Mindfulness also extends to wine drinking , says Jans Clemens Wiese , owner of Ciasa Salares , a luxury hotel in San Cassiano , Italy . “ Guests are much more interested in the winemaking techniques and the sustainability behind the wine ,” Clemens Wiese says .
Guests are also more willing to step outside of their comfort zones . “ The biggest trend is the curiosity , to try something they ’ ve never had before ,” Clemens Wiese adds . “ In the past , I ’ ve never had a French wine drinker enjoying wines from the south of Italy , for example . This summer , I found I could propose pretty much anything , and the guest would be excited to try new things .”
Wine consumption has also increased . “ Consumption has grown dramatically ,” Clemens Wiese says . “ I ’ ve had many , many tables of four this summer who consumed at least three bottles of wine for dinner , and normally , it would only be one or two .”
Mindful or not , alcoholic consumption is up , and hotels can capture this with mindfully created cocktail menus with creative signature drinks . But the challenge , Moore says , is that often these drinks take too much time , manpower and bar know-how to make and keep up with demand . The solution , he says , is batched cocktails . “ We ’ re consulting on two rooftop bars , in Dallas and in Atlanta , and I will tell you , the majority of signature drinks are batched ,” he says . “ We don ’ t have the skillset or the number of associates to be able to offer the US $ 14 cocktail guests are seeking without batching , and guests do not know that the cocktails are batched .”
“ It ’ s about how can we streamline but still offer the quality ?” Kuzma adds .
Healthy or healthier drinking also extends into tea and coffee . As far as teas go , “ matcha has been there and been done ,” Knudsen says . Instead , loose-leaf teas from South America like guyausa are going to be trending .
With coffee , it ’ s not just for breakfast anymore . “ Coffee has become a 20-hour-a-day thing ,” Moore says . “ I was just at a hotel that had unfortunately closed their coffee outlet at noon , and I counted how many people walked up to the door for coffee . We ’ re not listening to our guests about this .”
Coffee bars , Moore says , aren ’ t just about coffee . “ They ’ ll serve
At the Ciasa Salares , guests can go on a tasting experience , moving from the wine cellar to a charcuterie room to the cheese room to the chocolate room to a spirits room .