What F&B Trends Tell Us

In the past, food trends used to change slowly, giving us the opportunity to spend time making well-informed decisions. Today, however, changes in trends happen rapidly, which has forced those of us in the hospitality industry to become more diligent and observant.

Changes may lead to a shift in the demand for a product or perhaps present new opportunities, and capitalizing on these new opportunities by keeping on top of consumer trends will ultimately lead to success.

Much like IACC (International Association of Conference Centers) standards for meeting facilities have become synonymous with the conference center industry, and have delivered a consistent product focused on achieving objectives, the spirit of these results-oriented standards can be used as a foundation for all hotels and resorts in their F&B offering.

Connections are made through functional meeting space, leading-edge technology and innovative and nutritional food choices—all of which are designed to inspire creative thinking and encourage dialogue.

Changing Times
Times have changed and so have tastes. The conference and meeting guests of today are looking for something different and inspiring. After conducting extensive research asking seasoned conveners and delegates what their experience has been with conference menus, the response was always similar. Most venues are still serving the same, traditional banquet food that they have always served: Danishes, muffins and cookies.

Today’s guests are striving for healthy living, and healthy living equates to a healthy planet. They also want to be educated and feel connected to what they eat and consume. As our tastes, values and choices veer toward wellbeing and the environment, we as an industry must move forward with the times and adjust what we are serving to meet these new expectations.

My company, SilverBirch Hotels & Resorts, recognized the need for change and set out to create a new menu composed of “small indulgences”—individual portions of freshly prepared, regionally inspired products that allow us to deliver an expanded offering to meeting guests. We incorporated that into an all-inclusive Daily Meeting Package that includes a selection of sweet and savory bite-size items for all breaks, buffets and signature desserts.

Table Trends
Here are a few trends SilverBirch Hotels & Resorts identified that you might want to consider when planning your next meeting menus:

1. Happy and Healthy: Consider organic, preservative-free, natural whole food options. People are beginning to read labels; they want to know where their food is coming from and what’s been added. From organic, preservative-free options with lots of healthy whole food to granola parfaits, smoothie shots, healthy granola bars, juice blends and trail mix.


2. Accelerated Slow Food: Modernized comfort foods that are innovative and unique, tailor-made and more indulgent than the norm. Our aim was to experiment with flavors and texture. From gourmet mac and cheese, house-made mini puddings and saltwater taffy to root beer floats, mini berry flans and mini crepes.


3. Earth-friendly: Today’s consumer is an educated consumer and knows that their health is intricately tied to that of the planet. Be creative and thoughtful. Keep on top of new innovations in equipment and programs that are open to you. Aim to become an industry leader and work with suppliers that have the same philosophies and standards.


4. All Around the World: As people travel more and taste buds change and evolve so does the palate of today’s meeting and convention guests. Whether it’s sushi and samosas or Thai chicken kabobs, wasabi-flavored nuts or Moroccan pastries, be open minded in your approach. People like something a little different and a food can be a memorable experience that they will share and talk about for long after the meeting is over.


5. Local and Regional: Work with the partners in your backyard. Be it the small-scale farmer and producer to the local cheesemaker and baker, people are looking for regional inspiration and a direct connection with their food. Don’t be afraid to get them involved and share their stories to further that connection.

Being creative and acting on feedback is an essential part of keeping ahead in this competitive world. As an industry, we all need to be proactive in hunting down the latest trends and opportunities. We challenge you to join us in thinking beyond the norm, having fun and getting creative with the F&B offerings for your next meeting or event.

David McQuinn is vice president, Food & Beverage for SilverBirch Hotels & Resorts. He has over 25 years of experience in food and beverage services with Hilton, Coast Hotels and Sheraton. McQuinn joined SilverBirch Hotels & Resorts in 1999 and is a Certified Chef (CCC) and former executive chef. You can reach him at dmcquinn@silverbirchhotels.com. Silver Birch Hotels & Resorts can be found at www.silverbirchhotels.com.