Chefs wanting to stay with the times—at least for one more year—should be mindful of how food looks (because of the Instagram photo-posting craze), tastes (smoked is expected to be the new year’s key flavor) and of all the places where it can now be found (including food trucks).
Based on interviews with Brian Povinelli, Senior Vice President and Global Brand Leader for Westin and Le Meridien hotels, and with Robert Conrad, Executive Chef of Thailand’s Outrigger Laguna Phuket Beach Resort, TravelPulse.com identified these four key trends that hospitality companies should follow next year to stay up with the ever-changing needs and desires of travelers and guests:
- Healthy and Organic Eating. It’s now become commonplace for guests to expect organic and fresh food, The Westin and Le Meridien brands have been pioneers in accommodating this growing need, TravelPulse.com noted. Westin entered into a partnership with SuperFoodsRx in 2007 to provide healthier and nutrient-rich meals, and The Element by Westin brand, which debuted in 2008, is based specifically on health and wellness.
Westin also introduced a healthy kids menu earlier this year, a move that included completely eliminating French fries, hamburgers and soda. “We’re looking to be the leader and really go after this more aggressively than others have shown,” Povinelli said.
“One of the more prevalent trends that we’re seeing, especially in our hotels, is healthy eating,” Povinelli continued. “More people are taking more personal responsibility for the way they eat, and becoming more demanding in the expectations they have in restaurants and food-and-beverage outlets.”
“We’re getting much more pointed in saying that wellness is the foundational platform for Westin,” he added.
Chef Conrad of Outrigger Laguna Phuket Beach Resort agrees. “People have become more and more concerned about health and they tend to eat more healthy food,” he told TravelPulse.com. “In Phuket, we have more vegetarian [options], more guests require gluten-free meals, and more guests have special diets. Organic food has become more and more popular.
“This is very interesting because before, nobody really cared what they were eating,” Conrad added. “But people are now much more attentive about [their food].”
The Outrigger Laguna Phuket resort now uses food from its own vegetable garden, which it installed about eight months ago. “The response from our guests is very good,” Conrad said. “They appreciate it. We have a lot of compliments about that.”
- Coffee, Tea and Fresh-Pressed Juices. While coffee and tea have always been standard offerings in the hospitality industry, guests desire coffeehouse environments now, TravelPulse.com noted.
“It’s more than wanting a good cup of coffee,” Povinelli said. “They’re wanting that coffeehouse atmosphere and really looking at a more holistic experience around coffee.”
Le Meridien hotels now have a partnership with the Italian coffee company, Illy, TravelPulse.com reported. Illy focuses not only on creating great coffee, but also works to create a coffee culture, it was noted. Le Meridien employees at select properties are specially trained and certified to serve the Italian-style beverages.
By the end of 2014, all Le Meridien hotels will have a master barista on staff, “really serving as that ambassador,” Povinelli noted.
“A good barista creates dialogue and knows their customers,” he added.
It’s not just about coffee, though. Guests are also expecting an elevated experience around tea. And while fresh-pressed juices have been popular in hotels in America for a while now, Povinelli said the demand has grown significantly internationally in the last year or so.
- Japanese/Chinese Food. While Japanese and Chinese food has been a common offering for restaurants throughout the years, Chef Conrad has seen a growing demand for the cuisines in the last few years in Thailand and beyond. (The Outrigger Laguna Phuket Beach Resort’s on-site restaurants, Locavore and Edgewater, specialize in Asian cuisine.)
“More and more people like to eat sushi and sashimi,” he told TravelPulse.com. “Japanese restaurant prices are much more reasonable than they were 15 to 20 years ago. In last three to four years, it has become very, very popular. Some of the major hotels have quite expensive Japanese food, with Japanese chefs. The food is easy to eat and it pleases the palate of the local people of Asia.”
Chinese food is also being offered prominently in hotel kitchens now, he added.
“Chinese food, we should not forget, has become more and more popular,” Conrad said. “At [Outrigger Laguna Phuket], we hire Chinese chefs, because we realize the importance of Chinese food.”
- Presentation. Beyond the food itself, more guests now appreciate the presentation of a plate, too. “There’s a surprisingly growing expectation of presentation,” Povinelli said. “Where in the past you could get away with not being as thoughtful with the way the food is plated, I feel people really appreciate when it’s done well now. Where in the past it was all about, “Does the food taste good?” and you’re fine, now there’s an expectation that it tastes good and it’s presented in a unique or stimulating way.”
Social media has been a big driver of this trend, Povinelli believes, because channels such as Instagram are rife with images of food—with many using it, in fact, only for that purpose.
“The industry has woken up to this,” Povinelli said. “It can be good publicity for me if I can get people engaged enough in their meals to put it out on their social media channels.”
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In a Huffington Post blog, Phil Lempert of www.SupermarketGuru.com shared these trends identified through his annual survey, conducted for ConAgra Foods, to help supermarkets identify what consumers will be looking for when thinking about food:
- Everything Smoked. Just when you thought the bacon trend had cooled off, restaurateurs and at-home cooks are continuing to turn up the heat. The demand for smoked foods has risen as chefs begin to apply smoking and grilling to add some sizzle and impart new flavor to other proteins and alternatives like vegetables, butters, and even cocktails. And, with smokers gaining in popularity in backyards across America, at-home cooks are also experimenting with smoking non-traditional foods.
- The Rise of Fermented Foods. 2015 will be the year when fermented foods like yogurt, tempeh and sauerkraut take center stage. These foods contain live cultures, or are preserved in liquid so their sugars and starches can become bacteria-boosting agents. After the multi-year growth of gluten-free foods, many consumers have found their digestive health has improved. Nearly 50 percent of Americans have changed their diet to help improve digestion, with nearly 20 percent doing so in the past year, according to a recent survey by ConAgra Foods. Gluten-free will continue, but also evolve into a focus on fermented foods, as people continue to look for foods to aid digestion. Once toppings or side items, these foods will become commonplace in meals this year.
- Craft Foods Make Their Way into Kitchens Everywhere. Typically associated with foods made in small batches using specialized, local ingredients, major companies are finding ways to produce craft foods in larger quantities. The phenomenon of craft beer brought new excitement, flavors and sales to the struggling beer industry. In 2015, look for this trend to extend to other beverages and food, as Millennials in particular continue to seek unique tastes and foods with authentic origin stories.
- Better Snacks, Especially for Grazing Golden-Agers. Ninety-one percent of people say they snack daily, according to Nielsen research. And while snacking is on the rise among all ages and genders, research shows that snacking among consumers over the age of 65 could contribute to additional years with a higher quality of life. We’ll see more baby boomers—those raised in the “three square meals a day” era—start to employ more of a “grazing” approach to eating next year. When boomers snack, they’ll focus on foods rich in nutrients like protein, fiber and Omega3s that can help promote bone health, like sunflower seeds, nuts and whole-grain popcorn.
- Nutrition Labels: No Longer Just on Packaged Foods. As consumers want more information about their foods, innovative devices like Prep Pad will soon offer this information instantaneously. The Prep Pad pairs with an iPad app to calculate the exact nutritional content of meals, including the carbs, fats, protein and calories, by scanning the bar code of food packages used as ingredients or the items on your plate. Information about a food’s ingredients, chemical makeup or nutritional values will become more readily available and commonplace in the supermarket and our kitchens.
- Gen Z: Chefs Everyday. Millennials’ passion for food-related adventures is undeniable, but Gen Z, the demographic group born after Millennials (1995 to present day), brings an entire new set of food values to the kitchen table. Exposed at a young age to more flavors and variety than previous generations, Gen Z’s collective attitude toward food is simplicity and health. They tend to use stovetops rather than microwaves for cooking meals, and fresh ingredients to prepared foods. Research by NPD Group indicates some of their favorite foods to cook include eggs/omelets, hot dogs, potatoes and chicken, which they can “dress up” with their own unique touches.
- Supermarkets Convert into Socializing Spaces. Supermarkets have evolved from straightforward centers where consumers could buy groceries to purveyors of lifestyle. Present-day supermarkets are developing a variety of services that help set them apart and establish each outlet as an ambassador of niche lifestyle trends. In the near future, we can expect supermarkets to further specialize, to present their customers with a unique experience that showcases their personality and philosophy toward foods, instead of presenting themselves solely as vendors of goods.
- Grocery Shopping Goes 24/7 Online. Online grocery shopping and delivery has become a crowded space, with a number of services competing for consumer attention. Once online grocery delivery was considered a luxury for those living in urban areas, but revenue gains among these delivery services indicate the trend will expand to mainstream consumers living in both urban and rural areas next year. Previously, major e-commerce players like Amazon would only deliver non-perishable items, but other services like Peapod, Fresh Direct, Amazon Fresh and Instacart make it possible to have perishables delivered as well.
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In an interview with 4Hoteliers.com, Guy Rigby, who oversees 40 properties as Vice President of Food and Beverage for Four Seasons Hotels and Resorts, shared these insights and tips about coming food trends:
Q: In your experience, what influences trends in food?A: Trends are formed in the marketplace, so we need to be aware of what is happening in that space. So like everyone else, I dine out constantly and stay very connected with what’s happening in the food-and-beverage world, especially in cities that are key feeder markets for our hotels and resorts, such as New York, Los Angeles and Chicago. I read their key journals and meet with top restaurateurs. This is how trends are formed, and we need to stay abreast of them and adapt them for our guests.Q: What do food-and-beverage trends mean to you and Four Seasons Hotels and Resorts?
A: Four Seasons is committed to an ongoing evolution of its food-and-beverage offerings, to remain relevant to both guests and locals. So it’s important to understand what is important to our guests and what they want to eat and experience. Whether that is part of a bigger “trend” or not, we always need to be aware of, and embrace change. Q: Should trends in food and beverage influence a hotelier’s business strategy? A: Hotels need to adapt their menus to meet the demands of today’s customer. If people want simple dishes creatively prepared with local flavors, then that is what the hotel needs to deliver. That said, it is important to remain true to what your brand represents, regardless of what today’s trends dictate. Q: Do food-and-beverage trends build customer loyalty? A: Staying on top of food-and-beverage trends, while staying true to your brand’s mission, shows your guests that you understand what is going on in the world of F&B and how to adapt it to your brand. The biggest challenge for a restaurant is how to stay relevant and top of trends, but also distinguish itself in a crowded space. Q: What do you predict are the top trends in food for 2015? A: Offering shared dishes on menus will be a big trend for 2015. As people want more choices and to have things done “their way,” having shared dishes on a menu allows for increased choice and to enable people to have more of what they want. Guests are also requesting healthier menu options for breakfast, which is quite interesting and something our chefs are considering when designing their menus. Q: Any other predictions for what’s ahead for food and beverage? A: Meeting both guests’ needs as well as those of the locals in each property’s respective community is something Four Seasons is committed to. This is an approach that has become a “trend” for us as a company, and has resulted in the new restaurant and bar concepts that marry the brand’s signature service standards with dynamic settings and local flavors, to create individualized experiences. Considering health in general is another food-and-beverage trend. We have just launched a campaign called Energy by Four Seasons, which offers a customized approach to wellness through several avenues, including dining. For example, at the Four Seasons Westlake Village California, guests benefit from a team of registered dieticians who create Sustained Living menus to be enjoyed on property, and the hotel offers Life Balance consultations and hands-on cooking classes, to reap all the benefits of healthy living at home. As evidence of how seriously Four Seasons Hotels and Resorts takes the food trends highlighted by Rigby, 4Hoteliers.com also noted that the company recently launched innovations including the Four Seasons Food Truck (http://clubandresortbusiness.com/2014/10/20/go-gourmand-2/) and a new website entirely dedicated to food and drink (http://taste.fourseasons.com) that Rigby describes as a “‘virtual kitchen table’ for amateur gourmands and oenophiles to connect with and engage Four Seasons chefs, sommeliers and experts about all things epicurean, including recipes, Q&As and food news. These are all examples, 4Hoteliers.com noted, of how food trends can fuel innovative concepts that can drive sales. For the Four Seasons company, it was noted, understanding food trends is the key to creating memorable experiences in interesting environments—and at a profit.
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