With the start of every year, leaders look to forecast. What should the industry have a pulse on? What can we expect in terms of challenges and opportunities? Trends extend beyond the guestroom and public spaces and find themselves in other areas of the hotel. In fact, trends are particularly important for revenue generators like food and beverage outlets.
Chef Stephen Toevs, senior director, culinary, U.S. and Canada, Marriott International, shared what he’s predicting for 2024.
Chef Stephen Toevs, senior director, culinary, U.S. and Canada, Marriott International
“Food and beverage is integrated into guest expectations at every level of our business,” he said. “Whether it’s for leisure travel, business travel or both, one of the first things guests do when they arrive at their destination is search where and what they want to eat, and it’s more than just a transactional need. People care about provenance, where their food is coming from, the health benefits of their food, the experiential benefits of eating out, as well as the story of their food.”
Today’s guests, Toevs explained, are looking for far more than a meal. They want an entire experience that captures the destination’s history, culture and people.
“At Marriott Bonvoy properties, our food and beverage offerings add to our guest’s stay in a positive way and contribute to the memories made. This doesn’t always have to be intricate; it could be as simple as delivering a breakfast as hot as it is meant to be,” he said.
As for 2024 trends, Toevs named a few:
Less choice is more: In 2024, independent restaurants will move to simplified prix-fixe menus that emphasize local ingredients while minimizing costs, encouraging chefs to innovate their menus with ingredients and products already on hand.
Mushrooms for plant-based options: The continued demand for plant-based and sustainable dining options has been met with an array of mushroom innovations, Toevs said, from mushroom protein substitutes to mushroom coffee, or a mushroom complex added to a smoothie to boost brain power.
“Plant-forward entrees are becoming a regular part of Marriott Bonvoy restaurant menus as we continue to see a desire for more plant-based options from our guests,” he said. “By featuring vegetables at the center of the plate, our guests can enjoy plant-based dishes that are appealing to both vegetarians and meat eaters. Our hotels are already starting to jump on this trend, with the newly opened The Ritz-Carlton, Portland, which is making Oregon wild mushrooms and truffles a focal point in their menu.”
Seacuterie: Seafood charcuterie, or seacuterie, applies the same traditional methods as charcuterie, but with seafood. Think shellfish sausages, octopus salami and swordfish ham. The chef noted that tinned fish is also becoming a more popular and sustainable canned option that is cooked at its height of freshness.
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.
Toevs also highlighted the importance of sustainability when it comes to F&B and cited some of the actions Marriott is taking in this area.
“We are focused on mitigating food waste across our properties and making our menus more focused on a smaller, tailored menu is one way to do that,” he said. “Our restaurants are moving to smaller à la carte offerings and even simplified prix-fixe menus that emphasize local ingredients while minimizing costs, which will encourage chefs to innovate their menus with seasonal ingredients and products that they already have on hand. This creates a local experience for our guests that is authentic to the region they are visiting.”
As for some challenges, Toevs named staffing as an ongoing hurdle but said that Marriott is upskilling new cooks and stewards to set them up for success.
The chef is looking forward to Marriott’s new restaurant, KNIFE Italian, to open at The Ritz-Carlton, Las Colinas in Dallas this month. Reconcepted in partnership with Michelin-starred chef and renowned restaurateur, John Tesar, the resort’s signature restaurant will infuse the lesser-known Italian influence on Texas cuisine to create a staple steak and Italian concept.
“When guests visit restaurants, food trucks, gala dinners or get a cup of coffee to drink on the way to work, none of them use the term ‘food and beverage’ to describe what they are doing,” he said. “I think we need to consider what we call what we do, and make sure we are thinking about the guest’s mindset and experience. Sometimes, we land on industry terms that only we understand, and in order to win over the guest, we have to think like the guest and find opportunities to create superior experiences within our hotels.”
