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Hotel Food And Beverage Trends During Covid

Scott Gingerich, is a senior vice president of Restaurants & Bars at Kimpton.

Karna Kurata Kimpton Hotels & Restaurants

As wine and cocktail consumption continue to shift to greater consumption at home—and at select restaurants and bars—during the Covid pandemic hotel executives are keeping their ears to the ground to stay ahead of trends. A move to healthier eating and greater exploration of the wine-producing world are both on the map for the year ahead.

I had a chance to remotely sit down with Scott Gingerich, senior vice president of restaurants and bars, Kimpton Hotels & Restaurants. The San Francisco-based Hotel chain has more than 60 hotels and 80 restaurants, bars and lounges. All of his responses have been edited and condensed for clarity.

Liza B. Zimmerman (L.B.Z.): What are the key ways in which people are eating and drinking differently during Covid?

Scott Gingerich (S.G.): We know that diners’ needs have changed during the pandemic, bringing out the at-home chef and amateur bartender in many of us. At the start of the pandemic, we saw diners heavily lean into comfort foods that brought a sense of nostalgia, familiarity and simplicity during troubling times. Once we were a few months into quarantine, there was an increased interest in cooking new foods at home, drawing inspiration from global cuisine to draw a sense of togetherness and connection during unprecedented times. 

The Flaming Heart cocktail.

Chia Chong

(L.B.Z.): What is shifting in terms of food and drink trends as we move into winter?

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