Experts predict the global hotel industry in 2022 will return to 80 percent of 2019 demand — as more vacationers return to the fold and business travelers book trips once more, how have your offerings adapted to post-pandemic consumer demands? For these travelers, the dining experience will be back on the menu. Leading up to this, its pivotal that operators navigate global supply chain disruptions to continue enticing potential diners with a killer offering.
The healthy and sustainable eating trend is not going away and will most likely continue to rise in popularity into the new year. Wellness and ecological trends that gained popularity over COVID will continue in the post-pandemic world, meaning hotel recipe management practices will need to prioritize sourcing from local suppliers to meet these expectations.
Recent supply chain shortages across the world, stemming largely from decreased production in areas under tight lockdown and understaffed shipping operations, have put these relationships under even further scrutiny. With the very food and beverages your restaurant relies upon to operate no longer assured, knowing who to trust and what to expect over the coming months becomes essential.
The foodservice distribution industry is hypercompetitive and robust. You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers?
Plant-based options are a must on any menu from bed and breakfasts to five-star resorts. 2021 was the Year of the Chickpea, and the trend will carry into 2022 – not just humus, but new products coming to market like chickpea-based ice cream, pastas, and flour. Finding innovative ways to incorporate novel foods into your menu sets your properties at the forefront of healthy dining.
The market for food and beverage products infused with CDB oil is growing with coffee shops and cafes. Currently, CBD infusions are on the rise in menu items like coffee, cocktails, and artesian water, yet more establishments are adding CBD to food offerings – especially desserts, pastries, and dressings. The legality varies by jurisdiction, so ensure brand standards will allow either CBD use across all properties or decentralized decision making.
At a minimum, your hotel recipe management needs to cover its bases with tasty vegetarian, vegan, and gluten free options. Offering seasonal dishes means you can keep vegetarian and vegan dishes fresh and new. Don’t overlook children’s menus – having one or two plant-based options available ensures every guest gets to enjoy something.
Sustainability doesn’t just link to food, but also to biodegradable packaging, straws, and printed menus. Source eco-friendly products where possible, and look at implementing onsite produce gardens and/or composting. This may appear counterintuitive, but menu reduction can help reduce overall costs. Throwing out unpopular food and beverage is simply throwing money into the trash!
One area where sustainability and mass appeal coexist – spirits. Partnering with local alcoholic industries like craft breweries, liquor manufacturers, and vineyards for activities like beer flights and parings to dishes is generally a hit and potentially caters to younger and upscale diners.
This sounds crazy, but boxed wine is gaining popularity for environmental purposes and as a way to save costs. Cheaper to transport, requiring a lower carbon footprint, and offering a longer shelf-life, boxed wine offers operators a sustainable way to serve wine connoisseurs.
Hotel recipe management needs to reflect the changing tastes of travelers. Social media is essential to modern tourism, so focus on food presentation and make sure it’s Instagram-able! Think of including options like cheese and charcuterie boards in addition to creative vegetarian options, while not forgetting old favorites. Also consider doing tapas-style dishes with your menu staples or customer favorites. With the rise of social media influencers, you want to find ways to attract these individuals to your establishments – nothing beats free marketing or exposure!
The modern traveler is increasingly diverse and looking for diverse experiences. Research global dishes from a cross-section of cultures, and whether brand requirements allow any on your menu. Thanks to working from home and lockdowns during the pandemic, diners are making more homecooked meals, a trend that will likely continue even as businesses continue to reopen in-person offices and global lockdown restrictions ease. As a result, diners expect more creative tastes and flavors, so adopting foods and flavors from different cultures appeals to those who have acquired a taste for new dining experiences.
Adding ‘low calorie’ courses, or actual menus catered to minimal but tasty offerings, have proven successful and even boost profitability. Don’t forget menu labeling! Ensure you are adding key dietary, intolerance, and nutritional info on menus, websites, and food packaging.
One of the key pandemic takeaways is the hospitality industry’s fragility, but also its resilience. As 2022 promises further recovery, controlling your inventory costs remains essential, but not at the expense of compromising quality or offering. While some businesses will continue to operate on razor-thin budgets until a full market recovery, tapping into the right menu trends helps attract more occupants and keeps revenue flowing in.
Find out how your brand can maximize inventory effectiveness and more through Adaco’s purchase-to-pay and inventory solution.
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