Whether you’re talking about food, clothing, or home decor, it’s safe to say that things that are once trendy do not always have long lives. Following trends can be a fun way to invite new people and ideas into your hotel’s restaurant, but it’s important to keep your eye out for certain short lived trends that may cost you a lot of money to implement.
1. Food Trucks
Traveling food trucks are a great idea for many startup food service businesses. It’s an excellent way to make your way around your community building your audience. But food trucks are a big investment and may not be the most practical decision for your hotel. If you love the idea, consider inviting a food truck to park on your premises. You’ll get the feel of a food truck without the commitment.
2. Specific product obsession
It seems like America becomes obsessed with a new food every year. Some of these obsessions last longer than others, but not many of them are truly long-lasting. In the last couple of years, we have seen truffles on everything, bacon wrapped around anything, brussels sprouts, and fried chicken and waffle trends, just to name a few. It’s fun to add a few of these trendy items to your menu, but be careful not to let the food service pendulum swing too far. If so, you risk losing your identity with your customers.
3. Experimental foods
Depending on your audience, experimental foods may resonate more in the food service department of your hotel. High-end and boutique hotels are more likely to get away with what some call experimental gastronomy, but you may risk alienating your base audience. If your chef is dying to try some inventive new techniques, it may be worth giving it a try, but as with any other trends, less is more.
4. Extreme Diets
Paleo, Atkins, vegan, oh my! There are as many special diets as there are people these days. For some, following special diets is critical to their health, so offering flexibility for those people is a really great way to broaden your base of interested diners. But don’t allow these extreme diet trends to dictate your menu. In years past fat (butter and bacon) was the bad guy, now it’s gluten (bread and pasta), sticking too closely to trends will leave you and your food service team dizzy.
Trends, by definition, are generally not long-lasting. They flare up as the next big thing and then fizzle out only to be replaced by the next big flare. It can be fun to dabble in food service trends, but it’s important to choose trends that nicely complement your already established identity and menu. Separating trends from lasting, classic techniques and products requires the watchful eye of a professional chef and an excellent food service team.
Are you looking to upgrade your hotel restaurant? Contact us today for more information on how we can help you build the right food service team for your business.