The givens of the F&B sector don’t look set to change in 2015. Healthy options are in to stay, room service needs rethinking and grab-and-go and more sophisticated breakfast and lunch options rate high on the priority list. However, expectations are higher than ever, and hotels are going to need to go above and beyond to compete with outside venues.
In the December issue of HOTELS, a handful of F&B experts offered their opinions on what to expect in the year ahead.
HOTELS: What’s the biggest menu trend for 2015?
Guy Rigby, vice president, food and beverage, Americas, Four Seasons Hotels and Resorts, Toronto: I see more and more restaurants setting their menus up for shared dishes. Millennials, Gen Xs and Gen Ys all want things their way. So give them choices and allow them to share.
H: What can hotels do to update room service?
Rigby: Keep it location-specific. The room-service menu in a resort should be different from that of an urban hotel.
H: What’s the key trend in F&B?
Adam Tihany, founder, Tihany Design, New York City: The increase in popularity of market-style multi-food outlets offering diverse, multi-ethnic culinary options for shopping for the home, casual dining and grab-and-go. Although multi-cuisine venues have been around in Asia for a long time, they are popping up all over the world — from already popular places like Eataly, to city square food bazaars, to all-day hotel dining restaurants. Markets will be acclaimed venues to consume food — not just places to shop and buy for home cooking.
H: What’s the must-have for restaurant design in 2015?
Tihany: I always say it’s all about the lighting. Lighting sets the tone, mood and atmosphere of the entire dining experience, whether it’s romantic, casual, sexy or modern. Mix and match light sources using a variety of light fixtures at different heights to create a desired effect. For best results, designers should also collaborate with a lighting designer; lighting design is now an important specialty given the rapid changes in technology and the complexity of designs.
H: What’s the next step in healthy F&B offerings?
Neil Jacobs, CEO, Six Senses Hotels Resorts Spas, Bangkok: Just taking everything to the next level. Health-conscious menus need to be more scientifically minded. Farm-to-table food needs to become show and tell.
A few months ago, Six Senses Yao Noi started its own chicken farm. Guests can see where the hens live and can collect their own eggs by hand. Next year we will open Six Senses Qing Cheng Mountain outside Chengdu with one of our best organic gardens in the company. The spa will feature traditional Chinese medicine and herbs grown on site, which will be incorporated into the spa treatments and F&B offerings.