Andrew Freeman & Co. predict what will be on your plate this year in their seventh annual trend report.
The hospitality consulting agency’s report “examines how traditional lines are being blurred to create connectivity, authenticity of experience and smooth integration across platforms.”
Here are some of the hot new ideas that will be shaking up group dining experiences this year:
- The rise of the ice cream sandwiches, dethroning cupcakes and cronuts
- Fermentation. “Chefs are fermenting just about everything these days”
- The continued growth of regional barbecue cultures
- A breakdown of the barriers between kitchen and table
- Chef-driven bar concepts; hand-crafted cocktails
- More local wine movements
- Customizable mini bars and “raid the pantry” deals for hotel guests
- Comfort foods blended with haute cuisine