5 TRENDS DEFINING HOTEL F&B
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.
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.