º¬Ðß²ÝÉçÇø

Craving an increase in RevPOR? Get your fill of guests (and locals) in your restaurants. With nearby eateries pulling out all the stops to tempt diners, we know that’s easier said than done. But just a few tweaks to your F&B operations and menus can have you leveraging seven of the latest culinary trends to seat more and more patrons.

A Feast For The Senses

It’s not enough to whip up great tasting food. Restaurants need to engage and delight all five senses. Make sure you’re giving thoughtful consideration to mood-enhancing music, aromatic ingredients and aesthetically-pleasing color palettes and high-quality textiles in your design.

ÌýSpontaneous Dining

Let’s face it, most resort guests don’t make dinner reservations until their arrival – if at all. And there’s no faster way to chase them off-site than by fully booking your restaurants months in advance. We’re not suggesting you throw away that reservation book or app – just set aside a percentage of tables for those guests who don’t know what they’re craving until it’s time to pull up a chair.

Interesting Ingredients

Move over Morton – salt is getting a sexy makeover! Resort restaurants need to get shaking with unrefined specialties, including Black Hawaiian Salt, Kala Namak, Persian Blue Salt, Celtic Salt and Fleur de Sel. You’ll also want to make room on the plate for more root veggies. Our pick is Ube – a purple yam named the .

Get Spicy

From breakfast through dinner, it’s time to set the table for dishes that bring the heat. Think: breakfast sandwiches drizzled with chili-infused honey, Nashville Hot chicken sammies, Tajin-sprinkled elote and chipotle ketchup.

Bowled Over

Comforting soups and stews get an exotic twist with recipes from around the globe. Give the international cuisine section of your menu a makeover and ladle out dishes such as Birria, Chicken Tom Kha, Laksa, Salmorejo and Upscale Ramen.

Power Proteins

On the heels of plant-based meats, we welcome protein-enriched rice, pasta, baking mixes, even snack foods. So whether your guests are vegan, vegetarian, pescatarian or carnivores, there’s always a way to pump up the protein.

(Dis)Spirited Drinks

With entire months – including Dry January and Sober October – dedicated to kicking the consumption of liquor, it’s no surprise that low-alcohol cocktails and zero-proof spirits are making the rounds. To mix things up, you can consider adding CBD-infused mocktails to your bar menu for a relaxing nightcap alternative.

 

If there’s one thing you can count on when it comes to tastes and trends, it’s that they’re constantly changing. That’s why it’s important to have a partner who never lifts their finger from the pulse of everything happening in hospitality. Contact Lynn Kaniper at 609.466.9187 ext. 117 or lkaniper@danacommunications.com today to tap into more strategies to continually improve your RevPOR.