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Yogurt parfait

Hotels Turn to Pre-Packaged F&B Amid COVID-19

Even before the onset of COVID-19, the hotel industry witnessed the rise of grab-and-go food and beverage offerings in lobby marketplaces, breakfast areas, and...
Vegan Chorizo Tacos at Centennial, Hyatt Regency Dallas’s marquee restaurant.

Accommodating Dietary Preferences as Plant-Based Meals Gain Steam

Each year, Kimpton Hotels & Restaurants releases a forecast of food and beverage trends based on a survey of its chefs, sommeliers, general managers,...
guest F&B preferences

Five Guest F&B Preferences

Late last year, Seven Rooms, a hospitality platform that combines operations, marketing, and guest engagement tools, released its Checking In For F&B report. The...
insects on the menu

Bugs Are Becoming a Hot Menu Item

Adventurous eaters are embracing something called entomophagy, or, in layman’s terms, eating bugs. While this practice is unusual for most Americans, consuming insects is...
Geraldine's Every Day I'm Trufflin' cocktail (Photo Credit: Sarah Jacober)

Four Ways To Stay on Top of F&B Trends

Each year, the Kimpton Culinary + Cocktail Trends Forecast spotlights the flavors and ingredients that they believe will be most popular in the months...
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