Benchmark Hospitality International released its Five Top Dining Trends for 2010.
The trends were observed by its 30 properties and were announced by Giorgi Di Lemis, vice president of food & beverage.
“The world is getting smaller, flavor is going global, and sourcing ingredients increasingly is occurring in the chef’s backyard,” Di Lemis said. “And the immediacy and reach of social media is revolutionizing customer involvement in the dining experience.”
Trends include cultural authenticity, smaller portion sizes, sustainability, the use of exotic spices and herbs, and the increasing influence of social media on shaping menus.
