f b trends
Kimpton Hotels & Restaurants Reveals Top Culinary + Cocktail Trends of 2019
Kimpton | November 1, 2018
SAN FRANCISCO, November 1, 2018 – According to Kimpton Hotels & Restaurants' fifth annual Culinary + Cocktail Trend Forecast, sustainability and wellness are fueling the superfood revolution and the whole vegetable movement; however, that hasn't slowed the emergence of more adventurous preferences, from offal-based dishes to bold African and Israeli influences. When it comes to the bar scene, expect to see reimagined mocktails, mushroom-infused spirits, the rise of flavored alcoholic seltzers and exciting food and drink pairings ranging from wild boar heart and burgundy to crickets and pisco. "It's remarkable to see the y...
Millennials: Changing Preferences & Priorities of Hotel F&B
Lori Crowley | September 6, 2018
By Lori Crowley Coming up as a Boomer, we simply did not have many choices when it came to what (and even where) we ate. For most of us, dinner was on the table every night, and there was a structure and familiarity to the ritual-not to mention the menu-that was very different than today. Boomers grew up in a time when life for most families was more structured and regimented, (usually) with more limited funds to devote to food shopping, and a budget that made eating out a relative rarity. And yes, of course, that's a generalization, if not a stereotype, but it's an anecdotal observation that's been backed by some convincing...
Ten Steps to Revitalizing Your Coffee Experience
Larry Mogelonsky | March 21, 2018
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) We all love caffeine and coffee happens to be among the most components in your F&B arsenal. Let's start by recapping what should you already know or have gone through with your team prior to starting to think about this ten-step process. Firstly, you've reviewed your brew and you're convinced it is a contender to of note to guests as well as locals. Next, you've done your best to include a great decaf companion. And lastly, you're offering, at a minimum, espresso, cappuccino and lattes to flesh out your menu beyond mere percolated beans. Now, how do you lever this into creating...
Hotel Trends in F&B for 2018
Larry Mogelonsky | January 3, 2018
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Just as they did a century ago, hotel restaurants have a mantle to uphold by striving to be culinary leaders in their respective locales. To do so in today's competitive foodservice landscape, however, requires constant ingenuity. Everyone knows about the big push to offer healthier options, incorporate any purported superfoods and raise the profile of local producers through farm-to-table programs. Much like nearly every other customer who will set food in your eatery, I would expect that your team already have those three well in hand. Below are five more to consider as the New Ye...
Gourmet Hot Chocolate – A Marketing Boon
Larry Mogelonsky | February 10, 2016
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) The harsh cold winds and blizzards demand a hot F&B counterattack. Soup is a good start. But what about beverages? To me, nothing solves the challenge of delivering immediate warmth better than a hot chocolate beverage. Too many restaurants consider hot chocolate to be nothing more than a powdery mix from a pouch, perhaps adding milk instead of hot water. These are probably the same folks who take a generic tea bag and serve it to you with a metal pot of tepid water. As is the way most any other food product, quality goes a long way. Remember the way your mom or grandma used to make hot...
