With recent economic challenges, we at Technomic are doing a great deal of research on where the foodservice industry and hotel food and beverage specifically are headed in 2010 and beyond. With declines in occupancies and hotel foodservice forecasted into 2010, keeping on top of (and ahead of) trends is critical to surviving this recession.

Here, in no particular order, are several trends and dynamics that we believe hotel F&B decision makers need to keep an eye on:

• Less is more: Consumers were once of the opinion that, in food and beverage, more is always better, but we’ve seen a shift over the past year or so. They now tell us they want less of certain things, including ingredients, portion sizes, preservatives, and preparation. With consumer interest in buying and eating local, this also includes less distance traveled.
  
  
• Focus on food facts: Building upon this first trend is the fact that consumers want to know where their food comes from. Traceability from farm to fork is more critical than ever, and consumers increasingly want this communicated to them. They are also asking for greater transparency through nutritional disclosure.
  
  
• Ethnic flavors go sweet: We’re seeing greater ethnic influence, not only in entrées and appetizers, but increasingly on the dessert menu as well. Caribbean, Chinese, and Thai flavor profiles (such as ginger, chai, Asian pear sauces, etc.) are all making appearances on dessert menus.
  
  
• Comfort food continues: Foodservice operators have been having success with retro menu items—things that people grew up with. From a culinary perspective, however, many operators have been able to add a unique twist to these timeless favorites.
  
  
• Consumers want “meal plus”: In today’s economic climate, consumers are more likely to go with something that they know and trust than to experiment. At the same time, this is the age of experiences, and consumers still crave opportunities to socialize and incorporate eating and traveling into their lifestyles.
  
  
• The community operator: People are increasingly looking to support local businesses, and anything hotel foodservice can do to insert itself into the fabric of the local community is helpful. This includes incorporating regional and local menu items.
  
  
• The treasure hunting consumer: People want to feel like they’ve gotten a deal, and we’ve found that many consumers are increasingly turning into treasure hunters. They will seek out new venues in search of deals, and hotels can be a local source to provide this treasure to guests.