Hungry for F&B Trends? Feast on This

One constant at every successful event is stellar F&B. Attendees may forget the LED lighting and sometimes even the live music, but if F&B somehow falls short, then events can quickly strike a sour note.

Fortunately, there are hospitality and consulting firms that can provide insights and suggestions on F&B trends that are sure to wow guests. For the ninth consecutive year Andrew Freeman & Co. has released its F&B trends report.

The Year of Multiple Personalities previews the hottest trends and predictions that will be shaping the restaurant and hotel industries in 2016. This comprehensive annual report identifies key influences in hospitality marketing, hotel, food and beverage for the coming year.

F&B Trends Experts

Now in its ninth year, Andrew Freeman & Co. annual F&B trends report was developed from a combination of industry observations, bi-coastal and international travel, discussions with industry leaders, meetings with hotel and restaurant clients, industry conferences and media interactions. Industry experts who were consulted on the project included Luigi Di Ruocco (vice president of sales and director of marketing, Mr. Espresso), Carolyn Wente (CEO and fourth-generation winegrower, Wente Vineyards), Jenny Schwartz (co-owner, Hopscotch), Tony Mantuano (chef/partner, Spiaggia), and Kate Sumption (operating partner, Cameron Mitchell Restaurants).

The report suggests that chefs, restaurateurs and hoteliers will be forced to be more creative than ever in 2016 to satisfy many audiences, hence, taking on “multiple personalities” to please multiple types of people at multiple times.

Andrew Freeman, president of AF&Co., says that from top to bottom, everyone in the hospitality world will need to get inventive and identify coping mechanisms to keep the sanity, while still being profitable, in the coming year.

Prior to opening Andrew Freeman & Co. 10 years ago, Freeman worked at renowned New York venues including Windows on the World, the Russian Tea Room and the Rainbow Room. He then served as vice president of public relations and strategic partnerships for Kimpton Hotels and Restaurants, based in San Francisco, launching the global brand and more than 40 hotels and restaurants.

 

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