DOWN TO THE WIRE - October 4, 2006 Edited by April I. Torrisi PLANNER'S TOOLBOX: F&B Trends to Watch By Robert Zappatelli, Benchmark Hospitality For centuries, the only maxim one needed to know about creating a great dining experience was, Man cannot live by bread alone. Well, for the past few years, weve been trying to live on everything but bread (and other forms of carbs). Now it appears that the pendulum is about to swing back the other way. But what else is on the horizon for food & beverage options? Here are the top dining trends of the future, as observed by the F&B directors at properties throughout the Benchmark Hospitality International chain. 1. Carbs arent yet king, but neither are they a pariah anymore. Although consumers are aware of the importance of monitoring ones carbohydrate intake, they also understand the need to look at the whole pictureweighing calories and healthy fats, and supplying ones system with enough fiber for a wellbalanced diet. 2. European cuisine and eating habits, which encourage a leaner diet, are finally catching on in the U.S. Antipasti meats, cheeses, vegetables in marinades with olive oils, croutons, caponata, smoked fish, and tuna packed in oils all offer the opportunity for satisfying flavors and moderation in intake. 3. Pampering in the restaurant is as important as pampering at the spa. Its a treat looked forward to after a long day in meetings. Some properties are responding with optional menus, which offer a variety of food choices and highly personalized service styles. Guest preferences are recorded and delivered each time the person dines in the restaurant, right down to the guests preferred wait staff whenever possible. 4. Refreshment breaks at resorts, hotels, and conference centers are moving in the direction of convenience stores, meaning that guests are looking for quick pick up and carry out choices. On the other hand, they are also requesting home-made specialties prepared with a little TLC to avoid processed food products. 5. Get ready, get set, now cook. Cooking gatherings and culinary teambuilding are hot, hot, hot, and becoming a preferred way of bringing people together. Cooking together is a fantastic way to get to know your friends, and a great way to bond with your colleagues. For many weekend food & beverage warriors, it is a terrific opportunity to excel in a new sphere and share this knowledge with others. Oh, and it tastes good too! For the latest news in the meetings and hospitality industry, visit www.MiMegasite.com