DOWN TO THE WIRE - October 4, 2006
Edited by April I. Torrisi
PLANNER'S TOOLBOX: F&B Trends to Watch
By Robert Zappatelli, Benchmark Hospitality
For centuries, the only maxim one needed to know about creating a great dining experience was, Man
cannot live by bread alone. Well, for the past few years, weve been trying to live on everything but
bread (and other forms of carbs). Now it appears that the pendulum is about to swing back the other
way. But what else is on the horizon for food & beverage options? Here are the top dining trends of the
future, as observed by the F&B directors at properties throughout the Benchmark Hospitality
International chain.
1. Carbs arent yet king, but neither are they a pariah anymore. Although consumers are aware of the
importance of monitoring ones carbohydrate intake, they also understand the need to look at the whole
pictureweighing calories and healthy fats, and supplying ones system with enough fiber for a wellbalanced diet.
2. European cuisine and eating habits, which encourage a leaner diet, are finally catching on in the
U.S. Antipasti meats, cheeses, vegetables in marinades with olive oils, croutons, caponata, smoked
fish, and tuna packed in oils all offer the opportunity for satisfying flavors and moderation in intake.
3. Pampering in the restaurant is as important as pampering at the spa. Its a treat looked forward to
after a long day in meetings. Some properties are responding with optional menus, which offer a
variety of food choices and highly personalized service styles. Guest preferences are recorded and
delivered each time the person dines in the restaurant, right down to the guests preferred wait staff
whenever possible.
4. Refreshment breaks at resorts, hotels, and conference centers are moving in the direction of
convenience stores, meaning that guests are looking for quick pick up and carry out choices. On the
other hand, they are also requesting home-made specialties prepared with a little TLC to avoid
processed food products.
5. Get ready, get set, now cook. Cooking gatherings and culinary teambuilding are hot, hot, hot, and
becoming a preferred way of bringing people together.
Cooking together is a fantastic way to get to know your friends, and a great way to bond with your
colleagues. For many weekend food & beverage warriors, it is a terrific opportunity to excel in a new
sphere and share this knowledge with others. Oh, and it tastes good too!
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