With the holiday season upon us, the hospitality industry is gearing up to add extra special magic and sparkle to the guest experience. From long-standing traditional fayre to unique immersive experiences, customers look for added value and unforgettable memories from their food and beverage outings during this time. Let’s take a look at the twists and turns of the festive season, and the trends emerging at this most wonderful time of the year.
‘Tis the season to be vegan
Plant power continues to dominate food and drinks trends and the holiday period is no exception. UK supermarket chain, Waitrose, has confirmed that 2023 will be its biggest year for vegan food on record, with searches for plant-based items up 115% on the previous year. Research shows that 1 in four people say meat-free festive menu options would appeal to them, this figure rises to nearly one in three among 18-34 year olds.
Key trend: Offering vegan and vegetarian small plates and bar snacks with a seasonal twist will be popular and help to attract new clientele who like to share a selection of tapas-style dishes with cocktails.
Getting into the Christmas spirit(s)
The popularity of spirits infused with seasonal ingredients will continue this holiday season. Classical wintery flavours like ginger, orange and cinnamon will remain firm favourites, with interest in twists like pomegranate cocktails or alternatives to mulled wine such as buttered rum, mulled cider, and ‘spiked’ hot chocolates and coffees containing a dash of hard liquor also appealing to patrons.
Key trend: Spirit retailer, Masters of Malt, has seen increased interest in whiskies aged in cognac and armanac casks, compared to sales of traditional brandy. Consider stocking one of these alongside the usual whisky and brandy offerings to capitalise on this trend.
Balancing indulgence and elf- decadent dishes and lighter bites
Whilst many customers choose indulgent menu options during the holiday season, the trend towards healthier festive fayre will also continue this year. Research by BidFood shows that over one-third of people expect to drink more alcohol during this time, but a significant 16% of those surveyed actually said they would drink less. Keeping the non-alcoholic options fresh and exciting will attract those shunning the hangovers whilst also ensuring designated drivers are not left out. When it comes to food, 28% of people would welcome healthy or lower calorie options even at this time of year, so don’t forget to include these on menus.
Key trend: Whilst the traditional chocolate and cream profiteroles will be a perennial favourite, the appetite for savoury versions is increasing. Seasonal twists like brie and cranberry provide the perfect balance between sweet and savoury, and cheese and chorizo-filled profiteroles will win over charcuterie lovers.
Local, sustainable offerings
In keeping with the increasing interest in local and sustainable products, festive shoppers and diners will be enticed by special holiday versions of popular items that showcase local specialities and seasonal produce. When it comes to decor, emphasising natural and recycled materials and using solar-powered seasonal lighting where possible, as well as opting for live trees in pots to decorate, help to promote eco-friendly festivities. For further inspiration, take a look at Architectural Digest’s guide to a sustainable festive season.
Key trend: Increasingly, both residential and commercial spaces are ditching traditional holiday colours such as red and green in favour of incorporating more natural tones and materials into their festive decor. The use of wood, burlap and twine rather than plastic and glass not only keeps you on-trend but improves the overall sustainability of your seasonal decorations.
Staff wellbeing over the holiday season
The increased turnover during the busy festive period can be taxing on staff in bars and eateries.
Providing some extra wellbeing measures during this time can help keep your team on track. Making time for a fun team-building activity, providing as much flexibility as possible in shift scheduling and reminding staff of mental health resources available to them will all be appreciated. If possible, acknowledging the extra hard work they put in with bonuses or small gifts can boost morale. Just making your team aware that you recognise the extra pressure they can face over this time helps to foster a sense of community and reinforces that they are valued.
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