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5 Ways Healthy Menus Add Up

5 Ways Healthy Menus Add Up

Offering more local, organic, and healthy fare is better for a hotel’s bottom line than one might think. Here are a few reasons why: 1. You can charge a premium for good-for-you grub. One recent study published in the journal ...

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Think Fresh: Harvest the Benefits of Healthy F&B

Think Fresh: Harvest the Benefits of Healthy F&B

The guests who meet Alan Muskat in their Asheville, North Carolina, hotel lobby at 10 a.m. are in for a different experience than most travelers wandering downstairs for breakfast. There’s no ordering coffee or lining up for a buffet; instead, ...

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Kimpton Unveils First Culinary & Cocktails Trend Report

Kimpton Unveils First Culinary & Cocktails Trend Report

SAN FRANCISCO—Pickled, fermented, and smoked dishes, exotic chilies, craft vinegars, and savory desserts continue to rise in popularity among diners, while at the bar, house-made bitters, barrel-aged “brown” spirits, unoaked Chardonnay, and Tiki-themed drinks will be the cocktails of choice ...

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7 Ingredients You’ll See More of in 2015

7 Ingredients You’ll See More of in 2015

Each year comes its own unique, and often unexpected, trends in the food and beverage industry. Baum+Whiteman, the international food and restaurant consultants, recently released their 2015 Food & Beverage Forecast. In particular, they anticipate new flavors, products, and mash-ups ...

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Serving Up Successful F&B Solutions

Serving Up Successful F&B Solutions

When creating new food and beverage concepts, hotels have a tricky situation on their hands. From market research and competitive set analysis to the type of operator and available resources—not to mention the ever-changing tastes of consumers—there are so many ...

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