Experts Offer Top Food Trends
For Hotels & Restaurants In 2009

By Derek Gale, Senior Editor -- Hotels, 11/20/2008 10:00:00 AM

Here are 13 overall hotel food trends and 10 menu item / ingredient trends to expect in 2009, from experts around the industry.

Overall Hotel Food Trends

Chef-Driven Restaurant Scale-Back
Will those big-deal hotel restaurants carrying the names of absentee star chefs become economic albatrosses, or will they prove to have stable drawing power? We look for fewer hotels turning their restaurants over to star chefs. The cost of building these things often outstrips potential profits, and when times get tight, hotels can do without. Besides, we’re running out of star chefs.  - Michael Whiteman, Joseph Baum & Michael Whiteman Co.

The Bistros Are Coming
Restaurants in the United States, especially hotel restaurants, are lagging economic indicators: They take so long to design and build that a turn in the business cycle catches them flatfooted. Because they’re lagging indicators, all those new restaurants that recently were aiming for opulence and dripping with luxury (targeting the expense-account types) now will be part of the cyclical "bistro-ization" of America. And if not bistros, look for "osterias," the Italian equivalent.  - Michael Whiteman, Joseph Baum & Michael Whiteman Co.

Farm-To-Table Cuisine
One of the big trends is farm-to-table cooking and cuisine. If I’m a client I want to know where the food comes from, how the food is prepared and who prepares it as well. We are doing more farm-to-table menus. That is where we’re going.  - Jean-Pierre Etcheberrigaray, VP F&B, The Americas, IHG

More Seasonal Menus
With price increases and such a demand for fresh product, more chefs are changing menus more often. Chefs are starting to feel that having things on the menu for 10 months out of the year is wrong. Use only what is in season to help with cost.  - Chef Rocky Rocha, The Magnolia Hotel Omaha

Customization
Customization and personalization is in high demand. Menus easily changed to suit various preferences (i.e. vegan, gluten, or simply personal tastes) are important.  - Bob Puccini, The Puccini Group

Small Portions And Shareable Items
Smaller waistline; smaller budget. 2009 is the year for cutting back and restoring health to our economy and our lives. This means reorganizing your menu offerings to help: Creative appetizer menus, offering more innovative appetizer portions to share and offering half portions of entrée items allows guests to have enjoy an evening out with out fear of breaking the budget or the diet. Half glasses of wine are also popular. In 2009, we will see more sharable menus that offer a taste of everything.  - Bob Puccini, The Puccini Group

Activity Makes An Experience
Avid diners are looking for a variety of experiences when dining out, and activities enhance dining experiences—wine flights or sake tastings create more interesting dining options.  - Bob Puccini, The Puccini Group

Promotions Draw Diners
Luxury restaurants offering fixed-price dinners will unbundle their menus, allowing cash-strapped patrons to control their checks by ordering a la carte. Upscale a la carte restaurants will add value by adding fixed-price dinners to their menus, hoping to attract people by offering bargains. Happy hours will become more robust as hotels hope customers will order lots of small plates instead of dinner.  - Michael Whiteman, Joseph Baum & Michael Whiteman Co.

Flexible Dayparts
Traditional set times for breakfast, lunch and dinner are a thing of the past. People are on the go and have unpredictable schedules. It’s important to offer services and time flexibility that reflects their busy itineraries.  - Bob Puccini, The Puccini Group

Restaurants Staying Open Late
Business travelers strongly favor hotel restaurants that are open late—well over half say this is a very important factor in their decision of where to stay.  - Chef Rocky Rocha, The Magnolia Hotel Omaha

Lobby/Lounge Dining
Lobby and lounge dining/drinking is gaining popularity; it allows for a great deal of socialization to occur and makes a hotel appear lively and fun.  - Chef Rocky Rocha, The Magnolia Hotel Omaha

Complimentary Items
Complimentary offerings such as breakfast or 24-hour coffee service resonate strongly with consumers. Fully 72% of leisure travelers and 71% of business travelers say a complementary breakfast is important when choosing a hotel.  - Chef Rocky Rocha, The Magnolia Hotel Omaha

Healthy Treats At Turndown
Tysons Corner Marriott is randomly giving guests a turndown treat of wholesome house-made granola with oats, almonds and dried fruit. A note on the turndown amenity encourages guests who like it to make it part of their morning routine at the on-site restaurant.  - General Manager Shelly DiMeglio, Tysons Corner Marriott

Menu Item / Ingredient Trends

Breakfast Anytime
Breakfast at any time of day will become the new standard. Grits, waffles or steak and eggs for lunch and dinner.  - Michael Whiteman, Joseph Baum & Michael Whiteman Co.

Innards And Odd Parts
Look for an even greater upswing in innards and odd parts on menus. Guanciale (pigs’ cheeks), pigs’ feet, tripe, lardo (cured pork fat), artisan salami, beef cheeks, tongue, neck meat, oxtails… and chicken livers taking the place of costly foie gras.  - Michael Whiteman, Joseph Baum & Michael Whiteman Co.

East Meets West
The world is flat and people are traveling farther distances and bringing back authentic spices and cooking methods. Expect to see more intriguing ingredients in restaurants. Also, Middle Eastern and Asian specialties prepared in the West are frequently less watered down and more authentic today.  - Bob Puccini, The Puccini Group

Asian Noodles In Broth
Soup loyalists will have more to choose from, as comforting Asian noodles in broth edge onto menus. Look for pho from Vietnam, ramen from Japan, and laksa from all over Southeast Asia.  - Michael Whiteman, Joseph Baum & Michael Whiteman Co.

Tarragon
This spice has been underused though the years, but more chefs are starting to take a liking to it, so look for more menus to list it as an ingredient.  - Chef Rocky Rocha, The Magnolia Hotel Omaha

Flat Iron Steak/ Flank Steak
This will continue to be popular in 2009 due to relatively low cost. This piece of beef is considered to be one of the most tender cuts on the market today—it cuts like a filet but tastes like a New York Strip.  - Chef Rocky Rocha, The Magnolia Hotel Omaha

Ethnic Takes On Poultry
Look for lots of braised and fried chicken, this time in various ethnic flavorings.  - Michael Whiteman, Joseph Baum & Michael Whiteman Co.

Comfort Foods
The old standbys are coming back. Yes, macaroni and cheese, but also certain Asian pasta dishes (such as Pad Thai and sesame noodles) for their equivalent creaminess without the palate fatigue, and rigatoni carbonara for the same reason. Spaghettie and meatballs will make a roaring comeback, but with creative meatballs. Watch for mashed potato variations, combined with creamy and pungent cheeses, for example, or with multiple winter vegetables.  - Michael Whiteman, Joseph Baum & Michael Whiteman Co.

Real Food
Even McDonald’s is saying ‘100% beef’ in their campaigns. Diners are savvy about what is on their plate. People’s ingredient protocol is higher than ever—they want “real” food.  - Bob Puccini, The Puccini Group

Sparkling Tap Water
A bubbly twist on a restaurant staple that is a more eco-friendly option because it isn’t bottled.  - Bob Puccini, The Puccini Group