5 food and beverage trends that check in at hotels

Hotels just try to appeal to people who don’t stay overnight. / Photo courtesy of Four Seasons Hotels.

Hotels have been hit hard during the pandemic, and as the business is slowly picking up (the occupancy rate is expected to average 63.4% in 2022, according to the American Hotels and Lodging Association), food and beverage teams have learned that it is no longer wise to rely on just one night for the bulk of sales. guests.

“We have 555 hotel restaurants worldwide, and 55% to 60% of our diners are locals,” said Kimberly Grant, senior vice president of food and beverage and global head of restaurants at Four Seasons Hotels. “Most of the restaurants have exterior entrances and are all uniquely run by individual chefs, so they have the look and feel of an independent restaurant.”

Grant believes eating is the gateway to the brand, and these are the trends that have rooted the Four Seasons brand.


The meaning of the local is redefined. Local was all about sourcing and sourcing produce, and while the local sourcing of ingredients such as honey and fresh produce is still a focus, Four Seasons hotels place more emphasis on local culture. Food programs try to celebrate the food culture of the city or region where each hotel is located.

“When guests go out to eat, they want to immerse themselves in the local culture and spirit of the area, which is why we hire chefs who are immersed in the cuisine,” Grant said. For example, at the Four Seasons Hotel New Orleans, local celebrity chef Alon Shaya runs the Miss River restaurant, while award-winning chef Donald Link is responsible for Chemin a la Mer, both highlighting Louisiana food.

Breakfast is the new lunch. The increase in remote workers has been a boon for hotels. The chain has seen an increase in weekday meetings over breakfast, and their morning menus are keeping up with demand.

The Four Seasons Hotel Boston has a selection of traditional Eggs Benedict, omelets, and frittatas, but also serves up an acai bowl made with local fruits and avocado toast with inspiring ingredients.

While weekend brunch is still an opportunity to socialize, breakfast is emerging as a strong part of the day.

carrot and radish display

Veggies get the star treatment at Evelyn’s at the Four Seasons Fort Lauderdale. / Photo courtesy of Four Seasons Hotels

Innovation with plants. Hotel chefs are increasingly using vegetables and grains on the menu. Chef Brandon Salomon at Evelyn’s Fort Lauderdale brings single vegetables like carrots and displays them in many different ways. One of its specialties is the zucchini flowers stuffed with mushrooms.

“Customers don’t order these plant-based meals because of lifestyle or dietary choices, they really enjoy it,” Grant said.

alcoholic and non-alcoholic beverages

Alcoholic and non-alcoholic cocktails are no longer separate from the beverage list. / Photo courtesy of Four Seasons Hotels

Merge beverage lists. Increasing demand for non-alcoholic cocktails has affected the way the Four Seasons menus are drunk. “We are now unifying the menu categories, no longer separating the soft drinks on the list from traditional cocktails,” Grant said.

Hotel bartenders are equally creative when it comes to non-alcoholic cocktails, and the trend is happening around the world, he added.

Homemade bottled cocktails, a rising trend during the pandemic, are also here to stay. Grant says a bottled single-serve negroni is a favorite with travelers in Florence.

Focus on eliminating waste. Chefs and mixologists came together to reduce food waste. “There is much more collaboration between the kitchen and the bar. “Teams constantly talk to each other about how a product’s leftovers can be used or reused on the kitchen or beverage side,” he said.

Composting and donating leftover food are still priorities, but collaborative waste reduction is now built into the brand’s ESG plan.

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