Seasonal food

by David Klemt David Klemt No Comments

HM Makes 2024 Culinary Predictions

Hotel Management Makes 2024 Culinary Predictions

by David Klemt

Tartare of mushrooms on a plate

Two weeks before we rang in 2024, Hotel Management revealed a handful of compelling culinary predictions for the new year.

Of course, time will tell if these are accurate. After all, it’s just January 5. Still, they’re all worth a look.

One in particular stands out from the rest, at least for me. You’ll find that prediction at the bottom of this article.

Alright—let’s dive in!

Streamlining Menus

Perhaps it’s a validation of the fallacy of choice. Maybe it’s that people are overwhelmed and want to make less decisions.

Either way, Hotel Management thinks operators will offer fewer choices to improve the guest experience.

That may sound nonsensical to some operators. Shrinking the menu to enhance a person’s enjoyment?

However, there’s more nuance than simply eliminating items. Indeed, Hotel Management points to focusing on local, seasonal ingredients to create curated menus.

Further, a smaller menu allows the kitchen team to innovate, develop their skills, and truly build impressive dishes.

There’s also, of course, the benefit of lowered costs. This is particularly true for operators who embrace the art of the cross-utilization of ingredients.

Don’t Hassle Me, I’m Local

Sourcing and highlighting local ingredients is mainstream at this point. At least in my opinion, it has gone from fad to trend and become a staple of successful operation.

That doesn’t make it any less important, of course. In fact, it appears more important than ever.

Guests want to connect with the restaurants and bars they visit. One effective method of making this connection is to offer a true taste of location.

Utilizing local ingredients—even better if they’re unique to the area—also supports the community. Fostering connections with guests, producers and other small businesses is a win-win-win.

Shroom, Shroom

It makes sense that when some people read or hear the phrase “plant-based” they think of Impossible or Beyond.

However, plant-based dishes and menus just consist primarily of vegetables, whole grains, legumes, nuts, seeds, fruits, or fungi.

It’s that last one that Hotel Management thinks will have a moment in 2024.

Among the reasons for this prediction? Mushrooms absorb flavors easily, impart umami, and are versatile.

Oh, and a fun bit of trivia: While often categorized as vegetables, mushrooms are considered neither plant- or animal-based; they’re a type of fungus.

One brand embracing the culinary magic of mushrooms is Meati. I expect these products to become as well-known as Impossible, Beyond, Gardein, and Morningstar Farms.

This is the One

So, this is the prediction that jumped out at me: seacuterie.

As the name suggests, it’s charcuterie but with seafood. Simply put, you salt, smoke, and cure seafood, then present it as you would charcuterie.

Hotel Management provides three interesting examples of seacuterie that will likely grab your guests’ attention:

  • pastrami-style tuna loin;
  • octopus salami; and
  • swordfish ham.

I know that if I saw at least the salami and ham, I’d raise an eyebrow.

Now, it’s all well and good to identify seacuterie as a menu item with potential to grow in 2024. But what if you’re not sure where to start with it? Well, I dug into it to learn more and provide you with a real-world example.

Chef Aaron Black, chef de cuisine at PB Catch Seafood + Bar in Palm Beach, Florida, is a seacuterie pioneer. And it just so happens that PB Catch provides guests the opportunity to build their own seacuterie boards.

Guests can choose three seacuterie items for $24 and six for $45, with the option to add an additional item for $8. Selections include salmon pastrami, octopus torchon, and mero bass jerky.

If it fits with your concept, seacuterie should re-energize your regulars and tempt new guests to check out your restaurant.

Image: jevgeni mironov on Unsplash

KRG Hospitality menu development. Restaurant. Bar. Cafe. Lounge. Hotel. Resort. Food. Drinks.

by krghospitality krghospitality No Comments

Stand Out with Weird Holidays: Oct. 2022

Stand Out with Weird Holidays: October 2022

by David Klemt

Stay Weird neon sign with purple background

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and October is no exception. These holidays range from mainstream (Halloween, anyone?) to “weird.”

Pay attention to the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For September’s list, click here.

October 5: Chic Spy Day

Of course, there’s one holiday this month that simply will not allow anyone to ignore it: Halloween. So, why not lean into it early? Encourage guests to show up looking like a chic spy, perfect your Vesper Martini, and show spy movies. In other words, task your guests with really getting into the spy theme, and create a menu that shows off your creativity as well.

October 6: National Orange Wine Day

No, there aren’t any oranges used in the production of orange wine. Rather, it’s white wine with which the grape skins and seeds remain in contact. The result is an orange hue. And as we all know, orange is one of the key colors of October and Halloween. To celebrate National Orange Wine Day, put some orange wines on your menu.

October 7: National LED Light Day

They say there’s a holiday for just about everything. The existence of this holiday points to that sentiment being accurate.

To wow your guests and get them in the mood for your ultimate October promotion, a Halloween bash, drop food-safe, waterproof LEDs into cocktails for a “spooky,” otherworldly effect.

October 13: National Train Your Brain Day

You know what’s an excellent way to train your brain and stay sharp? Trivia! And do you know what a lot of guests like to do at bars? Trivia! Guest what you should plan for National Train Your Brain Day…

October 17: Wear Something Gaudy Day

I mean, it’s Halloween month and people want to dress up. Guide their costume ambitions by encouraging them to get gaudy and tacky on Wear Something Gaudy Day.

October 18: National Chocolate Cupcake Day

Okay, so this isn’t a weird holiday. There’s nothing strange about chocolate cupcakes. What they are is delicious, and your kitchen staff can always decorate chocolate cupcakes with fall and Halloween themes.

October 20: International Sloth Day

Ah, the sloth. It really has the right idea most days: slow down. On this day, encourage your guests to slow down and relax at your restaurant or bar. Comfort food, delicious beer, and classic brunch cocktails are the order of the day.

October 21: National Count Your Buttons Day

There are several ways to celebrate this day. However, I think a good, old-fashioned “Guess How Many Buttons are in This Jar” contest is the way to go. Give away a bottle, a meal, a bar tab, etc. The sky’s the limit.

October 22: National Make a Dog’s Day

Is your business dog-friendly? Can your kitchen come up with dog-safe menu items? Then encourage your guests to come in and pamper their pooches.

October 25: National Greasy Food Day

There’s no point in competing or programming against Halloween. Not for most operators, anyway. So, celebrate this debaucherous, indulgent day with greasy bar and comfort food ahead of your Halloween promotion.

Image: Dan Parlante on Unsplash

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