The food and beverage industry has experienced significant changes over the past few years. While some consumers’ lifestyle choices and health status determine their dietary patterns, new and evolving trends also play a key role in shaping the food and beverage experience.
The pandemic has forced people to re-evaluate their mental and physical health, putting a focus on incorporating wellness into daily eating patterns. Today, health is not just a trend, but a conscious lifestyle driven by intentional and informed decisions.
According to the Global Wellness Institute (GWI), the healthy eating, nutrition, and weight loss sector grew from $911 billion in 2019 to $1.79 trillion in 2022. This is the only sector that has maintained a positive growth trajectory since the onset of the pandemic.
Consumers are now considering how to factor in their daily fueling and functioning, and this is impacting the food and beverage industry. As consumers look for ways to enhance their physical, mental, and emotional well-being, hotels are leaning into several trends from an F&B perspective to better cater to travelers. Hotels are leveraging and tweaking existing restaurant menus to offer healthier options and adding new and fresh dining concepts to accommodate evolving dining choices.
This change goes beyond simply offering choice and accommodating food preferences, sensitivities, and allergens (e.g., gluten-free, dairy-free, nut-free), and allows guests to take control of their health and well-being through what they eat and eat. The aim is to help you be proactive about your happiness. Mia Kirikos, president and founder of wellness consultancy Kirikos & Associates, said:
“The big hotel brands have been on this trend for a while,” she said, citing Marriott International’s Westin brand as an example, which introduced superfoods on restaurant menus in 2006 or 2007. He said that he pioneered the concept of adding . Gut health is a big trend, and the power of probiotics and fermented foods like sauerkraut and kimchi to help strengthen it. As the science becomes better known, the associated demand also increases. ”
EVEN Hotels, an IHG brand designed and created around wellness, launches a new flexible restaurant concept called EVEN Kitchen & Bar, offering menu options including vegetarian options for guests looking for healthy meals on the go. We provide
new trends
Hotels are increasingly offering vegetarian options and high-protein plant-based foods. Even carnivores are trying to find ways to reduce their meat intake, whether for personal health reasons, environmental reasons, or both, Chiricos says.
To prioritize fresh and sustainable options, Hyatt Hotels Corporation’s food and beverage team carefully selects plant-based options identified as alternatives.
The Vegan Bar at Andaz Mayakoba Resort Riviera Maya in Mexico offers a completely vegan dining experience on-site. “The Vegan Bar offers a vegan twist on traditional Mexican cuisine, featuring fresh, locally sourced and sustainable ingredients,” said Frank Giacomini, SVP, Lifestyle and Independent Restaurants, Hyatt Americas. We offer seasonal snacks and dishes.”
Research shows that, despite their promise, completely plant-based diets are not as beneficial as plant-first diets. Adam Mogelonski, his consulting partner at Hotel Mogel, said plant-based diets are here to stay and every executive chef knows it.
“A lot of restaurant concepts that were 100% plant-based have had to be pulled back as people try to find a balance. We are opportunistic omnivores, so our bodies don’t mix meat with plants. are designed to be eaten together,” Mogelonski said.
Scott Gingerich, Vice President of Restaurants, Bars and Events, Luxury & Lifestyle Brands, IHG, says many consumers are starting to move away from plant-based alternatives and instead enjoy ingredients in their natural and holistic state. He said that he is leaning towards this. Certain vegetables, such as cabbage and dry-ripened koji carrots, are the star of many preparations in restaurants and bars, he said.
Wake up sober
Dry January isn’t just a month for non-alcoholic drinks and mocktails. It has now expanded to become a consistent lifestyle choice for many consumers. “Mocktails are becoming an expected part of cocktails and wine lists. We expect to see more of this as it becomes cool to drink less and stay sober.” “Even celebrities are now sharing and celebrating being alcohol-free more regularly,” Chiricos said.
Hyatt was early to recognize this trend and launched its “Zero Proof, Zero Judgment” program, offering spirit-free beverages across its brands at multiple Hyatt properties in the U.S., including Hyatt Centric, Andaz and Thompson Hotels. . For guests who aren’t looking to cut out alcohol completely but are looking for healthier drink options, Giacomini said lower-alcohol drinks aimed at staying longer and reducing hangovers are also popular. It is said to be increasing.
healthy snack
In addition to focusing on healthier snack options with lower sugar and salt content, hotels should consider using high-quality, locally sourced ingredients.
“Hotels have a responsibility to their guests, which means they have to meet the guests where they are,” Mogelonski said. “Low-carb snacks are appreciated by both health-conscious guests who are used to consuming such products, and guests who are not health-conscious but want to try these products.”
Most takeout kiosks, stores and eateries in hotels have healthier snack options, Chiricos said, adding that healthy options use less oil and less salt and sugar content. He added that this may also be reflected in the
EVEN Hotels offers a complimentary tea service every night in the lobby that includes a variety of herbs to help guests recover and recharge.
sustainability
Consumers are not only becoming more aware and conscious about what they are consuming and where their food comes from, but they also expect complete transparency from vendors and restaurants. Now you can. As a result, many bars and restaurants are stepping up their practices and creating menus using locally and sustainably sourced ingredients.
Mogelonski suggested that to make the food system more economically viable, vendors need to reduce food miles, support local farmers, and use whole animals and plants.
“Eating beet root vegetables can be encouraged to reduce food waste. For animals, nose-to-tail eating is becoming more common, incorporating organ meat or using bones in soups. “All you have to do is challenge the chef,” he said.
Technology also plays a major role in making the food and beverage industry economically sustainable.
“We are beginning to leverage AI technology across our kitchens and bars to streamline processes and support our zero waste efforts,” IHG’s Gingerich said. For example, Kimpton is exploring ways to add more economically sustainable ingredients and dishes to its menus to reduce waste.
AI can also spark inspiration in the kitchen, helping chefs create new flavor combinations and dish ideas, enhancing menus and delighting guests with unexpected and delicious creations, Gingerich said. I added.
