As summer turns to fall, guests expect their dining experiences to echo the change in season. Dishes and drinks made with watermelon, basil and cucumber enjoyed on a patio transition to the comforting flavors of squash, pumpkin and apple matching harvest time.
Just as guests expect summer items to be local and fresh, they also desire fall menus that reflect locally grown and raised ingredients indicative of the time of year. Menus centered around seasonal flavors create enhanced dining experiences that draw in returning guests and entice new diners.
The farm-to-table trend and a demand for local items have taken root in club and resort dining. No longer a passing fad, 57 percent of guests seek out restaurants that offer locally sourced items, according to Technomic, 2015. These guests want to know where their food was grown or raised – down to the name of the farm where it was purchased. Chefs and bartenders in clubs and resorts using these ingredients to create harvest-themed food and beverage experiences can enhance them with authentic and rustic presentations.
“Local and farm-to-table have gone from trends to mainstays in all dining establishments,” said Susan J. Dountas, director of foodservice marketing for Libbey Inc. “Telling a distinctive, memorable story is a key differentiator for clubs and resorts. Guests want to hear the inspiration behind the crafted cocktail; embrace the ethos of the kitchen; and understand an establishment’s commitment to regionally sourced, seasonal ingredients.”
Make a Claim
Presentations that resonate at the table and bar solidify a club or resort’s reputation as an innovative destination that values the surrounding community and its offerings, culture and people. It is one way for an establishment to make a claim and differentiate from food and beverage competitors. This approach is the foundation of Libbey Professional Insights, which offers data, inspiration and trend-right products that highlight the craftsmanship of menus with statement-making tableware and glassware.
The attention to detail chefs and bartenders bring to their crafted menu is reiterated in authentic presentations using an array of products from Libbey.
• Farm-raised smoked pork with roasted root vegetables served on a Farmhouse Platter creates a rustic and shareable experience for guests.
• Faux Wood Slice brings a natural and organic appeal to house-made charcuterie and cheeses.
• Inspire Olive Wood Flights can be used for not only beer and wine pairings, but soup tasting flights made from fresh, seasonal produce.
• Amber Growlers provide an authentic presentation for tableside pouring of hard cider made with apples grown on the club property. Offering locally brewed beers and ciders that reflect regionally grown ingredients allow club bars and dining rooms to serve as a destination for a well-crafted experience.
“At the heart of an establishment is its menu and how that menu is presented. The right dinnerware and glassware can reflect and enhance the theme of any dining room, club or bar to guests. The refreshing, organic feel of these products empowers clubs and resorts to showcase and differentiate their presentations of locally sourced, farm-fresh creations,” Dountas said.
For more inspiration on bringing authentic presentations to seasonal ingredients, go to insights.libbey.com/make-a-claim/.
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