to give my family a voice.

Our Thanksgiving food is more than just sustenance, it is a physical representation of my family ’s blended and ever-changing culture, even after 40 years in the United States. No matter how the food on our plates changes, it will always symbolize our sense of family—immediate and extended—and our unbreakable bond.

Grace Williams, a student at Kirkwood High School in Kirkwood, Missouri, enjoys playing tennis, baking, and spending time with her family. Grace also enjoys her time as a writing editor for her school’s yearbook, the Pioneer. In the future, Grace hopes to continue her travels abroad, as well as live near extended family along the sunny beaches of La Jolla, California.

University Winner: Lillia Borodkin

Nourishing Change After Tragedy Strikes

In the Jewish community, food is paramount. We often spend our holidays gathered around a table, sharing a meal and reveling in our people’s story. On other sacred days, we fast, focusing instead on reflection, atonement, and forgiveness.

As a child, I delighted in the comfort of matzo ball soup, the sweetness of hamantaschen, and the beauty of braided challah. But as I grew older and more knowledgeable about my faith, I learned that the origins of these foods are not rooted in joy, but in sacrifice.

The matzo of matzo balls was a necessity as the Jewish people did not have time for their bread to rise as they fled slavery in Egypt. The hamantaschen was an homage to the hat of Haman, the villain of the Purim story who plotted the Jewish people’s destruction. The unbaked portion of braided challah was tithed by commandment to the kohen  or priests. Our food is an expression of our history, commemorating both our struggles and our triumphs.

As I write this, only days have passed since eleven Jews were killed at the Tree of Life Synagogue in Pittsburgh. These people, intending only to pray and celebrate the Sabbath with their community, were murdered simply for being Jewish. This brutal event, in a temple and city much like my own, is a reminder that anti-Semitism still exists in this country. A reminder that hatred of Jews, of me, my family, and my community, is alive and flourishing in America today. The thought that a difference in religion would make some believe that others do not have the right to exist is frightening and sickening.  

 This is why, if given the chance, I would sit down the entire Jewish American community at one giant Shabbat table. I’d serve matzo ball soup, pass around loaves of challah, and do my best to offer comfort. We would take time to remember the beautiful souls lost to anti-Semitism this October and the countless others who have been victims of such hatred in the past. I would then ask that we channel all we are feeling—all the fear, confusion, and anger —into the fight.

As suggested in Korsha Wilson’s “Cooking Stirs the Pot for Social Change,” I would urge my guests to direct our passion for justice and the comfort and care provided by the food we are eating into resisting anti-Semitism and hatred of all kinds.

We must use the courage this sustenance provides to create change and honor our people’s suffering and strength. We must remind our neighbors, both Jewish and non-Jewish, that anti-Semitism is alive and well today. We must shout and scream and vote until our elected leaders take this threat to our community seriously. And, we must stand with, support, and listen to other communities that are subjected to vengeful hate today in the same way that many of these groups have supported us in the wake of this tragedy.

This terrible shooting is not the first of its kind, and if conflict and loathing are permitted to grow, I fear it will not be the last. While political change may help, the best way to target this hate is through smaller-scale actions in our own communities.

It is critical that we as a Jewish people take time to congregate and heal together, but it is equally necessary to include those outside the Jewish community to build a powerful crusade against hatred and bigotry. While convening with these individuals, we will work to end the dangerous “otherizing” that plagues our society and seek to understand that we share far more in common than we thought. As disagreements arise during our discussions, we will learn to respect and treat each other with the fairness we each desire. Together, we shall share the comfort, strength, and courage that traditional Jewish foods provide and use them to fuel our revolution. 

We are not alone in the fight despite what extremists and anti-semites might like us to believe.  So, like any Jew would do, I invite you to join me at the Shabbat table. First, we will eat. Then, we will get to work.  

Lillia Borodkin is a senior at Kent State University majoring in Psychology with a concentration in Child Psychology. She plans to attend graduate school and become a school psychologist while continuing to pursue her passion for reading and writing. Outside of class, Lillia is involved in research in the psychology department and volunteers at the Women’s Center on campus.   

Powerful Voice Winner: Paisley Regester

As a kid, I remember asking my friends jokingly, ”If you were stuck on a deserted island, what single item of food would you bring?” Some of my friends answered practically and said they’d bring water. Others answered comically and said they’d bring snacks like Flamin’ Hot Cheetos or a banana. However, most of my friends answered sentimentally and listed the foods that made them happy. This seems like fun and games, but what happens if the hypothetical changes? Imagine being asked, on the eve of your death, to choose the final meal you will ever eat. What food would you pick? Something practical? Comical? Sentimental?  

This situation is the reality for the 2,747 American prisoners who are currently awaiting execution on death row. The grim ritual of “last meals,” when prisoners choose their final meal before execution, can reveal a lot about these individuals and what they valued throughout their lives.

It is difficult for us to imagine someone eating steak, lobster tail, apple pie, and vanilla ice cream one moment and being killed by state-approved lethal injection the next. The prisoner can only hope that the apple pie he requested tastes as good as his mom’s. Surprisingly, many people in prison decline the option to request a special last meal. We often think of food as something that keeps us alive, so is there really any point to eating if someone knows they are going to die?

“Controlling food is a means of controlling power,” said chef Sean Sherman in the YES! Magazine article “Cooking Stirs the Pot for Social Change,” by Korsha Wilson. There are deeper stories that lie behind the final meals of individuals on death row.

I want to bring awareness to the complex and often controversial conditions of this country’s criminal justice system and change the common perception of prisoners as inhuman. To accomplish this, I would host a potluck where I would recreate the last meals of prisoners sentenced to death.

In front of each plate, there would be a place card with the prisoner’s full name, the date of execution, and the method of execution. These meals could range from a plate of fried chicken, peas with butter, apple pie, and a Dr. Pepper, reminiscent of a Sunday dinner at Grandma’s, to a single olive.

Seeing these meals up close, meals that many may eat at their own table or feed to their own kids, would force attendees to face the reality of the death penalty. It will urge my guests to look at these individuals not just as prisoners, assigned a number and a death date, but as people, capable of love and rehabilitation.  

This potluck is not only about realizing a prisoner’s humanity, but it is also about recognizing a flawed criminal justice system. Over the years, I have become skeptical of the American judicial system, especially when only seven states have judges who ethnically represent the people they serve. I was shocked when I found out that the officers who killed Michael Brown and Anthony Lamar Smith were exonerated for their actions. How could that be possible when so many teens and adults of color have spent years in prison, some even executed, for crimes they never committed?  

Lawmakers, police officers, city officials, and young constituents, along with former prisoners and their families, would be invited to my potluck to start an honest conversation about the role and application of inequality, dehumanization, and racism in the death penalty. Food served at the potluck would represent the humanity of prisoners and push people to acknowledge that many inmates are victims of a racist and corrupt judicial system.

Recognizing these injustices is only the first step towards a more equitable society. The second step would be acting on these injustices to ensure that every voice is heard, even ones separated from us by prison walls. Let’s leave that for the next potluck, where I plan to serve humble pie.

Paisley Regester is a high school senior and devotes her life to activism, the arts, and adventure. Inspired by her experiences traveling abroad to Nicaragua, Mexico, and Scotland, Paisley hopes to someday write about the diverse people and places she has encountered and share her stories with the rest of the world.

Powerful Voice Winner: Emma Lingo

The Empty Seat

“If you aren’t sober, then I don’t want to see you on Christmas.”

Harsh words for my father to hear from his daughter but words he needed to hear. Words I needed him to understand and words he seemed to consider as he fiddled with his wine glass at the head of the table. Our guests, my grandma, and her neighbors remained resolutely silent. They were not about to defend my drunken father–or Charles as I call him–from my anger or my ultimatum.

This was the first dinner we had had together in a year. The last meal we shared ended with Charles slopping his drink all over my birthday presents and my mother explaining heroin addiction to me. So, I wasn’t surprised when Charles threw down some liquid valor before dinner in anticipation of my anger. If he wanted to be welcomed on Christmas, he needed to be sober—or he needed to be gone.

Countless dinners, holidays, and birthdays taught me that my demands for sobriety would fall on deaf ears. But not this time. Charles gave me a gift—a one of a kind, limited edition, absolutely awkward treat. One that I didn’t know how to deal with at all. Charles went home that night, smacked a bright red bow on my father, and hand-delivered him to me on Christmas morning.

He arrived for breakfast freshly showered and looking flustered. He would remember this day for once only because his daughter had scolded him into sobriety. Dad teetered between happiness and shame. Grandma distracted us from Dad’s presence by bringing the piping hot bacon and biscuits from the kitchen to the table, theatrically announcing their arrival. Although these foods were the alleged focus of the meal, the real spotlight shined on the unopened liquor cabinet in my grandma’s kitchen—the cabinet I know Charles was begging Dad to open.

I’ve isolated myself from Charles. My family has too. It means we don’t see Dad, but it’s the best way to avoid confrontation and heartache. Sometimes I find myself wondering what it would be like if we talked with him more or if he still lived nearby. Would he be less inclined to use? If all families with an addict tried to hang on to a relationship with the user, would there be fewer addicts in the world? Christmas breakfast with Dad was followed by Charles whisking him away to Colorado where pot had just been legalized. I haven’t talked to Dad since that Christmas.

As Korsha Wilson stated in her YES! Magazine article, “Cooking Stirs the Pot for Social Change,” “Sometimes what we don’t cook says more than what we do cook.” When it comes to addiction, what isn’t served is more important than what is. In quiet moments, I like to imagine a meal with my family–including Dad. He’d have a spot at the table in my little fantasy. No alcohol would push him out of his chair, the cigarettes would remain seated in his back pocket, and the stench of weed wouldn’t invade the dining room. Fruit salad and gumbo would fill the table—foods that Dad likes. We’d talk about trivial matters in life, like how school is going and what we watched last night on TV.

Dad would feel loved. We would connect. He would feel less alone. At the end of the night, he’d walk me to the door and promise to see me again soon. And I would believe him.

Emma Lingo spends her time working as an editor for her school paper, reading, and being vocal about social justice issues. Emma is active with many clubs such as Youth and Government, KHS Cares, and Peer Helpers. She hopes to be a journalist one day and to be able to continue helping out people by volunteering at local nonprofits.

Powerful Voice Winner: Hayden Wilson

Bittersweet Reunion

I close my eyes and envision a dinner of my wildest dreams. I would invite all of my relatives. Not just my sister who doesn’t ask how I am anymore. Not just my nephews who I’m told are too young to understand me. No, I would gather all of my aunts, uncles, and cousins to introduce them to the me they haven’t met.

For almost two years, I’ve gone by a different name that most of my family refuses to acknowledge. My aunt, a nun of 40 years, told me at a recent birthday dinner that she’d heard of my “nickname.” I didn’t want to start a fight, so I decided not to correct her. Even the ones who’ve adjusted to my name have yet to recognize the bigger issue.

Last year on Facebook, I announced to my friends and family that I am transgender. No one in my family has talked to me about it, but they have plenty to say to my parents. I feel as if this is about my parents more than me—that they’ve made some big parenting mistake. Maybe if I invited everyone to dinner and opened up a discussion, they would voice their concerns to me instead of my parents.

I would serve two different meals of comfort food to remind my family of our good times. For my dad’s family, I would cook heavily salted breakfast food, the kind my grandpa used to enjoy. He took all of his kids to IHOP every Sunday and ordered the least healthy option he could find, usually some combination of an overcooked omelet and a loaded Classic Burger. For my mom’s family, I would buy shakes and burgers from Hardee’s. In my grandma’s final weeks, she let aluminum tins of sympathy meals pile up on her dining table while she made my uncle take her to Hardee’s every day.

In her article on cooking and activism, food writer Korsha Wilson writes, “Everyone puts down their guard over a good meal, and in that space, change is possible.” Hopefully the same will apply to my guests.

When I first thought of this idea, my mind rushed to the endless negative possibilities. My nun-aunt and my two non-nun aunts who live like nuns would whip out their Bibles before I even finished my first sentence. My very liberal, state representative cousin would say how proud she is of the guy I’m becoming, but this would trigger my aunts to accuse her of corrupting my mind. My sister, who has never spoken to me about my genderidentity, would cover her children’s ears and rush them out of the house. My Great-Depression-raised grandparents would roll over in their graves, mumbling about how kids have it easy nowadays.

After mentally mapping out every imaginable terrible outcome this dinner could have, I realized a conversation is unavoidable if I want my family to accept who I am. I long to restore the deep connection I used to have with them. Though I often think these former relationships are out of reach, I won’t know until I try to repair them. For a year and a half, I’ve relied on Facebook and my parents to relay messages about my identity, but I need to tell my own story.

At first, I thought Korsha Wilson’s idea of a cooked meal leading the way to social change was too optimistic, but now I understand that I need to think more like her. Maybe, just maybe, my family could all gather around a table, enjoy some overpriced shakes, and be as close as we were when I was a little girl.

 Hayden Wilson is a 17-year-old high school junior from Missouri. He loves writing, making music, and painting. He’s a part of his school’s writing club, as well as the GSA and a few service clubs.

 Literary Gems

We received many outstanding essays for the Fall 2018 Writing Competition. Though not every participant can win the contest, we’d like to share some excerpts that caught our eye.

Thinking of the main staple of the dish—potatoes, the starchy vegetable that provides sustenance for people around the globe. The onion, the layers of sorrow and joy—a base for this dish served during the holidays.  The oil, symbolic of hope and perseverance. All of these elements come together to form this delicious oval pancake permeating with possibilities. I wonder about future possibilities as I flip the latkes.

—Nikki Markman, University of San Francisco, San Francisco, California

The egg is a treasure. It is a fragile heart of gold that once broken, flows over the blemishless surface of the egg white in dandelion colored streams, like ribbon unraveling from its spool.

—Kaylin Ku, West Windsor-Plainsboro High School South, Princeton Junction, New Jersey

If I were to bring one food to a potluck to create social change by addressing anti-Semitism, I would bring gefilte fish because it is different from other fish, just like the Jews are different from other people.  It looks more like a matzo ball than fish, smells extraordinarily fishy, and tastes like sweet brine with the consistency of a crab cake.

—Noah Glassman, Ethical Culture Fieldston School,  Bronx, New York

I would not only be serving them something to digest, I would serve them a one-of-a-kind taste of the past, a taste of fear that is felt in the souls of those whose home and land were taken away, a taste of ancestral power that still lives upon us, and a taste of the voices that want to be heard and that want the suffering of the Natives to end.

—Citlalic Anima Guevara, Wichita North High School, Wichita, Kansas

It’s the one thing that your parents make sure you have because they didn’t.  Food is what your mother gives you as she lies, telling you she already ate. It’s something not everybody is fortunate to have and it’s also what we throw away without hesitation.  Food is a blessing to me, but what is it to you?

—Mohamed Omar, Kirkwood High School, Kirkwood, Missouri

Filleted and fried humphead wrasse, mangrove crab with coconut milk, pounded taro, a whole roast pig, and caramelized nuts—cuisines that will not be simplified to just “food.” Because what we eat is the diligence and pride of our people—a culture that has survived and continues to thrive.

—Mayumi Remengesau, University of San Francisco, San Francisco, California

Some people automatically think I’m kosher or ask me to say prayers in Hebrew.  However, guess what? I don’t know many prayers and I eat bacon.

—Hannah Reing, Ethical Culture Fieldston School, The Bronx, New York

Everything was placed before me. Rolling up my sleeves I started cracking eggs, mixing flour, and sampling some chocolate chips, because you can never be too sure. Three separate bowls. All different sizes. Carefully, I tipped the smallest, and the medium-sized bowls into the biggest. Next, I plugged in my hand-held mixer and flicked on the switch. The beaters whirl to life. I lowered it into the bowl and witnessed the creation of something magnificent. Cookie dough.

—Cassandra Amaya, Owen Goodnight Middle School, San Marcos, Texas

Biscuits and bisexuality are both things that are in my life…My grandmother’s biscuits are the best: the good old classic Southern biscuits, crunchy on the outside, fluffy on the inside. Except it is mostly Southern people who don’t accept me.

—Jaden Huckaby, Arbor Montessori, Decatur, Georgia

We zest the bright yellow lemons and the peels of flavor fall lightly into the batter.  To make frosting, we keep adding more and more powdered sugar until it looks like fluffy clouds with raspberry seed rain.

—Jane Minus, Ethical Culture Fieldston School, Bronx, New York

Tamales for my grandma, I can still remember her skillfully spreading the perfect layer of masa on every corn husk, looking at me pitifully as my young hands fumbled with the corn wrapper, always too thick or too thin.

—Brenna Eliaz, San Marcos High School, San Marcos, Texas

Just like fry bread, MRE’s (Meals Ready to Eat) remind New Orleanians and others affected by disasters of the devastation throughout our city and the little amount of help we got afterward.

—Madeline Johnson, Spring Hill College, Mobile, Alabama

I would bring cream corn and buckeyes and have a big debate on whether marijuana should be illegal or not.

—Lillian Martinez, Miller Middle School, San Marcos, Texas

We would finish the meal off with a delicious apple strudel, topped with schlag, schlag, schlag, more schlag, and a cherry, and finally…more schlag (in case you were wondering, schlag is like whipped cream, but 10 times better because it is heavier and sweeter).

—Morgan Sheehan, Ethical Culture Fieldston School, Bronx, New York

Clever Titles

This year we decided to do something different. We were so impressed by the number of catchy titles that we decided to feature some of our favorites. 

“Eat Like a Baby: Why Shame Has No Place at a Baby’s Dinner Plate”

—Tate Miller, Wichita North High School, Wichita, Kansas 

“The Cheese in Between”

—Jedd Horowitz, Ethical Culture Fieldston School, Bronx, New York

“Harvey, Michael, Florence or Katrina? Invite Them All Because Now We Are Prepared”

—Molly Mendoza, Spring Hill College, Mobile, Alabama

“Neglecting Our Children: From Broccoli to Bullets”

—Kylie Rollings, Kirkwood High School, Kirkwood, Missouri  

“The Lasagna of Life”

—Max Williams, Wichita North High School, Wichita, Kansas

“Yum, Yum, Carbon Dioxide In Our Lungs”

—Melanie Eickmeyer, Kirkwood High School, Kirkwood, Missouri

“My Potluck, My Choice”

—Francesca Grossberg, Ethical Culture Fieldston School, Bronx, New York

“Trumping with Tacos”

—Maya Goncalves, Lincoln Middle School, Ypsilanti, Michigan

“Quiche and Climate Change”

—Bernie Waldman, Ethical Culture Fieldston School, Bronx, New York

“Biscuits and Bisexuality”

“W(health)”

—Miles Oshan, San Marcos High School, San Marcos, Texas

“Bubula, Come Eat!”

—Jordan Fienberg, Ethical Culture Fieldston School,  Bronx, New York

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7 Examples of Goals For Any Food Business

Starting a food business requires more than just a passion for delicious food. Successful entrepreneurs in the food industry understand the importance of setting clear goals to guide their business decisions and marketing plans. 

Whether you’re running a bustling restaurant, a local food truck, or providing conveniently packaged foods, you want to set goals to make sure your business stays on track and continues to grow and prosper. In this article, we’ll look at 7 goals a food business should consider setting.

Different Types of Food Businesses

When people think of a food business, the first thing that usually comes to mind is restaurants. However, there are several types of food businesses in existence. Below are just a few of the common types out there to give you an idea of the variety that exists in the marketplace.

• Restaurants-  These can vary from fast food joints to fine dining establishments. They primarily focus on providing meals to customers in a dining environment. 
• Food Trucks- These are mobile restaurants. They are often known for specific dishes and provide flexibility in choosing locations. Food truck business goals can be very different than some other types of food businesses. 
• Catering – These businesses specialize in providing food for events, parties, weddings, corporate meetings, etc. They handle food preparation, presentation, and sometimes service for a large number of people. We have an article for specific goals for a catering business .
• Meal Kit Delivery Services-  This is a business that delivers pre-portioned ingredients for specific recipes directly to customers’ doors. 
• Bakeries and Pastries- These businesses focus on making baked goods like bread, cakes, pastries, cookies, and more. They can be physical locations or they can ship their goodies to customers and stores. We also have an article for some great goals for a bakery business.
• Specialty Food Shops- These are businesses that sell specific products like gourmet cheeses, artisanal chocolates, organic produce, or imported goods. They often cater to a niche market or food enthusiasts.

There is no shortage of people looking for different ways to consume their favorite foods. The food industry will continue to evolve and change to meet that demand. Whichever type of food business you run, you will need clear goals to shoot for. Let’s take a look at a few goals that will make a difference in your business.

1. Perfect Your Recipe or Menu

At the heart of the food industry is of course the food itself. As a food business owner, you’ll want to be very intentional with what you are serving your customers. You don’t often see a successful food business serving up top-tier enchiladas, sushi, fettuccine, and burgers all together (unless maybe it’s a buffet). 

Most thriving food businesses are known for a signature dish or the type of food that is on their menu. For example, Cane’s Chicken Fingers serves just that, chicken fingers. They perfected their chicken finger recipe and paired it with a signature sauce. So whether you’re serving up pies, bread, pasta, or soups, specialize in whatever it is and make sure it tastes as good as it can.

2. Establish a Brand

A brand is essentially how people perceive your business. What people think of when they think of your company. Establishing a brand is how a business stands out from the crowd. Wendy’s, McDonald’s, Burger King, Five Guys, and Whataburger all serve burgers, however, people’s perception of each brand is completely different. 

Figure out what you want people to associate your food business with and incorporate it into your brand colors, voice, and overall marketing. If you want to be sophisticated, use more muted colors and a formal tone in messaging. If you want to highlight cultural heritage use specific symbolism that brings that out. Develop a brand that resonates with your target audience, reflecting your values and the unique essence of your food product.

3. Keep Customer Review Ratings High

Think about it: before we try something new, we’re checking reviews online to see what others are saying. In the digital age, your reputation hinges on the reviews of your customers. Positive reviews can build trust, while bad reviews can be quite detrimental. In general, 86% of customers will avoid doing business with a company if it has too many negative ratings.

Customer experiences matter, so don’t be afraid to go the extra mile to make customers have a great experience. Seek feedback regularly and see what your business can improve upon and address any issues customers may be having. Incentivize happy customers to provide reviews on sites like Yelp to help get those ratings up.

4. Minimize Food Waste

According to the USDA, it’s estimated about  30-40% of the US food supply is wasted . As a food entrepreneur, consider the impact of food waste on both the environment and your bottom line. 

Some ways to reduce waste are to implement efficient inventory management to prevent over-purchasing and get creative with ingredient use to minimize waste. Partner with local humanitarian organizations and donate any excess food they can use to feed those in need. By reducing your business’s food waste, you’re not just contributing to a healthier planet but also optimizing your business’s resources.

5. Find the Ideal Location 

If you have a brick-and-mortar food business, deciding on where to set up shop is a major decision. Location can determine foot traffic, set the tone for your establishment, and can be conducive to whether you succeed or not. You’ll want to do thorough market research to make sure you are setting up in an area where your target market will be able to find you. You’ll also want to consider where the competition is, what other businesses will be nearby yours, as well as what your overall business needs are such as receiving shipments or customer parking. 

To find the right location, you should conduct a location analysis. This is when you identify a location that may work and then analyze it to see if it is the right location for your physical food business. A location analysis should involve the following:

• Visibility and Accessibility -How visible is your location and can people access it easily
• Labor costs- What are the labor costs in the county or state you plan to open your location
• Proximity to suppliers- Delivery fees can increase depending on location. Finding a location close to suppliers will allow for faster and cheaper shipping.
• Competition- Who are you competing against in the area? Are they larger and more established or are they smaller businesses like yourself?
• Zoning and other regulations- Make sure to check all zoning and other regulations. Also, stay up to date with them as they often change.
• Demographics- Is your target audience in the area where you intend to open this location?

6. Create a Loyalty Strategy

A business’s regulars are a valuable asset. By crafting a loyalty strategy, you can create loyal customers who not only continue to come back but also become advocates and recommend your business to others. Reward repeat customers with incentives like points that can be traded for small rewards such as a BOGO deal. Provide personalized experiences or exclusive events, and don’t forget a heartfelt thank you goes a long way. Making your customers feel special will build that relationship and convert one-time clients to lifetime supporters. 

Loyalty programs can be as simple as a card you can punch each time a customer buys from you. Or, you can develop an app where users earn points with each purchase. Whichever route you choose, be sure to utilize email and SMS marketing to help encourage customers to participate in the program, and the benefits of doing so..

7. Increase Online Presence

Nowadays, being online isn’t an option – it’s a must. It can be frustrating for potential customers if they can’t find more information about a business online. By not having a strong online presence, you’re likely missing out on more customers. 

Make it easy for your target audience to find your business and food products online. Establish a user-friendly website or even consider developing an app that showcases your menu, story, and contact information. A well-designed website serves as a virtual storefront. Engage with your audience on social media platforms as well. Your online presence isn’t just about visibility; it’s about creating a connection with your audience and building trust.

Goals are not static; they should evolve as your business grows and the culinary landscape changes. Whether you’re just starting your food business journey or you’ve been serving up delicacies since ‘99, these seven food business goals will help to ensure you’re focused on the long-term success of your business. 

8 Goals For an Ice Cream Business

7 Business Goals for a Coffee Shop

5 Business Goals for a Restaurant

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Team Writer: Courtney Kovacs is a Texas based writer who enjoys writing about various topics such as entrepreneurship, travel, health and wellness, and faith.

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Food Business and Government Regulation in the US Essay

Introduction, the government and food industry regulation.

The food industry is a very sensitive facet in the United States of America and the world at large. This is so because it touches on the well being of the citizens in regard to health issues. Health is heavily dependent on nutrition among other factors. There has been an increase in health-related problems particularly among the Americans, an aspect that has attracted a lot of attention among various responsible agencies as well as the government. This piece of work gives a discussion of the impact of the food industry on society with much emphasis being given to the question of whether the government should take charge of the regulation of the food industry.

Changes in nutrition among people in America have been a contributing factor towards the increase in health-related issues for instance diabetes, obesity among others. People have turned to the consumption of fast and processed food which usually lacks the adequate nutrients needed to keep a person fit and healthy. The foods also contain some substances like preservatives that are not healthy and may in one way or the other affect proper growth and development of an individual leading to health complications.

Economic situations have led to the preference for cheap unhealthy food since healthy foods tend to be very expensive. However, this does not justify the consumption of unbalanced diets and people should try and maintain a balanced diet irrespective of the cost involved.

The American obesity epidemic is an example of the health problems experienced in America. Obesity entails being overweight and is associated with poor eating habits where people are not keen on what they consume in regard to nutrients. It has affected both children and adults. As a result of this, many steps have been taken for instance presentation of fitness shows and change of menus in restaurants and learning institutions.

Despite these efforts, the rate of obesity is still high, and hence the need for the government to take necessary steps to curb the problem. This can only be possible through the imposition of control measures upon the food industry where the foods produced should be health sensitive irrespective of the cost incurred. This is because life is a prestigious element that should always be maintained in the best state possible.

The government has been able to take charge in aspects like food safety and it can also be effective when it comes to advocating for the production and sale of healthy foods to the citizens. This is because it has some considerable power and can impose a sanction upon the food industries, influence the media and also take part in campaigns aimed at educating the public on the benefits associated with eating healthy as well as the drawbacks that go hand in hand with poor nutrition.

According to me, the government should take part in regulating the food industry. With the increase in the negative effects experienced among Americans, there is a dire need for the government to take part in the regulation of the food business in an effort to curb the health ordeal. The involvement of the government is likely to help reduce this problem to a great extent. All in all, there should also be aggressive campaigns to do away with ignorance among the Americans since most of them are not conversant with nutrition and the foods they should avoid consuming. The campaigns should emphasize the importance of eating healthy and the effects associated with poor nutrition.

• Chicago (A-D)
• Chicago (N-B)

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Bibliography

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449 Food Essay Topics & Research Questions to Write about

Are you looking for good topics about food? Luckily, there are so many food topics you can research! You can focus on food safety, the link between nutrition and health, food insecurity, national cuisines, food waste in supply chains, food processing technologies, and many more. Check this list of the most exciting food research questions and titles!

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• Causes and Effects of Fast Food: Essay Example
• Porter’s Five Forces Analysis of the Food and Beverage Industry
• Eating Home-Cooked Food Is Essential
• The Negative Effects of Fast Food: Essay Example
• Food Technology Importance in Modern Days
• Food Truck Business Strategy, Resources, Management
• Healthy Multicultural Food: Product SWOT Analysis
• Food Waste Management The paper aims at explaining the issue of food waste and describing approaches to the reduction of this problem.
• Food Safety Issues in Modern Agriculture According to the United Nations Asian and Pacific Center for Agricultural Engineering and Machinery, an upsurge in international trade on agricultural products has made food safety a major concern.
• Advantages and Disadvantages of Biotechnology in Improving the Nutritive Value of Foods In this essay, the author explores the advantages and disadvantages of biotechnology with an emphasis on benefits and potential harm to mankind.
• Italy’s Food: Traditional Italian Food Recipes Italian cuisine is famous around the world for its delicious and healthy food. It includes thousands of varieties of recipes for different dishes with various ingredients.
• Target Audience of Fast Food Restaurants’ Web Sites When designing a website, its creator focuses on the needs of all visitors or some defined audience. The target audience is users on which the web resource is oriented.
• Food Truck Business’s SWOT Analysis The Food Truck company operates in the central business district of Portland, the area where the food delivery industry is very well developed.
• Food Security: The Impact of Climate Change Since climate change affects the natural world, it is evident that it poses particular challenges for food security in the future.
• Food Truck Market Analysis Example Food truck business has high chances of becoming popular because food industry is one of the kinds of businesses that never go out of fashion.
• Food Shortage Situation Overview The connections and relationship between population and food shortage transcend all areas of human life and as such encompasses various aspects of demands that support human life.
• A Problem of Food Waste and Its Solutions Food waste draws a lot of interest from global policymakers as well as various organizations and scholars – it continues to grow despite the looming resource depletion.
• Fast-Food Restaurants’ Popularity and Its Causes Majority of people in the United States have resorted to fast food restaurants, especially college students who are of the view that these restaurants save a lot of time.
• McDonalds Fast Food Company Organizational Change This paper attempts to explicitly review the successful implementation of the proposed change that involves improving the performance of the McDonalds Company and enhancing its customer focus.
• Food Additives There are three types of food additives, cosmetic food additives, preservatives and the processing aids of food.
• Food in Korean Culture: Describing Korean Cuisine Korean citizens believe that food has medicinal properties that improve a person’s emotional, psychological, and mental well-being.
• Chick-fil-A Fast-Food Network Brand Analysis Based on customer demographic data, the paper analyzes the Chick-fil-A fast-food network and compares some data to compile an accurate picture of people’s preferences.
• The Six Major Elements of a Food Safety Plan (FSP) A Food Safety Plan (FSP) is a way that identifies and prevents safety hazards from occurring during and after food production, this paper is going to discuss FSP’s major elements.
• The Food Prices Issue and Its Impacts on the Industry The challenge of increasing food prices is relevant to the culinary, hospitality, and food industries because it significantly affects food availability and quality.
• Sustainable Food Systems, Nutrition Sustainable food systems focus on food production, processing, and waste management to ensure efficiency and low environmental impact of the food industry.
• The Consumer Attitude Towards Buying Organic Food in Hong Kong The aim of this research was to determine the factors that affect attitudes towards purchasing organic food in Hong Kong.
• Food Additives: Dangers and Health Impact Research shows that synthetic food additives have a negative human health and consumer dissatisfaction effect which calls for stricter regulation of their use in products.
• Wendy’s Fast Food Franchise in the Chinese Market Because of the strong presence that KFC and McDonald’s already have in the Chinese market, firms such as Wendy’s have to design a unique product.
• Organic Food Market Trends Food retailers replaced farmers and whole food retailers as the main retailers of organic food. Higher production costs is the only factor to the higher organic food prices.
• Unhealthy Food Culture and Obesity Unhealthy food culture plays a significant role in developing health-related diseases, including its contribution to obesity.
• Food Culture: Doughnut’s History, Marketing and Sociology A doughnut, or as it is often called donut, is a kind of fried dough baked or pastry meal. The doughnut has become well-known and beloved in numerous countries and cooked in an assorted model.
• Healthy Food Advertising: Nutrient Content Advertising is certainly a major driver for the success of a business. It is important to mention that healthy foods correlate with overall well-being, both physical and mental.
• Causes and Effects of Fast-Food Addiction Studies show that those who frequently eat fast food have an increased risk of progressing from simple consumption to addiction.
• The Food Quality Impact on Economy and Health The problem of food quality and its impact on the economy and health of not only one country but the whole world cannot be overemphasized.
• Financial Projections for Entrepreneurship in Food Industry Running a restaurant, especially in the area known for its high competition rates among the local food production companies, particularly, the fast food industries, is not an easy task.
• Indian Culture Examined Through Street Food A fondness of India’s rich culture, combined with a desire to innovate and adapt with the times are all present in the Curry Up Now restaurant and Indian street food as a whole.
• Junk Food and Children’s Obesity Eating junk foods on a regular basis causes weight gain and for one in five Americans, obesity, is a major health concern though no one seems to be sounding the alarm.
• Impact of COVID-19 on People’s Livelihoods, Their Health and Our Food Systems Covid-19 is affecting every aspect of life – personally and professionally, and it is redefining the way society and the workplace are organized.
• History of Ketchup and Its Role in Foods Tomato ketchup is a popular addition to a variety of dishes which acts as a sauce and goes well with all food.
• Healthy Food: the Impact of the Vegetarian Diet In recent years, there has been a growing trend towards vegetarianism in societal dietary choices. In the modern world, vegetarians can uphold the nutritional needs of the body.
• Are Fast Food Restaurants to Blame for Obesity?
• Are Genetically Modified Food Safe for Consumption?
• Are the Nutrition Charts on Food Packages Accurate?
• What Are Issues on Food Around the World?
• What Is It Called When You Have Food Issues?
• Are You Harming Your Family by the Food You Are Preparing?
• Can Organic Farmers Produce Enough Food to Feed the World?
• What Are the Six Major Threats to Food Security?
• What Are the Four Major Problems That Affect the World’s Food Needs?
• Could Biotechnology Solve Food Shortage Problem?
• Does Dehydration Reduce the Nutrient Value in Quality of the Food?
• What Are Some Challenges to Food Production?
• Does Fast Food Have a Possible Connection With Obesity?
• How Can We Solve Food Supply Problems?
• How Did Jollibee Build Its Position in the Philippine Fast Food Industry?
• What Are Four Issues Related to Food Production?
• How Does America Solve Food Deserts?
• What Are the Seven Challenges to Food Safety?
• How Does Whole Food Build Human and Social Capital?
• What Is the Most Important Food Safety Issue?
• Should Fast Food Advertising Be Banned?
• What Are the Six Food Borne Diseases?
• What Are the Ten Main Reasons for Food Poisoning?
• Should Fast Food Chains Be to Blame for Childhood Obesity?
• Should Fast Food Only Be Sold to People Eighteen and Older?
• Should New Zealand Allow Genetically Modified Food?
• Should People Abandon Their Favorite Food and Stay Healthy?
• What Are Three Causes of Food Contamination?
• Were the Salem Witch Trials Spurred by Food Poisoning?
• McDonald’s and Its Decline & Crisis Due to the Healthy Food Trend The trend for healthy eating was born not so long ago but continues to cover more and more segments of the population around the world.
• Feasibility Plan for E-Commerce of Food Delivery The use of cell phone innovation can be viewed as one of the creative approaches to assist organizations in improving their business execution in the global market.
• Proposal for Providing Healthier Food Choices for Elementary Students This paper describes the necessity of having a properly balanced diet, and execute healthy exercising patterns in our routines, along with our children.
• Healthy Food Access for Poor People Through numerous studies, it is evident that the secret to good health lies in balancing of diet in peoples’ meals.
• Alaska Natives Diet: Traditional Food Habits and Adaptation of American Foodstuffs The Alaska Natives have retained their culture up-to-date in spite of their interactions with the wider American society.
• Impact of Food Waste and Water Use on Earth The paper explores how food waste and water use affect the food system and how agriculture affects the environment.
• Aspects of Muslim Food Culture Islam has many rules related to food. One of the most significant rules in Islam is the restriction on the consumption of pork.
• Role of Food in Marquez’ “One Hundred Years of Solitude“ and Esquivel’s “Like Water for Chocolate” Laura Esquivel was born and raised in Mexico and may have written this novel with the hope of portraying to her readers some Spanish background and history.
• Consumption of Junk Foods and Their Threat to the Lives Junk foods dominate the grocery store aisles, are served every day in school lunchrooms and, in the form of fast-food junk, crowd every major intersection.
• Food and Family in the Hispanic Culture The notion of family is crucial to the Hispanic culture due to its encouraging idea of interdependence and belonging. The food became an integral part of family gatherings.
• The Trends of Natural and Organic Foods Organic food is primarily intended to appeal to financially well-off people who can afford to spend more money on food in exchange for its perceived superior quality.
• Agriculture and Food in Ancient Greece The paper states that agricultural practices and goods from Greece extended to neighboring countries in the Mediterranean as the dominance increased.
• Technical Description of a Food Processor A food processor seems like one of those kitchen gadgets that, once owned, makes a person wonder how they ever survived without it.
• Super Greens Organic Food Restaurant’s Business Plan ‘Super Greens’ restaurant is a new medium-sized restaurant to be located in a busy locality of Westminster in the neighbourhood of some aristocratic areas.
• Right to Food as a Fundamental Right Right to food is an important human right issue today. Advocates for the right to food use the phrase “Food first” to show the importance of availability to food above other priorities.
• Food Waste Reduction Strategy The Strategy aims to raise society’s awareness and bring the food value back to reduce the volume of food waste generated.
• Food Safety Sanitation Requirements for a Child’s Health To maintain optimal diet and nutrition for a child’s health and welfare, emphasis must be made on sanitary criteria for food safety, storage, preparation, and food presentation.
• Statistics on Food Disorders in the US and Puerto Rico The purpose of this paper is to analyze the statistics on food disorders in the United States, compare it with the situation in Puerto Rico, and suggest measures to tackle the problem.
• Pet Food Product Marketing Strategy This paper outlines the marketing strategies that will be used for launching my pet food product: SWOT analysis, target market, market needs, and other market strategies.
• Food Safety and Hazards Manufacturers are obligated to maintain safe control measures to ensure products are fit for human consumption.
• Discussion of Food Safety Issues The paper discusses food tampering and bioterrorism are those issues that can result in fundamental problems in food safety area.
• Healthier Cookie Version: The Challenges to the Food Industry A meal can enhance a healthy body development and, if not well censored, can result in health-related problems such as high blood pressure.
• National Food Products Company: Marketing Segmentation NFPC has gained the reputation of a company that has been striving in the UAE market quite successfully by delivering essential products such as milk, water, plastic carriers.
• Fast Food Harmful Effects on Children This paper states that the exposure of children to fast food early on has an adverse effect on them, resulting in the need to prevent the sale of fast food in schools.
• The Use of Biodegradable Straws in Food and Beverages Business Plastic straw usage is part of the problem of plastic pollution and its adverse impact on the planet’s ecology. Nature is dying, and all new consequences of plastic are manifested.
• The Indigenous Food Sovereignty Concept The indigenous food sovereignty concept is broad in essence, and it perceives food as integrating all aspects of existence – mental, spiritual, cultural, and intellectual.
• Indian Cuisine: Food and Socio-Cultural Aspects of Eating Many social and cultural aspects of Indian cuisine are different from American foods. In Indian culture, eating is a significant social occasion.
• Local Food Venture and Its Operations Management Building a small business enterprise is a complex task. This case study examines a model of expanding a local food venture to a permanent location and franchise.
• Nutrients: The Distribution in the Food Groups This essay associates nutrients to their specific food groups justify their nutritional composition and explains their significance.
• Hospitality Management: Food and Beverage Management A person is preparing for their last high school exam and looking forward to a career in hospitality management, which is currently one of the best in the field.
• Food Innovation: Ayran Yogurt in the Scandinavian Market This study researches the suitability of Ayran yogurt product and how to introduce it as a healthy alternative to soft drinks in the Scandinavian market.
• Kenya, Its Tourist Attractions and Food Culture Kenya is one of the most beautiful African countries I have ever been. I am always thrilled to visit it. However, it has taken some time since I was there.
• Fast-Food Industry’s Market Place and Environment The fast-food industry is experiencing a revenue of over $15 billion growth a year, and the future growth rate at an average of 2.7%.
• Food Donation and Food Safety: Environmental Health Food safety is often taken for granted, with most people relying on basic practices and following essential hygiene standards without giving a second thought.
• Food-Borne Salmonella Epidemiologic Triad Diseases emerging in the population do not occur randomly but usually have prerequisites and conditions for development.
• Fast Food Popularity in America: Cause and Effect The popularity of fast food affects Americans in many ways, but the threats of obesity, chronic diseases, and unstable immunity remain critical effects.
• Human Geography: Food Insecurity The problem of food insecurity is a significant bother of humankind. Various international organizations were created to address the matter.
• “Chinese Restaurant Food” : The Article Review The article ‘Chinese Restaurant Food’ educates the general public about the hidden dangers and harm of eating too much Chinese food.
• Product Design in Food Industry: A McDonald’s Case Article Critique In “Product Design in Food Industry – A McDonald’s Case,” authors consider McDonald’s recent launch of new products along with some of the aspects of its production process and innovativeness.
• Fast-Food Restaurant’s Capacity Increasing Options The fast-food restaurant is experiencing a booming business and looking for ways to increase its capacity to serve more customers. The management has come up with two options.

If you need a good idea for your argumentative essay, check out some food related topics to debate:

• Should fast food be regulated?
• Should GMO labeling be mandatory?
• Is there a need for stricter regulation of food advertising?
• The link between processed food and obesity.
• The role of meat consumption in climate change.
• The pros and cons in functional foods.
• Can cities become self-sufficient in food production?
• Why should we promote Meatless Mondays?
• Are food additives and preservatives evil?
• The impact of food packaging on plastic pollution.
• Food Waste Management Importance The world is gradually losing its beauty and is constantly coming under pressure from different problems every other day.
• Cause and Effect of Genetically Modified Food The paper states that better testing should be done on GMOs. It would lead to avoiding catastrophic health issues caused by these foods.
• Fast-Food Expansion Strategy for Indian Market With the increasing globalization of the world economy and the fast-food industry, in particular, major fast-food chains continuously seek new markets to expand their operations.
• Food Additives and Problem of Safety Certain food additives are believed to have side effects in adults and most importantly in children, such as increased hyperactivity, allergies, asthma problems, and migraines.
• Healthy Fast Foods: Sector Analysis Health consciousness is fast becoming an important trend in the fast-food restaurant industry. The paper concerns sector analysis on profitability in the said marketplace.
• Food in Wilde’s “The Importance of Being Earnest” The readers of Oscar Wilde’s “The Importance of Being Earnest” cannot overlook the fact that the motif of food consumption does resurface throughout the play’s entirety.
• Food & Beverage Companies’ Input to Global Food Consumption The reported data is usable for analysis the industry dominance and structure of both the packaged foods and beverage.
• “The Future of Food” Documentary The documentary “The Future of Food” is shocking by the revelation of how food is made in America. This work describes two main issues that this film focuses on.
• Nutrition: Causes and Effects of Fast Food In modern world productions of fast food and access to take-out combined with little exercise have raised very many health concerns.
• Taiwanese Culture, Foods, and Tourism This paper provides a brief overview of Taiwan, including its location, culture, food, and tourism industry and its significant economic impact on the country.
• Food and Agriculture of Ancient Greece The concepts of agriculture and cuisine both have a deep connection to Greek history, culture, development, and social trends.
• Chinese Food in the United States The Chinese brought their traditions, customs, ingredients and recipes to the United States, sparking a renaissance in food culture.
• Japan’s Food Patterns and Nutrition Habits The most commonly consumed foods among the Japanese people include sushi and sashimi, ramen, Tempura, Kare-raisu (curry rice), and okonomiyaki.
• A Qualitative Study of Independent Fast-Food Vendors Near Secondary Schools “A qualitative study of independent fast-food vendors near secondary schools” primarily sought to explore and navigate the barriers toward offering healthier menu options.
• Ban on Genetically Modified Foods Genetically modified (GM) foods are those that are produced with the help of genetic engineering. Such foods are created from organisms with changed DNA.
• The Food Chain: Groups and Functions Producers, consumers, and decomposers are the three groups of organisms that comprise a food chain in an ecosystem.
• Fast Foods Lead to Fast Death: Informative Speech The fast-food industry has expanded at a rapid pace during the past half-century. The consequence has been the rapid expansion of the nation’s collective waistline.
• Chick-fil-A Inc.’s Entry into Qatari Food Industry The report presents three elements (political, economic, and legal) of PESTEL for Chick-fil-A to use in its decision to expand in the Qatari fast food industry.
• Fast Food Nation: Annotated Bibliography Zepeda’s Bad Choices in Our Food System book explores how the food system, including relevant policies in the US, influences consumer food choices.
• Nutrients in Different Food Groups The essay explains the variety of nutrients in different food groups, the reasons for these variations, and the health benefits associated with the nutrients.
• Food Insecurity in the United States Food insecurity is one of the most pressing global problems that is also relevant for the United States today.
• How Do Fried Foods Affect Nutrition for Young Adults? An annotated bibliography on the topic how fried foods affect nutrition for young adults, the effect of television, the effect of dietary patterns on young adults’ health.
• Firefly Burger Fast Food Marketing Plan The project aims to examine the internal and external environments that affect the success of Firefly restaurant and the need for changing its marketing strategy.
• The Use of Low Fat Food This short essay will demonstrate that many of the foods we are eating today are in reality not that low in fat as they claim.
• “Fast Food Nation” the Book by Eric Schlosser In his book Fast Food Nation, Eric Schlosser argues that fast food has greatly influenced American society and culture.
• Business Within Society: Food Truck The business in this instance is a food truck that specializes in selling affordable yet clean meals to various workers in and around.
• Advertising Promoting Organic Food and Beverages To turn the world more organic, one has to resort to using organic supplies. Creating ads on the way people can improve environmental conditions will change the position.
• Global Food Supplies, Overpopulation and Pollution The essay explores the problem of the threats to global food supplies and presents solutions and a critique of their effectiveness in alleviating this challenge.
• World Hunger and Food Distribution as Global Issue World hunger is a serious issue that affects the development of many countries, impairing the overall health of their populations and increasing child mortality.
• Food Processing: Principles and Controversies Food processing is a currently applied trend to turn fresh food into different food products through such methods as washing, pasteurizing, freezing, cooking, or packaging.
• Food Behaviors Among Mexicans and South Americans People from diverse backgrounds eat different foods influenced by factors such as geographical location, religion, family values, and beliefs about health.
• Code of Ethics in Food Tracks Business A transformation in the way that food is prepared and enjoyed can be seen in the vast development in the prominence of food trucks.
• Indian Culture and Food Supply India has the world’s second-largest population. Population explosion presents the problem of food insecurity in India.
• Food and Water Security Management The purpose of this article is to evaluate the current methodologies for addressing food and water security issues and propose sustainable solutions based on scholarly evidence.
• Researching Food Service in Hospital Combining medical and gustatory qualities in hospital food is one of the most common difficulties in the healthcare sector worldwide.
• Digitization in Improving the Food Supply Chain Technology plays an essential role in shaping the food markets by improving the affordability, productivity, and diversity of agricultural products.
• The Importance of Nutritional Labeling on Packaged Food It is essential to embrace nutritional labeling on packaged food, as they are meant to educate consumers about the products and their content.
• Food and Beverage Plan: The COVID-19 Pandemic Influence The COVID-19 pandemic has affected many social spheres. The food and beverage industry is still in the conditions of many restraints and limitations.
• Fast Food Restaurants in the US Convenient locations play a critical role in the success of fast-food kiosks. These points include the busy commercial strips, shopping malls, and high-traffic areas.
• Food Policy Action and Food Security Legislation Food Policy Action was created from efforts of the US food policy leaders for holding legislators accountable for those votes that have a direct impact on the food industry.

Do you want to write a paper on the latest advancements in food science and technology? Here are some current food-related research topics to discuss:

• Potential health benefits of plant-based diets.
• Nanotechnology in food packaging.
• The application of 3D printing in the food industry.
• The benefits of bioprocessing of food waste.
• The impact of fermented foods on gut health.
• Current techniques for clean meat production.
• Food traceability: why does it matter?
• Alternative sweeteners as a sugar reduction strategy.
• Emerging trends in food packaging materials.
• The use of robotics in the food industry.
• Healthy Food in U.S. Schools The main reason for choosing this topic is the need to establish the reasons why young people in schools are provided with unhealthy food that have negative health effects.
• Whole Foods Market’s Strategic Position and Goals Whole Foods Market is an American company specialized in foods without artificial hydrogenated fats, colors, flavors, and sweeteners.
• Food Safety: A Policy Issue in Agriculture Today Food safety constitutes proper preparation, storage and preservation of all foods. Markets are increasingly calling for improvement in the quality and safety standards of food crops.
• The “Food Inc.” Documentary by Robert Kenner In his film “Food Inc.”, documentary film producer Robert Kenner explores how massive businesses have monopolized every part of the food supply chain in the United States.
• The Environmental Impacts of the Food and Hospitality Industry The food wastage issue in the food and hospitality industry in Australia remains to be consciously considered as it may adversely affect the environment.
• Food Poisoning Case at Air China Flight On October 6, 2013, nearly 50 passengers on an Air China flight that was bound for Beijing fell ill with symptoms such as vomiting, stomachaches and diarrhea.
• Soul Food: An Original American Art Form Food has always been an important part of people’s lives, and one of the mirrors reflects some national, cultural, and regional peculiarities.
• Fast Food Chain Locations, Non-Chain Restaurants and Bars As discussed in prior sections of the report, the competition for Moma Monaz can be distinguished into three categories: fast food chain locations, non-chain restaurants, and bars.
• The Case of Salesforce and Wegmans Food Market Companies’ ranking based on their employee satisfaction levels has seen many employees leave their organizations in search of better opportunities.
• Sociology of Food and Eating The challenge presented a menu that was repetitive and lacked variety. Since I had no other option, I had to consume the available food.
• Food Chain: Ricotta Cheese Production The choice was made in favor of Ricotta cheese, because it makes the basis for and is added to a range of products, such as cheesecakes, cookies, pancakes, pizza.
• Eco-Friendly Packaging Design for Food and Drinks The paper will focus on the issues of eco-friendly packaging. The topic will be narrowed to the food industry, i.e. food and beverage production.
• Food and Drink Industry’s Innovation and Barriers The paper provides the reasons that influence the need to innovate in the industry and the barriers that stop innovation from taking place.
• Food: National Identity and Cultural Difference This paper examines Ukrainian salo and Japanese sushi to verify if food’s actual taste and ingredients help understand the affiliated people’s mentality.
• The Food Truck Business Models Development This paper examines the following models for the food truck business: operating model, value model, service model, experience model, cost model, and revenue model.
• Powerade Food Myth Buster: Investigating Health Claims Powerade makes a statement on the bottle that it helps replenish four electrolytes lost in sweat. Powerade food myth buster aims to investigate its health claims from ingredients.
• Junk Food Taxation in the United States This paper aims to study junk food taxation in the US, define the related problems, present solutions, and provide recommendations.
• A Typical American Dinner Plate: Origins of Food A plate with tater tots (fried potatoes), chicken wings, spinach soup, and a piece of watermelon for dessert would qualify as ideal in any American household.
• Personal Response About the Documentary “Food Inc.” The documentary, “Food Inc.”, argues that the production of today’s food choices is solely profit-based and that there is insufficient government regulation on agriculture.
• Genetically Modified Foods: How Safe are they? This paper seeks to address the question of whether genetically modified plants meant for food production confer a threat to human health and the environment.
• Negative Impact of Soil Erosion on the World`s Food Supply This paper tells about soil erosion as a process whereby soil-mostly the top fertile soil is transported or swept away from its natural environment then deposited in other places.
• Competition in the Australian Food Industry: Case Analysis This article focuses on an analysis of the performance of Weight Watchers Comapny and Paradise Food Industries to identify the de facto leader in the health food market.
• Genetic Engineering in Food and Freshwater Issues The technology of bioengineered foods, genetically modified, genetically engineered, or transgenic crops, will be an essential element in meeting the challenging population needs.
• Organizational Design Factors in the Food Industry The analysis of this environment is the first thing to do when redesigning the organizational structure of an international corporation.
• Indian Culture and Food in the Raaga Restaurant Before visiting Raaga, a restaurant of Indian cuisine, I tried to consider what I knew about this culture and whether I would eat what I would be served.
• Biofoam: The Snack Food That’s Packing America Biofoam is likely to succeed due to its product nature. It is a resilient, lightweight, and inexpensive product. It resists the urge to shift in transit.
• Costly Healthy Food and State Policies The paper explains a problem of high prices for healthy food giving causes and outcomes, describing relations of costly healthy food and state policy and offering solutions.
• How Canadian Government Could Improve Food Safety? The paper points out how the government can cooperate with other stakeholders in the food industry to improve the existing standards.
• Drug-Drug and Food-Drug Interactions Drug-drug interactions occur when a medicine interferes or affects the activity of a second drug when administered together.
• Pizza as One of the Most Famous Food in London The most revolutionary thing about pizza is that it combines three key ingredients to become one of the tastiest foods to date. This dish utilizes our London-made bread.
• Food Science: How to Make Butter Fresh milk is made up of a combination of milk and cream; since the cream is less thick than the milk, it separates and rises to the top, where it may be scrapped.
• Factors Influencing Food Choices and Their Impact on Health Many people have access to various food options, while some are limited to the highly available and affordable unhealthy food choices.
• Scientific Approach to Food Safety at Home The paper states that a scientific approach to handling, preparing, and storing food that explains how to prevent sickness is known as food safety.
• Buffalo Skies Aki Forest Food Sovereignty Pilot Project The primary purpose of the Buffalo Skies Aki Forest Food Sovereignty pilot project is to transfer knowledge to younger people to reclaim their indigenous voice.
• Amazon and Whole Foods Merger This paper studies the contribution that the acquisition of Whole Foods Amazon has made and what barriers the organization had to face in this process.
• Effects of Climate Variability on Water Resources, Food Security, and Human Health Evaluating the effects of climate variability on water, food, and health will help identify the areas for improvement and offer solutions to current environmental challenges.
• The Issue of Food and Water Security The global issue for the analysis is food and water security. This is a topical problem nowadays, especially in light of climate change and population growth.
• “Maple Leaf Foods”: Company’s Issues and Their Management Maple Leaf Foods faces the issue of the lack of a sustainable vision due to poor leadership and contamination of products, adversely affecting consumers’ health.
• Food and Cultural Appropriation Article by Cheung The article Cultural Appropriation by Helier Cheung focuses on the case of Lucky Lee restaurant, which started the discussion about the cultural appropriation of food.
• Solutions for Food and Water Security Issue With many nations encountering food and water security problems, the consequences of such events have become global, giving rise to multiple outcomes this insecurity.

If you’re looking for persuasive topics about food to talk about, here are some suggestions for you:

• The benefits of eating organic foods.
• Fast food advertising to children should be banned.
• Food waste reduction is everyone’s responsibility.
• The importance of clear and informative food labels.
• The need for stricter regulation of junk food sales in schools.
• Why should the government impose a soda tax?
• The role of food companies in addressing childhood obesity.
• The impact of social media on eating behaviors.
• Home cooking is essential for health and family bonding.
• The role of food companies in addressing food allergies.
• Fortified and Aromatic Wines and Accompanying Food
• Foreign Market Entry of Electronic Food Delivery Service in Nigeria
• Food and Water Security as Globalization Issues
• Discussion of Food Security Technologies
• McDonald’s: The Most Popular Fast-Food Restaurant
• A Plan for Receiving and Handling of Food Products Based on HACCP
• Food Voice of the Bangladeshi
• Fast-Food Marketing and Children’s Fast-Food Consumption
• Fast Food and Health Relations
• Fast-Food Industry’s Influences on Children
• The Process of Food Poisoning in General
• A 3-Day Diet Analysis With the USDA Food Pyramid
• The Impact of Food Choices on the Economy and Environment
• Teens ‘Especially Vulnerable’ to Junk Food Advertising
• Schieffelin: Rainforest Environment and the Kaluli Food Production
• Advantages of Using Genetically Modified Foods
• Visual Communication. Natural Food Packaging Colors
• Behavior-Based Safety in the Food Industry: DO IT Method
• Food Safety Issues and Standards
• White Thinking Hat Fast Food: Overview
• Genetically Modified Food as a Current Issue
• Proposal for Lowering the Intake of High-Calorie Food
• McDonald’s Fast-Food Restaurant’s Analysis
• McDonald’s Company: The Flawed Fast Food Tax
• Nature’s Best Pet Food Brand’s Target Market
• Childhood Obesity Causes: Junk Food and Video Games
• Food Ads Ban for Childhood Obesity Prevention
• Slow Food Movement in USA
• Food Allergies and Obesity
• Genetically Modified Foods and Their Impact on Human Health
• Food Security: Environmental Health and Preventive Medicine
• Climate Change and Food Production Cycle
• Discussion of Freedman’s Article “How Junk Food Can End Obesity”
• Aspects of Food Insecurity
• Whole Foods Company’s Product Marketing in France
• Whole Foods: An Organizational Needs Analysis
• Eating Fast Food and Obesity Correlation Analysis
• Nitrates and Nitrites in Food
• Neighborhood Deprivation and Exposure to Fast Food in a Large Rural Area
• Food Insecurity Assessment in Miami
• The History of Soul Food Cuisine in the United States
• The Actual and Budgeted Food Costs
• Food and Wine Pairing Menu
• First in Show Pet Foods: Case Analysis
• Food Festival Event for Westboro Residents
• Analysis of Nutrition and Food Studies
• The Importance of Variability in the Food Industry
• The Origins of the Soul Food and Barbeque in the USA
• Food Safety in the Commercial Industry
• Working in a Food Pantry
• How the Fast Food Industry Has Changed the Environment and the Health of American Society?
• Fast Food Nation: Business Analysis
• The Importance of Sustainable Development in the Food Retail Sector
• Food Choices in Food Deserts: Sociological Analysis
• Supply Chain Management in the Food Industry
• Food in the 20th Centure
• Nutrition, Healthy Food Choice, and Nutritional Value of Fast Foods
• Canada’s Food Guide Discussion
• The American Diet Influenced by Fast Food Ads
• The Meat Inspection and Food Safety Issues
• Food Deserts’ Impact on Children
• Food Deserts Control in the United States
• The Salmonella Bacterium as a Food Borne Illness Pathogen
• The Omnivore’s Dilemma Regarding Sources of Food
• Availability of Healthy Food
• Improper Food Handling Practices in Kansas City Restaurant
• Food Sustainability Assessment
• The Age of “Nutritionism”: In Defense of Food by Michael Pollan
• The Food Insecurity Issue and Methods of Solving
• Food Ingredients: Molecular Reactions
• Food Preparation in Upper Paleolithic Ohalo II
• Agriculture, Water, and Food Security in Tanzania
• Food, Inc., Produced by Kenner Review
• Jewish Dietary Patterns: Kosher Food and New Meat
• Improper Food Handling Practices in Kansas City
• The Lack of Food Safety in Kansas City, Missouri
• Food Poisoning Caused by Staphylococcus Aureus
• Effects of Food-Medication Interplay on Recovery
• The Reaction to the “Food, Inc.” Documentary
• Food Insecurity Health Issue: How to Mitigate It
• Food Habits and Acculturation of Immigrants
• Hazard Analysis in Food Safety
• Discussion: Whole Foods ‘Teaming Up’
• The Challenges in Food Supply Chain During COVID-19
• Nike, Whole Foods, and Mcdonald’s: The Use of Information Systems
• Food Insecurity and Associated Environmental Issues in Sub-Saharan Africa
• Food Industry: The Safety Issues
• Food Insecurity in New York City
• Agriculture-Led Food Crops and Cash Crops in Tanzania
• Food Insecurity’s Causes and Implications
• Protecting Ourselves from Food Article by Sherman & Flaxman
• Food Deserts and Related Challenges
• The Baby Food Shortage: Public Service Announcement
• Examining Solutions for Mitigating the Food and Water Security Issue
• Restricting the Volume of Sale of Fast Foods and Genetically Modified Foods
• Agriculture and Food Safety in the United States
• Expanding Access to Food Interview Plan
• Liability of Death from Food Poisoning
• Food Labeling Affecting Sustainable Food Choices
• Behavioral Reasoning Perspectives on Organic Food Purchase
• Analysis of Freeman’s Promotion of Junk Food
• Morals and Using Animals for Food
• Fast Food Addiction: Comparison of Articles
• Evaluation of Articles on Food and Water Security
• Food Administration on Sustainable Palm Oil
• Food Cost Issues in the Hospital
• Issues of Obesity and Food Addiction
• Global Societal Issue: Food and Water Security
• Addressing Food Insecurity in Wyandotte County
• “Can You Be Addicted to Food?”: A New Problem Faced by North Americans
• The Connection Between Food Allergies and Gut Microbiome
• Food Facility Design: Sustainable Kitchen for Delight Restaurant
• Successful Institutional Food Management & Delivery Systems
• Trade Peculiarities in Food and Agriculture
• The Discrepancies in Unhealthy Food Advertising: Hispanic and Black Consumers
• The Biofuel and Food Industry Connection
• “Societal Control” Over Food and Weight Gain
• Food Deprivation in the United States
• “Fast Food Nation”: The Development of the Food Industry in the USA
• The Connection Between Food Choices, Identity, and Nationalism
• Healthy Food for Learning Achievements in School
• Introduction to Food: Macromolecules Analysis
• Discussion of Food Foraging History
• Botulism Prevention and Food Security Approaches
• Should Food Manufacturers Label All GMOs?
• Donating Restaurant Food to Poor People in Peru
• “Food Stamped” and Its Main Shortcomings
• Proper Food Rotation Overview
• The Food and Drug Administration (FDA) and Globalization
• Sustainable Agriculture Against Food Insecurity
• Food Allergies and Eating Disorders
• Supply Chain Strategy for the Foods and Drinks Sector
• Organic Food Purchases Among Customers of Different Ages
• Food Deserts and Their Impact on Local Communities
• Introduction and Politics of Food Discussion
• Food Security: Global Health Issue Comparison
• Are Food Manufactures Killing Us?
• A Community Mobile Food Truck to Serve Disadvantaged Children’s Needs
• White-Collar Crimes: Unsafe Food
• The Class About Nutrition to Real Life Situations When Making Food Choices
• Impacts of Climate Change on Agriculture and Food
• Food Supplements in Preventing Long-Term Illnesses
• Logistics Network of the Food and Beverage Production Industry
• Quality of Food Served to Children
• Food, Health and Environment Relations
• The Home Food Environment and Obesity-Promoting Eating Behaviours
• The Effects of Food on ADHD
• Genetically Modified Organisms in Human Food
• Nursing: Issue of Obesity, Impact of Food
• When Food Costs More Than It Is Supposed To
• Federal Food, Drug, and Cosmetic Act Amendment
• American Food Industry in the “Food, Inc.” Movie
• Obesity Treatment – More Than Food
• Nurse-Led Program on Food Safety Problem
• Halal Food in Other Religions
• Bacteria That Cause Food Toxicity
• “The Food Matters” by James Colquhoun
• “The Future of Food” produced by Catherine Lynn Butler
• Comfort Food as a Quarantine Trend
• Food Consumption: Enjoyment and Ethics
• Reducing Food Packaging Litter in Ireland
• TQM, Six Sigma and Product Liability in Perishable Food Industry
• Food Labeling and Concordia University’s Food Sphere
• The Downtown Rideau Area: Food Segway Tours
• The Words on Your Plate: Analysis of the Food Words
• Expanding Ultima Foods in China
• Escherichia Coli Infection: Preventing Food Borne Illness
• National Food Policy Guaranteeing Healthy Food Marketing
• Modeling Sustainable Food Systems
• Macronutrients Consumption: The Best Food Sources
• “Women, Food, and Learning” by Claudia Setzer
• Food Additives Use in Agriculture in the United States
• Food and Sustainable Environmental Issues in Campus
• 2019 Brooklyn Crush Wine & Artisanal Food Festival
• America Express Charity Food Overview
• Food, Body, and Weight Issues Exploration and Family Dynamics in Ireland
• Is Fast Food Really Harmful and Can It Be Healthy?
• The Current American Food Situation Influenced by the Immigrant Farmers
• Traditional Lakota Food: Buffalo
• Organic Foods Issue of “In Defense of Food” by Michael Pollan
• Testing Food Service Employees: Policy Assessment
• How Tesco a Leading Food Retailer Globally
• Food Habits and Dietary Practices: Honey as Food
• Food and Drug Administration History
• Climate Change and Its Potential Impact on Agriculture and Food Supply
• Eric Schlosser’s “Fast Food Nation”
• The Fast Food Restaurants History in the United States
• Delectability of Foods Within the Context of Children
• Concerns Regarding Genetically Modified Food
• UK Business Sourcing Extensive Food Materials from Greece
• Time and Food: Chrononutrition & Night Eating
• Obesity Caused by Fast-Food as a Nursing Practice Issue
• Food and Drug Administration – Regulatory Agency
• Do Marketers Condition Us to Buy More Junk Food?
• Bologna-Surface Bacterial Analysis: Bacterial Contamination on Two Food Contact Surfaces
• Food Insecurity Intervention and Its Effectiveness
• Food Company Managing Business Activities
• Granite City Food & Brewery Company’s Analysis
• Global Food Security: UN Speech
• Australian Consumers Strategies to Reduce Food Waste
• Genetically Modified Food Safety and Benefits
• Waste, Food and Transportation: Sustainable Development
• Food Stamps: Rationale for Tightened Conditions
• Granite City Food & Brewery Company’s Environment
• Granite City Food & Brewery Company’s Market Capitalization
• Food Labeling Changes in the United States
• Start Up Company: Genetically Modified Foods in China
• Granite City Food & Brewery Company’s Value Chain
• The Currency Devaluation Concept in the Food Industry
• Healthy and Nutritious Food for Young Children
• Food in Reducing Risks and Improving Health
• Food and Drug Administration Fast-Track Approval
• Dietary Laws and Food Products for Health
• Fast Food as a Cause of Obesity in the US and World
• Labeling Food With Genetically Modified Organisms
• Ethical Eating in Daily Food Practices
• Food Diversion as a Type-2 Diabetes Treatment
• Food Producing Company and Its Key Processes
• Saddle Creek Corporation: Food Company Analysis
• IES Lean Systems Ltd. in the Food Industry
• Packaging in Marketing, Food Safety, Environment
• Food for the Working-class Americans
• Fast Food and Obesity Link – Nutrition
• In Defense of Food by Michael Pollan
• Food Science and Technology of Genetic Modification
• Food Across Cultures: Asida (Jamza) Meal Project
• Food Safety and Information Bulletin
• Nutrition and Food Security within the Aboriginal and Remote Communities of Australia
• Nutrition: Foods Containing Calories

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StudyCorgi. (2021, September 9). 449 Food Essay Topics & Research Questions to Write about. https://studycorgi.com/ideas/food-essay-topics/

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StudyCorgi . "449 Food Essay Topics & Research Questions to Write about." September 9, 2021. https://studycorgi.com/ideas/food-essay-topics/.

StudyCorgi . 2021. "449 Food Essay Topics & Research Questions to Write about." September 9, 2021. https://studycorgi.com/ideas/food-essay-topics/.

These essay examples and topics on Food were carefully selected by the StudyCorgi editorial team. They meet our highest standards in terms of grammar, punctuation, style, and fact accuracy. Please ensure you properly reference the materials if you’re using them to write your assignment.

This essay topic collection was updated on January 22, 2024 .

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127 Food Essay Topic Ideas & Examples

Inside This Article

When it comes to writing essays about food, the possibilities are endless. From exploring the cultural significance of certain dishes to analyzing the science behind food trends, there are countless topics to choose from. If you're looking for inspiration, here are 127 food essay topic ideas and examples to get you started:

• The impact of food advertising on children's dietary habits
• The rise of veganism in mainstream culture
• The history of chocolate and its cultural significance
• The health benefits of a Mediterranean diet
• The environmental impact of meat consumption
• The role of food in shaping cultural identity
• The ethics of food production and consumption
• The psychology of comfort food
• The science behind food cravings
• The cultural significance of street food
• The history of fast food in America
• The impact of food insecurity on public health
• The rise of food delivery services and their impact on traditional restaurants
• The health risks of processed foods
• The cultural significance of food in literature and film
• The impact of food deserts on low-income communities
• The rise of food blogging and its influence on food culture
• The health benefits of fermented foods
• The history of food preservation techniques
• The impact of food packaging on the environment
• The cultural significance of holiday foods
• The rise of food allergies and their impact on the food industry
• The history of food riots and their role in shaping social movements
• The impact of food waste on the environment
• The role of food in social gatherings and celebrations
• The cultural significance of food rituals and traditions
• The rise of food tourism and its impact on local economies
• The history of food safety regulations
• The health benefits of plant-based diets
• The impact of food trends on consumer behavior
• The cultural significance of food in religious ceremonies
• The rise of food trucks and their influence on urban dining
• The history of food as medicine
• The impact of food insecurity on mental health
• The role of food in shaping national identity
• The health risks of sugar consumption
• The cultural significance of food in art and photography
• The impact of food allergies on social interactions
• The rise of food delivery apps and their impact on the restaurant industry
• The history of food preservation techniques in different cultures
• The health benefits of a plant-based diet
• The cultural significance of food in different regions of the world
• The impact of food advertising on consumer behavior
• The role of food in shaping family relationships
• The rise of food waste and its impact on the environment
• The history of food packaging and its evolution over time
• The health risks of processed foods and artificial additives
• The cultural significance of food in different religious traditions
• The impact of food insecurity on children's academic performance
• The rise of food delivery services and their impact on traditional dining experiences
• The history of food preservation techniques in ancient civilizations
• The health benefits of a Mediterranean diet and its impact on longevity
• The cultural significance of street food in different countries
• The impact of food deserts on low-income communities and their access to nutritious foods
• The rise of food blogging and its influence on food trends
• The history of fast food in America and its role in shaping American dietary habits
• The health risks of sugar consumption and its impact on obesity rates
• The cultural significance of food in different social classes
• The impact of food waste on the environment and potential solutions to reduce waste
• The role of food in social gatherings and celebrations and its impact on community bonding
• The rise of food tourism and its impact on local economies and cultural exchange
• The history of food safety regulations and their evolution over time
• The health benefits of plant-based diets and their impact on chronic diseases
• The cultural significance of food in different religious ceremonies and rituals
• The impact of food allergies on social interactions and mental health
• The role of food in shaping national identity and cultural heritage
• The health risks of processed foods and their impact on public health
• The cultural significance of food in art and literature
• The impact of food advertising on children's dietary habits and preferences
• The rise of veganism in mainstream culture and its impact on the food industry
• The history of chocolate and its cultural significance in different cultures
• The health benefits of a Mediterranean diet and its impact on cardiovascular health
• The environmental impact of meat consumption and potential alternatives
• The role of food in shaping cultural identity and preserving traditions
• The ethics of food production and consumption and

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Fast Food Restaurant Business Plan, Essay Example

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Introduction

Bundled products rake in more profits for merchants as nowadays more and more people prefer purchasing these products more than products sold individually (Matkovich 1). This new phenomenon arose out of the necessity of consumers to save time trying to locate various products at different times in stores as this would most often help them get done with chores as quickly as possible (Matkovich 2). This situation is clearly evident when consumers who do numerous household cleaning tasks benefit from the fruits of labor “bundling” brings about (Matkovich 2). Bundling is a task of the distributors packaging one type of product together in numbers catering to customers from a single industry (Matkovich 2). As more and more people favor purchasing bundling products due to convenience, merchants who profit from selling those products also increase tremendously. Therefore, these products become the major savior of any profit losses of retailers.

Parking garage prices change radically even when they are short distances apart because the prices of parking fees mainly depend on the lease fee the entrepreneur pays for operating such parking garages. In turn, the lease fee most usually depends upon the age of the place that is being leased. The longer the place has been in existence, the cheaper is the lease fee and vice versa. The reason of these radical changes of parking garage prices is also the similar reason why some products are sold at different prices in different outlets of the same chain of drug stores.

Manufacturers are able to practice segmented pricing for the same products by being able to interpret and understand the situations of people based on ages, socioeconomic status , health and other social conditions.  Segmented pricing is also known as price fencing (“SPG Insights” 2). Price fencing allows retailers to adjust prices based on the specific situations customers which avail them are in (“SPG Insights” 2). For example, children and elderly people are given discounts for their purchases (“SPG Insights” 2). People who are also suffering from economic hardships are given low prices when purchasing products and services provided they are able to provide documentary proofs of economical hardships (“SPG Insights” 2).

Take for example the hotel I know which has been operating for four years. The entrepreneur who bought the place where the hotel is operating has just bought it during the time that the hotel started operating. Because of this, the room rates and other services the hotel offer are way higher than the prices of those services offered by a hotel about two blocks away which has been in existence for ten years.

Seasonings that are put on foods when cooking are also packed in bundles as retailers of supermarket outlets understand that consumers usually do not want to make numerous trips to the store when buying seasonings as these trips usually pose hassles to them. Instead of being able to get an early start of preparing and cooking meals, these consumers waste time on making these trips should retailers do not make bundled cooking products available. I observed my mother doing this too.

Another example of segmented price benefits people get is when elderly people are able to obtain extra benefits than any other people of any age groups. This is particularly true for the elderly people in a country in Southeast Asia called, the Philippines, I found out through doing research work. The elderly people residents and citizens of this country are able to avail of services and products at reduced prices which include medicines, health care benefits and discounts on certain purchases at stores. Legislators in this country realize the importance of giving special or extraordinary value to elderly people as they are recognized as people who have left tremendous wisdom and knowledge in society. They are the people who are recognized as valuable who are not prone to live for much longer in our society. Therefore, the majority of this country’s population feel the elderly deserve all the special treatment they can receive.

Another example of a situation in which a retailer tries to maximize its profits is when a retailer tries to eliminate its overhead expenses while still adhering to the goal of maximizing profits. Through doing online research work, I found out this incident has clearly been adapted by Nudlez, a Washington based fast food corporate company (“Fast Food Restaurant Business Plan” 1). This fast food restaurant was able to cut down overhead expenses by using mobile vending equipments instead of using stores which are made of bricks and mortars (“Fast Food Restaurant Business Plan” 1). Clearly, the usage of the mobile vending units was able to cut down the electricity bills of the restaurant, and in turn, maximizes its profits. As a result of this new initiative, numerous people are being lured to dining in this restaurant instead of dining in restaurants in urban areas (“Fast Food Restaurant Business Plan” 1).

Background details about Nudlez

Nudlez is a fast food restaurant which serves quick Asian style foods (“Fast Food Restaurant Business Plan” 2). The specialties they serve are noodles (“Fast Food Restaurant Business Plan” 2). The foods served are fresh and right off from the oven while keeping its spontaneous and rapid service at all times to make sure to not disappoint any customers (“Fast Food Restaurant Business Plan” 2).  Meals being served in this restaurant that are noodle-based are served through the Noodle Vending Units (“Fast Food Restaurant Business Plan” 2).These units are mobile based units which help eliminate overhead expenses within the company.  These units utilize technologically advanced equipments and also strictly adhere to health regulations imposed by the city and the state of Washington (“Fast Food Restaurant Business Plan” 2). The first time these units were used for success trial was in July 2000 in Seattle, Washington (“Fast Food Restaurant Business Plan” 2).  These units received recommendable reactions from the consumers who were able to sample products yielded by the mobile units (“Fast Food Restaurant Business Plan” 2).   Because of this reason, the management team members decided these units would definitely be good in maximizing their profits (“Fast Food Restaurant Business Plan” 2).

Because of such success, the restaurant’s franchise stores continued to grow rapidly nationwide (“Fast Food Restaurant Business Plan” 2).  Nudlez is now known as “a globally transportable business (“Fast Food Restaurant Business Plan” 2).  The market situation in the economy of America by fast foods amount to $105 billion in 2000 and adapts the segmented price scheme in earning its overall profits nationwide (“Fast Food Restaurant Business Plan” 3). Asian style fast foods like Nudlez rank one out of the top three reputable Asian fast foods in Seattle or 35 percent of the market (“Fast Food Restaurant Business Plan” 3). Nudlez schemed to prioritize customers getting their lunches in the middle of work days as the restaurant managers know they are able to lure customers who seek foods that are served as quickly as possible in compatible with their hectic schedules. Next, the Asian fast food restaurants concentrate their expansion on shopping malls, university campuses, weekend market events, and domestic business locales (“Fast Food Restaurant Business Plan” 3).Events catering and grocery convenience food services are the new industries Nudlez next targeted to expand (“Fast Food Restaurant Business Plan” 3).

Nudlez’s Business Strategies

Nudlez strategize to implement the most reasonable prices for their products, while at the same time, maximizing their profits by initially establishing and expanding their business establishments in large urban areas (“Fast Food Restaurant Business Plan” 4). Once the establishment has made a name in these areas, catering services are then marketed to its maximum up to the point that the products are sold extensively in supermarkets (“Fast Food Restaurant Business Plan” 4). The franchise opportunities that the restaurant offers also added considerable steady stream of income to the company’s profits (“Fast Food Restaurant Business Plan” 4).

The owners of this fast food restaurant also have had tremendous experiences in managing several companies in the following industries: the hospitality industry, advertising, and business management (“Fast Food Restaurant Business Plan” 5). The founding entrepreneur of this fast food restaurant has had tremendous experience in owning profitable Thai restaurants in Seattle (“Fast Food Restaurant Business Plan” 5). However, at this time he decided it is about the time he expands his entrepreneurial skills by establishing the most successful Asian fast food in Washington (“Fast Food Restaurant Business Plan” 5).

Because of the creative strategic plan of Nudlez, their profits and cash flow are continuously positive (“Fast Food Restaurant Business Plan” 6). Revenues in the company continue to expand until it reached $58,000,000 in the fifth year of its existence profits and cash flow are continuously positive (“Fast Food Restaurant Business Plan” 6). The entrepreneurial plan of the restaurant is to raise as much as $1,500,000 from an individual who decides to join the company as an investor (“Fast Food Restaurant Business Plan” 6). The entrepreneur of the company is looking at a target of 32 percent compound interest annually (“Fast Food Restaurant Business Plan” 6). Other individuals who equally owned the restaurant and have made great contributions to its marketing success are Mr. Dan Billings and Mr. Bill Cook (“Fast Food Restaurant Business Plan” 6). These two entrepreneurs have already spent $75,000 in funding the testing and development of products and services (“Fast Food Restaurant Business Plan” 6). Both of these owners hold dual decision making rights in the board (“Fast Food Restaurant Business Plan” 6). The NVU operator cooks the meals in front of the customer and prepares the food rapidly while not neglecting to maintain the highest quality foods he could ever produce (“Fast Food Restaurant Business Plan” 6).

Nudlez’s Competitor

On the other hand, a company based in Oregon called” Work In A Box” intends to edge in competition with Nudlez in the Washington state by opening branches in the latter state in 2000 (“Fast Food Restaurant Business Plan” 15).  They plan to do so by opening numerous franchise stores in the latter state starting in 2000 (“Fast Food Restaurant Business Plan” 15).

Numerous entrepreneurs would really be able to learn numerous lessons from these entrepreneurs who were creative and strategic enough to maximize their profits. These entrepreneurs just go to show profits and customer satisfaction come hand in hand in our industry.

Works Cited

“Fast Food Restaurant Business Plan.” Morebusiness.com, In Khera Communications Inc.,n.d. Web. 20 Apr. 2010.

Matkovich, Nick. Cleanlink.com, The Press Media Group, Inc., n.d. Web. 20 Apr. 2010.

“SPG Insights: Segmented Pricing.” Imakenews.com, Imakenews, n.d. Web. 20 Apr. 2010.

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Essay About Food Business

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The paper aims to outline the main factors influencing the snack foods industry. It discusses every force of the industry due to Porter’s five forces model. Also, it analyzes the main driving forces of the contemporary snack foods industry. Another point of this paper is to show the dependence of the industry on various factors of the current market. In general, the paper discusses the main tendencies of the snack foods industry. It analyzes the main directions of its development and outlines the importance of customers’ tastes in the manufacturing process of new products.

Introduction

Nowadays, every industry experiences many advantages and disadvantages in the contemporary world of business competition. It is important to outline a company’s benefits in the sphere of its activity. When it comes to building a company’s strategy, it is necessary to evaluate its strengths and weaknesses. Regardless of industry, companies have problems during the process of development. It is impossible to develop without facing issues and trying to solve them. One of the most popular industries is snack foods.

The snack foods industry is a branch of business, which will always be holding a big share of the market. It offers timesaving meals for people with a large variety of tastes. Nowadays, snacks have become an undeniable part of the everyday life of millions of people. However, similarly to any other industry, the snack foods industry has its advantages, disadvantages, and driving forces.

It is necessary to take into consideration all elements of the industry to understand its mechanism. The snack foods industry has many driving forces and its terms of development. It is a complex sphere of activity, which requires much knowledge to hold a leading position. To understand the environment of the snack foods industry, it is important to estimate all its elements.

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Porter’s Competitive Forces Effecting on Snack Foods Industry

In 1980, economist Michael Porter introduced a model of five forces, which include rivalry, the threat of substitutes, the threat of new entrants, the power of customers, and the power of suppliers. According to Kasi (2012, n.p.), “Porter’s Five Forces Model is a very important tool to analyze the industrial parameters and to develop a business strategy.” The sphere of snack foods requires quality management and outstanding customer service.

It is a fact that customers will buy only those products, which satisfy their tastes and meet their requirements at all levels. According to Lewis (2013, n.p.), “Food professionals are both customer-centric and analytical.” Moreover, world snack food sales will top a third of a trillion dollars by 2015 (Cantor, 2013).

The snack foods industry has intense competition between companies performing in its main sectors including the sugar market, fruit and nuts market, honey market, as well as cocoa and confectionaries market. The snack foods industry has violent competition, which benefits customers. Consumers are free to choose the same product but from another company. That is why companies should make their products unique and of high quality. It is impossible to survive in the industry of snack foods without constant development. It means that companies do everything to adjust to the changeable tastes of the customers and satisfy their demands.

Threat of Substitutes

The threat of substitutes in the snack foods industry is considerably high due to violent competition. An industry already offers a wide range of products. Companies tend to produce the same products but with some distinctions. However, the success of the company in this industry depends on how fast it will evaluate the tastes of the customer. Companies do everything to make their products unique at some point. It is necessary to create a range of distinguishing features to attract customers.

Snack Food Industry Analysis

There is a threat of new entrants when an industry has many areas for improvement and development. The snack foods industry can hardly accept another company due to the high competition and a large diversity of goods. It means that in the market, there are many companies, which hold a big share of the market and can hardly let a new company grow in the same direction. It is the reason why a threat is low. For a long period, companies have created an appropriate atmosphere for performance. Companies take care of their activity and struggle to increase their profits without letting other companies enter the industry.

Power of Customers

The snack foods industry is a sector, where customers outline the main directions of development. Companies are dependent on the customer’s tastes and requirements. The manufacturing process adjusts to the demands of consumers to satisfy them. Once a customer is not satisfied with the product, he/she will refuse the products and services of the company. It is necessary to not only achieve the appropriate level of product quality but also maintain it at the same level. The success of the company depends on the speed of the prediction of a customer’s tastes. Companies that can quickly evaluate a customer’s needs get a wide range of competitive benefits.

Power of Suppliers

Resources of the company let it form a perfect basement for further developments. In the snack foods industry, companies that can offer a wide range of high-quality goods get to the top list of manufacturers. Companies are interested in building long-term relations with suppliers of high-quality resources. They eagerly seek new responsible suppliers able to help in the creation of competitive benefits. A company cannot exist without high-quality resources.

Driving Forces of the Snack Foods Industry

The snack foods industry has a range of driving forces. Consumers are trying to eat healthier with 71% surveyed claiming to be on a healthier diet (Celentano, n.d.). Customers are interested in buying healthy meals, which can be both tasty and full of vitamins on the go. According to Matthews (2012, n.p.), “Healthy eating is often a challenge.” Today, it is the first reason why companies tend to improve their manufacturing processes. Customers are interested in keeping themselves healthy. It is no longer in fashion to eat food with an enormous amount of fats and sugar. People strive to stick to a healthy lifestyle. It is the reason why companies start making healthy snacks for people involved in wellness.

Another driving force is a balance between development and stability. Companies seek new suppliers of high-quality resources to create innovative goods and attract new customers. It is important to develop and keep the same audience at the same time. Development means the expansion of familiar boundaries. It does not mean a constant change in the target audience.

The next driving force is a constant search for high-quality equipment, which will help to create new outstanding products with the help of new technologies. If a company wants to gain success and improve its performance, it should use innovations and new technologies. Technological progress makes it possible to create unique products with the help of new equipment.

Moreover, another driving force is the pricing policy. Customers can easily buy a similar product from another company due to the intense competition in the industry. It is the reason why products should not only meet the requirements of contemporary customers but also be available for people of different occupations.

According to Hottle (2014, n.p.), “The goal is to help the food industry to understand market segments that are untapped and how to split people into better-defined groups.” All the factors contribute to the development of the industry and create new products able to win the hearts of millions of new customers.

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It is essential to mention that any company has its sphere of activity. The snack foods industry requires companies to develop and quickly adjust to the changeable environment. The snack foods industry never waits for companies, which tend to develop at a slow pace. Companies should do everything to satisfy the tastes of the most demanding customers.

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Food Essay for Students and Children

500+ words essay on food.

Food is the basic human need to stay alive. Moreover, it is the need of every living organism . Therefore it is important that we should not waste food. Our world consists of different types of cultures. These cultures have varieties of dishes of food in them.

Thus, all the dishes have different taste. Furthermore, our nature provides us a variety of food. From fruits to vegetables, from Dairy food to seafood everything is available. Different countries have their own specialty of dishes. Therefore some of them are below:

World-famous Cuisines

Italian Cuisines – Italian cuisines is one of the most popular cuisines around the world. Moreover, it is widely available in our India too. Dishes like pizza, pasta, and lasagna own a special place in the hearts’ of people.

Furthermore, restaurants like Dominos and Pizza hut are available all over the country. People of every age love the taste of these Italian dishes. Also, Italian dishes are famous for their’ cheese filling. Every dish is load with cheese. Which enhances the taste of these Italian dishes.

Indian cuisine – Indian cuisine is always filled with a lot of herbs and spices. Furthermore, the specialty of Indian dishes is, it is always filled with curries. Whether veg or non-veg the dishes are in curry form. Moreover, Indian cuisine has so many varieties of food that has further branches. The Branch consists of Mughal cuisine which is mostly of non-vegetarian dishes. Also, almost every Indian love Muglia dishes.

Chinese Cuisine – Chinese cuisine in India is also very popular. There are many Chinese theme-based restaurants here. Moreover, in these restaurants Chinese are preferable chefs because they can only give the perfect Chinese blend. Chinese cuisines have a wide variety of dishes. Some of them are Chinese noodles, fried rice, Dumplings, etc. Dumplings have a different name here. They go by the name of momos in India and people love the taste of it.

These were some of the favorites of Indian people. Moreover, these are in almost every part of the city. You can find it anywhere, whether be it in 5-star restaurants or at the side of the street as street foods.

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Importance of Food in Our Life

We cannot deny the importance of food in our lives. As it is the basic need to survive. Yet some people waste not thinking that there are still some people that do not get any of it. We should always be careful while taking a meal on our plates.

In other words, we should take only that much that our stomach can allow. Or else there will be wasting of food . In India there are many people living in slums, they do not have proper shelter. Moreover, they are not able to have even a one-time meal. They starve for days and are always in a state of sickness.

Many children are there on roads who are laboring to get a daily meal. After seeing conditions like these people should not dare to waste food. Moreover, we should always provide food to the needy ones as much as we can.

Q1. Name any two different types of cuisines available in India.

A1. The two different types of cuisines available in India are Italian and Chinese cuisine. These are famous apart from Indian cuisine.

Q2. How can we not waste food?

A2. You cannot waste food by taking only a sufficient amount of it. Moreover, people should seal pack the leftover food and give it to the beggars. So that they can at least stay healthy and not starve.

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