Guest Experience Trends: What to Watch in ’16

By Tom Conran, Principal, Greenwood Hospitality Group

There have been countless reports and studies on guest-facing trends for the coming year. And there’s no shortage of trend-related articles on Hotel News Now. But what exactly can travelers expect in 2016 when it comes to the guest experience? HNN sought to answer that question with this virtual roundtable.

“The mantra for the coming year will continue to push operators to think outside the box and create unique multi-faceted experiences. The focus to infuse healthy and hyper-local ingredients into food-and-beverage items will be on the rise. More focus on the sustainability and locally sourced animal proteins will occur and whether it be root vegetables, compressed melons or fresh garnishes they will all find their way into bar and nosh offerings, main plate attractions and cocktails as well,” said Tom Conran, Principal at Greenwood Hospitality Group. “Further development in the use of aromatic spices and sauce blends will be found in cocktails, ‘mocktails’ and even snacks. Additionally, ceviche, sashimi and crudo and distinct ethnic flavors will continue to grow in popularity, providing diners an opportunity to explore greater portions of a menu in a single experience through the use of ‘small and share’ plates.”

To read the full article in Hotel News Now Click Here.

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