Hospitality trends are constantly evolving, with culinary, in particular, moving at a rapid pace. Today’s guests no longer simply expect a meal when they dine out; they seek unique and innovative experiences that can help them to learn about a destination’s history, culture and the people behind the food.
In a highly competitive market such as hospitality, staying ahead of culinary trends provides a competitive edge to guest satisfaction. While culinary trends are a reflection of what people are interested in eating, they also represent cultural shifts, societal changes and advancements in technology that are driving the industry forward.
The year 2024 promises to be a gastronomic adventure, with certain culinary trends—such as mushrooms and seacuterie—rising to the top. To ensure success in the year ahead, hospitality industry professionals should consider the following consumer preferences:
Mushrooms as a Plant-Based Paradise
The continued demand for plant-based and sustainable dining options has been met with an array of mushroom innovations. As a versatile ingredient, mushrooms effortlessly elevate plant-based cuisine, offering a meaty umami depth that satisfies even the most discerning taste buds. Their unique ability to absorb and enhance surrounding flavors makes them culinary chameleons, seamlessly integrating into various dishes from savory stews to gourmet burgers. Uses we expect to see peak in 2024 are mushroom protein substitutes, mushroom coffee and mushroom complexes, which can be added to a smoothie with the goal of boosting brain power. Hotels are already starting to jump on this trend, with Marriott's newly opened hotel, The Ritz-Carlton, Portland, making Oregon wild mushrooms and truffles a focal point of their menu.
Seacuterie
Charcuterie is the craft of salting, smoking and curing meat as a means to preserve it. Seafood charcuterie, or seacuterie, applies those same traditional methods, only with seafood. One of the key elements in charcuterie–and seacuterie–is the effort to utilize flavor while wasting as little as possible. Concepts like pastrami style tuna loin, octopus salami and swordfish ham are gaining popularity. Tinned fish is also an increasingly prevalent and sustainable canned option that is cooked at its height of freshness and available year round, offering consumers flavors from around the globe.
Less Choice is More
Consumers make endless decisions daily in regard to their work, home and family life. When it comes to eating at a restaurant, they want the process to be as seamless as possible. In 2024, restaurants will offer smaller a la carte offerings and even simplified pre-fixe menus that emphasize local ingredients, encouraging chefs to innovate with seasonal ingredients already on hand. An overwhelming array of options on a menu can lead to decision fatigue and diminish the overall dining experience. Streamlining choices allows for a more focused and curated selection, enhancing the quality of ingredients and the precision of culinary execution. A concise menu promotes a sense of confidence in the chef's expertise, showcasing a mastery of specific dishes.
Unique and Local Food Sourcing
Today’s consumer craves flavor but wants to eat as seasonal and local as possible. To provide unique dining experiences in 2024, restaurants will start to partner with companies that grow produce for maximum flavor before cooking techniques or seasonings are added. Embracing unique and local food sourcing not only supports local farmers and producers but also fosters a deeper connection between guests and the restaurant. It allows chefs and their restaurant guests to celebrate the diversity of flavors and culinary heritage that exist within the community, promoting a sense of pride and identity. The industry will continue to see a spotlight on seasonal and local produce from restaurants, including the JW Marriott Phoenix Desert Ridge Resort & Spa, which hosts an “In the Garden” dinner featuring seasonal produce.
Staying abreast of culinary trends is essential for hotel restaurants to remain competitive and appealing to a diverse customer base and to ultimately drive profit. It not only contributes to guest satisfaction and retention but also provides opportunities for marketing, innovation and revenue growth.
Chef Stephen Toevs is the senior director of culinary development at Marriott International. Prior to his current position, Toevs was executive chef for 10 years with The Ritz-Carlton.