F & B : Authenticity
Ofundisputed
embracing authenticity pays dividends and it ' s ok to dabble or dive in .
by Erin Sund , cOntributing EditOr origin
B art Spoorenberg , general manager , Il Salviatino in Florence , Italy , hosts a popular truffle-hunting expedition led by a local certified truffle hunter and his dog . “ Guests want to take something with them — a skill or a great memory ,” he says .
The rise of culinary tourism , an increasing interest in locally sourced food and beverages , and an appreciation for craftsmanship has more guests searching for “ authentic ” F & B offerings . Cooking classes , brewery tours and expeditions to local farms are popular offerings , but even time-strapped business travelers appreciate coffee from a regional roaster or a craft beer produced at a brewery down the street .
“ Hotels are smart to partner with local artisans , farmers , wineries and chefs to offer interactive culinary experiences and programs ,” says Arlene Spiegel , restaurant , retail and hospitality consultant . “ The guest will certainly give the hotel credit and the experience will add value to the guest ’ s memory bank .”
Authenticity has its challenges , though . For example , inclement weather can dampen the truffle hunting expeditions at Il Salviatino , says Spoorenberg . Chefs sourcing food locally are at the mercy of weather and local farming trends , and off-site culinary tours can have complicated logistics .
However , collaborating with local artisans and producers can streamline the process while creating strong relationships . Because return on investment can be tricky for some “ authentic ” programs , F & B experts advise starting small and looking at resources already within the hotel .
“ Maybe your server is a hobby photographer and can give the greatest walking tour ever . Or if you have a small garden , start cooking with herbs grown onsite ,” says CoreyNyman , director of operations , The Nyman Group . “ Look at ways you can promote your city . If coffee is roasted locally , display the beans . If lavender grows nearby , feature it in your dining room .”
However , some guests still crave the familiar and it can be challenging to straddle the line between authentic and old reliable dishes .
“ As much as we want to take guests
40 HOTELS October 2015 www . hotelsmag . com