In this week’s blog we share the leading restaurant and hotel practices attracting new customers and shaping business. Orange wine or vegan meat anyone?
Plus download our latest e-book to keep your finger on the pulse and attract a bigger slice of the market.
If 2016 was about courting millennials in the face of online bookings, 2017 is even more demanding of the hospitality sector. In-room Wi-Fi and access to streaming personal entertainment is now the baseline expectation. But with authenticity being the new obsession, guests now want the opportunity to watch Netflix and a truly local experience, all conveniently packaged in one. Food trends in 2017 include orange wine, Japanese food that’s not sushi and the vegan burger that bleeds.
We’ve listed just a few of this year’s trends – for the full set, download our free e-book below.
Localism is the new luxury
It’s no longer about serving Swiss chocolates and French wine; now guests want local produce in their rooms and on the restaurant menu. They want to experience places like a local. It’s a contrast to the cookie cutter experience that many hotel chains offer, which means in 2017 management needs to find that sweet spot somewhere between providing a holiday experience and making guests feel they are living like locals.
Clawing back direct bookings
Hotels are still trying to figure out how they can wean people off online travel agencies (OTA) like Booking.com and TripAdvisor and get them booking directly on hotel sites again. Hilton’s ‘Stop Clicking Around’ campaign is aimed at developing brand loyalty in the current click-mad environment. Discounted rates for members of Hilton’s loyalty programs are designed to create direct bookings and build loyalty. Clawing back direct bookings from powerful OTA players will be a developing trend in 2017.
Wine to watch out for
Coming out of nowhere are orange whites and pét-nats, two wine styles that are set to become popular in 2017. Orange whites are made by leaving the grape skins and seeds in contact with the juice, creating a deep orange-hued wine. Pétnats is a catch-all term for practically any sparkling wine made in the méthode ancestrale, meaning the wine is bottled before primary fermentation is finished. It’s the ‘rustic’ alternative to champagne. Look out for vegan wines too which are making an impact amongst animal conscious consumers. Oliver Wine Hunter explains the trend more closely.