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Eating wild and gluten free among top five hotel dining trends
Thursday, 19 Sep, 2012
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Benchmark Hospitality, the US-based hospitality management company says that trends like foraging, creative gluten free options and ingredient-transparent cooking all top the charts across the board at the company’s portfolio of 35 hotels and resorts.
Along with these trends, Benchmark also says molecular gastronomy and interaction between chef/kitchen and guest round out the top five dining trends in 2012.
"Dining is a global experience, with chefs integrating culinary aspects from multiple countries into a single meal, " said Benchmark’s vice president Tom E. Garcia.
"Those that further this during the next year and beyond will do so with a profound understanding and integration of all aspects of a dynamic, global marketplace."
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