Hopes and prospects
Customers are now more receptive to health and cleanliness and hotels must meet their expectations, says Chef Bharat Alagh, Vice President, Operations & Culinary, Orange Tiger Hospitality.
FOOD TRENDS ARE CHANGING
The moment has come to go back to the origins and rediscover those tried and true recipes that may have disappeared with time, but their essence and presence have always been present. Many generations have relied on conventional substances and treatments to sustain health. Our reality was first stopped, then fast-forwarded, and finally transformed into a hybrid one by COVID. It has modernized our way of life and experiences, which has a significant impact on our priorities and actions related to food and drink. To improve immunity and gut health, popular food trends are turning to traditional ingredients and methods. During COVID, priorities changed. It is positively influencing the food industry. Millets are getting popular.
EXPLORING NEW OPTIONS
Significant setbacks that the hospitality sector has faced have encouraged and driven industry personnel to change their approach. In order to affect consumers’ minds and souls, brands that provide information and options are taking a variety of initiatives and using a sensitive and practical approach.
People’s perceptions of COVID have been altered as it has begun to fade. People were searching everywhere for entertainment and wanted to come out of the closet. Consumers are now eager to embrace various novel experiences as the hotel and food industries have begun to embrace the new change.
NUTRITION GAINING SIGNIFICANCE
COVID has significantly altered people’s palates and taste buds throughout the world. Health and hygiene are becoming more important to people. Nutrition has assumed prime importance. Developing healthy behavior is now again fashionable. People are returning to their origins. The newest trend is Farm to Plate. On private terraces, organic gardening is taking place. Demand is growing for raw ingredients and raw recipes.