What’s trending? Food and beverage edition
Let’s be honest … It's all about the food. You learn you’re organizing a conference for hundreds of picky professionals and while your first thought might be venue … a close second is always menu.
At Hilton, we know how seriously you take food and drink options and we’ve got it all. Your guests are in good hands from the catered lunch to the closing event.
Here’s the top 10 food trends to get your mouth watering ahead of your next large-scale work event.
- Bring the heat
Bold flavors are in. This means serving up flavors that aren’t just spicy … but smokey, earthy, herbaceous, light and bright, and even nostalgic. This trend in F&B is all about leaving you saying, “What is that?!” Think bold fermented foods like kimchi as “banchan,” or a side dish. This fermented cabbage is often served as a garnish in Korean-inspired dishes and can bring the wow factor. We’re also loving a hot honey drizzle on food like pizza or as an unexpected addition to a charcuterie board.
- Mind the microbiome
Yeah, we’re going to fill your bellies, but we’re also curating menus that are designed to give your gut health an added oomph. Fermented or aged foods like our favorite kimchi or pickled radishes bring a peppery bite to dishes. They're not only delicious but they’re serving up probiotics that aid in microbiome health, which leads to higher functioning brain activity, reduced inflammation, and immune support. And who wouldn’t love that served as a side dish or an appetizer when you’ve got a packed conference schedule?
“Often, we’re crafting menus for large-scale events that have people navigating through a packed agenda. It’s important to the success of any event that we’re setting people up for success and that starts with their stomachs. If you’ve got hungry guests, they’re not going to enjoy themselves or get the most out of their experience.”
Zena Phillips, Sr. Director of Catering & Events Americas - Funky fusions
We’re marrying your favorite flavor profiles with this trend. Think Latin meets Asian inspired like Korean nachos, where spicy gochujang mingles with creamy queso. Or Mediterranean meets Mexican with a festive spin on falafel, drizzled with zesty lime crema, pickled onions and a sprinkle of cotija for a vibrant, unexpected twist. Each dish is designed to surprise the palate while keeping the flavors familiar enough to be crave-worthy for your guests.
- Craveable sweets
We’re all about the trending treats! You want viral oversized cookies that are worth waiting in line for? We’ve got ‘em. You want that photo-worthy Dubai chocolate? Absolutely! (And apparently you’re not alone. Forbes reports the demand for Dubai chocolate actually caused a kerfuffle in the supply chain!) At Hilton, we appreciate a little indulgence and your guests will too. Consider providing a mid-day break with these mouth-watering desserts.
- Mushroom madness
Mushrooms are as versatile as they are delicious and help our meat-free eaters feel seen. Swapping beef for portabellos, opting for pulled shiitake over pork, or channeling your inner homesteader for an eco-friendly addition to any dish are just a few ways to let our favorite fungi shine. One of our favorite ‘shrooms right now is the Enoki. It shines as a crunchy, subtle side dish that pairs nicely with seafood. Whether incorporating mushrooms for the entree or a side, you’ve got options!
- Crafted creations
Seasonal drinks are a reason to toast! Lychee martinis, heavy garnish and unusual flavors are topping the trend charts. The flavor of the year … fig! A fig and bourbon smash is an exciting cocktail that combines fresh fig, lemon juice, and mint. We’ve also taken sage advice from our friends at Forbes and upped our zero-proof game, ensuring your mocktail is intoxicating in all the right ways. Take it as inspiration for your next post-conference cocktail (or mocktail hour).
- Total flexitarian
You’ve heard of the 80/20 rule, right? It turns out many of our guests enjoy eating a plant-based meal, even if they don’t consider themselves vegetarians or vegans. Chickpea and spinach curry is a favorite that brings South Asian flavors to the forefront. We’re also loving Mediterranean-inspired grain bowls featuring farro for a flexitarian’s take on a flavor bowl.
“We’ve long considered dietary needs and restrictions for guests of all types, but we’ve seen over the last few years that more and more people are enjoying meat-free dishes. This has been exciting for our chefs who love working with seasonal produce and letting simple ingredients shine in a dish!”
Peter Zampaglione, VP Culinary, Americas - All bottled up
Ready-to-drink bevvys from the hotel's grab-and-go section have proven to be a winner. We’ve pioneered cocktails in cute packaging that will have you wanting to snap a pic before you take a sip. Pre-made cocktails are having their moment, giving the cocktail shaker a rest and instead opting for low-effort, high-quality cocktails in a can. Think about custom made packaging with subtle nods to the theme for your next event. This will be sure to make a lasting impression on your guests (and their IG feed)!
- Comeback kings (or queens)
Not just your grandmother’s wines anymore! Chablis (made from nana’s favorite grape, chardonnay) and Sancerre (from the highly-favored sauvignon blanc grape varietal) have entered the chat again … and yes, the former is still “buttery” and the latter, “crisp.” Consider providing both options to your guests at your next cocktail hour.
- Caffeinated classic
You know her, you love her … the espresso martini. But did you know this old girl is not just an after-dinner drink anymore? Oh no. You can start the evening with this buzzy cocktail or even enjoy it during a meal that has a mild flavor profile, like a Greek dish. The espresso martini pairs well with a meat and cheese plate or beef carpaccio. We also love her as an accompaniment to entrees sharing the same espresso flavor, like a coffee-rubbed steak or a mole sauce.
Did these trends have you nodding along in agreement? Or make you want to plan your next conference … or book a dinner reservation? We thought they might …