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Join the Club

As more and more foodies begin to seek out travel destinations based on culinary offerings, hotels are working hard to incorporate food and beverage concepts that will stand out—not only in the lodging scene, but in the restaurant scene as ...

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For Kids, By Kids

Hyatt feeds 3 million children a year at its full-service properties in the U.S., Canada, and the Caribbean. To meet the expectations of its young, discerning customers, Hyatt has launched a “For Kids By Kids” menu that supports the company’s ...

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A New Food Philosophy

The words “organic” and “sustainable” are buzz-worthy terms in the hotel industry, with properties focusing on energy-saving installations and eco-friendly building materials. But more hotels are beginning to apply the words to their food and beverage operations as well. Hyatt ...

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Digital Dining

In our information-hungry society, technology has rapidly transformed the way consumers make purchases today. And as our methods of communication evolve, businesses must embrace new approaches for engaging with their customers. In the lodging industry, this has prompted many hotels ...

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Against the Grain

When guests have a diet-dependent condition like celiac disease, it takes the fun out of dining if they aren’t confident in the hotel’s chef and kitchen staff. Celiacs manage this lifelong digestive disorder—and prevent uncomfortable, painful, and sometimes debilitating symptoms—by ...

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