Hotels’ food-and-beverage selections have evolved from the days of housing a three-meal restaurant trying to be all things to all people.
The dreaded “hotel restaurant” has given way to food-and-beverage offerings more in line with the expectations of today’s guests, with many establishments going above and beyond to offer unique and exciting culinary experiences. Changing consumer demands have necessitated an evolution in hotel food and beverage. Below are some trends noted and discussed at the HAMA Spring 2023 conference.
Wellness continues to drive guest choices in many hotels. As travelers continue to focus on their health when on the road, it is critically important that hotels offer healthy meal options in conjunction with those healthy lifestyles.
Chef Andre Natera, author and Host of the Chef's PSA and Run the Pass Podcast put it this way: “Let's face it, wellness is no longer just a luxury — it's an expectation. Hotels that don't recognize this shift are falling behind those that do. Guests are increasingly health-conscious and expect their travel experiences to align with their wellness goals. Hotels need to step up their game and realize this is not going away or risk being left behind in the competitive hospitality industry."
Plant-based and vegan options also have gained popularity in recent years. The increased demand for meatless items is driven not only by health benefits but also for ethical and environmental reasons. Some hotels are even going a step further and offering entirely plant-based menus. For example, the Hilton London Bankside provides a vegan afternoon tea. This trend has not only helped hotels to reduce their impact on the environment, but it also has allowed them to offer fresher, healthier and more flavorful food to guests.
One example of a hotel that has embraced this trend is the Fairmont Pacific Rim in Vancouver, which offers a range of plant-based options at its Botanist restaurant. The restaurant's "Forager's Feast" menu features a range of plant-based dishes made with locally sourced ingredients, such as roasted squash with hazelnut dukkah and cauliflower steak with almond yogurt.
Sustainable and locally sourced ingredients continue to be a priority for many travelers.
The 1 Hotel San Francisco, for example, has made sustainability a core part of its food-and-beverage offerings. The hotel's signature restaurant, Terrene, sources ingredients from local farms and features a menu that changes with the seasons, in addition to growing ingredients on its rooftop and sourcing honey from its own beehives. Additional efforts to reduce carbon footprint include a zero-waste cocktail program, which uses everything, including the ash made from leftover dehydrated lemons to coat the glass.
Another program focuses on both sustainability and social responsibility. General Manager Ashley Gochnauer said: “Through our ‘Supper That Sustains Us’ series, we partner with local chefs and farms to explore and promote awareness around zero-waste and sustainable cooking. Attendees witness how the chefs transform scraps into expertly crafted dishes and engage in conversations regarding the importance of zero-waste initiatives in the culinary arts. A portion of the proceeds from these dinners benefit local charities.”
The industry is taking steps to reduce its environmental footprint by sourcing ingredients from local farmers and suppliers, as well as by reducing food waste through composting and other initiatives. Margaritaville Hollywood Beach Resort Director of Food and Beverage Steve Sabol said: “We have made great progress by embracing eco-friendly packaging like take-out containers made from sugarcane that are biodegradable within 90 days and cold beverage cups made from a corn derivative which are 100% compostable.”
Artisanal and craft beverages also are trending in the hospitality industry. From specialty cocktails to locally produced beers and wines, hotels increasingly are offering guests a range of unique and flavorful beverage options.
One example of a hotel that has embraced this trend is The Ritz-Carlton in Chicago, which features a rooftop bar that specializes in craft cocktails made with locally sourced ingredients. The bar's signature cocktail, the "Gin & Tonic Garden," features gin infused with herbs from the hotel's rooftop garden, as well as house-made tonic water.
From chef's tables and cooking classes to wine tastings and mixology courses, hotels are finding creative ways to bring guests closer to the culinary experience.
The Four Seasons Resort Bali at Sayan, for example, offers a "Market-to-Table" experience that allows guests to visit a local market with the hotel's chef and then participate in a cooking class using the ingredients they have purchased. The hotel also offers a range of other culinary experiences, such as rice field picnics and wine tastings.
As the COVID-19 pandemic has forced hotels to rethink food and beverage, many establishments have begun offering in-room dining and delivery services to guests. This trend has not only helped hotels to maintain revenue but also cater to guest expectations.
As with anything in our fast-moving industry the world of food and beverage continues to evolve, and it is incumbent on us to stay on top of trends to meet the needs of our guests.
Sarah Gulla is senior vice president of asset management and Pebblebrook Hotel Trust.
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