Industry leaders give their take on the F&B trends of the future

Evolving taste, diets and attitude towards health, community and environment are motivating them to innovate

Hotelier India, F&B Trends, Taste, Diet, Food

In the days gone past, when a new F&B trend entered the market, the industry not just had the time to adjust to it, but also to experiment and improve on it. Now, however, changes happen at such a rapid pace that even if you have a chance to experience one, another trend has emerged on the horizon. The rapid changes in the way food is cooked and served, besides the evolving taste of consumers, has forced the hospitality industry to stay nimble and constantly experiment. The transformations present new opportunities and capitalising on these by keeping on top of consumer trends will ultimately lead to success for hotels.

The F&B segment in hospitality sector is moving from a point of imitation to innovation. Professionals within the industry also have a deeper understanding of F&B components at the molecular level. Hotelier India talks to industry leaders to get their take on the F&B trends of the future.

Chef Himanshu Taneja, Culinary Director – India, Marriott International


The first notifiable trend is the fact that classic vintage food is making a comeback. For instance, Italian or French classics or even Indian classics, especially since it’s not easy to replace a butter chicken or biryani.Also, people want to know what they are eating, so there has to be 100 per cent transparency on all labels. We ensure that we always talk about the calorific value of the dish, how many calories come from fat, from transfat, carbohydrate and what the protein content is. The third trend we follow is ‘no wastage’. We are working on an app, which is at an early stage of development; it will help us implement control measures to weigh wastage. The fourth trend I can talk about is the emergence of superfood. Today superfoods are being transformed into super-powders. For example, salmon and nuts are superfoods but they are not easy to carry around. The powder form will be easy to carry and you can even take it to office.

Rainer Stampfer, president, hotel operations – Asia Pacific, Four Seasons Hotels and Resorts

F&B trends are moving towards simple fusions and a combination of flavours that are drawn from various cuisines across the globe. The process of maintaining the authenticity of flavours in this process is key and culinarians across the world are keeping this in mind.

Saurabh Bhatnagar, director, food & beverage, Le Meridien Goa


Sustainability is the biggest food trend of the future. Offering locally sourced ingredients cooked using traditional techniques that are indigenous to a destination as well as being more focused on plant-based food, thereby cutting down on carbon emissions, is the way forward.

Elroy Tulkar, director of operations, Sheraton Grand Bengaluru  Whitefield Hotel and Convention Center


The future has a lot of exciting things in store for us in the F&B industry such as loaded cocktails with over-the-top garnishes, fermented food, functional ingredients such as eggs, blueberries, extra virgin olive oil etc. Plantbased non vegetarian substitutes are trending. Also, non-dairy milk such as almond and coconut have been big over the past five years, but oat milk is set to outpace them by 2019. Its allergen free and set t hit the big spot.

Chef Prasad Metrani, executive chef, Fairmont Jaipur

Good food never goes out of style but there are some trends that go in and out of fashion. However, the F&B trends that are here to stay include authentic international cuisines and regional Indian food, farm-to-fork concepts, health bars and gluten-free and wheat-free products.

Srijan Vadhera, GM, Conrad Bengaluru


Tribal cuisine is a trend. It is interesting to see the growing appreciation for tribal food from various parts of the country. While Kadaknath chicken (from the Jhabua and Dhar districts of Madhya Pradesh) is already known to many. We can expect to see more
dishes from states such as Jharkhand make a mark as well.


Jean-Michel Cassé, coo, India and South Asia, AccorHotels

There is a general consensus of going eco-friendly and using sustainable products to a great extent. Using fresh produce, locally sourced from farmers and villagers without harming the environment is a major trend. At the Pullman New Delhi Aerocity and Novotel Hyderabad Airport, there are large gardens where we grow herbs and vegetable such as broccoli, cherry tomato, chillie etc. As more people opt for gluten-free and vegan food, we are offering these options at all our Accor properties.

Neeraj Tyagi, eam, F&B, Shangri- La’s Eros Hotel, New Delhi


Millets are in favour with people, who are replacing rice and wheat in their meals with them. One cuisine that will be highly welcomed and would be the food trend of the future is ‘Nikkei’. It is a Japanese meet Peruvian culinary sensation. This eccentric fusion marries the best of the delicate culinary traditions of Japan with the freshness and spicy twist of Peru. Another very interesting development is the Josper oven from Spain. Josep Armangue and Pere Juli have invented this oven and its specialty is that it runs on charcoal, which imparts a very nice smoky flavor to the dishes.


Anand Kumar, executive chef, Hilton

Bangalore Embassy GolfLinks There is a spotlight on eating healthy and sustainably. While everyone binges once in a while, we see a definite trend towards mindful eating which is good for the body and soul. The addition of macronutrients and nutrition dense food is also catching on.

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