restaurant trends

      Why Boutique Hotels should have a Great restaurant     

  

    
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


     Your hotel can be super cool, well-decorated, in a great location, and have lots of interesting amenities, but it will always come down to the personality and charm of your food and beverage operations that will develop loyal and passionate followers.     Let’s look at what a boutique hotel is, who stays there, and why?  A boutique hotel is typically smaller--under 200 rooms.  It is often in an urban environment, although not always [there are many wonderful boutique resorts], with each hotel having individual personality, including chic, eclectic, and interesting décor and features that make the experience different.  The service tends to be individualized and more connected, where small differentiators and points of service make it stand out.     Why are people drawn to vibrant, current, and attractive food and beverage options?  It is this atmosphere of fashion-forward design and interesting décor in “happening” locations where both business and pleasure travelers are pushing the trend, and we are seeing many migrate to this style of hotel.  For some it is the “see and be seen” type of atmosphere. For others, it is simply the enjoyment of a unique and different experience where each hotel has its own personality.  This does go- against-the-grain when compared to the consistency and dependability of the big brands hotels, so for a boutique hotel, it is vital that the experience be memorable.  The property has to offer unique experiences, even surprises, that make each visit distinguish itself from the competition.  This is where your restaurants and bars come in; it is a natural fit.                                                        Why is food and beverage so important?    There are many reasons, but let’s start with the obvious:  First, each meal should be an important part of any stay and not just “eating”, but “dining”: eating is a necessary function whereas dining is experiential and should be an enjoyable and memorable experience.  This encounter can be touted, shared, and photographed, or simply just enjoyed as a relaxing moment with the family.     Secondly, let’s talk about guest engagement. An average visit to the front desk is under 5 minutes.  The average time spent in a restaurant engaging with your staff can be an hour or more several times per day. The average person spends 32,098 hours of their life eating so there is no better way to get to know your guests and retain their loyalty than in this kind of environment.     Lastly, money talks and great food and beverage will attract more dollars to your property.  In this day and age, successful restaurant revenue can overtake the rooms revenue!  The down side is that it is much less profitable than guest room revenue, and I think that’s why owners and operators have shied away from it. Therefore, over the past 20 years, hotel restaurants have gotten a bad rap.  Due to operators not wanting to do things properly and simply save money, I hear comments like: “ Why do we need a restaurant? It is sucking the profit out of our hotel?  Or others have said,  “If we have to have one, let’s just do the minimum and not lose too much money .”  This is just short-sighted; full service hotels are now realizing that F&B is an important factor and is slowly becoming a focus once again.  Without a great restaurant, your hotel is basically a limited service hotel with guest rooms just like many others.     So the answer is to understand the math, and just watch how quickly the additional revenue will flow to the bottom line.  Of course, it is important to make money and be profitable.  Anyone that expects that a restaurant will produce the same profit as a guestroom will never be content.  Understanding what to expect is important.  Your food and beverage profit should be anywhere from 20 to 40% of sales, and yes, while this a lot less than the rooms side, which can be 75-90%, it is to be expected and a lot more than you would get in the bank! It will, in fact, generate considerably more revenues and more profit.  Consider the additional F&B revenue that you're bringing in, as well as, the increase in rooms occupancy which in turn allows you to demand an increased rate as a result of the your reputation.  If you're doing it correctly, this is marketing that you can't buy and a win-win for everyone!     Here are a few examples of hotels that do it right, from TravelandLeisure.com:  Inn at Little Washington; Washington, VA  “You might come to this  24-room hotel , an hour from Charlottesville, for the English-country-home bliss, or the Virginia wine-country scenery. But really, most people come here to eat, thanks to the inn’s founder, James Beard Award-winner Patrick O’Connell. You can be a gourmand groupie and do kitchen tours at the inn, venture out to explore wineries and farmers markets, or use one of the complimentary bicycles to preemptively burn calories. Service is top-notch, with three housekeeping visits for your room each day”  Chanler at Cliff Walk; Newport RI  “Like many other winning boutique  hotels , this 20-room property on Newport’s Cliff Walk started out as a home—the summer digs for a Gilded-Age-era congressman. Today, each room in the small hotel has a distinct décor personality, like English Tudor, gothic, or French provincial. Besides its high score for rooms, it also ranked well for refined service; the property offers a welcome glass of sparkling wine and an on-site butler who can pack a picnic lunch or draw an aromatherapy bath. Readers were intent to eat here as much as possible: its Spiced Pear Restaurant—with its butter-poached lobster and the rest of its New England Tasting Menu—earned the hotel a near-perfect score in the dining category”.  Farmhouse Inn; Forestville, CA  “This  Russian River Valley hotel  wooed readers with more than great wine. Granted, the hotel has it own winery, which pairs nicely with the Michelin-starred, locally-sourced restaurant; you can also enjoy a glass by the hotel’s s’mores pit, stocked with house-made marshmallows and Valrhona chocolate. Even the bath products are thoughtful: you can help yourself to the Sonoma Bath Bar, featuring a rotating selection of bath salts, scrubs, and bars of handmade olive oil soap; or stretch out at the high-scoring spa, whose treatments use cider apples and honey harvested on-site”.     As mentioned, a great restaurant will bring any hotel an improved reputation and word of mouth, which increases hotel occupancy and give you the ability to demand higher rates.       How do I go about getting my restaurant to this level?  Creating a new, or refreshed concept, can be easier than you think.  Here are a few quick notes:     First, take a moment and walk through your restaurant narrowing down the choices. This gives you a better understanding of what you need, want, and can afford when considering a refresh of your space.  Ideally, hire a concept consultant; it may not cost as much as you imagine!   Decide whether to Refresh, Rebrand, or Redesign.     A  Refresh  is the least expensive option.  Like doing your own makeover-grab a friend, a glass of wine, and try some new ideas.  A new hair-do, stylish outfit, and  Bam , you are in business!  Sometimes, this is all that you need: a new menu, gather the staff, do some training and encouraging, have some one-on-one time with your manager, and appoint a social media champion.  Then you are off to the races! Like new shoes and a new suit, it will transform how a person is perceived and can give your restaurant a new identity.  A refresh can keep your current recognized look and feel, but bring new life to your floundering concept.     A  Rebrand  will take you to a new level.  This is where you re-think who you are, what your message is, and how are you presenting yourself. In other words, change your brand.  Of course, it will require everything from the first paragraph: new menus and new vigor, plus a new vision, more extensive training, a defined marketing plan, new brand elements, and brand voice.  It usually requires a new logo, menu and style, a new color scheme, new table-top, different music, and maybe a light décor shift.  This does not have to be expensive, can be done on many different levels, and can be done to fit budgets all while giving your restaurant a great new, vibrant and exciting look and feel!     A  Redesign  encompasses all of the above with the additional step of bringing in a design team who will work with us in harmony to redesign the space to fit our concept.  Other items to consider: lighting, layout, ambiance, visual components, color schemes, and flooring.  Re-invent your space.  What are you looking for: quiet and demure? stylish and elegant? or hip and trendy?  Should you take down that wall and open up the space, open the bar to the restaurant, create an outside entrance, establish a less cavernous feel when not full by creating smaller sections, or bring life to the ceilings. Whatever your dreams are, this is the time to re-imagine. As Walt Disney once said, “If you can dream it, you can do it!”     In conclusion, take stock of where you are, and where you could be.  When you do the math, It really is a no-brainer.   The R.O.I can be seen in less than 6 months, and will continue for years to come.     Please let me know at Focus - F&B, if you are thinking about a Refresh of your Food and Beverage Operations, I can assist and lead you through what could be a stressful time!      

Your hotel can be super cool, well-decorated, in a great location, and have lots of interesting amenities, but it will always come down to the personality and charm of your food and beverage operations that will develop loyal and passionate followers.

 

Let’s look at what a boutique hotel is, who stays there, and why?  A boutique hotel is typically smaller--under 200 rooms.  It is often in an urban environment, although not always [there are many wonderful boutique resorts], with each hotel having individual personality, including chic, eclectic, and interesting décor and features that make the experience different.  The service tends to be individualized and more connected, where small differentiators and points of service make it stand out.

 

 

      10 Reasons why your Hotel Needs a Great Restaurant     

  

    
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


     Hotel Executives spend many hours debating whether they even need a restaurant in their hotel.  Is the expense worth it? Here are my top ten reasons to support having great Food and Beverage venues:  1.         Charisma - It gives your hotel personality, is the face of your hotel, and brings life to your hotel.  It makes it more than just a square box with rooms!  2.         Revenue -  Food and Beverage can add substantial revenue to your operation. Many successful hotel restaurants produce more F&B revenue than Rooms revenue. I understand it is not as profitable, however, if you go into it with the right mindset, it can definitely deliver great results.  3.         Guest satisfaction - Your guests need, and want, to eat! Having a great option in-house that doesn’t require an uber is more often than not what a guest wants. And if it is a great experience, it will result in very happy customers.  4.         Guest Comfort and Security - Being in an environment where you know who the other guests are, i.e., travelers like themselves, makes guests feel at home and safe, especially in a strange city. They can relax in this safe and vibrant atmosphere while enjoying some good conversation and some peace and quiet after a hectic day!  5.         Free Marketing – Your restaurant should be newsworthy and social media worthy. Hopefully it is, and if not, make it so! Postings and photos should be uploaded daily. Having your name out there as a place where things are happening tells others that this is a hip and trendy place to stay!  6.         Engagement - It's a great way to connect with your customers. The service staff can engage and communicate with guests and make memories. In the [rare] case where something is going wrong, this gives you another opportunity to recover and make it right. The average guest spends less than 5 minutes at the front desk, while potentially hours in the restaurant!  7.         Return Guests - It's a great way to bring them back. When a guest feels connected, warm and welcome, it brings repeat business. So many of our guests travel for a living, and you can be their home away from home.  8.         Being a part of the local community – A great restaurant is a place to frequent, has a strong link to its community, and is a topic of discussion. Host meetings, special events, dinners and receptions, and welcome local patrons.  9.         Nostalgia – If you are like me, you grew up in a time when eating out at a hotel was special, let’s bring back those times!  10.      For us, F&B geeks! – It creates a fun, vibrant and happy place to work with all of the glitz and glamor; isn't this why we all got into the business in the first place?  So, don't be short-sighted and look only at the big picture. Understand that it is going to cost a little more, as a percentage of profit, but it still will bring in more revenue to the bottom line, in the rooms division, and in F&B.  Don't short change yourself; make sure that you do it right. Trying to cut expenses at every corner will not make a great restaurant. If you are going to do this, then don’t operate a restaurant at all!  Realize, however, that better guest satisfaction results in more guests. That results in more revenue, more occupied guest rooms, and all of that results in happy guests, happy owners, and happy staff!  Be proud, do it right, and the top line will take care of any bottom line issues.  Russ Blakeborough  www.Focus-FB.com

10 reasons why you want to have a great restaurant in your great hotel!

 

Many folks spend many hours discussing the virtues of having a great restaurant in your hotel. Here are my top ten reasons to support having great Food and Beverage venues:

 

 

1.         Charisma - It gives your hotel personality, it is the face of your hotel, and is brings life to your hotel, it makes it more than just a square box with rooms!

 

2.         Revenue -  Food and Beverage can add substantial revenue to your operation. Many successful hotel restaurants produce more F&B revenue than Rooms revenue. I understand it is not as profitable; however, if you go into it with the right mindset, it can definitely deliver great results.

 

 

      What happened to Sunday Brunch?     

  

    
       
      
         
          
             
                  
             
          

          
           
              Why has Sunday brunch disappeared in many of our great hotels and resorts?  The answer must be the profitability. Too often we are focused on trying to make sure that each event that we do contributes and is a profit center for the hotel while we should be looking at the big picture of what the food and beverage venues bring to the hotel.  F&B should be the face (the personality) of the hotel: one that makes each visit a memorable one, not a dull and uninspired meal where the guests eat out of necessity!  Dining out in your restaurant should be an experience, not a necessity. If we have pride and excitement about what we do, this will reflect on their experience and will result in having busy, lively, and memorable places for our guests to eat, drink, and be merry!  Sunday Brunch is just one of the things that we can do to show off what we can do, both to hotel guests and local clientele alike; brunch should be something that will be talked about, photographed, and tweeted about. You cannot buy that kind of publicity. It does not always have to be about profit! In the long term, building reputations like this will help your restaurant and hotel traffic. Having creative and exciting food and beverage options will make your hotel more than just a collection of rooms!  We need to, of course, be financially responsible, and we can't lose money on these types of events.  However, this can be great PR for the restaurant and hotel.  For many of us, this is why we got into this business, and we should not forget that passion.  So don’t be afraid to show what you can do. Go for it. Let’s put an end to dull, boring and lifeless restaurants!   We can and should do better.....    

Why has Sunday brunch disappeared in many of our great hotels and resorts?

The answer must be the profitability. Too often we are focused on trying to make sure that each event that we do contributes and is a profit center for the hotel while we should be looking at the big picture of what the food and beverage venues bring to the hotel.

F&B should be the face (the personality) of the hotel: one that makes each visit a memorable one, not a dull and uninspired meal where the guests eat out of necessity!  Dining out in your restaurant should be an experience, not a necessity. If we have pride and excitement about what we do, this will reflect on their experience and will result in having busy, lively, and memorable places for our guests to eat, drink, and be merry!

      It's all about the Sizzle!     

  

    
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


     Why do patrons go back to restaurants? Why do they recommend to their friends and post on social media? What does it really take to make a restaurant great? Sometimes it can be the food, often the service, and usually the atmosphere. More often than not, it is a combination of all of the above, sprinkled with a little extra  SIZZLE !   Sizzle  is what helps a restaurant stand apart from others and be successful! Let’s try to define  Sizzle . If you review the trendy and popular restaurants, you will find that they all have something in common - that little special something, magic, or  Sizzle,  that makes all the difference.  Take the art world, for example. You can look at a painting, one that has lots of good qualities, is accurately painted, has a great background, has good color, depth, and even nice highlights, but it can be missing that magic that makes it pop! It can even be missing some of those qualities. But, if it has the  Sizzle,  it can make up for some shortcomings because it has something that sets it apart from the crowd.  Think about your restaurant this way: the menu, the food quality, the service culture, the atmosphere, the cocktails and when you put them all together, how does it feel? Is there any magic or S izzle?  What would be most memorable about a guest’s experience? Why would you go back there, and what would you tell your friends? Take a poll, look on Yelp, Open Table, and other social media, and review what people are saying - read between the lines. Is it good, great, or amazing? Good is not enough. In this day-and-age where there are restaurants on every corner and you could try a new one each day, why would you go a second time? You need to give your customers a reason to come back. What is yours?  My advice would be to then create your own  Sizzle   team - a hand-picked team tasked with reviewing and evaluating your operation and creating that special  Sizzle ! It might consist of managers, servers, cooks, regular guests, owners or anyone that has a vested interest. However, it must be comprised of individuals who will have honest input and, hopefully, creative ideas, so that you can create a new vision for the Brand that is your restaurant. It might be lighting, music, curb appeal, pricing, menus, or any of the myriad of things that make the difference. Evaluate everything.  You may not get it the first time, but keep tweaking until you find the special magic, and one day, it will just happen!  Russ Blakeborough, Managing Director at Focus - F&B is available to evaluate your operation and assist in creating the  Sizzle  for your venue. Visit  www.focus-fb.com  for more information

Why do patrons go back to restaurants? Why do they recommend to their friends and post on social media? What does it really take to make a restaurant great? Sometimes it can be the food, often the service, and usually the atmosphere. More often than not, it is a combination of all of the above, sprinkled with a little extra SIZZLE!

Sizzle is what helps a restaurant stand apart from others and be successful! Let’s try to define Sizzle. If you review the trendy and popular restaurants, you will find that they all have something in common - that little special something, magic, or Sizzle, that makes all the difference.

Take the art world, for example. You can look at a painting, one that has lots of good qualities, is accurately painted, has a great background, has good color, depth, and even nice highlights, but it can be missing that magic that makes it pop! It can even be missing some of those qualities. But, if it has the Sizzle, it can make up for some shortcomings because it has something that sets it apart from the crowd.

      Getting Culinary & Service Teams United     

  

    
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Getting Culinary & Service Teams United         Before you begin  Where to begin? The first thing to do before you even think about training is to evaluate where you are, and where, and what, you want to be, as a restaurant. Then, create the vision and roadmap with steps to get to that vision. Try to be clear in what it is that you really want your team to work on and the steps that will bring you closer to that goal. Only then can you start the journey to making that vision a reality.   It’s not as easy as it sounds, though. First, let’s take a look at what you want your restaurant to be.  Answer these questions. Describe your service vision [there is no right or wrong]  a.    Casual                       …..1…..2…..3…..4…..5…..      Formal  b.    Approachable          …..1…..2…..3…..4…..5…..      Reserved  c.    Know the basics       …..1…..2…..3…..4…..5…..      Knowledgeable  d.    Get it out fast           …..1…..2…..3…..4…..5…..     Leisurely  e.    Jeans & T-shirt          …..1…..2…..3…..4…..5…..      Jacket & Tie  f.     Fun & Sassy              …..1…..2…..3…..4…..5…..      Mad Scientist  g.    Grandma’s House     …..1…..2…..3…..4…..5…..      Emily Post Book of Etiquette  Just a little fun to get you to think about what your vision really is! Many restaurants start training without giving it much thought. Write down the vision of what your restaurant will be.  Build & Plan Your Training  Now that you have started to create your goal and vision, bringing the team together and sharing that vision is the next step. Service teams and Culinary teams must work together and support each other to be successful. Too many restaurants have two separate teams, which seem to work in spite of one another. This is not sustainable. Working as a  united team  is the only way to achieve your goals. This involves team meetings, team building activities, constant discussions, a clear set of goals, and a vision. Build your vision with all of the team; get them excited and passionate, use their energy, ideas, and experience to incorporate these ideas into the vision!   FOH—Server:  Once you’ve thought about what your server role should be, then you can start to look at what your training plan around that will look like.  First outline the job responsibilities. Again, use your team; they usually know, are willing to help, and can be key in developing your plan. Look at side-work, station set-up, cleaning, and equipment pars. Build the day out from the time the staff arrives until they clock out.  Then begin designing your plan around teaching the team each of those basics tasks. Once you have the fundamentals, you build from there into the fun training topics that will lead on-the-floor efficiency, quality of interactions, and service expectations. Consider the following topics:  - Engagement training  - Food Service Etiquette  - Steps of Service  - Table Setting  - Voice and words  Depending on your content, this can take from a couple of hours to two days to teach. If closer to the latter, try to split it up over a couple of weeks, otherwise you will lose and bore the team!   BOH – Culinary:  This is an area that I often see never even thought about, let alone discussed. One quick session of debate and discussion can avoid years of agony and frustrations. Develop training that includes communication styles, standards, recipes, hygiene practices and storage, as well as, training on customer satisfaction and agreed upon standards. For instance:  -What our standards are for: splitting a meal, substitutions, dietary questions, hurry tickets, appetizer times, entrée times, receiving feedback?  -Etiquette: How to talk to servers, guest, managers and each other. What language is ok?  -Kitchen code: establish what it is - be clear  -Food preparation, portions, and recipes  -Hygiene, storage, and food preparation guidelines  Just Do it!  You have your training plans put together. Now get started. You will need a quiet room without distraction and the ability for the room to be darkened. Use a power point slide show, or similar, and gather all handouts, props, and tools. Most importantly, who is presenting? Is it you? It does not have to be, but it should be someone that understands the material and can deliver with passion and energy! Make sure to do some hands-on training after the power point using role play to let them practice. Don’t forget that along the way, you all have fun! Have snacks, drinks, food, whatever your budget will allow, but have, at a minimum, water, and dry snacks.  Some other tips that can help:  ·      Get everyone started all together so that everyone is on the same page. If able, I would recommend that you train your FOH and BOH teams on both [each other’s] areas. This helps to build that compassion and understanding for what each team does.  ·      After initial training, you will need to complete a condensed version for each new staff member, and then hold annual, or semi-annual, tune-up or refresh sessions.  ·      Establish job coaches within your ranks [and pay for them extra for it] so that each new staff member has on-floor training and is taught by your best and brightest.  Follow Up  Lastly, training is great, but it is a complete waste of money if you expect now that you have told everyone, they will do it consistently, and you are done! Your management team  must  be on the floor to assist, redirect, and coach the team until the new culture is in fact  the  culture. This will take some time, and even after being firmly established, must be constantly embraced and monitored. This requires your team to be passionate about it and talk about it every day; it must be a new part of the daily life. But it will make a difference and the end result will be an operation that you can be proud of!  Focus – F&B can provide on-site training, training tools, and on-going assistance for all of the above sessions and more. We would be happy to customize your training plan for your needs.  Author, Russ Blakeborough, is the Managing Director of Focus – F&B, and a 30-year industry veteran who is passionate about Food & Beverage and travels the country sharing his experience.   

Before you begin

Where to begin? The first thing to do before you even think about training is to evaluate where you are, and where, and what, you want to be, as a restaurant. Then, create the vision and roadmap with steps to get to that vision. Try to be clear in what it is that you really want your team to work on and the steps that will bring you closer to that goal. Only then can you start the journey to making that vision a reality.

 It’s not as easy as it sounds, though. First, let’s take a look at what you want your restaurant to be.

Answer these questions. Describe your service vision [there is no right or wrong]

a.    Casual                         …..1…..2…..3…..4…..5…..      Formal

b.    Approachable             …..1…..2…..3…..4…..5…..      Reserved

c.    Know the basics         …..1…..2…..3…..4…..5…..      Knowledgeable

d.    Get it out fast              …..1…..2…..3…..4…..5…..     Leisurely

e.    Jeans & T-shirt           …..1…..2…..3…..4…..5…..      Jacket & Tie

f.     Fun & Sassy …..1…..2…..3…..4…..5…..      Mad Scientist

g.    Grandma’s House      …..1…..2…..3…..4…..5….. Emily Post Book of Etiquette

Just a little fun to get you to think about what your vision really is! Many restaurants start training without giving it much thought. Write down the vision of what your restaurant will be.

 

      What's HOT in 2017     

  

    
       
      
         
          
             
          
             
                  
             
          
             
          

          

         
      
       
    

  


         What to expect in Food & Beverage - Let’s look at the trends    Cuisine  – We are seeing movement from overly manipulated food to simpler, cleaner preparations with lighter food, maintaining flavors that are  bold and edgy.  Here are a few trends we will see more of:  ·      Chef-centered concepts  ·      Locally sourced, but not necessarily organic or health foods  ·      Reasonable portions – walk away satiated, but you can still walk!  ·      Underutilized meats and seafood – rebirthed with sexier names  ·      Exotic grains and seeds  ·      House-made ingredients – from pickles to condiments, charcuterie, and beyond. Let the Chef create!  ·      Ethnic spices, ingredients, and fused dishes  ·      Sustainable seafood [but really this time!]  ·      Lightly sweet, sometimes savory, and smaller sized desserts  ·      Grown-up street food  ·      Still more forms of bacon, which continues to dominate the taste buds  ·      Healthful kid’s meals, but ones that are still attractive to kids  ·      All day breakfast inspired meals  ·      Shared plates designed for grazing  ·      Take home kits – all you need to take with and cook at home   Beverage  – The art of  Crafted Cocktails  continues to grow, but with an emphasis on the individual bartender’s skills and passion. These passionate individuals are hard to come across and are almost Chef-like in their approach to the art of mixing and of blending flavors. Trends to look out for:  ·      Barrel aged in-house  ·      Flavored [but not sweet] beers  ·      Dessert Cocktails for after-dinner – or not!  ·      Better wine apps are leading to more thoughtful and appropriate menus and pricing  ·      Boutique Rums continue to grow  ·      Food components as ingredients – cucumber, fennel, tomato, herbs  ·      Spicy or sharp cocktail ingredients – cayenne, chili, wasabi  ·      Lunch cocktails are back – for a light afternoon pick-me-up  ·      Quality boxed wine is making a comeback   Restaurants  – New concepts are tending to be specific in design, yet vague in menu. These concepts tend to be an adventure telling a story with a style, feel, and design of a cuisine that links to the type of style of preparation, food ingredients, and décor, all the while offering broad menu choices. They are using a mix of authentic and fused dishes with key ingredients laced throughout the menu - appealing to all. Other Trends to watch:  ·      Native American Fusion  ·      Basque Cuisine  ·      Hawaiian influenced menu items  ·      Southern Nouvelle  ·      Gluten free and meat free – without being touted  ·      Delivery – restaurants struggle to incorporate the growing demand for delivery service into their daily business model  ·      Hotel restaurants are making a comeback  ·      Ingredients terms: Burnt, bubbly, washed with, spiked, adorned, teased, crafted, scorched, salubrious   Styles  - light and airy seems to be the design of choice with little clutter and clean lines. Natural elements adorn the walls and tabletops. Color palette focuses on white [or light] with splashes of color.   Service  - Genuine, authentic, and knowledgeable service staff. We are seeing a new breed of wait-staff. Great news -  Bohemian  is in. The lifestyles fit together, and thus we are experiencing a resurgence of passionate and skilled servers into the restaurant scene - along with tattoos, piercings, and larger than life characters!  Two Fun Concepts to look out for:  ·      Chefs create, or finish, at your table – a modern twist on the classical style table side cooked meal  ·      Guest immersion - entertainment in the restaurant: movies, singing, poetry, vignettes, who-done-its, even gaming  Author, Russ Blakeborough is a Food & Beverage Consultant with Focus - F&B.  He enjoys designing new concepts for restaurants of all types, creating the story, and focusing on new trends to help you elevate your offerings.  Contact him at  www.focus-fb.com .

What to expect in Food & Beverage - Let’s look at the trends

 

Cuisine – We seeing movement from overly manipulated food to simpler, cleaner preparations with lighter food, maintaining flavors that are bold and edgy. Here are a few trends we will see more of:

 

·      Chef-centered concepts

 

·      Locally sourced, but not necessarily organic or health foods

 

·      Reasonable portions – walk away satiated, but you can still walk!

 

·      Underutilized meats and seafood – rebirthed with sexier names

 

·      Exotic grains and seeds

 

·