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Hotel Food Trends 2013
According to Andrew Freeman & Co., a consulting firm specializing in hospitality and restaurants, the food offered in hotels changes so quickly that it is possible to define trends for next year. Nowadays there’s a serious shift in the approach of hotels to the food they offer. Moreover, the increasing number of savvy clients makes hoteliers try to create their own identity that will attract more visitors.
The next year will be the year of toasts. Toast stops being an exclusively morning product and turns into a snack. Toasts come in different flavours, and many hotels already offer a whole “toast menu”. Rolls will be also high in 2013. Many sandwich-focused restaurants offer their customized rolls, such as the crusty “sfilatino” roll in Sfilatino Italian Gourmet or the special “baco” roll at Baco Mercat.
Forget about bread baskets. Today most fashionable hotels prefer making bread boards. Fresh and delicious house-made bread is a must. Savvy travellers are attracted by Mexican cuisine. Rather inexpensive, this cuisine has many devotees in different countries. Some hotels already hire native cooks and try to offer more Mexican dishes in their menus. Actually, not only Mexico is a popular theme these days, but other Latin American countries as well, especially Argentina, Brazil and Chile. The new trendy words for 2013 are borgona (Chilean beverage made of strawberries and red wine), asados (Argentine barbecue), chimichurri (Argentine salsa verde), brigadeiros (Brazilian candies made of milk and chocolate), and more.
Life becomes faster and faster these days, and restaurants reflect this trend, offering speedy delivery and menus focusing on dishes that can be cooked in minutes. The next trend is the popularity of “open kitchens”, many of which have already appeared this year. Guests want to see how their food is prepared. Some hotels have gone even further, and offer special interactive “classes” for their clients – guests can participate in the cooking of the food they have ordered.
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