Published July 5, 2022 in Hotel Business.

People’s habits have changed dramatically in the last two years. Outside influences are causing changes to what we eat, how we view the dining experience, and for the hospitality industry, how we interact and meet guest expectations. Optimizing products and enhancing menu creativity is how your hotel can keep up with the changing times while continuing to exceed guests’ expectations.

Cory Dellinger, Avendra’s VP of operational consulting and Avendra Clubs, recently hosted a webinar on food trends that can keep your property at the forefront of your guests’ minds. Joining Dellinger was Naomi Van Til, senior manager with Datassential.

“It’s no secret that the marketplace is becoming increasingly competitive,” Dellinger said. “Avendra is sharing these food trends and industry changes to spur ideas that will help attract consumers to your venue while managing today’s challenges.”

Menus have started to adapt to changing consumer tastes, incorporating more ingredients that meet health-related initiatives. Many places have added plant-based, vegan and gluten/dairy-free options. These healthier choices may not be as abundant, but it doesn’t mean that they can’t be tasty.

Plant-based alternatives and ingredients are debuting in many dishes. For instance, JUST Egg by Michael Foods is a plant-based, liquid alternative to conventional eggs that has a lot of versatility. Dairy milk alternatives beyond the typical soy, rice or almond milk are often featured in ice creams. Doozy Pots, for example, are gelatos made with organic hemp hearts and whole oats, creating an indulgent texture with less saturated fat than traditional ice cream.

Another healthy option that can easily be added to your existing menu is hearts of palm. “These are really great as a plant-based seafood replacement,” said Van Til. “As they are native to South and Central America, they are also being subbed into a lot of Latin-inspired dishes.”