In March, we hosted a session where industry experts shared their insights on what they believe are reshaping the culinary landscape within hotels. Take a glimpse into what was discussed:

Conceptual Focus: Quality Over Quantity

One resounding theme that emerged was a shift towards curated concepts over larger and more varied menus. The consensus? Less can be more when it comes to menu offerings. Hotels are increasingly integrating their brand ethos into culinary experiences, sometimes with as few as four standout items. The key? Attention to detail and a cohesive narrative that extends from decor all the way through to dining.

Affordability Meets Responsibility

A core aspect of the discussion was the intersection of affordability and sustainability. Responsible sourcing, reduced food waste, and a heightened focus on ESG (Environmental, Social, Governance) principles are driving changes in hotel F&B. Locally sourced, organic ingredients are gaining traction, elevating quality while reducing ecological impact—a win-win for discerning diners.

Consistency: The Key to Guest Loyalty

Returning guests expect nothing less than top-notch service and culinary experiences. Consistency across the board—from kitchen to table—is essential. Hotels are striving to deliver a believable brand promise, ensuring that each visit lives up to previous expectations.

The Rise of F&B as a Decision Driver

No longer merely a convenience, F&B offerings are becoming a primary factor in hotel selection. Guests are drawn to hotels that offer distinctive culinary experiences, seeking authenticity and innovation on their plates.

Authentic Sustainability

Sustainability isn't just a buzzword; it's a commitment that demands authenticity. Hotels are urged to walk the talk, embracing local, plant-based menus and minimising waste. The result? Tangible reductions in environmental impact, all while enhancing culinary creativity.

The Culinary Destination: Where Food Takes Centre Stage

Intriguingly, the conversation veered towards how F&B has evolved into a primary draw for hotel openings. The idea of a hotel as a culinary destination, complete with celebrity chefs and unique dining experiences, has become a powerful marketing strategy.

Community Engagement: Beyond Hotel Walls

Hotels are increasingly becoming community hubs, enticing locals to dine and mingle alongside guests. Social media, local collaborations, and innovative events are employed to bridge the gap between travellers and residents.

The Human Touch in a Digital Age

While digital platforms play a vital role in outreach, the importance of personal connections cannot be overstated. Trust and authenticity thrive in face-to-face interactions, making genuine guest experiences the cornerstone of successful F&B initiatives.

Thank you to our panel:

• Gijsbregt Brouwer - Podcast Host, Writer and Trendwatcher
• Michael Eman, Director of Projects and Concept Development, Hospitality - EME Hospitality Projects
• Joost de Graaf, Head of Hospitality - Boutique hotel De Durgerdam
• Elmar de Beer, Director of Food & Beverage - Pillows Hotels
• Louis Meisen, Co founder - Supper

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