TOP s
TOP s In the hospitality industry, value-added guest services create exceptional, revenue-driving opportunities that your guests will enjoy, and hopefully keep them coming back to your establishment the next time they are in town. Since the Hospitality landscape is constantly evolving, no trends report can be all inclusive. Therefore, our intent is to provide sound research and industry insight that can assist you in making strategic culinary decisions for your operation.
1 Brunch Bigger is Better Many guests are looking for decadence and indulgence at breakfast and brunch, particularly on the weekend. From decadent French toast to foie gras garnishes, caviar, oysters and more, make sure your hotel s brunch is over the top with flavor and variety. Holidays such as Mother s Day and Easter are key times to offer brunch with menu items that will appeal to the whole family, from the toddler to the matriarch.
2 Chef Casual Americans love grilled food. As a follow up to the popular smoked food trend of recent years, chefs nationwide are leaving food on the flame a little longer, transforming it into burnt or charred in gourmet ways. Consider this flame can be applied to virtually any food, from tomatoes to meats to poultry and even cocktail ingredients! Using charred and burnt, roasted and toasted flavors are a natural fit with vegetables, meats and even pasta.
3 Environmental Sustainability Living in the 21st century means we all have more of a responsibility than ever to take care of wherever we call home on a permanent, or temporary basis such as at a hotel. As our population grows and natural resources become more depleted, it s up to us to do our part to recycle, reuse and reduce waste. Teaching your staff about environmental sustainability and its importance to the overall success of your business operations.
4 Ethnic Foods Ethnic foods are commonly found in restaurants throughout the U.S. Southeast Asian cuisine was the fifth most frequently cited ethnic trend by chefs last year. One of the trendiest Asian menu items is the Vietnamese banh mi sandwich. Peruvian food was the ethnic food chefs pointed to fourth most frequently. Chefs at independent restaurants around the country regularly offer ceviche, a marinated seafood dish, as a light appetizer. Ethnic fusion continues to be the most popular trend, a mashup of different cultures that resonate with American consumers, such as a cheeseburger burrito.
5 Ethnic-inspired Breakfasts Breakfast is proven to be the most important meal of the day. Business travelers rely on a good breakfast to fuel a busy day of trade shows and meetings. A variety of Hispanic-themed breakfast recipes include eggs, beans, spicy tomato sauce, peppers, onions, tortillas and even rice. Take a twist on traditional lunch or dinner items by offering breakfast tacos, quesadillas and burritos and watch your guests line up to get their morning fuel!
6 Locally Grown Produce One of the hottest trends in food this year is locally grown produce. Whether traveling for business or pleasure, your guests will appreciate knowing the produce you serve is fresh and locally grown. Using locally grown produce in your recipes is good for your patrons, your community and your bottom line. Promoting the local farmer s produce appeals to out of town guests who appreciate supporting local businesses. Create unique seasonal menu items based on what s available from your local farmers.
7 Locally-sourced Meats and Seafood Out of town guests will expect and enjoy a taste of local food fare. Treat them to local seafood specialties that may be unique to your geographic area or traditional beef, pork or lamb dishes that represent the unique cultural heritage of your community s founding fathers. Include eye-appealing infographics with your menus to entice guests to try something new, and be sure that your wait staff is well educated on each local menu item.
8 Natural Ingredients/Minimally Processed Foods One of the hottest trends in food this year is locally grown produce. Using locally grown produce in your recipes is good for your guests, your community and your bottom line. Promoting the local farmer s produce appeals to consumers who appreciate supporting local businesses. Create unique seasonal menu items based on what s available from your local farmers.
9 Sustainable Seafood Sustainable Seafood was ranked #9 out of the top 10 trends for this year as identified by the National Restaurant Association. This trend focuses on using underutilized species and identifying fish species that can endanger an ecosystem such as the lionfish and the blue catfish in the Chesapeake Bay area. The lionfish eats 30 times its own weight and can eat the contents of an entire bay in just six weeks. By working with entegra, operators can identify seafood in their area that fits this category, and create enticing, unique dishes for their menu. Introducing new flavors, ingredients and cuisine styles provide new skills for foodservice chefs and operators.
10 Spicy Foods The trend for more hot-and-spicy items on menus has been marinating for a while, and is turning white hot in the New Year. In order to avoid being seen as bland and boring, many operators are constantly tweaking the options and giving guests enticing reasons stop and fill up. One way is to literally spice things up with different types of hot-spicy food items including various hot peppers such as jalapenos, serrano, cayenne, tabasco or rocoto peppers. The infamous habanero chili pepper and the ghost pepper are only for the serious spicy foods lover.
SOURCES: Top 2016 food trends fuel evolution of menus, restaurant.org. Chefs predict hot food trends for 2016, nrn.com/food-trends/ chefs-predict-hot-food-trends-2016. Local foods, chef-driven fast casuals top 2016 trends, qsrmagazine.com. 12 menu trends gaining momentum for 2016, restaurant-hospitality.com. 9 fast food trends for 2016, qsrmagazine.com. 10 influential food trends for 2016, campbellsoupcompany.com. Restaurant trends to watch for in 2016, nrn.com. 2016 restaurant trends report, Restaurant Hospitality December 2015. predictions everyone can agree on, Restaurant News December 2015. NRN predicts 2016 menu trends, nrn.com. 5 foodservice trends for 2016, food-management.com. www.entegraps.com 866-ENTEGRA info.usa@entegraps.com 2016 entegra Procurement Services. Confidential and proprietary to entegra. Do not share or post without proper consent.