@Lemousso “Generation Y. The Millennials. Generation Next.” Barkley • • • • • • • • • • • • • • • • • • • • • • TOP 20 Food Trends 1. Locally sourced meats & seafood 2. Locally grown produce 3. Environmental sustainability 4. Healthful kid’s meals 5. Natural Ingredients / Minimally processed food 6. New cuts of meat 7. Hyper –Local sourcing (restaurant’s garden) 8. Sustainable seafood 9. Food waste reduction 10. Farm / estate branded items 11. Non-wheat noodles / pasta 12. Gluten-free cuisine 13. Ancient grains 14.Whole grain items in kid’s meals 15. Non-traditional fish 16. Ethnic-inspired breakfast items 17. Nutrition 18. House-made / artisan ice cream 19. Fruit / Vegetable kid’s side items 20. Artisan cheeses Preparation Method Ethnic Flavors & Cuisine Pickling Ethnic Fusion cuisine Fermenting Authentic ethnic cuisine Fire Roasting Regional ethnic cuisine Smoking Peruvian cuisine Sous Vide Southeast Asian cuisine Alcoholic Beverages Cocktails / Ingredients Micro-distilled spirits Onsite barrel-aged drinks Locally produced beers/wine/spirits Regional signature cocktails “New Make” Whiskey Culinary cocktails Food-beer pairings Food-liquor/cocktail pairings House-brewed beer Edible cocktails Appetizers Vegetarian appetizers House-cured meats/charcuterie Ethnic/Street Food inspired appetizers Main Dishes/Center of the plate Locally sourced meats and seafood New cuts of meat Sustainable Seafood Seafood charcuteries Non-traditional fish Amuse-bouche/bite-size Grass-fed beef Starches/Side Items Non-Alcoholic Beverages Non-wheat noodles/pasta Gourmet Lemonade Ancient grains Specialty iced tea Quinoa House-made soft drinks/soda/pop Black/forbidden rice Organic coffee Pickled vegetables Coconut water • • • • • • • • • • • • • • • • • • • • Possible concept for Hotels : “New Live Cooking’’ Why ? : • • • +++ Accessible and Trendy Chefs, Social, Transparency, remove distance Possible concept for Hotels : Update the F&B offer as frequently as possible: Micro-pairings : Bar+Kitchen Why ? • • • • Possible concept for Hotels : Chefs-Driven Menus Why ? • • • • Possible concept for Hotels : Barrel Aged Cocktails & House Made Soda’s • • • • • • • • • •
