A platform for the connoisseurs to indulge with the mesmerizing beverages and lip smacking global cuisines, access the information and review and interact at the same time. This is also a huge support tool for the Hospitality aspirants pursuing any Hotel Management Program or is a beginner with the Hospitality Industry.
Producing white wine from red grapes is a unique winemaking process known as "blanc de noirs" or "white from black." The technique involves extracting the juice from red grapes without allowing the skins to color the liquid. The color in red grapes primarily comes from the skins, while the pulp and juice are mostly colorless.
Here's a general overview of the process:
Harvesting: The red grapes are harvested at the optimal ripeness level, just as they would be for making red wine.
Destemming and Crushing: The grapes are destemmed to remove the stems and then crushed to break the skins and release the juice.
Fermentation: The clear juice obtained from pressing undergoes fermentation. During this process, yeast converts the sugars in the juice into alcohol, creating wine.
Temperature Control: Winemakers may choose to control the fermentation temperature carefully to retain the fresh and fruity characteristics of the wine, avoiding the extraction of any color from the grape skins.
Racking: Once fermentation is complete, the wine is "racked." Racking involves carefully transferring the wine from one container to another, leaving behind any sediment or solids that may have formed during fermentation.
Aging: The white wine from red grapes may be aged in various vessels, such as stainless steel tanks, oak barrels, or concrete eggs, depending on the desired flavor profile and characteristics.
Finishing: After aging, the wine is clarified and stabilized. This involves removing any remaining impurities and ensuring the wine is ready for bottling.
The final product is a white wine made from red grapes, which typically exhibits unique flavors and aromas due to the varietal characteristics of the red grape used and the winemaking techniques employed.
It's worth noting that the resulting white wine might have a slightly different flavor profile compared to traditional white grape varieties since the red grape skins contain different compounds that contribute to the overall taste and aroma of the wine.
The global market for alternative proteins is growing rapidly, as consumers become more aware of the environmental and ethical impacts of animal agriculture. In 2021, the market was worth an estimated $29.4 billion, and it is projected to reach $162.0 billion by 2030.
There are three main types of alternative proteins:
Plant-based proteins are made from plants, such as beans, lentils, tofu, tempeh, and nuts. They are a good source of protein, fiber, and other nutrients.
Fermentation-based proteins are made by fermenting microorganisms, such as algae and fungi. These proteins are often high in protein and have a neutral flavor, which makes them well-suited for use in a variety of foods.
Cultured meat is made by growing animal cells in a lab. This technology is still in its early stages, but it has the potential to produce meat that is indistinguishable from conventional meat.
There are many reasons why people are choosing to consume alternative proteins. Some people do it for health reasons, as plant-based and fermentation-based proteins are often lower in saturated fat and cholesterol than animal protein. Others do it for environmental reasons, as the production of alternative proteins requires less land, water, and energy than the production of animal protein. Still others do it for ethical reasons, as they do not want to support the cruel treatment of animals in factory farms.
The growth of the alternative protein market is good news for the environment and for animals. It is also good news for consumers, as it gives them more choices when it comes to their food. As the market continues to grow, we can expect to see even more innovative and delicious alternative protein products on the shelves.
Here are some of the benefits of consuming plant-based and alternative proteins:
Better for the environment: The production of plant-based and alternative proteins requires less land, water, and energy than the production of animal protein. This means that they have a lower impact on climate change and other environmental problems.
Better for health: Plant-based and alternative proteins are often lower in saturated fat and cholesterol than animal protein. They are also a good source of fiber, vitamins, and minerals.
Better for animals: The production of plant-based and alternative proteins does not involve the slaughter of animals. This is a more ethical way to produce food.
If you are interested in trying alternative proteins, here are a few tips:
Start with familiar foods: If you are new to plant-based and alternative proteins, start with foods that you are already familiar with. For example, if you like the taste of chicken, try a plant-based chicken burger or a tofu stir-fry.
Be open to new flavors: There are many different types of plant-based and alternative proteins available, so be open to trying new flavors. You may be surprised at what you like!
Read the labels: When you are shopping for plant-based and alternative proteins, be sure to read the labels carefully. Some products may contain hidden ingredients, such as dairy or eggs.
Experiment: There are endless possibilities when it comes to cooking with plant-based and alternative proteins. Experiment with different recipes and find what you like best.
The future of alternative proteins is bright. As the market continues to grow, we can expect to see even more innovative and delicious products on the shelves. These products offer a great way to improve your health, help the environment, and be more ethical in your food choices.
Pairing cheeses with wines can be a delightful experience that enhances the flavors of both. While there are no hard and fast rules, as personal taste preferences play a significant role, here are some general guidelines to consider when pairing different cheeses with wines:
Match Intensity: Try to pair cheeses and wines of similar intensity. Bold, aged cheeses tend to pair well with full-bodied wines, while delicate cheeses pair better with lighter wines.
Acidity Balance: Acidic wines like Sauvignon Blanc or Champagne can complement rich, creamy cheeses by cutting through the fat and cleansing the palate.
Tannin Match: Tannic red wines (like Cabernet Sauvignon or Barolo) work well with harder, aged cheeses as the tannins interact with the protein in the cheese, softening the wine and enhancing its flavors.
Contrast: On the other hand, contrasting flavors can also be enjoyable. Sweet wines like Sauternes or Port can be paired with salty blue cheeses to create a harmonious balance of taste.
Regional Pairings: Consider pairing wines and cheeses from the same region. Often, they are made to complement each other naturally.
Texture Match: Pair creamy cheeses (like Brie or Camembert) with round and creamy wines, while hard, crumbly cheeses (like aged Cheddar or Parmesan) can be paired with more robust wines.
Sparkling Wines: Sparkling wines are versatile and generally pair well with a wide range of cheeses due to their high acidity and effervescence.
Experiment: Don't be afraid to experiment and try unconventional pairings. Sometimes, the most unexpected combinations turn out to be surprisingly delightful.
Accompaniments: Consider the accompaniments as well. Fruits, nuts, honey, or jams can add extra dimensions to the pairing.
Temperature: Serve both the cheese and wine at the appropriate temperatures. Some cheeses are better enjoyed at room temperature, while others might need a slight chill.
Here are a few classic wine and cheese pairings to get you started:
Chardonnay: Pairs well with Brie, Gouda, or Camembert.
Sauvignon Blanc: Goes well with goat cheese and lighter, fresh cheeses.
Merlot: Matches well with Gouda, Cheddar, or Edam.
Cabernet Sauvignon: Complements aged Cheddar, Gouda, or Parmesan.
Port or Sweet Sherry: Pairs delightfully with blue cheeses like Stilton or Gorgonzola.
Remember that taste preferences vary, so don't hesitate to experiment and discover your own unique pairings. Enjoy the journey of exploring the world of wine and cheese!
Pricing a menu is a critical aspect of running a successful food business, whether it's a restaurant, cafe, or any other food service establishment. Several key factors should be considered while determining the prices on your menu. Here are some of the most important ones:
Food Cost: Calculate the cost of ingredients required to prepare each dish on the menu. Ideally, the menu price should cover the food cost while leaving room for profit. Aim for a food cost percentage that aligns with industry standards for your type of establishment.
Overhead Costs: Take into account all the non-food expenses involved in running your business, such as rent, utilities, labor, insurance, equipment maintenance, and marketing. These overhead costs need to be factored into the menu prices to ensure the business remains profitable.
Market Research: Analyze your target market and competition. Research what other similar establishments in the area are charging for similar dishes. Pricing too high might drive away customers, while pricing too low might raise questions about the quality of your offerings.
Positioning and Branding: Consider the positioning and brand image you want to portray. Are you aiming to be an upscale, high-end restaurant, a budget-friendly cafe, or something in between? Your pricing should align with the perceived value you want to provide.
Profit Margin: Determine the profit margin you want to achieve for your business. Profitability is essential for sustainability and growth. The profit margin can vary based on your business goals and industry standards.
Menu Engineering: Strategically highlight certain dishes or items with higher profit margins, using techniques like menu layout, design, and descriptions. These can influence customers' choices and maximize profitability.
Seasonality: If your menu features seasonal ingredients, consider how that affects pricing. Prices might fluctuate based on ingredient availability and cost.
Portion Size: Balance portion sizes to ensure customer satisfaction while optimizing cost. Generous portions might attract customers, but they should still be cost-effective.
Price Perception: Be mindful of how customers perceive your prices. Prices that end in .99 or .95 might be perceived as more affordable than rounded numbers, even if the difference is minimal.
Menu Variety: Offer a diverse range of dishes to cater to different preferences and budgets. Having a mix of higher-priced and lower-priced items can cater to a broader customer base.
Specials and Promotions: Consider incorporating specials and promotions to attract customers during slow periods or to introduce new dishes.
Menu Updates: Regularly review and update your menu prices to adapt to changes in ingredient costs, market trends, and customer preferences.
Ultimately, finding the right balance between profitability and customer satisfaction is crucial when pricing your menu. Regularly monitor and evaluate how your pricing strategy is performing and be open to making adjustments as needed.
In recent years, there has been a remarkable shift in consumer preferences within the alcoholic beverage industry. As people seek unique and authentic experiences, a new trend has emerged - the growing demand for small-batch craft alcoholic beverages. This article delves into the reasons behind this rising popularity, exploring the appeal of craft drinks, their impact on the market, and the future they hold in the hearts of discerning consumers.
Crafting a Story in Every Sip
The allure of small-batch craft alcoholic beverages lies in the storytelling that accompanies each bottle. Craft producers are dedicated artisans who take pride in their craft, often reviving age-old recipes and brewing techniques passed down through generations. This commitment to authenticity creates a rich narrative that resonates with consumers seeking a genuine connection with what they drink.
Unlike mass-produced beverages, craft alcohol is meticulously handcrafted, giving each batch its own distinct character and flavor profile. From microbreweries crafting artisanal beers to boutique distilleries producing small-batch spirits, every sip becomes a journey through the passion and creativity of the maker.
Quality Over Quantity
The pursuit of excellence is a defining characteristic of the craft alcohol movement. Smaller production runs allow craft brewers and distillers to focus on quality over quantity. With a greater emphasis on the selection of top-notch ingredients and the application of time-honored techniques, the result is a superior product that delights the senses.
Craft producers are not bound by corporate profit margins or standardized formulas. Instead, they can experiment and innovate, pushing the boundaries of taste and texture to deliver a drinking experience like no other. This commitment to quality resonates with consumers who are increasingly willing to pay a premium for the authenticity and craftsmanship behind each bottle.
Supporting Local Economies
Another factor contributing to the surge in demand for small-batch craft alcoholic beverages is the support they lend to local economies. Unlike their industrial counterparts, craft producers are deeply ingrained in their communities, sourcing ingredients locally whenever possible and providing employment opportunities.
When you buy a bottle of craft beer or a small-batch spirit, you're not only indulging in a unique drinking experience but also supporting local farmers, artisans, and entrepreneurs. This strong connection between the consumer and the producer fosters a sense of community and pride, enhancing the overall appeal of craft beverages.
An Evolving Market
The craft alcohol movement has been nothing short of a revolution within the industry. What started as a niche market has rapidly grown into a mainstream trend, attracting both seasoned alcohol enthusiasts and curious newcomers alike.
As the demand for craft beverages continues to soar, more and more retailers and bars are expanding their selections to cater to this new wave of discerning consumers. Craft breweries and distilleries have seen a surge in popularity, leading to a diversification of products and the creation of new jobs in the sector.
The Future of Craft
The future for small-batch craft alcoholic beverages looks incredibly promising. With consumers becoming increasingly conscious about their choices, craft alcohol fits perfectly into the narrative of sustainability, authenticity, and unique experiences.
As the movement continues to gain momentum, we can expect even more exciting innovations and collaborations within the craft alcohol community. From experimental flavor combinations to novel brewing and distilling techniques, craft producers will continue to push the boundaries of what's possible, offering consumers an ever-expanding array of options to explore and enjoy.
Conclusion
The rise of small-batch craft alcoholic beverages is a testament to the changing preferences of consumers in the 21st century. As people seek genuine connections and memorable experiences, they are turning to craft producers who pour their hearts and soul into every bottle they create.
Craft alcohol embodies a celebration of traditions, an embrace of quality over quantity, and a commitment to supporting local economies. As the movement gains momentum, it is shaping the future of the alcoholic beverage industry, offering consumers a diverse and enriching array of flavors and stories to savor in each sip. So, raise your glass to the craft revolution, for it's here to stay and leave a lasting mark on the world of spirits and brews.
Tripadvisor is a travel guidance platform that helps people plan and book their trips. It is the world's largest travel site, with over 350 million monthly users. Tripadvisor offers a variety of features, including:
Hotel reviews: Tripadvisor has over 800 million hotel reviews, making it the most comprehensive source of hotel reviews online.
Restaurant reviews: Tripadvisor also has over 600 million restaurant reviews, making it a great resource for finding great places to eat.
Attraction reviews: Tripadvisor also has reviews of attractions, such as museums, theme parks, and other tourist destinations.
Price comparison: Tripadvisor allows you to compare prices for hotels, flights, and other travel expenses.
Booking tools: Tripadvisor also offers booking tools for hotels, flights, and other travel expenses.
Tripadvisor works by crowdsourcing reviews and ratings from travelers. When you visit a Tripadvisor page for a hotel, restaurant, or attraction, you will see a list of reviews from other travelers. You can also see the average rating for the property, as well as the percentage of reviews that are positive.
Tripadvisor is a valuable resource for travelers who are planning their trips. It can help you find great places to stay, eat, and visit. It can also help you save money on your travel expenses.
Here are some of the ways that Tripadvisor works:
User-generated content: Tripadvisor relies on user-generated content to power its platform. This includes reviews, photos, and videos from travelers all over the world.
Machine learning: Tripadvisor uses machine learning to analyze user-generated content and provide travelers with personalized recommendations.
Data analytics: Tripadvisor uses data analytics to track trends in the travel industry and identify new opportunities for growth.
Tripadvisor is a constantly evolving platform, and the company is always looking for new ways to improve the user experience. If you have any feedback or suggestions, you can share them with Tripadvisor through its website or mobile app.
Sambal is a traditional condiment commonly found in Indonesian, Malaysian, and Singaporean cuisines. It is made by blending or grinding together various chili peppers, along with other ingredients such as shrimp paste, garlic, ginger, shallots, lime juice, and spices. The resulting paste or sauce is then used as a flavorful accompaniment to enhance the taste of a wide range of dishes.
Sambal is popular for several reasons:
Flavor: Sambal adds a bold, spicy, and tangy flavor to dishes. It provides a perfect balance of heat, acidity, and savory notes, enhancing the overall taste of the food it accompanies.
Versatility: Sambal is a versatile condiment that can be paired with a wide variety of dishes. It complements grilled meats, seafood, vegetables, rice, noodles, and even snacks. It can be used as a dipping sauce, a marinade, or a seasoning ingredient in cooking.
Regional Variations: Sambal comes in numerous regional variations, each with its unique combination of ingredients. This diversity adds to its popularity as people enjoy exploring different flavors and heat levels across different cultures and cuisines.
Cultural Significance: Sambal is deeply ingrained in the culinary heritage of Southeast Asia. It reflects the vibrant and diverse food culture of the region, and it is often considered an essential component of traditional dishes. Its popularity stems from its long-standing presence in the local cuisine.
Heat and Spice: Many people are drawn to the spicy and fiery nature of sambal. The chili peppers used in sambal contain capsaicin, a compound known to release endorphins and create a pleasurable sensation. The addictive nature of spicy food contributes to its widespread popularity.
Overall, sambal's popularity can be attributed to its delicious taste, versatility, cultural significance, and the desire for spicy flavors among many individuals.
Cork plays a crucial role in the ageing and storage of wine bottles. Here are some key aspects:
Seal: Cork acts as a natural sealant for the wine bottle, preventing excessive oxygen from entering the bottle while allowing a minimal amount to interact with the wine over time. This controlled exposure to oxygen can enhance the aging process, allowing the wine to develop complex flavors and aromas.
Breathability: Cork is a breathable material, meaning it allows tiny amounts of air to pass through it. This slight exchange of air helps the wine evolve and mature slowly over time, contributing to its complexity and character. The gradual oxidation that occurs through the cork can positively influence the wine's development.
Elasticity: Cork is highly elastic, which allows it to expand and contract with temperature changes and bottle pressure. This elasticity helps maintain an airtight seal and minimizes the risk of leakage or spoilage.
Tannin interaction: Cork contains natural compounds called tannins, which can interact with the wine as it ages. Over time, the tannins in the cork can contribute to the wine's structure, mouthfeel, and overall aging potential.
Tradition and perception: Cork has been the traditional closure for wine bottles for centuries, and many wine enthusiasts associate it with quality and prestige. The act of opening a cork-sealed bottle also adds a ceremonial element to the wine-drinking experience.
However, it's important to note that alternative closures, such as synthetic corks and screw caps, have gained popularity in recent years. These closures offer advantages like consistent oxygen transmission and elimination of the risk of cork taint (caused by a compound called TCA). The choice of closure depends on the style of the wine, its intended aging potential, and the preferences of the producer and consumer.
When we wander down the aisles of a wine shop or browse through a winery, we're often greeted by an array of elegant and captivating bottles, each boasting its own unique color. From deep emerald greens to rich ambers, the world of wine presents a kaleidoscope of hues that go far beyond mere aesthetics. Have you ever wondered why wines are sold in colored glass bottles? Beyond their allure, these bottles serve a profound purpose. Let's uncover the secrets behind the hue and explore the reasons why wine finds its home in these vibrant vessels.
Shielding from Harmful Ultraviolet Rays
The first and most vital reason for the use of colored glass bottles is to protect the delicate nectar within from the harmful effects of ultraviolet (UV) rays. Sunlight, particularly the UV component, can accelerate the process of wine oxidation and lead to undesirable changes in flavor, color, and aroma. The pigments in colored glass, such as green, brown, or amber, act as a natural filter, shielding the wine from excessive UV exposure. By safeguarding the liquid inside, the bottle's color preserves the wine's integrity, allowing it to mature gracefully.
Maintaining Temperature Stability
Temperature plays a pivotal role in preserving wine quality. The color of the glass bottle contributes to maintaining a stable temperature environment. Darker colors, such as green or brown, possess better insulation properties, reducing the impact of temperature fluctuations. This insulation helps to keep the wine cool and protects it from excessive heat, ensuring that its intricate flavors and aromas remain intact throughout its journey from vineyard to consumer.
Preserving Aromas and Flavors
The color of the glass bottle also impacts the preservation of the wine's aromatic profile. Light, especially in the blue spectrum, can cause a phenomenon known as "lightstruck" or "skunked" wine. When exposed to certain wavelengths of light, the wine's compounds can react, resulting in unpleasant aromas reminiscent of a skunk's spray. Colored glass acts as a barrier, preventing the intrusion of these light-induced reactions and helping to preserve the wine's true character and flavors.
Marketing and Brand Identity
While the practical reasons for colored glass bottles are crucial, their visual appeal should not be overlooked. The choice of bottle color often serves as a powerful marketing tool, allowing winemakers to convey their brand identity and evoke emotions in consumers. The various shades and hues create an atmosphere of sophistication, elegance, and uniqueness. The color of the bottle can be an expression of the winery's personality, the wine's style, or even the specific region or grape varietal. It adds an element of allure, catching the eye of potential buyers and intriguing them to explore further.
In conclusion, the colored glass bottles in which wines are sold are not mere vessels; they are protectors, guardians of quality, and storytellers. Beyond their aesthetic allure, these vibrant bottles shield wine from harmful UV rays, maintain temperature stability, preserve aromas and flavors, and serve as marketing instruments. So, the next time you admire the exquisite shades of green, brown, or amber adorning the wine section, remember that there's more to these colored glass bottles than meets the eye. They are an essential part of the wine's journey, safeguarding its essence and enticing us to uncork and savor the magic within.
Menu engineering is a strategic approach used by restaurants to optimize their menu offerings in order to increase profitability and customer satisfaction. By applying menu engineering principles, restaurants can revitalize their business in several ways:
Profit Maximization: Menu engineering involves analyzing the profitability of each menu item. By identifying the high-profit and low-profit items, restaurant owners can make informed decisions about pricing, portion sizes, and ingredient costs. They can focus on promoting and highlighting the items that yield higher profit margins while considering adjustments or removing items that are not profitable.
Sales Optimization: Menu engineering helps in strategically positioning and promoting certain menu items to drive sales. Through effective categorization, placement, and visual presentation, restaurants can influence customer choices and encourage them to order higher-profit items or signature dishes. For example, using enticing descriptions, highlighting chef recommendations, or incorporating appealing food photography can attract attention and drive sales.
Demand Forecasting: By analyzing sales data and customer preferences, restaurants can gain insights into popular and less popular menu items. This information helps in understanding customer demand patterns, allowing the restaurant to make data-driven decisions regarding inventory management, ingredient sourcing, and menu design. Accurate demand forecasting reduces waste, optimizes costs, and enhances overall operational efficiency.
Menu Simplification: Streamlining and simplifying the menu can improve the overall dining experience. A cluttered or overly complex menu can confuse customers and lead to decision paralysis. Menu engineering involves analyzing the popularity and profitability of each item and potentially eliminating or reworking items that are not performing well. A concise and well-structured menu reduces customer confusion, speeds up decision-making, and enhances customer satisfaction.
Upselling and Cross-selling: Menu engineering provides opportunities for upselling and cross-selling. By strategically placing complementary or higher-priced items near popular choices or highlighting them with visual cues, restaurants can encourage customers to add extras, upgrade their orders, or try new dishes. This increases the average check size and revenue per customer.
Menu Innovation and Differentiation: Menu engineering can uncover insights about customer preferences and trends, allowing restaurants to introduce innovative and appealing menu items. By understanding customer needs and expectations, restaurants can create unique offerings that differentiate them from competitors and attract new customers.
In summary, menu engineering offers a systematic approach for analyzing and optimizing menus to drive profitability, enhance customer satisfaction, and revive the restaurant business. By employing strategies to maximize profits, optimize sales, simplify menus, and cater to customer preferences, restaurants can improve their financial performance and attract and retain a loyal customer base.
Five hotel trends to watch out for in 2023 and beyond
Julia Krebs, Rooms Division Lecturer, at Les Roches Marbella, tells us how the hospitality industry is going from traumatic to triumphant
In this article, Krebs outlines what the next 12 months have in store for the industry, how we can expect to see hotels adapt to stay competitive, and why it’s important to stay on top of the latest developments.
Changing workforce
Possibly the most significant development is the influx of younger people into the industry following the great exodus from hospitality during the pandemic.
Hotels are desperate for qualified people to work for them, which means there has probably never been a better time to enter the hotel industry. And the opportunities are there whether you have the experience or not. Many hotel groups are experiencing such acute labour shortages they are offering on-the-job development and expanding their management in training programs to include not only the traditional food and beverage or rooms division routes but also 360-degree operations as well.
We’re also seeing faster career progression than we had before due to skills gaps in key roles, so it’s going to be really interesting to see how that impacts the industry in the next 12 months and beyond. With more energetic, passionate, and enthusiastic people in higher positions, it’s unthinkable that will not have a significant effect on how hotels develop and the kind of services and technologies they embrace.
Technology trends
Another hangover from the pandemic – increased use of smart technology in hotels – is also set to be a theme throughout the industry in 2023. Where the Covid crisis necessarily saw new technologies such as a hotel app deployed for customers to check in and out, I think we will see that ‘smart hotel’ trend continue but with an increased emphasis on building human interactions back into the mix.
You just don’t get the same level of hospitality with a robot as you do with people, so hotels will increasingly be looking at ways in which they can combine the efficiency of technology with the personal touch. That will be even more of a factor given people are now spending a higher proportion of their income on their travels in the post-pandemic world.
Going green
Boosting efficiency isn’t all about saving money either. As the sector continues its post-pandemic recovery, so the spotlight has turned on the industry’s environmental impact and, as a result, sustainability will be a key trend in the next year and beyond.
Combatting climate change is one of the biggest challenges we face today and is a top priority for the hotel industry. That’s why we’re seeing the entire industry adopting more environmentally-friendly approaches in almost every aspect of their operations and this is set to continue in 2023.
Whether it’s demanding more sustainable goods and services from supply chains, striving to reduce waste or designing energy-efficient buildings, hotels have embraced the challenge of reducing their carbon footprints and are aggressively pursuing a greener agenda.
The truth is sustainability is no longer something hoteliers can ignore. It’s increasingly a deciding factor in customers’ hotel choices and it’s important to the new generation of employees who will drive the industry in the future, so I’ve no doubt 2023 will see some big strides in this area.
Giving back to society
While tourism’s impact on the environment is rightly at the forefront of hoteliers’ minds, we are also increasingly seeing them consider how their operations affect the societies in which they have a presence too.
Mass tourism can have a devastating effect if it is not properly managed and hoteliers are becoming increasingly aware of the potential impact opening more and more hotels could have, so I think we will see a growth in the number of socially-conscious initiatives the travel industry develops in the next year and beyond.
In particular, giving back to local communities will be a recurring theme. We are already seeing more hoteliers making conscious efforts to source talent, goods, and services from the areas in which they operate, hiring from underrepresented groups when possible, and investing in their employees’ professional development. It doesn’t stop there.
Hotel companies are, in short, taking more responsibility for the development of tourism in their local communities and stepping up to the plate and I think this will be one of the key trends in the future.
Traveller preference trends
One of the more interesting key trends we have already seen have an impact on revenue management in the hotel industry – and one that’s set to continue for years to come – is the rise in segmentation of guests.
Things have come a long way since we asked whether the purpose of guest visits was business or pleasure. Hoteliers are now separating customer groups into many more categories and tailoring their offering according to the desired customer experience. For example, we have already seen more ‘pet-friendly’ hotels open in response to consumer demand, and niche offers of that type are likely to become more widespread.
Another driver of innovation in the industry – again influenced by the pandemic thanks to the technology behind remote working becoming more commonplace – is the burgeoning ‘digital nomad’ lifestyle. Older-style business lounge facilities are being updated and adapted to become co-working spaces for hotel guests. They provide the essential communications and IT infrastructure but also give guests the opportunity to network, taking away the sense of isolation many people experienced during the Covid years.
Catering for specific guest needs has already driven some of the larger hotel chains into diversifying their offer according to the experience clients are demanding and I think this will continue to be the case for the foreseeable future. And I’m not just talking about individual hotels – I can see the larger multinational groups creating entire sub-brands that are geared towards catering to a specific niche as they look to compete with boutique offerings in increasingly diverse target markets.
Covid recovery
As we have seen, the far-reaching effects of the pandemic are still having a significant impact on global hotel industry trends and the changes it brought about will define how hotels develop and thrive for years to come. Adapting to the ‘new normal’ is a common theme throughout the top trends in hotels for 2023 and this is evident not just in the way hoteliers have already tweaked their offer to suit changing traveller preferences but also in the very nature of hotel companies themselves, which have experienced an influx of young and passionate employees.
That workforce will be one of the factors driving the adoption of more socially conscious and environmentally sound initiatives and the technological solutions that can facilitate them. But unsurprisingly, it will be customer demand that shapes how hotels emerge from the pandemic and that underpins each of these hotel trends for 2023.
We are beginning to see the effects of what some in the industry have described as ‘pent-up demand’ unfold, with the result more customers are spending more on their travels. To ensure hoteliers benefit from this development, it’s critical they not only react to demand but also monitor and stay up to date with the latest and future trends. While they do not necessarily need to be first to market, early adoption or buy-in to certain trends can lead to significant business exposure, brand awareness, and customer loyalty.
Gen Z are causing a shake up in the alcoholic and non-alcoholic universes, ushering in a new era of mindful drinking, sober curiosity and ‘dry’ venues and events, according to a Euromonitor International expert.
Spiros Malandrakis, Head of Alcoholic Drinks at leading market research firm Euromonitor International, said that Gen Z – the generation born between the mid-1990s and early 2010s – has displayed a noticeable trend of reduced alcohol consumption compared to previous generations.
“All major non-alcoholic segments were among the top performers in Euromonitor International’s latest alcoholic drinks system update,” said Malandrakis.
Non-alcoholic beer sales registered 6% total volume growth in 2022
Malandrakis said: “From non-alcoholic beer, already present and embedded in drinking culture for decades yet still witnessing an enviable 6% total volume growth for 2022, to the emerging non-alcoholic wine segment posting 9% total volume growth and from the double digit momentum of the relative newcomer non-alcoholic ready to drink (RTDs) to non-alcoholic spirits spearheading innovation and a pivot to functionality with a 10% total volume growth, this is all proving to be much more than just a passing fad.”
Gen Z prioritise physical and mental wellbeing, often engaging in regular exercise and prioritising nutritious diets. They place significant value on authenticity and experiences. They are eager to engage in meaningful interactions, explore their passions and make a positive impact on society.
They often opt for socialising in environments that foster creativity, such as art exhibits, poetry slams or music festivals. They engage in outdoor activities, volunteer work or participate in clubs and organisations that cater to their diverse interests.
Younger people embodying ‘less but better’ mantra when it comes to alcohol consumption
Malandrakis commented: “Mindful drinking and sober curiosity, moderation initiatives, dry venues and events, no/lo focused retailers and a cornucopia of launches and innovation that is blurring the definitional lines between the alcoholic and non-alcoholic universes. There is little doubt that the once niche trend is now established, evolving and yet still holds huge untapped future potential.
“For younger cohorts who would historically be at the forefront of high energy occasions and high-volume alcohol consumption, the theme of moderation is also a key part of the ubiquitous ‘less but better’ premium mantra.
“Next gen euphorics, alcohol proxies and virgin extensions have come of age. New formulations are targeting a plethora of consumption occasions; functionality cues are increasingly replacing simplistic dealcoholising approaches and botanical alchemy and molecular experimentation with new ingredients is making the no/lo landscape one of the most innovative and exciting in the alcohol ecosystem. And it is here to stay.”
Scotch Whisky, American Whiskey (including bourbon and rye), Irish Whiskey, and other types of whiskies each have their own unique characteristics and production methods. Here's an overview of each:
Scotch Whisky: Scotch whisky is produced in Scotland and is renowned for its distinct flavors. It is typically made from malted barley and aged in oak barrels for a minimum of three years. There are two main types of Scotch whisky: single malt (made from malted barley in a single distillery) and blended (a mixture of malt and grain whiskies from different distilleries). Scotch whisky often exhibits smoky, peaty, and fruity flavors.
American Whiskey: American whiskey includes several subcategories, the most well-known being bourbon and rye whiskey.
Bourbon: Bourbon is a type of American whiskey that is primarily made from corn and aged in new charred oak barrels. By law, it must be made in the United States and contain at least 51% corn in the mash bill. Bourbon has a sweeter and fuller-bodied flavor profile, with notes of caramel, vanilla, and oak.
Rye Whiskey: Rye whiskey is made primarily from rye grain and aged in charred oak barrels. It can be produced in the United States and Canada, with variations in production methods and flavor profiles. Rye whiskey tends to have a spicier and drier taste compared to bourbon.
Irish Whiskey: Irish whiskey is produced in Ireland and has a reputation for its smoothness and lightness. It is usually triple-distilled and made from a mixture of malted and unmalted barley. Irish whiskey is typically smoother and less smoky than Scotch whisky, with flavors of honey, fruit, and vanilla.
Other Whiskies: There are several other types of whiskies from different countries, each with its own distinct characteristics.
Canadian Whisky: Canadian whisky is often blended and made primarily from grains like corn, rye, barley, and wheat. It tends to be lighter and smoother in flavor.
Japanese Whisky: Japanese whisky is heavily influenced by Scotch whisky production methods and often exhibits similar characteristics. It has gained international recognition for its craftsmanship and quality.
Other Whiskies: Various countries, such as India, Australia, and Sweden, produce their own whiskies, which can vary in terms of production methods, ingredients, and flavor profiles.
It's important to note that these descriptions provide a general overview, and there can be significant variations within each category. The choice between Scotch whisky, American whiskey, Irish whiskey, or other whiskies ultimately comes down to personal preference and the flavors and characteristics that appeal to you.
Wine and whisky are both popular alcoholic beverages, but they have distinct characteristics and production processes. However, there are a few similarities between wine and whisky:
Fermentation: Both wine and whisky are produced through the process of fermentation. In wine production, the natural sugars in grapes are converted into alcohol by yeast. Whisky, on the other hand, is made from fermented grains like barley, corn, rye, or wheat.
Aging: Both wine and whisky often undergo aging to develop their flavors and complexity. Wine is typically aged in wooden barrels, usually made of oak, which can impart flavors and aromas to the wine. Whisky, too, is aged in wooden barrels, which significantly contributes to its flavor profile.
Varieties and regions: Both wine and whisky offer a wide range of varieties and regional variations. Different grape varieties, such as Chardonnay, Cabernet Sauvignon, or Pinot Noir, can produce distinct wine styles. Similarly, whisky can be categorized into various types, such as Scotch whisky, bourbon, or Irish whiskey, each with its own production regulations and flavor profiles.
Tasting and appreciation: Wine and whisky both have dedicated communities of enthusiasts who appreciate and evaluate the flavors, aromas, and nuances of these beverages. Tasting notes, descriptors, and sensory evaluations are commonly used in the evaluation and appreciation of both wines and whiskies.
Pairing with food: Wine and whisky can both be paired with food to enhance the dining experience. Wine is often paired with specific dishes based on flavor profiles and complementary characteristics. Similarly, certain types of whisky, like Scotch, are often enjoyed alongside specific foods to enhance the overall tasting experience.
While there are some similarities between wine and whisky, it's important to note that they have distinct production methods, ingredients, and flavor profiles, making them unique and separate beverages in their own right.
The future of experimental whiskies is bright. As the whisky industry continues to grow and mature, there is a growing demand for new and innovative products. Experimental whiskies offer the opportunity to explore new flavors and techniques and to push the boundaries of what is possible with whisky.
Some of the trends that are likely to shape the future of experimental whiskies include:
The use of new grains and ingredients. Whisky makers are increasingly experimenting with different grains, such as quinoa, millet, and buckwheat. They are also using unusual ingredients, such as seaweed, coffee, and chocolate.
The use of new distillation techniques. Whisky makers are also experimenting with new distillation techniques, such as continuous distillation and vacuum distillation. These techniques can produce whiskies with unique flavors and aromas.
The use of new casks. Whisky makers are also experimenting with new casks, such as those made from a variety of woods, such as bamboo, chestnut, and cherry. These casks can impart unique flavors and aromas to the whisky.
As these trends continue to develop, we can expect to see even more innovative and exciting experimental whiskies in the years to come. These whiskies will offer whisky drinkers the opportunity to experience new and exciting flavors, and to learn more about the possibilities of whisky.
In addition to the trends mentioned above, there are a few other factors that could contribute to the growth of experimental whiskies in the future. These factors include:
The increasing popularity of whisky cocktails. Experimental whiskies can add unique flavors and complexity to cocktails, which could lead to increased demand for these whiskies.
The growing global market for whisky. As whisky becomes more popular around the world, there will be a growing demand for new and innovative whiskies.
The increasing interest in sustainability. Whisky makers are increasingly looking for ways to make their production more sustainable. This could lead to the development of new experimental whiskies that are made with sustainable ingredients and production methods.
Overall, the future of experimental whiskies looks bright. As the whisky industry continues to grow and evolve, there will be a growing demand for these whiskies. The trends mentioned above, as well as the increasing popularity of whisky cocktails, the growing global market for whisky, and the growing interest in sustainability, could all contribute to the growth of experimental whiskies in the future.
