The food and beverage (F&B) industry constantly evolves, shaped by shifting consumer preferences, emerging trends, and the desire for unique culinary experiences.
To dive into the exciting new developments in the world of F&B, we sat down with Justin Vining, Director of Operations. From health-conscious choices to sustainability, here’s what Justin had to say about the latest F&B trends and how properties within the Andiamo collection are embracing them.
Evolving Consumer Preferences
In recent years, the F&B industry has witnessed a significant evolution in consumer preferences, especially in the wake of the pandemic. Vining points out that health and wellness have taken center stage. While healthy options have always been important, there’s now a noticeable shift towards plant-based foods and alternatives.
“Restaurants and dining outlets within our collection have a variety of offerings, from seafood to dairy alternatives. A menu item that, in the past, was an afterthought for some chefs is now a top-selling dish and menu highlight full of flavor. This also drives innovation for unique and new ideas.” – Justin Vining
The biggest cities in the world, such as New York, are at the forefront of innovative dishes that inspire trends around the world. Andiamo’s 5th and 55th Residence Club within the St. Regis New York is just steps from iconic restaurants and a short commute to new pop-ups and trending eateries.
Embracing Local and Seasonal Ingredients
Culinary teams understand the importance of local and seasonal sourcing to ensure that their menus feature fresh ingredients. By adopting a local-first approach, restaurants, and dining venues are incorporating sustainability while sourcing some of the finest ingredients worldwide. Additionally, they focus on recyclable and reusable packaging to reduce their carbon footprint.
“Andiamo collection culinary teams have established great relationships with local suppliers over the years. From fresh-caught seafood from local anglers in the Gulf of Mexico, to produce from their farm on the island of Kaua‘i – a commitment to local and seasonal ingredients shines through.” – Justin Vining
Hualani’s restaurant at Timbers Kaua‘i, a Surfrider Ocean Friendly Restaurant, stands out in this regard. The Executive Chef, Alex Amorin, draws inspiration from the diverse array of flavors found in the Hawaiian islands with a focus on hyper-seasonal ingredients. Chef Alex’s culinary ethos promises to honor Hawai‘i’s rich culinary tradition while embracing sustainable and environmentally responsible practices, partnering with local farms, fishermen, and the on-site organic farm, to offer unique specials and flavorful craft cocktails.
Innovative and Personalized Culinary Experiences
Vining highlights that personalization and customization are trending in various industries, including F&B. From private in-residence chef experiences to pasta and pizza hands-on
Italian dinners in Tuscany or tasting menus in a private Igloo in Vail, Andiamo properties offer a diverse range of culinary experiences designed to create lasting memories and meet the needs of our guests. Our commitment to understanding our guests’ needs and desires direct culinary teams to design dining experiences that cater to their specifications without compromising quality, creativity, or originality. This personalized approach ensures that every visit becomes an unforgettable culinary journey.
“Through dining, now more than ever, we can explore exotic foods and flavors from any location, pushing our limits and expanding our culinary horizons.” – Justin Vining
The food and beverage industry is an exciting realm of transformation and innovation. From a strong emphasis on health and sustainability to embracing local ingredients and offering personalized dining experiences, it’s a culinary journey that’s bound to leave a lasting impression on the taste buds and memories of Andiamo guests.