The temperature is rising, COVID-19 is no longer regarded as an epidemic, and despite high prices and burgeoning interest rates, travelers are starting to hit the skies and the roadways in search of new and exciting summer trips.
Nearly 85% of American adults are expected to travel this summer, representing an approximately 219 million travelers, according to the most recent U.S. Census data. This is an 11 million increase over 2022 and a 46 million increase from 2021.
One opportunity presented by this boom in travel is for hoteliers to drive revenue and bank profits ahead of the next economic hardship, and one way they are doing that is through food and beverage.
This is a time for new, creative culinary offerings and a chance to bring back some communal dining, according to hotel food-and-beverage directors and chefs.
"It’s important to recognize who our summer guests are and what they’re looking for during their visit. It’s easy to offer drink specials at the pool, but don’t forget those families with kids who are also looking for a quick, easy and not messy food option while splashing around," said Keith Ervin, director of food and beverage at the Hilton Garden Inn Downtown Dallas.
Ervin said he anticipates craft cocktails will be particularly popular this summer. At his property's signature restaurant, Elm Street Cask & Kitchen, the "hot" summer cocktails are going to be the Oaxacan — made with Cazadores Tequila, Del Maguey Mezcal, Jalapeno-Infused Yellow Chartreuse and lime — and the Jungle Bird — Diplomatico Rum, Malibu Coconut Rum, Campari, pineapple juice and lime.
Small plates and handheld food items also are trending as guests seek lighter fare during the summer months.
Communal dining also will be popular. Elm Street Cask & Kitchen features an elevated private dining area called the Bourbon Lounge, for events ranging from happy hours to baby showers to birthday parties and rehearsal dinners.
"We feel more guests are willing to pay a rental fee to have a private space to capitalize on the time together with their loved ones, after years of many of these special events being put on hold," Ervin said.
Giannina Solombrino, senior director of food-and-beverage operations for the Caribbean and Mexico at Hilton, said special culinary weekends and guest chef events are being planned for the summer.
For example, the Waldorf Astoria Los Cabos Pedregal in Mexico has introduced a Festival of Flavors culinary weekends series, featuring some Michelin star-honored chefs. From July 1-4, the property will host a culinary event with chef Seth Stowaway from San Francisco’s Osito, which offers diners a live-fire dining experience. The weekend will feature fire-to-table dishes, spotlighting dishes cooked over flames.
New drinks also will be popular this summer.
"In addition to the special cocktails that our luxury hotels are offering across our hotels in the Americas, we know our guests are beating the heat with ice pop cocktails," Solombrino said.
For instance, there is the Mayahuel Ice Pop Cocktail, also featured at the Waldorf Astoria. This is a Tequila Blanco-based cocktail with fresh mango, lime and marinated salt. All ingredients are shaken and served on a martini glass and garnished with a flavored ice pop made with cranberry juice, fresh lime, “Chamoy Pureé” — tamarind, peach, hibiscus, honey and paprika — and a touch of chipotle rimmed with chili powder.
Hotels are also creating drinks that don't serve alcohol this summer. The Waldorf Astoria has introduced the "Brew Like a Pro" coffee experience, which allows guests to learn different ways to "brew that perfect cup of coffee," Solombrino said.
"Some things that are 'in' right now are globally-inspired flavors and plant-based alternatives. Chefs are embracing the current throwback culture, or 'newstalgia,' by revisiting flavors of their youth, such as sugary cereals, and finding ways to incorporate them into dishes in an elevated way," said Chef Martelle Lorenz at the Oveja Negra restaurant located in the Hotel Valencia Santana Row in San Jose, California.
Guests are connecting more over food, and looking once again to eat more communally, Lorenz said.
"This also gives our [food-and-beverage] team so much opportunity for creativity and ways to offer experiential dining," he said.
Lorenz said guests are prioritizing a relaxed pace and "coursed or experiential dining offerings, such as paella stations, weekend tea service, or pairing dinners with specialty wines or spirits."
“By offering ticketed, experiential dining programming we’re able to appeal to guests’ leisurely pace and source specialty ingredients while generating additional revenue,” he said.
Frank Giacomini, vice president of restaurants, bars and events in the Americas at Hyatt, said summer food-and-beverage trends will cater to a unique guest experience.
"Top trends we’re seeing include unique dining/ritual experiences, using local and sustainable ingredients and reimagining cocktails," he said.
The Alila Marea Beach Resort Encinitas in Encinitas, California, is offering the Sunset Salutation event, pairing specialty cocktails and seasonal light bites with acoustic musical entertainment.
For its Golden Hour ritual, Thompson Savannah's Bar Julian in Georgia sounds its own foghorn as the sun sets and cargo freighters float down the Savannah River, steps away from the hotel where drink specials are served.
Mocktails will also be popular this summer, Giacomini said.
"As the sober-curious trend continues into the summer, many can enjoy zero-proof mocktails at several U.S. properties as part of Hyatt’s Zero Proof Zero Judgement program," he said.
The warmer months call for more imagination, Giacomini said.
"The summer season is time for our hotels to experiment with new and creative food and drink options while leveraging distinct outdoor spaces that may not be available during other seasons," he added.
At the Hyatt Centric French Quarter in New Orleans, Director of Food & Beverage Santiago Ruvalcaba said the hotel will be hosting outdoor food-and-beverage pool activities, featuring some low alcohol and low-calorie beverages, such as seltzers and spritzes.
In other parts of the country, rooftop dining also will be in vogue during the next few months.
“Everyone loves a rooftop experience during the summertime in D.C. With this in mind, we recently introduced an intimate brunch experience offered on Sundays atop the hotel’s rooftop bar, Lady Bird," said Executive Chef Walter Silva at the Kimpton Banneker Hotel in Washington, D.C.
This brunch features a new menu, creative cocktails, mimosa packages, and live music — all taking advantage of the balmy summer weather.