By Chip McIntyre. Published on 1/11/2018 in Hotel Management.
Today’s hotel operators face multiple pressures based on shifting consumer behaviors, particularly when it comes to food and beverage. More and more diners are health and fitness conscious; today’s foodies are experimenting with a literal world of flavors and ingredients; young diners are trending toward pick-up and make-at-home kits vs. eating out; and more competition is coming from out-of-category sources like grocery stores and even furniture emporiums.
How do you stay relevant in an increasingly diverse and competitive environment? Here are seven trends that will help your F&B offerings stand out from the crowd:
1. There’s No Such Thing As Too Many Options
So many people are on meal plans these days – ranging from raw vegan to zero carbs to protein-packed paleo. Restrictive diets like these can make eating out difficult. The challenge is to make it easier. It starts with offering meatless, dairy- and gluten-free options in every category, from appetizers to desserts (or at least making modifications available). And why not make it interesting? Dishes that diners create themselves from a list of ingredients – bowls, salads, appetizer plates – can satisfy diverse palettes and make eating out fun and healthy.
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