MARKETING UPDATE CELEBRATING FOOD & BEVERAGE ...
April 3, 2014
MARKETING UPDATE
Summer 2016
CELEBRATING FOOD & BEVERAGE -‐ 1 -‐
FOOD & BEVERAGE TRENDS
In The Know
Trend awareness and the ability to test and implement them are critical to a concept's success and relevancy. Implementing every trend could lead to concept confusion and mediocrity in quality and offerings, however. Committing to only a few trends per year keeps current guests engaged as well as attracts new guests. These trends are meant to be used as inspiration when launching new menu items and programs.. They are a culmination of field research and trade show attendance, as well as a wide array of trade and consumer publications. Social media—specifically Instagram—plays a major role in the visibility of consumer food and beverage trends, palate demands and preferences and visual interests Amanda Marcello Vice President of Food & Beverage
v
COMING SOON
Stay tuned for more information about the following initiatives: • We’re talking with Heritage Distillery Company in Gig Harbor to explore co-branding our well vodka, gin, and whiskey. We’re also exploring co-branded beer with Fremont Brewing Co. • Our coffee partner, Vibe Coffee Company, is helping us roll out new coffee programs at our brands. • As “pet friendly” hotels, we are exploring a partnership with a veterinarian to create special pet food items for purchase during pet stays.
FOOD & BEVERAGE TRENDS FOR HOTEL RL & RED LION HOTELS
Snack Attack
The snack section of restaurant and bar menus continue to grow as millennials are eating small meals more frequently. Snacks take an elevated stance when they feature house-made favorites or cross-utilize ingredients used elsewhere on the menu. Lure guests in for “just a bite or two,” rather than leaving the property for a full meal elsewhere, adding sales.
Popping Up On Menus.. There are endless flavor combinations to try when popping popcorn, but two things can make it or break it: freshness and texture consistency. A high profit item, offering popcorn is a no-brainer on menus.
The Flying Elk
This Stockholm gastropub serves truffle popcorn covered with gruyere cheese and dried black trumpet mushrooms in the “snack” category of their dinner menu.
The Inn at Little Washington
This fine dining, Michelin-starred Washington, D.C., restaurant and hotel serves individual truffle popcorn as a complimentary amuse bouche in retro, branded popcorn cartons.
Drink
The Woodsman Tavern
A bar concept by the famous Barbara Lynch, Drink is an innovative Boston cocktail bar with small bites only. Often coined as the “menu-less” bar, their staff creates custom drinks based on the guests likes and dislikes.
Named one of the best bars in the country by Food & Wine Magazine, this Portland eatery's food and libations do not disappoint.
Sample items include: Candied Bacon Cashews ($6), Grilled Cheese with Caramelized Onion Mustard ($9) and Fries with Malt Vinegar Aioli ($7).
Sample items include: Dungeness Crab Bun ($10), Pimento Cheese Bun ($4), Hot Chicken Bun ($6) and Crispy Meat Balls.
FOOD & BEVERAGE TRENDS FOR HOTEL RL
Pretzels, Pretzels, Pretzels
Snacks continue to evolve into foodie-friendly bites and see increased demand from consumers. House-made pretzels with a variety of dips and presentations are gaining traction.
Vandal
Absinthe
Rare Form
Vandal, a Tao Group Property in New York City's Lower East Side, offers small plates by Chef Chris Santos inspired by global street food. Taking a creative spin on tartare, they feature New York Hot Pretzel Steak Tartare with American Kobe, Smoked Aioli and Pickled Mustard Seeds ($16).
This long-standing French brasserie in San Francisco’s Hayes Valley neighborhood has a vibrant bar scene. Although the menu changes nightly, the Soft Garlic Pretzels with Vermont Cheddar Mornay ($9) remain year-round as a classic offering.
Rare Form is a riff on a neighborhood delicatessen in San Diego’s Gas Lamp district. Guests order on the street level, take their number, then find a seat and topical drink at Fairweather, their sister bar. The Pretzel is featured in their Small Things menu and served with sea salt, cheese and mustard. ($5)
FOOD & BEVERAGE TRENDS FOR HOTEL RL & RED LION HOTELS
Salad-Focused Eaters…
Salad-focused fast casual eateries are expanding rapidly across the country to both accommodate and reach beyond diets and dietary restrictions. Grow the salad portion of your menus to keep up with the increased consumer interest and demand.
Tender Greens
Sweetgreen
Lemonade
Serving chef-inspired, farm-to-fork fare in a casual setting, there are more than 25 Tender Greens locations on the West Coast. They offer healthy and indulgent options in variety of formats which they call Big Plates or Big Salads. Estimated average check is $15 per person.
Founded by three college students searching for healthy and accessible foods, this 40-location national chain offers seasonal salads and bowls made in-house from fresh, local produce. Caloric and allergen information is listed on each menu item. Estimated average check is $15 per person.
This small, Los Angeles-based small chain has grown to 30 locations nationwide. Modeled as a modern cafeteria, Lemonade offers buildyour-own salad, sandwich and bowl options. On any given day, they offer more than 30 salad combinations. Estimated average check is $15 per person.
FOOD & BEVERAGE TRENDS FOR HOTEL RL
More Creative Toasts
High-quality ingredients and the best bread and make for a profitable and fast paced breakfast category. Toasts also make a great snack offering for midday meals and grab-and-go menus. Consider partnering with a local artisan baker and featuring them prominently on your menu.
The Mill
Little Collins
Beatrix
This popular San Francisco café features Josey Baker Breads and Pastries. Whole wheat flour is milled onsite every day and the staff uses a sourdough starter sourced from the baker’s grandmother. These toasts sell for $4 each and are complemented by Four Barrel coffee. They’ve recently added grilled cheese and soup nights in their weekly evening offerings.
Located in Midtown NYC, this coffee café is one of the many Australian-style coffee shops to open in the past three years. The Smash is one of the city's best breakfast toasts with avocado and feta mash with chili flakes and toasted petitas for $8.
An all-day modern American eatery, Beatrix has two locations in Chicago. Serving all three meal periods, they also feature a comprehensive coffee bar exclusively stocked from two local roasters and more than eight freshpressed juices. Featured as a side on their breakfast menu and a grab-andgo item at their coffee bar, Beatrix’s raspberry ricotta multigrain toast sells for $6.
FOOD & BEVERAGE TRENDS FOR HOTEL RL
Ice Cream Scene
From creative ice cream sandwiches to over the top ice cream cones and shakes, ice cream continues to grow dessert sales. Making ice cream inhouse gives chefs the ability to use excess fruit in inventory, but those looking to purchase it should partner with local creameries and prominently feature their products. These creations entice your “nondessert” patrons to give something a try.
Playa Provisions
Good Food Coffee & Bakery
Black Tap Burgers & Beer
Pastry Chef Lindsay Kirk created this pie sandwich for National Pi Day, but was so popular it has become a standard dessert on this Playa del Ray restaurant’s menu. The first “piescream” sandwich was a bourbon-berry filling made with Macallan single malt whiskey and vanilla ice cream.
Donut Ice Cream Sandwiches—also called Chimney Cakes—combine two of the dessert world's favorite treats. These light and airy donut cones are covered with cinnamon sugar, filled with chocolate and fruit then finished with ice cream.
Taking Instagram by storm, NYC's Black Tap Ice Cream Shakes with over-the-top toppings sell for $15 a piece. They regularly feature the Sweet n’ Salty and Cotton Candy flavors, but have many other special flavors and combinations throughout the year.
FOOD & BEVERAGE TRENDS FOR HOTEL RL & RED LION HOTELS
Grab-and-Go Menus Expand
Meant for convenience and speed, correctly packaged grab-and-go items can become impulse buys for guests looking for a snack or familiar item from home. The items below are suggestions and each property should consider their own market mix. • Artisanal snacks by Torn Ranch featuring premium nuts, chocolates, dried fruit and candies • Premium all-natural turkey or beef jerky • Organic popcorn with coconut oil and Himalayan pink salt • Cookies from a local bakery partner
FOOD & BEVERAGE TRENDS FOR HOTEL RL
Hyper Sourcing Spirits, House-Made Tonic & Tinctures
The Pacific Northwest continues to experience rapid growth in the craft distilling and small batch movement. PNW-based restaurants and bars should offer a curated selection of these spirits or prepare to lose sales to the nearby bars that do. Locals and travelers alike demand local libations and are moving beyond their standard call drink requests. House-made shrubs—fruit or herb-infused vinegar based syrup–add acidity to cocktails and tinctures—liquid extracts made from herbs—can provide a seasonal and local edge to traditional cocktails by adding a limited-time flavor profile.
Heritage Distillery Co.
Smith
TearDrop Lounge
A prime example of a Washington State Craft Distillery, HDC is family operated and major female owned in Gig Harbor, Wash. They make a variety of vodka, gin & whiskey using all local ingredients, producing more than 24 all-natural, flavored vodkas. HDC is the most awarded craft distillery in America 2014, 2015 and 2016 by the American Distilling Institute.
This Seattle bar serves their house-made tonic with a choice of Batch 206 vodka or counter gin ($9)
Located in Portland’s Pearl District, this popular bar makes all of their own tinctures, bitters, syrups, liqueurs and vermouths using only Oregon-sourced, seasonal ingredients. With more than 24 cocktails on their list and a Glossary of Terms with each menu, consumers can navigate the craft cocktail lingo with ease.
OTHER NOTABLE DISTILLERIES: Batch 206 Distillery, Seattle, WA Clear Creek Distillery, Portland, OR Seattle Distilling, Vashon, WA
Pennyroyal Bar A full Spanish tonic & gin section on this Seattle cocktail menu, they create a variety of housemade tonics to complement the local gins they feature, like Seattle Distilling Gin with Toasted Hazelnut and Tart Cherry.
FOOD & BEVERAGE TRENDS FOR HOTEL RL
Session Beers Session beers are gaining traction and popularity in the craft beer world and operators should take note. According to BeerAdvocate.com, a session beer is that which contains no higher than five percent alcohol by volume, features a balance between malt and hop characters and a clean finish. This combination creates a beer with high drinkability. The purpose of a session beer is to allow a drinker to have multiple beers, within a reasonable time period or session, without overwhelming the senses or reaching inappropriate levels of intoxication. Ballast Point Brewing San Diego, California
Full Sail Brewing Co. Hood River, Oregon 21st Amendment Brewery San Leandro, California
FOOD & BEVERAGE TRENDS FOR HOTEL RL & RED LION HOTELS
Non-Alcoholic Beverages A variety of non-alcoholic drinks are featured on many restaurant menus, targeting non-drinkers and other guests simply opting to skip a libation. These beverages can increase your check average and show off your bartenders' creativity.
3 Goats Coffee
Porchlight
El Dorado
An alcohol-free, house-made Old Fashioned made with slowdrip, cold brewed coffee, barrelaged in oak.
These free-spirited NYC cocktails are $7 each, refreshing and eyecatching.
Offering six alcohol free drinks at $6 each, these beverages feature premium juices and house-made syrups and bitters.
Featured on their menu now: The Dunwell is made with orange juice, lemon, vanilla, and passion fruit. The Napoleon Smash is made with black tea, lemon juice, grenadine and raspberry vinegar.
The following concoctions are featured on their Sonoma bar menu now: El Diablo with jalapeno, chili syrup, cranberry, lime, peach bitters and sprite. Sunflower with white cranberry, orange, orange flower water and ginger ale.
FOOD & BEVERAGE TRENDS FOR HOTEL RL & RED LION HOTELS
Moscow Mules
A classic cocktail, variations of this spicy ginger citrus drink are continuing to grow. Operators can make their Moscow Mule unique by featuring a local vodka from a nearby distillery, highlighting an ingredient of the season and making their own syrup or infusion.
Local Bistro
ViewHouse
This popular Scottsdale brunch spot has launched a bottomless Moscow Mule deal where the first drink is $12 and each refill is $3. They offer a variety of flavors including blueberry, peach and orange.
Featuring seven mules on their cocktail list, Denver's ViewHouse features a variety of spirits—including Spring44 vodkas, Breckenhouse bourbon, Patron tequila, and Montoya rum—and fresh squeezed juices. Featured on their menu now: Paloma Mule with Patron tequila, splash of ginger beer, grapefruit, soda, simple syrup, lime and a salted rim. ViewHouse Mule with VH cucumber-infused vodka, Gosling’s ginger beer, mint, lemon and lime.
MARKETING UPDATE
Summer 2016
CELEBRATING FOOD & BEVERAGE -‐ 1 -‐
FOOD & BEVERAGE TRENDS
In The Know
Trend awareness and the ability to test and implement them are critical to a concept's success and relevancy. Implementing every trend could lead to concept confusion and mediocrity in quality and offerings, however. Committing to only a few trends per year keeps current guests engaged as well as attracts new guests. These trends are meant to be used as inspiration when launching new menu items and programs.. They are a culmination of field research and trade show attendance, as well as a wide array of trade and consumer publications. Social media—specifically Instagram—plays a major role in the visibility of consumer food and beverage trends, palate demands and preferences and visual interests Amanda Marcello Vice President of Food & Beverage
v
COMING SOON
Stay tuned for more information about the following initiatives: • We’re talking with Heritage Distillery Company in Gig Harbor to explore co-branding our well vodka, gin, and whiskey. We’re also exploring co-branded beer with Fremont Brewing Co. • Our coffee partner, Vibe Coffee Company, is helping us roll out new coffee programs at our brands. • As “pet friendly” hotels, we are exploring a partnership with a veterinarian to create special pet food items for purchase during pet stays.
FOOD & BEVERAGE TRENDS FOR HOTEL RL & RED LION HOTELS
Snack Attack
The snack section of restaurant and bar menus continue to grow as millennials are eating small meals more frequently. Snacks take an elevated stance when they feature house-made favorites or cross-utilize ingredients used elsewhere on the menu. Lure guests in for “just a bite or two,” rather than leaving the property for a full meal elsewhere, adding sales.
Popping Up On Menus.. There are endless flavor combinations to try when popping popcorn, but two things can make it or break it: freshness and texture consistency. A high profit item, offering popcorn is a no-brainer on menus.
The Flying Elk
This Stockholm gastropub serves truffle popcorn covered with gruyere cheese and dried black trumpet mushrooms in the “snack” category of their dinner menu.
The Inn at Little Washington
This fine dining, Michelin-starred Washington, D.C., restaurant and hotel serves individual truffle popcorn as a complimentary amuse bouche in retro, branded popcorn cartons.
Drink
The Woodsman Tavern
A bar concept by the famous Barbara Lynch, Drink is an innovative Boston cocktail bar with small bites only. Often coined as the “menu-less” bar, their staff creates custom drinks based on the guests likes and dislikes.
Named one of the best bars in the country by Food & Wine Magazine, this Portland eatery's food and libations do not disappoint.
Sample items include: Candied Bacon Cashews ($6), Grilled Cheese with Caramelized Onion Mustard ($9) and Fries with Malt Vinegar Aioli ($7).
Sample items include: Dungeness Crab Bun ($10), Pimento Cheese Bun ($4), Hot Chicken Bun ($6) and Crispy Meat Balls.
FOOD & BEVERAGE TRENDS FOR HOTEL RL
Pretzels, Pretzels, Pretzels
Snacks continue to evolve into foodie-friendly bites and see increased demand from consumers. House-made pretzels with a variety of dips and presentations are gaining traction.
Vandal
Absinthe
Rare Form
Vandal, a Tao Group Property in New York City's Lower East Side, offers small plates by Chef Chris Santos inspired by global street food. Taking a creative spin on tartare, they feature New York Hot Pretzel Steak Tartare with American Kobe, Smoked Aioli and Pickled Mustard Seeds ($16).
This long-standing French brasserie in San Francisco’s Hayes Valley neighborhood has a vibrant bar scene. Although the menu changes nightly, the Soft Garlic Pretzels with Vermont Cheddar Mornay ($9) remain year-round as a classic offering.
Rare Form is a riff on a neighborhood delicatessen in San Diego’s Gas Lamp district. Guests order on the street level, take their number, then find a seat and topical drink at Fairweather, their sister bar. The Pretzel is featured in their Small Things menu and served with sea salt, cheese and mustard. ($5)
FOOD & BEVERAGE TRENDS FOR HOTEL RL & RED LION HOTELS
Salad-Focused Eaters…
Salad-focused fast casual eateries are expanding rapidly across the country to both accommodate and reach beyond diets and dietary restrictions. Grow the salad portion of your menus to keep up with the increased consumer interest and demand.
Tender Greens
Sweetgreen
Lemonade
Serving chef-inspired, farm-to-fork fare in a casual setting, there are more than 25 Tender Greens locations on the West Coast. They offer healthy and indulgent options in variety of formats which they call Big Plates or Big Salads. Estimated average check is $15 per person.
Founded by three college students searching for healthy and accessible foods, this 40-location national chain offers seasonal salads and bowls made in-house from fresh, local produce. Caloric and allergen information is listed on each menu item. Estimated average check is $15 per person.
This small, Los Angeles-based small chain has grown to 30 locations nationwide. Modeled as a modern cafeteria, Lemonade offers buildyour-own salad, sandwich and bowl options. On any given day, they offer more than 30 salad combinations. Estimated average check is $15 per person.
FOOD & BEVERAGE TRENDS FOR HOTEL RL
More Creative Toasts
High-quality ingredients and the best bread and make for a profitable and fast paced breakfast category. Toasts also make a great snack offering for midday meals and grab-and-go menus. Consider partnering with a local artisan baker and featuring them prominently on your menu.
The Mill
Little Collins
Beatrix
This popular San Francisco café features Josey Baker Breads and Pastries. Whole wheat flour is milled onsite every day and the staff uses a sourdough starter sourced from the baker’s grandmother. These toasts sell for $4 each and are complemented by Four Barrel coffee. They’ve recently added grilled cheese and soup nights in their weekly evening offerings.
Located in Midtown NYC, this coffee café is one of the many Australian-style coffee shops to open in the past three years. The Smash is one of the city's best breakfast toasts with avocado and feta mash with chili flakes and toasted petitas for $8.
An all-day modern American eatery, Beatrix has two locations in Chicago. Serving all three meal periods, they also feature a comprehensive coffee bar exclusively stocked from two local roasters and more than eight freshpressed juices. Featured as a side on their breakfast menu and a grab-andgo item at their coffee bar, Beatrix’s raspberry ricotta multigrain toast sells for $6.
FOOD & BEVERAGE TRENDS FOR HOTEL RL
Ice Cream Scene
From creative ice cream sandwiches to over the top ice cream cones and shakes, ice cream continues to grow dessert sales. Making ice cream inhouse gives chefs the ability to use excess fruit in inventory, but those looking to purchase it should partner with local creameries and prominently feature their products. These creations entice your “nondessert” patrons to give something a try.
Playa Provisions
Good Food Coffee & Bakery
Black Tap Burgers & Beer
Pastry Chef Lindsay Kirk created this pie sandwich for National Pi Day, but was so popular it has become a standard dessert on this Playa del Ray restaurant’s menu. The first “piescream” sandwich was a bourbon-berry filling made with Macallan single malt whiskey and vanilla ice cream.
Donut Ice Cream Sandwiches—also called Chimney Cakes—combine two of the dessert world's favorite treats. These light and airy donut cones are covered with cinnamon sugar, filled with chocolate and fruit then finished with ice cream.
Taking Instagram by storm, NYC's Black Tap Ice Cream Shakes with over-the-top toppings sell for $15 a piece. They regularly feature the Sweet n’ Salty and Cotton Candy flavors, but have many other special flavors and combinations throughout the year.
FOOD & BEVERAGE TRENDS FOR HOTEL RL & RED LION HOTELS
Grab-and-Go Menus Expand
Meant for convenience and speed, correctly packaged grab-and-go items can become impulse buys for guests looking for a snack or familiar item from home. The items below are suggestions and each property should consider their own market mix. • Artisanal snacks by Torn Ranch featuring premium nuts, chocolates, dried fruit and candies • Premium all-natural turkey or beef jerky • Organic popcorn with coconut oil and Himalayan pink salt • Cookies from a local bakery partner
FOOD & BEVERAGE TRENDS FOR HOTEL RL
Hyper Sourcing Spirits, House-Made Tonic & Tinctures
The Pacific Northwest continues to experience rapid growth in the craft distilling and small batch movement. PNW-based restaurants and bars should offer a curated selection of these spirits or prepare to lose sales to the nearby bars that do. Locals and travelers alike demand local libations and are moving beyond their standard call drink requests. House-made shrubs—fruit or herb-infused vinegar based syrup–add acidity to cocktails and tinctures—liquid extracts made from herbs—can provide a seasonal and local edge to traditional cocktails by adding a limited-time flavor profile.
Heritage Distillery Co.
Smith
TearDrop Lounge
A prime example of a Washington State Craft Distillery, HDC is family operated and major female owned in Gig Harbor, Wash. They make a variety of vodka, gin & whiskey using all local ingredients, producing more than 24 all-natural, flavored vodkas. HDC is the most awarded craft distillery in America 2014, 2015 and 2016 by the American Distilling Institute.
This Seattle bar serves their house-made tonic with a choice of Batch 206 vodka or counter gin ($9)
Located in Portland’s Pearl District, this popular bar makes all of their own tinctures, bitters, syrups, liqueurs and vermouths using only Oregon-sourced, seasonal ingredients. With more than 24 cocktails on their list and a Glossary of Terms with each menu, consumers can navigate the craft cocktail lingo with ease.
OTHER NOTABLE DISTILLERIES: Batch 206 Distillery, Seattle, WA Clear Creek Distillery, Portland, OR Seattle Distilling, Vashon, WA
Pennyroyal Bar A full Spanish tonic & gin section on this Seattle cocktail menu, they create a variety of housemade tonics to complement the local gins they feature, like Seattle Distilling Gin with Toasted Hazelnut and Tart Cherry.
FOOD & BEVERAGE TRENDS FOR HOTEL RL
Session Beers Session beers are gaining traction and popularity in the craft beer world and operators should take note. According to BeerAdvocate.com, a session beer is that which contains no higher than five percent alcohol by volume, features a balance between malt and hop characters and a clean finish. This combination creates a beer with high drinkability. The purpose of a session beer is to allow a drinker to have multiple beers, within a reasonable time period or session, without overwhelming the senses or reaching inappropriate levels of intoxication. Ballast Point Brewing San Diego, California
Full Sail Brewing Co. Hood River, Oregon 21st Amendment Brewery San Leandro, California
FOOD & BEVERAGE TRENDS FOR HOTEL RL & RED LION HOTELS
Non-Alcoholic Beverages A variety of non-alcoholic drinks are featured on many restaurant menus, targeting non-drinkers and other guests simply opting to skip a libation. These beverages can increase your check average and show off your bartenders' creativity.
3 Goats Coffee
Porchlight
El Dorado
An alcohol-free, house-made Old Fashioned made with slowdrip, cold brewed coffee, barrelaged in oak.
These free-spirited NYC cocktails are $7 each, refreshing and eyecatching.
Offering six alcohol free drinks at $6 each, these beverages feature premium juices and house-made syrups and bitters.
Featured on their menu now: The Dunwell is made with orange juice, lemon, vanilla, and passion fruit. The Napoleon Smash is made with black tea, lemon juice, grenadine and raspberry vinegar.
The following concoctions are featured on their Sonoma bar menu now: El Diablo with jalapeno, chili syrup, cranberry, lime, peach bitters and sprite. Sunflower with white cranberry, orange, orange flower water and ginger ale.
FOOD & BEVERAGE TRENDS FOR HOTEL RL & RED LION HOTELS
Moscow Mules
A classic cocktail, variations of this spicy ginger citrus drink are continuing to grow. Operators can make their Moscow Mule unique by featuring a local vodka from a nearby distillery, highlighting an ingredient of the season and making their own syrup or infusion.
Local Bistro
ViewHouse
This popular Scottsdale brunch spot has launched a bottomless Moscow Mule deal where the first drink is $12 and each refill is $3. They offer a variety of flavors including blueberry, peach and orange.
Featuring seven mules on their cocktail list, Denver's ViewHouse features a variety of spirits—including Spring44 vodkas, Breckenhouse bourbon, Patron tequila, and Montoya rum—and fresh squeezed juices. Featured on their menu now: Paloma Mule with Patron tequila, splash of ginger beer, grapefruit, soda, simple syrup, lime and a salted rim. ViewHouse Mule with VH cucumber-infused vodka, Gosling’s ginger beer, mint, lemon and lime.
