Hospitality News Middle East - - BUSINESS - Sarah-jane Grant Dubai Di­rec­tor LXA, de­sign con­sul­tancy wearelxa.com

1. Based on a true story

Con­sumers have been ro­manced by prod­uct ori­gin, in­gre­di­ents and in­spi­ra­tion sto­ries. They are start­ing to ask big ques­tions about the in­tegrity of their food. Chefs are now us­ing 'just-picked pro­duce' to source much of their culi­nary in­spi­ra­tion. This best re­flects a res­tau­rant’s 'farm-to-ta­ble’ phi­los­o­phy, which has never been more im­por­tant. LXA are now con­sid­er­ing plant-based pro­tein bars and self-juic­ing ar­eas sit­ting along­side the lobby cof­fee shop.

2. En­vi­ron­ment

From of­fer­ing lo­cally-sourced/home­grown food and veg­eta­bles in the ho­tel's res­tau­rants to us­ing nat­u­rally and lo­callysourced build­ing ma­te­ri­als, the fu­ture ho­tel will embrace the ‘green’ revo­lu­tion and ap­peal to the more as­tute and per­cep­tive fu­ture trav­eler. With the multi-cul­tural, re­li­gious and cos­mopoli­tan life­style that mod­ern so­ci­ety en­tails, trav­el­ers want to ex­pe­ri­ence and im­merse them­selves in the real deal when abroad, with­out feel­ing guilty about car­bon foot­prints. As wa­ter qual­ity and sus­tain­abil­ity are is­sues faced in the Mid­dle East, de­sign will also have to ad­just to sat­isfy the de­sire for trans­parency. Ma­te­ri­als be­ing sourced in a sus­tain­able way, such as re­cy­cling, re­claimed wood and biodegrad­able ma­te­ri­als, will con­tinue to be used in an ex­cit­ing and in­no­va­tive fash­ion.

3. 3D print­ing

Are you ready for dig­i­tal cook­ing? This ex­pe­ri­ence uses 3D-print­ing, turn­ing food prepa­ra­tion into an au­to­mated ac­tiv­ity. Al­ready be­ing used in care homes, this could be ap­plied to the ho­tel room din­ing ex­pe­ri­ence, al­low­ing per­son­al­ized bal­anced meals ad­justed to guests’ taste to be dig­i­tally printed within your ho­tel room.

4. Ho­tel F&B in­flu­enced by the cat­walk

Con­cepts such as In­ter­cept by Lexus, Ar­mani Cafe and Harpers Bazaar Cafe are the lat­est F&B projects, de­signed to com­mu­ni­cate and en­gage with clien­tele, while al­low­ing them to im­merse in an in­ter­ac­tive ex­pe­ri­ence with their fa­vorite brands.

5. Grab and go with mo­bile Apps

Guests and meet­ing at­ten­dees can use the ho­tel or the meet­ing points to ac­cess in­ter­ac­tive menus through per­sonal mo­bile de­vices, or­der­ing fresh menu items for quick pick-up with­out the wait. Mo­bile Apps for ven­dor booths or break­out meet­ing space can also speed up the ser­vice.

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