Much like everything else, food trends also come and go. We ask Jean Christophe Fieschi, Director of Culinary, Grand Hyatt Mumbai Hotel and Residences, what he thinks would take off this year in the F&B space, and this is what he predicted…
What’s hot on the fine dining menu?
- Fresh ingredients with authentic cooking methods that respect the products will be key.
- Sustainability and traceability will be part of the menu and should became a norm, not a trend anymore.
- Shorter menus that are less labour, wastage and energy intensive will make efficiency a vital feature.
- Plant-based dishes will be strong as healthy and calorie-conscious menus are still on the rise.
What’s brewing in beverages?
- Sustainable Beverage Program: Taking a zero-waste approach to creating cocktails; emitting the usage of plastic packaging; innovative presentations.
- Zero Proof Beverage Program: A worldwide interest in wellbeing and desire for more choices in low and no alcohol is a building trend. Guests have an appetite for lower alcohol cocktails and lower sugar drinks but don’t want to sacrifice an excellent drinking. Hence the introduction of Zero Proof Alcohol for rum, gin, wine etc is seen evolving in the market.
Tech influence on dining:
With the shortage of skills’ labour, the use of technology will play a big part in our industry. The cooking methods have evolved and become more precise, so the cooking equipment are will also contribute more in the kitchen.
