INFOGRAPHIC

Industry Update

HOTEL NEWS 54 PEOPLE NEWS 60 SNAPSHOTS 62 PEOPLE PROFILE 64

FOODIE TIME

KIMPTON’S 2020 CULINARY & COCKTAILS TREND FORECAST IDENTIFIES THE F&B TRENDS TO WATCH THIS YEAR.

Research courtesy of Kimpton Hotels & Restaurants

One-hundred-thirty chefs, sommeliers, general managers and bartenders from 75-plus Kimpton restaurants and bars reveal the dishes, flavors, ingredients and philosophies that will be explored in 2020. Below are a handful of the findings; read the full report at kimptonhotels.com/culinary-trends. CULINARY 31% of chefs say it’s no longer enough to have just one or two gluten-free, dairy-free, vegetarian, vegan and keto options on the menu. Levantine cuisine, including Israeli, Turkish and Lebanese, is predicted as the most influential style for menus in 2020, according to nearly 40% of chefs surveyed. S’chug, a Mediterranean hot sauce, and muhammara, a red pepper and walnut spread found in Turkish and Levantine dishes, topped the list for spreads and sauces in this year’s forecast. Ingredients with sour flavor profiles like rhubarb, tamarind and vinegar will grow in popularity, with nearly 23% of chefs selecting sour as their favorite experimental flavor. Chefs also noted that funky flavors will make their way into breakfast staples, including licorice and salty syrups and savory oatmeal made with bone broth. Unusual seeds like lotus, basil and water lily are predicted as one of the trendiest ingredients according to 31% of chefs surveyed. 51%predict plant-based meat alternatives will solidify their mainstream status in 2020 (no longer just a cult following) and we’ll see more plant-based takes on traditional meat dishes. Schmaltz, or rendered chicken or goose fat, will also be trending in 2020, according to a quarter of Kimpton chefs. Keep an eye out for schmaltz croutons accompanying roasted chicken dishes, and schmaltz as the new olive oil for dipping baked bread. 30% of chefs predicted vegetable tartare will be infiltrating restaurant menus in the New Year.

TAMARIND

RHUBARB

SPICE SACHETS IN COCKTAILS

GROWN-UP SUNDAE, SAVORY DESSERT ITEMS

“Grown-up sundaes”

using locally sourced, often unexpected ingredients will be one of the top dessert trends, according to 1 in 5 chefs.

Savory items will be featured more prominently in desserts— expect to see uniquesavory meets-sweet pairings like black pepper or sesame ice cream and truffle macarons.

Veganism will influence dessert menus as well, as 47% of respondents highlighted vegan desserts as the strongest sweet-tooth trend for 2020. Try it in lemon tarts made with cashews, coconut and lemon zest or vegan chocolate peanut butter cheesecake.

Aromatic (inedi-

ble) garnishes were cited as one of the up-and-coming trends bartenders are most excited to experiment with in 2020. Examples include spice sachets with cloves and allspice, burning sticks of wood or even absorbent, scented squares of paper clipped to glassware.

Influences from Mediterranean regions will shape bar menus according to 46% of respondents—we’ll see light, refreshing, often low-alcohol spritzes all over bar menus in 2020. These lower sugar,

crisper cocktails

are the next evolution of the Spanish gin & tonic. More than a quarter of bartenders are most excited about sour beers in the year ahead, followed by hazy or juicy IPAs and

high alcohol kom-

buchas as a beer alternative.

Next year’s biggest wine trend will be the emergence of more natural wines, or wines farmed organically without adding or removing anything in the cellar. Orange wines and pét-nat sparkling wines are also becoming more popular with wine aficionados. Liquor Expect to see the rise of alternativegrain spirits like baiju, shōchū and soju, spirits that originated in China, Japan and Korea, respectively.

Whisky highballs— a trend largely driven by the popularity of lighter Japanese whiskies—are predicted to gain a cult following next year, followed closely by spiked seltzers and the return of the paloma.

Mezcal will continue to dominate in 2020, with more than a third of respondents choosing it as the predicted spirit of choice next year. Bartenders are having fun with the smoky spirit and using it to reimagine traditional cocktails.

NONALCOHOLIC BEVERAGES

Many experts are predicting coffee spritzes as the hot (cold) drink of 2020. The other top coffee trends for 2020 include nitro coffee on tap, cold brew alternatives and CBD coffee.

Botanical-infused sparkling drinks

are cited as the nonalcoholic trend bartenders will most likely experiment with, followed up by alcohol-free spirits and upleveled teas with exotic fruit flavors like guanabana, lulo and passion fruit.

Some 42% of bartenders surveyed are excited to embrace the noalcohol culture as part of their overall bar experience in the year ahead.