Spotlight on Food & Beverage
We caught up with Claire Steven our Expert Food and Beverage Guru on how life is currently in the F & B World of Hotels and to see what the latest trends are and if people are eating out more or staying in. We know that the food industry is constantly evolving, but every year there are strong new trends that shape the way customers engage with restaurants. Whilst chatting with Claire its clear that Veganism is on the rise, vegan desserts will be more popular than ever, as more and more people look to veganism as a way to reduce their environmental impact and improve their health. So what else does Claire spill the beans on…. (not baked beans)
A bit about you.
What attracted you to a career in hospitality?
I started working in a hotel when I was still at school and felt I had found my calling! I liked that it is a fast-paced environment, every day is different and that it is an industry built on people. I was attracted to the variety of careers available. If you work hard you can do anything that you want to do! Hospitality isn’t just a job, it is a lifestyle. Every day is a special day in hospitality and it can take you round the world too.
How have you seen Food and Beverage within hotels change over the last few years?
There is still a place for formal dining especially in the luxury sector but guests are increasingly drawn towards more flexible dining options. The traditional hotel dining room is very much a thing of the past. Hoteliers have to be very creative to ensure guests wish to dine in house and that they can attract external diners as well. This has meant there has been a huge diversification in the market, with many hotels creating a number of different dining concepts to keep up with the market. Guests are looking for fresh ingredients and healthy options when travelling for both business and leisure.
What changes are you seeing in hotels now that the Pandemic is over?
It is very well publicised that there is a significant shortage of staff in the industry. This has been the case with chefs for some time, but it is becoming increasingly difficult to find team members to support front of house roles. Hoteliers are changing the style of food and service to adapt to this but with the emphasis on quality ingredients.
The pandemic has had a huge impact on the advancement of technology in the sector. Hoteliers realise that they wish as many of the team to be guest facing so they have implemented systems that make the back of house functions as slick as possible to free up the teams’ time to be looking after guests. Online ordering at the table is commonplace in relaxed dining operations and mobile technology for ordering is now the norm rather than the exception.
There has of course been an increased focus on hygiene and hotels at the forefront of this have adapted their service style to accommodate this. Number of tables in restaurants have reduced and service times become longer to be able to accommodate the same number of guests. Outdoor dining has become more popular, and guests are very much looking for a safe dining environment.
What’s trending in F and B in Hotels right now?
Since the pandemic there has been a decrease in buffet operations due to the concern over hygiene.
Authentic food and beverage is very much key. The use of fresh local ingredients and the development of a food concept that is supported by the general ambience of the restaurant. Large menus with something for everyone is a thing of the past; restaurants are more likely to be focused on one cuisine or concept.
There is a much wider choice in the market for meat free and vegan diners as well as healthy options. With the introduction of calories on many menus, guests are more aware than ever of the impact of food on their health.
What’s your prediction for Food and Beverage over the next 6 months?
There will be a growing use of technology in the sector for operations, and we might even see the use of robotics starting to gain traction in the industry.
With increasing prices for energy and food as well as the staffing shortages, some operators may close outlets within their hotels which will restrict choice for diners. That said, demand is high for dining out now that we are through the worst of the pandemic. I think the festive season this year will be particularly strong.
In terms of offering, restaurants that cater for special diets and healthy options will continue to grow, especially those with a sustainable ethos, providing locally sourced produce.
When your not thinking operational strategy and Food and Beverage – what are you doing?
I enjoy cooking and entertaining, as well as keeping abreast of trends in the industry by dining out. To balance off those calories I enjoy spending time walking my dog and exploring new places in the UK and Europe.
