Hotel Management: What's trending in hotel F&B?
In February's One for the Road, we asked industry experts to weigh in on what's out for 2025 trends in the bar and restaurant industry:
By Ashley Bray; March 12, 2025
Mark Weiss, SVP, food & beverage, Loews Hotels & Co.
The Rise of Culinary Nostalgia: Reintroducing “Classic” Dishes with an Elevated Twist
As a team, we noticed how much culinary nostalgia is trending and how a lot of our guests were craving classic comfort food when they got back from a long day of meetings or simply wanted a day to relax with family and friends, poolside. I read a report last year that shared that 82% of consumers seek comfort foods and Gen Z craves nostalgic flavors. As a brand, we’re committed to “welcoming you like family” and ensuring that every single property is equipped with the necessities a traveler needs to feel right at home.”
While every hotel has its own unique in-room dining concepts that are aligned with the respective destination, our Corporate Executive Chef, Olivier Gaulpin, saw an opportunity to launch a brandwide “Loews Classics” menu that celebrates the comforts of home and familiar Americana tastes, while still staying true to the upscale nature of the brand, its local partners and Instagrammable presentation that evokes a “restaurant within your guest room” feeling. Whether a guest is ordering room service at Loews Miami Beach, New Orleans New York City or Tucson, he or she will always be able to order any of the core five “Loews Classics”: Loews Classic Chicken Noodle Soup, Loews Classic Caesar Salad, Loews Classic Turkey Club, Loews Classic Double Cheeseburger, Loews Classic Steak Frites.
We’re really also seeing brands make it their mission that no matter how simple or intricate a dish is to make, local vendors will be top of mind for the ingredient sourcing. For example: Chef Olivier at Loews Hotels & Co. has mandated that items with bread must include fresh bread from a local bakery in the destination or, when available, fresh leafy greens should be sourced from local farmers.
Inclusive Kids, Toddler, and Baby Dining at Hotels (Restaurants and In-Room Dining)
Hotels are definitely striking a balance between maintaining their core brand offerings/identity and introducing new programming and amenities that align with relevant trends. I’m noticing that a lot of brands are seeing that kids dining menus do not need to be elementary in flavor. For example: Last year, we launched an Adventurous Eaters program that gives children the opportunity to expand their palates and explore destinations through regional cuisine. At various restaurants throughout the portfolio, signature menu items are available to kids with age-appropriate serving sizes. As part of our “welcoming you like family” commitment, we always want to ensure that we deliver programming that appeals to all ages and traveler personalities and do not only appeal to adults.
I’m also seeing that more and more hotels are being inclusive of babies and toddler food needs, as well. Mindful that food quality and flavor is important for guests of all ages, we’ve also partnered with Little Spoon - the award-winning leader in the DTC kids food space offering a range of products from baby's first bites to big kid years. Two of Little Spoon’s most popular pureed meals (Spinach, Mango, Banana, Hemp and Kale, Avocado, Apple, Chia) are available at restaurants and on in-room dining menus across Loews’ portfolio.
Seasonally-Focused Low ABV and No ABV Cocktails at Hotel Restaurants
Last year, the industry saw a lot of hotels developing zero-proof cocktail menus. This year, I think we’re going to see a shift to properties developing a lot of seasonal-focused zero-proof menus that are always evolving and changing. I think we’re going to see creativity go as far as these types of cocktails timed with big events taking place across each hotel.: Loews Hotels & Co. saw a lot of success with our “Free Spirited” program when we rolled out elevated holiday low ABV and non-alcoholic holiday cocktails in December. Just as social media worthy as our traditional cocktails, we saw our guests enjoying cocktails like the “Sonoran Nog” at Loews Ventana Canyon Resort and the “Winter’s Kiss” at Live! By Loews - Arlington. Guests really want a personal experience that ties with what they’re at the hotel to celebrate. Even with our annual Summerfest programming, we really find unique flavor palettes that are trending and ensure we offer those to guests all summer long. Everyone should feel included in cocktail culture and not feel they are given a very basic mocktail that’s not flavorful.
For more information about Loews Hotels & Co or to book your upcoming travel, call 1-800-23 LOEWS or visit Loews Hotels online.
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