food and beverage trends
Hotel Financial Performance Influenced by Changes in Hotel Food and Beverage Offerings
Robert Mandelbaum, Ed Stacy | October 30, 2023
By Robert Mandelbaum and Ed Stacy The 2020 COVID-influenced lodging industry recession resulted in some noticeable changes to the way hotels provide food and beverage (F&B) service. • Social distancing regulations forced operators to be creative in the way they served food and beverages to guests. • Rising wage rates and sharp increases in the cost of food and beverage products compelled hotel managers to find ways to control costs. • The inability of hotels to attract employees to fill the positions eliminated during the recession required creative solutions to improve productivity and offer more with less. These facto...
Drink Trends in 2023: 8 Beverages You’ve Got to Try This Year
EHL Insights | February 21, 2023
So how, and with what, will we quench our thirst? Here is EHL's selection of the top drink trends in 2023. In this post pandemic-era, there is no doubt that the megatrends for the new year will center around healthier and ‘cleaner’, more sustainable, premium and socially responsible products in line with the mantras – good for me, good for the planet – and quality over quantity. With movements like mindful drinking and “sober curious” gaining popularity, research indicates that alcohol consumption has declined with younger generations drinking less as they show greater interest in holistic wellness and health....
Kimpton® Hotels & Restaurants Shares Fourth Annual Culinary & Cocktails Trend Forecast
December 5, 2017
From Nordic cuisine to Vadouvan, Kimpton's chefs and bartenders from 80+ restaurants and bars reveal what's on the horizon for 2018 SAN FRANCISCO, Dec. 5, 2017 -- Chifa and Nordic-influenced cuisine, nut-based spreads, visual filters, sour beers and upcycling of ingredients are among the top dining trends of the new year according to Kimpton Hotels & Restaurants' fourth annual Culinary & Cocktails Trend Forecast, released today. From dishes like Choereg Bread with Za'atar to Vadouvan Curried Carrots, the trends of 2018 are sure to spark imaginations from the kitchen to the bar. This year's forecast not only c...
Modern Food Service Challenges are Driven by the Modern Guest
Larry Steinberg | September 18, 2017
By Larry Steinberg, Sr. Vice President & Chief Technology Officer, Agilysys Consumers want more options. For every practiced chef, there is a collective of guests eager to spend their hard-earned dollars on something exotic and different. They want to experience a bit of culture by way of their next meal, and they want to find it using the latest technology. How do businesses prioritize which technologies to embrace? How do they stay in business in such a saturated, competitive marketplace? How do they keep up with the constantly-expanding demands of consumers? This highly competitive landscape, combined with changing guest expectat...
Sip, Sip, Hooray! Get The Inside Scoop on Cocktail Trends and Recipes For The New Year
Natirar | December 27, 2016
'Tis the season for cocktails. Yet, we don't just mean the holidays, cocktails are equally necessary for the beginning of the new year as they are for the holidays. Those first few weeks in January, after having had a delightful vacation away from work, one might be in great need of a little liquid comfort. And, of course, having delicious cocktails to celebrate holidays, ring in the new year, and to cheers the happy occasions are essential! So in honor of the oncoming new year, and to ensure your holiday party features the most stylish and tasty drinks, we've asked Christina D'Orta, the head bartender, and mixologist at Natirar Resort,...
Redefining Modern American Cuisine
Larry Mogelonsky | August 24, 2016
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) When it comes to food, the United States of America has 50 states and 320 million people with clam chowder in New England, burritos in the Southwest, fried chicken in the South, deep dish pizza in Chicago and so much in between. How are we supposed to summarize the culinary habits of this gigantic nation under the banner of 'Modern American Cuisine' let alone 'American Cuisine' when there is so much diversity? In the 1950s, 1960s, 1970s and 1980s, before the rise of craft enterprises and our present food revolution, perhaps we could have written about the homogeneity of American cuisine &nd...
West Belmont Place at The National Conference Center Offers Insight into Food and Beverage Trends for 2016
West Belmont Place at The National | March 3, 2016
LEESBURG, Va., March 3, 2016 – As one of the largest event venues in the nation, West Belmont Place at The National in Leesburg, Va. has hosted thousands of events in recent years. John Walsh, director of food and beverage at West Belmont Place and The National Conference Center, has extensive experience. Here are some trends that Walsh is seeing in 2016: Fresh-and-local continues to be highly sought after. "It may sound overused but the public wants fresh, local food. Our guests are delighted to learn that they're not only getting healthy food but they're also supporting local farms," said Walsh. Healthy, simple, good food is a...
Think F&B for 2016: Ten Thoughts To Consider
Larry Mogelonsky | January 20, 2016
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) "Everyone eats!" is the motto I cite far too often to express the importance of having stellar F&B operations, both in terms of service delivery as well as the ingenuity of your cuisine. Fine these days does not cut it anymore, and unless you are constantly attempting to improve your operations, you run the risk of instilling complacency and a tired brand perception. With new restaurants opening daily with fresh menus and concepts sourced from across the world, your job as a manager and restaurateur is only getting harder. Here's what I've learned from my travels in the past quarter whi...
