We’ve seen F&B trends come and go. Some disappear completely, while others morph into new norms. Here are five trends planners and chefs are seeing now and expect to continue into the future.
Purpose-driven & plant-based foods
One positive effect of the pandemic is that people are eating healthier and paying more attention to what goes into their bodies—and into everything they consume. Fifty-two percent of people report they follow a specific diet or eating pattern, with “clean eating” and “mindful eating” noted as the top two patterns, according to the International Food Information Council.
In the move toward purposeful food choices, plant-based foods have taken root and are gaining ground. “People are really concerned about the healthy benefits around food and beverage,” says Tracy Stuckrath, founder of Thrive! Meetings & Events. “It has been a trend for the last couple of years, and it will continue on.”
Eating authentic
Having an authentic experience includes tasting the local cuisine, and groups are making that a focus to entice attendees. In fact, the 2023 Global Travel Trends Report from American Express Travel shows 81 percent of respondents agree trying local foods and cuisines is what they most look forward to when traveling. Hiring food trucks is one way to add local flavor, but hotels also are making local cuisine part of their menus.
Epicurean Hotel in Tampa, Fla., offers its own take on the famous Cuban sandwich. “We have our version of it: the Homage to Bern’s steak sandwich in honor of Bern Laxer, the founder of Bern’s Steak House,” says Vicente Lavayen, director of food and beverage for Epicurean and corporate director of beverage at Mainsail Lodging & Development, a Tampa-based property management, development, marketing, and sales firm.
The W Fort Lauderdale in Florida also features foods influenced by local flavors. “We are obviously very seafood driven, but we also focus on Puerto Rican dishes, Cuban dishes, and Jamaican dishes to provide all of the different flavors of the Caribbean that have become part of our local cuisine,” says Carlos Figueroa, the property’s director of food and beverage. “For meetings and events, we incorporate them in different ways, such as our jerk chicken from Jamaica, stations with a variety of ceviches, and even a carving station with grouper.”
Charcuterie boards & elevated options
A popular trend has got food on the boards: charcuterie boards. Even simple staples are being elevated, with bread-and-butter boards incorporating fresh breads (made both in-house and locally) and infused butters.
The trend is so hot that W Fort Lauderdale recently launched a teambuilding activity centered around creating charcuterie boards. From Boardrooms to Board-Offs has groups forming teams and competing to make the best board. Boards range from traditional meat and cheese to butter boards, breakfast boards, and even mocktail boards. “The board competitions are fun,” Figueroa says. “We dehydrate our own fruit in house, so we have a variety of fruit garnishes, as well as fresh herbs and fruits we can provide so they can get really creative.”
Curated mocktails
The focus on health and wellness extends to alcohol consumption, with people drinking less. Demand for spirit-free options now goes beyond bottled water and soda to include mocktails and non-alcoholic beers and wines.
“Thirty percent of drinking-aged people do not consume alcohol or stop after the first drink, but they still want drinks that are adult-level quality—curated spirit-free cocktails,” Stuckrath says. “They want to feel included with a beverage that tastes good and looks as good as everyone else’s.”
Petr Raba agrees. “Low- or no-ABV [alcohol by volume] cocktails continue to see a huge growth, with demand for highly crafted, sophisticated mocktails using fresh, seasonal ingredients,” says Raba, vice president of Marriott International’s Global Meetings and Events Operations for the United States and Canada.
Hi-tech helpers
From biodehydrators to computer platforms that weigh and track food, kitchens are incorporating technology to save money spent on over-purchasing, reduce food waste, and help the planet. These eco-friendly tools lessen the environmental damage caused by wasting food-production resources, emitting carbon dioxide in food production and transportation, and producing the greenhouse gas methane when food breaks down in landfills.
In addition, the rise of robots in restaurants and hotels results from a combination of staffing shortages and advanced technology. These tireless workers can take orders and payments, cook, serve, and clean. While they lack the human touch, many felt safer interacting with robots at the height of the pandemic. Like it or not, robot workers are here to stay, and their presence creates a novelty that can enhance the guest experience.
The Boca Raton resort in Florida has two robot concierges: Johnny and Ethel. The pair greet guests, move around the hotel, and even tell jokes. They also provide room service, bringing guests games for game nights and popcorn for movie nights. For a bedtime experience, Johnny and Ethel “power down” to the delight of young guests.
