Food & Beverage: Multiplicity and Diversity are Key

The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.

Library Archives

 
Adrian Kurre

Many hotel guests enthusiastically book rooms online, bypass a front desk check-in with their digital room key, and choose to receive their bill via e-mail in an effort to streamline and control their own experience – and at Hilton we support (and have led the charge on!) many of these innovations. At the same time, human interaction remains the crux of hospitality. And hospitality is, after all, a main driver of guest satisfaction and repeat business in our industry. Year after year the J.D. Power North America Hotel Guest Satisfaction Index StudySM has shown that the number of interactions guests have with hotel staff READ MORE

Dan Vargo

It is widely agreed that a great team requires great leadership, and I believe that a truly great leader empowers his employees with leadership skills. All of my employees are capable of greatness, and it is my job to cultivate that in-house ability. When cooks are humble, ready to learn, and hardworking, they are on the path to become the next generation of leaders. These are the chefs I seek out and hire because I know they are invested in developing themselves. In the long run, these chefs become the best candidates for promotion. READ MORE

Nikheel   Advani

Luxury travel and dining have always been associated with fine restaurants and over-the-top menus; however, more and more high-end travelers are craving fuss-free comfort foods, particularly those that use recipes and ingredients rooted in a destination’s heritage and culture. At Grace Bay Club, we remain committed to sharing the Islands’ unique culinary traditions that showcase the absolute best quality products, all while offering a dining experience that caters to our guests’ exact preferences. READ MORE

Nicolas Bour

When I began my journey to becoming a chef twenty-five years ago I could have never envisioned a world that would be literally travelling at light speed, with my guests as critics that carry the weight of a seasoned food writer, and a culture of “Foodies” that would turn my entire industry on its head. It seems like just yesterday the produce “dude” at my local grocer gave me a blank stare when I asked him if he had any baby French beans in the back cooler because I didn’t see any on display. It was as if I had requested a rare species of Amazonian cactus. READ MORE

Larry Steinberg

The foodservice industry is one of the oldest and most important. Consumers from all demographics rely on it virtually every day for sustenance. In fact, in the U.S. alone, it’s a nearly $800 billion industry that’s extremely competitive, with hundreds of new establishments popping up every year, and much of this new business is the result of increased consumer demand. 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. READ MORE

Frank Sanchez

About two years ago, I started my career at the Chicago Marriott Downtown Magnificent Mile. I came from San Diego, California, the apparent capital of farmer’s markets. When I moved to Chicago in late-October, the number of farmer’s markets had already begun to taper off and all that was left of the hotel’s rooftop garden was the sad remnants of a summer full of bounty. However, I was in for a pleasant surprise. The Chicago Marriott Downtown operates a year-round experience to create food from scratch that gives customers fresh and nutritional options. I was thrilled to join a team that can tell a customer that the very greens on their plate were grown just floors above them. READ MORE

Thomas  McKeown

To serve today’s eclectic, socially engaged and sophisticated guests, hotels and chefs need to get creative, change their thinking and push back some walls – sometimes literally. The fun thing about meetings hotels is that they are a different place just about every week. One week we’re hosting a bridge tournament, the next a corporate sales team, or a dentists’ conference, or sci-fi fans in costumes, or cheerleaders jumping for joy. You name the group, and our hotel has probably welcomed them. READ MORE

Elizabeth  Blau

Over the past several years, many of us have watched with excitement and interest as the fast-casual restaurant segment has continued to boom. More and more, talented chefs with fine dining pedigrees are bringing their skills, creativity, and experience to concepts built around speed, approachability, and volume. Right now, the ability to offer a gourmet experience at all price points is as compelling to restaurateurs and diners alike. READ MORE

Paul Hancock

Vegetables are no longer served as garnishes or accompaniments but, center stage in the dining scene in this day. Plate design and bold flavors are more paramount than ever. The “wow” effect is in full effect. Guests are more eager to try something new more than ever before. It is entertainment, so it has to be great and throughout the dining experience. There is a cultural shift happening right in front of our eyes with vegetables. Vegetables have been the unsung heroes of the plate for many decades. That is changing. READ MORE

Robert  Hood

What does a restaurant look like in 2017? To define what a restaurant is is a difficult process and not an easy thing to do considering that foodservice has evolved so much and comes in so many shapes and sizes. In 2017 restaurants are not even defined for having chairs or tables for diners or even want diners to stay after the point of food purchase and the sale is completed. This is the world of the ‘QSR’ or ‘Quick Service Restaurant’ and since it arrived it has changed restaurant culture, our food service experiences on an almost daily basis, and begs the question ‘is QSR the new fine dining?’ READ MORE

Chris Ferrier

Many hotels are overwhelmed by the thought of putting together a ‘buy local’ or ‘farm-to-table’ culinary program when they also have to serve many guests. Where do you start? Should chefs contact all the local farms, breweries, wineries, fish mongers, meat and poultry farms in their area? Should they visit each farm? Many years ago, this was what we did; but with 1, 200 meals to prepare, often we would clear out the farmers’ goods and still not have enough for what we needed. READ MORE

Bobby Martyna

A key trend in hotel development is making the hotel lobby a destination for guests. Where in the past, the focus was primarily on the guest room, moving forward, brands and independents are looking to transform the lobby into a space where guests can socialize, work, snack and dine. In order for the lobby destination to be both compelling and memorable, the retail design, visual merchandising and food selection need to convey what is special about the location and must work together to deliver a surpassing guest experience. READ MORE

Shawn McGowan

As providers of hospitality, we are constantly working to up-level our guests’ experiences. To succeed at this, understanding the needs and demands of consumers is critical. I’ve learned that delivering a solid food and beverage platform is just as important as a hassle-free check-in or clean, modern rooms when it comes to creating guest loyalty. The foundation to successfully executing a food and beverage platform is understanding your guests and their needs, as well as your hotel and its capabilities. READ MORE

Jonathan Wilson

As hospitality professionals with nearly 5, 000 hotels worldwide, we are always looking for ways to be more efficient, effective and cutting edge. It’s what our guests expect from us, and it’s what gives each hotel a competitive advantage. For us at Hilton, that means making traveling easier and frankly, more enjoyable, with our smart design, authentic hospitality, and innovative restaurant concepts. We know food and drink is an important part of any visit, so we set about imagining how we could help owners deliver creative restaurants efficiently and effectively and drive loyalty and repeat guests. READ MORE

Peter  Karpinski

In an age where new restaurants are popping up on every corner and shuttering just as fast, the idea of developing an original concept and growing it to a multi-unit business seems next to impossible. In my experience, the most original concepts begin with a blank canvas and a group of passionate individuals. A continued focus on: distinctive consumer experiences, unmatched food and beverage offerings, superior service, consistency, an approachable atmosphere, and constant competitive innovation is what paves the way to success. READ MORE

Erik Wolf

Good restaurants are often known for something that they do really well. Perhaps they always have the freshest fish, their pasta is handmade, or the service is unparalleled. Travelers who return to a hotel or restaurant they loved on a past visit, frequent their past favorite places because they want to relive their past experience and positive past memories. Restaurateurs face a delicate balancing act in menu preparation when choosing to innovate vs. maintain their status quo and past consistency. For travelers, the food you serve isn't just a meal; it will be a long-lasting memory. What steps can you take to meet the expectations of travelers and regulars alike? READ MORE

Coming up in January 2018...

Mobile Technology: Relentless Innovation

Technology has become a crucial component in attracting and retaining hotel guests, and the need to enhance a guest’s technology experience is driving a relentless pace of innovation. To meet and exceed guest expectations, 54% of hotels will spend more on technology in 2018, and mobile solutions in particular will top the list of capital investments. Many hotels are integrating mobile booking, mobile keys, mobile payments and mobile check-in into their operations. Other hotels are emphasizing the in-room experience, boosting bandwidth and upgrading flat screen TVs to more easily interface with guest mobile devices. And though not yet mainstream, there are many exciting technology developments on the near horizon. The Internet of Things (loT) is taking form in some places, and can be found in guest room control systems, voice activation systems, and in wearable sensors that can be used for access and payment options. Virtual reality headsets are available at some hotels so guests can enjoy virtual trips to exotic locations or if off-property, preview conference facilities and guest rooms. How long will it be before a hotel employs a fleet of robots for room service, or utilizes a hologram as a concierge, or installs gesture-controlled walls that feature interactive digital displays? Some hotels are already using augmented reality for translation services, or interactive wall maps, or even virtual décor. This pace of innovation is challenging property owners and brands to stay on top of the latest technology trends while still addressing current projects. The January Hotel Business Review will explore what some hotels are doing to maximize their opportunities in the mobile technology space.