FLAVORFUL
FUTURE + Whiteman expects to see intensifying flavor profiles with natural ingredients replacing their artificial counterparts in 2013 . That will mean higher costs for bars and restaurants , but at the same time , the food and restaurant consultancy predicts customers will be more willing to pay higher prices .
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A HISTORICAL SHADE OF INDIGO
FLAVORFUL
New York Citybased Baum
FUTURE + Whiteman expects to see intensifying flavor profiles with natural ingredients replacing their artificial counterparts in 2013 . That will mean higher costs for bars and restaurants , but at the same time , the food and restaurant consultancy predicts customers will be more willing to pay higher prices .
IHG ’ s 96-room Hotel Indigo Tianjin Haihe in Tianjin , China , was constructed on the foundations of the former German consulate to China and consists of 11 villas with Germanicinspired architecture , including cupolas and red brick facades . Interiors by Silverfox , Singapore , include heavy wood paneling and contemporary artwork depicting the story of the German Concession in Tianjin , including antique maps , archival photographs and letter watermarks from that era .
The interior of a Maritime Riverfrontthemed guestroom at Hotel Indigo Tianjin Haihe
Guestrooms come in three styles : Old Cinema features film reel patterns on the wall , red velvet beadheads and lounge chairs recalling China ’ s first talking movie house in Tianjin ; Maritime Riverfront , which includes aquamarine coloring and maritime imagery ; and European Flair with wall murals of street scenes .
The opening rate is 900 yuan ( US $ 144 ), and the hotel says bookings have increased 8 % in the first six weeks , despite Tianjin ’ s oversupplied market .
Other 2013 trends include :
� Bartenders infusing vodka , gin and rum with fresh mango and kiwi , dried fruit and homemade syrups and bitters to create cocktails .
� Consumers abandoning colas for fruit-flavored carbonates and smoothies featuring ingredients like berries , hibiscus , pomegranate , lemongrass and basil .
� Snacks , especially those with “ fresh ” connotations .
� Pop-up restaurants and bars with edgy designs and food focusing new attention on hotel dining .
� Restaurants baking bread inhouse to save on costs and offer increased distinctiveness .
� Use of seaweed , wasabi , olive oil , sesame seeds and kale .
� Living walls similar to vertical gardens featuring edible items .
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For Anantara Hotels , Resorts and Spas ’ Black Ivory Coffee , Thai elephants eat the coffee beans , and the elephants ’ digestive system enzymes naturally break down the coffee protein , eliminating the coffee ’ s bitterness . The coffee beans are later extracted from
“ I expect hotels ’ fourth-quarter performance results will be off substantially . Keep in mind , the fourth quarter is typically New York City ’ s highest-occupancy and highest-rate period . On a positive note , though , not long after 9 / 11 New York saw increased tourist business from all over with people wanting to show support .” – John Fox , senior vice president , PKF Consulting USA , on the impact of Hurricane Sandy
Pre-digested gourmet
the elephants ’ droppings and cleaned before being brewed as one of the most expensive coffees in the world .
The coffee is being served at Anantara Golden Triangle Resort & Spa , located in Chiang Rai , Thailand , and at Anantara ’ s four resorts in the
Maldives . Anantara says sales to date have exceeded expectations despite the limited supply and price tag — a fresh brew consisting of two cups costs 1,400 baht ( US $ 45 ) at the Thai property , and one cup at the Maldives properties costs US $ 35 .
The coffee is ground by hand at the table and brewed using technology dating back to 1840 .
72 HOTELS December 2012 www . hotelsmag . com