FOOD & BEVERAGE
at the Kimpton Cardinal Hotel in Winston-Salem , North Carolina . “ People have been stuck at home for so long , and they ’ re not traveling overseas . So , they ’ re looking for flavors they can ’ t get at home . What I ’ m doing isn ’ t anything outlandish , but incorporating things that stay true to our concept as a French restaurant .”
Perhaps the most challenging trend that chefs have been grappling with is disruptions in the supply chain . “ Sometimes , our menus are more about what ’ s available than about what we ’ d like to do in our menus ,” says Kristin Beringson , executive chef at Henley ’ s inside the Kimpton Aertson Hotel ’ s signature restaurant in Nashville . “ And it can be really hard to predict what weird thing might be missing . For example , one week you might not be able to get peppercorns . You need to work around what ’ s available .”
Bradley Moore , vice president of food and beverage operations for Evolution Hospitality ’ s Taste & Theory Group , says that to deal with this , hotels need to have not just one backup plan , but two . “ Sometimes , we have gone down to actually pick up our food if there ’ s a delivery hiccup , and we try to have our delivery made on a Tuesday or a Wednesday so if there is a hiccup , we have more time to respond than on a Friday morning ,” he says .
“ The kitchen trend will continue to be the search for quality cuisine based on the right creativity , not exasperated , with strong references to local cuisine .” – Claudio Sadler , executive chef at the Baglioni Resort on the Mediterranean Island of Sardinia
Evolution Hospitality ’ s Taste & Theory Restaurant Group creates this vegetarian dish : zucchini squash spaghetti with spigarello
HEALTH TREND CONTINUES Local cuisine and sustainable eating also remain strong . “ People want transparency on their menus , not just what the ingredients are , but how they affect you ; and supply chains , which is something we never talked to guests about , have become really important ,” says Angela Kuzma , vice president of lifestyle for San Clemente , California-based management company Evolution Hospitality , which operates the Taste & Theory Restaurant Group .
“ I believe that the sustainable , local culture and healthy philosophy will dominate the trends for next year ,” says Oliver Campanha , executive chef at Mystique , a Luxury Collection hotel on the island of Santorini in Greece . “ Food with exceptional nutritional value and authentic regional ingredients will harmoniously coexist , to culminate into sophisticated flavors .”
Healthy eating - and healthy vegetarian and vegan cuisine - is a trend that started pre-pandemic , and it ’ s poised to remain strong in the upcoming year . “ In the