Text: Sarah Dierick / Kris Vandekerckhove - Image: Stockphoto
Trends in food within the hotel sector
Hotel guests are not only looking (more) for comfortable accommodations, but also for unique dining experiences during their stay. Thus, in recent years, the focus on food and culinary experiences in the industry has increased significantly. We gathered some notable trends ...
Local and sustainable ingredients: Hotel guests are becoming more conscious when it comes to sustainability, which has led to a strong demand for local produce. Hotels are responding to this by working with local farmers and producers to use fresh, seasonal ingredients. The now over-familiar 'short chain' ...
Diet-friendly options: With a growing awareness of different dietary preferences and requirements, hotels are investing in diversity on their menus. Vegetarian, vegan, gluten-free and other diet-friendly options have thus become the most normal thing in the world.
Technological innovations in the kitchen: Technology has also made its way into hotel kitchens. This ranges from sophisticated kitchen equipment to innovative cooking techniques. This is to work more efficiently as well as to create unique dishes. In addition, some hotels use digital menus and online ordering systems for a seamless dining experience.
Educational culinary experiences: Hotel operators strive to not only feed their guests, but also educate them. This has led to the emergence of educational culinary experiences, such as cooking classes, tastings and interactive workshops. Guests get the chance to learn more about local dishes, ingredients and cooking techniques, adding an educational and engaging dimension to their stay.
Personalisation of menus: The industry understands the importance of personalisation and is applying it to food offerings. Some accommodations offer the option of creating personalised menus based on individual guests' preferences and dietary requirements. This creates a more intimate and tailored dining experience.
Collaboration with celebrity chefs: To strengthen their gastronomic offerings, hotel operators enter into collaborations with renowned chefs. These collaborations often result in exclusive menus and culinary events, allowing hotels to further distinguish themselves in terms of gastronomy and hospitality.
Zero-waste initiatives: The search for ways to reduce food waste and embrace sustainable practices continues unabated. Zero-waste initiatives are being integrated into kitchens, minimising leftovers and encouraging recycling and composting.
Food trends within the hotel sector reflect not only a shift in culinary preferences, but also a growing awareness of sustainability, health and individuality. Guests can now enjoy much more than just a place to stay; they are offered a full-fledged culinary journey that suits their taste, diet and desire to discover new things. The hotel sector thus becomes an inclusive and diverse world of tasty experiences.
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