Whether it's an overnight stay, a long weekend or a couple of weeks, hotels are constantly working on ways to deliver new experiences and flavours, create a home away from home, and skilfully negotiate a balance between opulence and sustainability.
Three top insights from our Hotels Menuwatching report include...
- Robots & AI, Oh My: The future is here, with some of the latest innovations in Artificial Intelligence focused on hotel service. Robotic room service might function just as its human counterpart, but with the added benefit of an insulated chamber, allowing meals and drinks to stay hot and cold. Concierges, bartenders, baristas and even sommeliers are just some of the occupations AI can now perform–including mixing a drink based purely on your facial expression. Does that leave you shaken or stirred?
- Sustainable Stays: The hotel industry is increasingly aware of its environmental impact and is actively finding ways to address this, starting from the ground–or in fact, sea–up; the very architecture of hotels is changing, there are even plans to build a hotel over the ocean as a means to generate a self-sufficient source of electricity. Elsewhere, 'meat-free' Mondays are implemented to offset net carbon footprints, as well as the UK's first vegan room service!
- Changing Tides: Hotel menus are drawing inspiration from seafood innovation. Plankton is being used as seasoning whilst the classic 'surf & turf' trope gets an upgrade, pairing the likes of Wagyu with bluefin tuna. Caviar is also having a moment, with a resurgence in the almost ceremonial 'caviar service'. And raw or minimally handled seafood is the order of the day, from scallop crudo to raw tuna spaghetti, thereby emphasising quality in its purest form.
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