as Observed by its Properties
THE WOODLANDS, TEXAS, September 2004 - Benchmark Hospitality International, which manages 25 award-winning resorts, hotels and conference centers in the United States, Canada and Japan, has announced its Top Dining Trends for the Future, as observed by its properties.
Carbs aren't yet king, but neither are they a pariah anymore.
Although consumers are aware of the importance of monitoring one's carbohydrate intake, they also understand the need to look at the whole picture -- weighing calories, healthy fats and supplying one's system with enough fiber for a well balanced diet.
Antipasti meats, cheeses, vegetables in marinades with olive oils, croutons, caponata, smoked fish and tuna packed in oils - these offer the opportunity for satisfying flavors and moderation in intake.
This is a major breakthrough in stylish dining and is gaining favor nationally.
It's a treat looked forward to after a long day at the office or in meetings. Benchmark is responding with optional menus, which offer a variety of food choices and highly personalized service styles. Guest preferences are recorded and delivered each time the person dines in the restaurant, right down to the guest's preferred wait staff whenever possible.
Interactive dining experiences are being encouraged through testing new open-hearth kitchen designs, including installing granite-topped bars with stools for single diners or small groups to sample the chef's nightly specialties -- hot off the grill or fresh out of the wok.
Refreshment breaks at resorts, hotels and conference centers are moving in the direction of convenience stores. Guests are looking for quick "pick up and carry out" choices, but are also requesting house-made specialties prepared with a little TLC to avoid processed food products.
Comfort foods on breaks are coming back strong - including fresh cheeses such as Brie baked in pastry, mini satays, quiche, stuffed cherry peppers, mini meatballs, and American-style tapas.
Cooking gatherings and culinary teambuilding are hot, hot, hot and becoming the preferred way of bringing people together. This is as true in the corporate meeting as it is at home.
Cooking together is a fantastic experience in getting to know your friends, and a great way to bond with your colleagues. For many "Weekend Food & Beverage Warriors," it is a terrific opportunity to excel in a new sphere and share this knowledge with others. Oh, and it tastes good too!
Benchmark Hospitality International, an independent hospitality management
Benchmark Hospitality International
|Also See:||Benchmark's Top Ten Meeting Industry Trends for 2004 / January 2004|
|Ten Meeting Industry Trends for 2003 - Observed by Benchmark Resorts, Hotels & Conference Centers / Jan 2003|