#Trending This Week: Tasting Menus Are More Cost Effective, A Hotel Brand Redefines Luxury, Breakfast…All Day, And Food Scraps In Cocktails
Issue 109 • September 13, 2022
This week’s issue is a bit food heavy — perhaps we’re hungrier than usual? All kidding aside, we’re taking a closer look at the F&B side of the business as we discover more and more restaurants are turning to tasting menus as a way to become profitable. There’s one five-star hotel brand out to redefine the term luxury, throwing aside the stodgy, old-school definition of the word and instead looking to personalize what luxury means to each individual. Back to food, hoteliers just can’t seem to get away from serving breakfast, and the sustainability movement heads to sea as one cruise line has created a new bar concept featuring zero-waste cocktails. Check it all out in our three-minute read below.
Tasting Menus Offer More Cost-Efficiency For Restaurants
More and more restaurants are finding tasting menus once reserved for very high-end establishments are proving to be a savior for their bottom line because they facilitate a more streamlined and sustainable operation. They allow chefs to estimate the ingredients purchased for each meal with precision. Fixed menus also contain fewer dishes than conventional ones, making them possible to execute with fewer employees inside small spaces which tend to command lower rents. Read more in The New York Times here.
The Luxury Hotel Brand Out To Redefine Luxury
The Four Seasons Hotels brand is redefining luxury and moving away from the stodgy old-school image of luxury by launching a campaign promoting personalization as the ultimate form of luxury. This means delivering a pony or sundae bar to your room if you want one, monogramming your name into linens, and even having the bellman bring up a wheel barrow full of snowballs to have an in-room snowball fight. Read more in AdWeek here.
Breakfast Truly Is The Most Important Meal Of The Day
While the majority of hotels did away with breakfast offerings during COVID, many are finding that breakfast still remains the most popular meal — and not just in the morning. Guests often want breakfast items at other times and hotels are extending breakfast hours throughout the day and adding some breakfast style items to their daytime menus as well. Read more in Hotels here.
Food Scraps In Cocktails?
Hotels, restaurants, and bars are trying to embrace sustainability by utilizing all available product. And now this trend extends to cruise lines as well. Norwegian Cruise Lines’ new ship Prima, has a bar on board called Metropolitan, where the focus is on sustainability. This includes straws made from pasta and agave and a zero-waste cocktail menu which incorporates everything from day-old croissants to watermelon rinds, banana peels, and pineapple skins. Read more in Travel Weekly here.
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