Prevue: What trends have you seen become staples in F&B?
Dubreuil: In recent years, several trends have become staples in the food and beverage industry. The rise of plant-based eating has led to widespread availability of meat and dairy alternatives, such as plant-based burgers and vegan desserts. There is a growing emphasis on sustainability, with efforts to source local ingredients, reduce food waste and use eco-friendly packaging. Diverse global flavors are being embraced, while convenient on-the-go options cater to busy lifestyles. Customizable menus allow for personalized dining experiences and consumers increasingly seek artisanal products. Additionally, health-conscious choices like organic and non-GMO options are in high demand.
How do you work with the F&B team to create unique menus?
To create unique menus, the Food & Beverage team begins with brainstorming sessions where all members contribute ideas. We research current trends and cultural cuisines for inspiration, then decide on a unifying concept. Our diverse team has over 15 nationalities represented, which enhances our creativity. Menu development is where the fun begins and involves collaborative experimentation with flavors, portion sizes and plating. Tasting sessions are held to refine the dishes based on feedback. We also consider dietary restrictions, offering vegetarian, vegan, gluten-free, nut-free and dairy-free options. Seasonal ingredients are incorporated to ensure freshness and support sustainability.
How do you incorporate F&B into teambuilding activities? What kind of events have we seen here that include F&B?
Teams can foster collaboration by participating in cooking classes. Cooking competitions based on the TV show Iron Chef challenge teams to create dishes within a time limit using specified ingredients. If cocktails are more their speed, we can facilitate mixology workshops. Food tasting tours in our restaurants provide discussion opportunities. Beverage pairing challenges involve pairing foods with complementary beverages and discussing the choices. Additionally, cake decorating contests and chocolate or cheese tasting sessions are great ways to encourage creativity and shared experiences.
What are the top challenges when it comes to providing F&B that will appease everyone?
Accommodating various dietary restrictions and allergies is essential but complex, especially for large groups. Balancing health-conscious options with indulgent foods, managing diverse taste preferences, and addressing sensitivities is critical. Budget constraints and logistical considerations, like transportation and temperature control, complicate planning further.