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Culinary experiences continue to play a key role in the overall hotel experience, and hotel operators are constantly innovating and adapting to the latest trends in the industry to meet the demands and expectations of customers.

By embracing these food trends, you can cater to the evolving preferences of your guests and stay ahead of the curve!

Health-conscious choices

As health and wellness awareness continues to rise, the demand for nutritious and balanced meals has become increasingly prevalent, even when customers are away from home. This allows hotel operators to cater to health-conscious guests by integrating diverse, healthier alternatives into their menus.

This can include offering gluten-free, low-sugar, and low-calorie dishes that align with dietary needs and preferences. Additional ways to incorporate healthy food offerings include:

  • Offering whole-grain options instead of refined grains can provide added nutritional value.
  • Incorporating lean protein sources, such as skinless poultry, fish, beans, or lentils, can provide guests with nutritious options while keeping saturated fat intake in check.
  • Providing an assortment of fresh salads with a variety of vegetables, greens, and wholesome dressings can offer guests a light and refreshing option.
  • Including fresh smoothies and juices made from whole fruits and vegetables can be a nutrient-dense choice for guests.
  • Offering healthier dessert options like fruit-based desserts, yoghurt parfaits, or desserts made with natural sweeteners.

Vegan alternatives

As veganism continues to gain popularity and guests increasingly embrace plant-based diets or opt for meat-reduced choices, hotel operators must recognise these evolving expectations.

To cater to a diverse range of dietary preferences, it is crucial that hotels go beyond token gestures and ensure their food menus feature a robust selection of delicious and satisfying plant-based alternatives. Some of these include:

  • Vegan protein sources such as tofu, tempeh, seitan, or plant-based meat substitutes made from ingredients like soy, pea protein, or mushrooms.
  • Plant-based milk alternatives, such as almond, soy, oat, or coconut milk, for guests to enjoy with their coffee, tea, or cereal.
  • Flavourful vegan salads and bowls that combine a variety of vegetables, grains, legumes, and dressings. Consider incorporating globally inspired ingredients and flavours to add excitement and diversity to the menu.
  • Vegan desserts such as cakes, cookies, pies, or dairy-free ice creams made from plant-based ingredients like coconut milk or cashews.
  • Vegan options for guests looking for light bites or appetisers. This can include vegan dips, hummus platters, vegetable spring rolls, or crispy tofu bites.

Customisation and personalisation

Hotels are going beyond traditional fixed menus and offering more customisable dining experiences, allowing guests to choose from various ingredients, flavours, and cooking methods based on their tastes and needs.

Here are some ways to customise your menu options:

  • Providing options for guests with specific dietary preferences or restrictions. This can include offering vegetarian, gluten-free, or allergen-free menus.
  • Introducing interactive cooking stations allows guests to participate in creating their meals. This can include live grilling, pasta stations, or made-to-order stir-fries, where guests can choose their preferred ingredients and watch as their dish is prepared.
  • Offering signature dishes that guests can personalise with various toppings, sauces, or accompaniments.

We’re here to help.

If you need help finding the latest innovative products or new food or drink concepts that will help you meet the needs of your guests – please contact us for any support at 01252 705214 or

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