“History, fashion and food repeat
Most of the food concepts, trends
originate in the United States. The traditional route followed
is from the U.S. especially from New York, Chicago to London.
From London these trends go to Hong Kong and then to India. This
entire process for a food trend to reach Asia takes about four
to five years. However, in the present scenario, food trends
last for about five to six years.
So, by the time the food trends reach
Asia, they are already about to become outdated in the west, if
not outdated already. Hence the need of the hour is to be with
or ahead of the times…to maintain our niche and create
More and more stress is being laid on the
buffets in U.S.A. and Europe, especially Lunch and Breakfast
Buffets. Breakfast buffets are being given a lot of attention
these days because of the fact that about 60% of the room guests
take the same. Hence lies the opportunity to satisfy and delight
that 60% of the room guests. The U.S. way of looking at the
Buffets is: ‘The bigger the better.’ Enormous variety is being
offered on the buffets these days. Vast variety of high quality
is offered on the buffets these days.
Going by the International Standards, a breakfast buffet MUST
have the following:
Ten fresh juices
Five types of teas
Three types of coffees
Five varieties of Jams
Eight to ten types of Breads
Energy Boosters- at least one
Organic Vegetables and fruits
Eggs to order
Low calorie eggs
Eight variety of Cheese
Fresh fruit Platter
Four types of Butter
Two ethnic dishes- to suit the local taste buds
Expectations of better service and eye-catching presentations
have made hotels redesign their buffets.
One of the best Champagne Buffets can be seen in the Four
Seasons Hotel in New York. The entire set-up is like a market.
In the center of the restaurant, there are different stations of
seafood, big bowls of caviar, smoked salmon pate’, and the
works. There is a cascade of Champagne, which creates a unique
effect. All the cold food is in the center of the restaurant.
Hot food can be ordered A’ la Carte. This restaurant produces
total revenue of fifteen to twenty thousand U.S. dollars in just
three hours on Sundays! Another unique feature of this
Restaurant is the ‘Interactive Kitchen’. Chefs come out of the
kitchen and interact with the kids, invite them to the kitchen,
give them chef caps and take photographs with them.
Some of the essential features of a good Champagne Brunch
Guest participation in cooking
Juice bar- (In a Grand Hyatt Hotel twenty one different types of
fresh juices are squeezed in front of the guests.)
Foods like scallops, caviar’, pate’, salmon and fresh salads.
SOME POPULAR CONCEPTS/ CASE STUDIES
NOBU : Nobu is a Japanese inspired fine-dining or semi
fine-dining restaurant. The owner is Japanese who had opened a
restaurant in Seattle, which had failed. He went back to Japan
and met a few Japanese chefs and learnt the use of Japanese
ingredients in the food. He experimented with these and created
his own kind of food. He tied up with a few partners and moved
to California, where he opened a restaurant. He went on to open
a chain of Nobus in the U.S., U.K., and Australia. At present
there are seven Nobus in the world.
The food offered is simple, nice and elegant. One peculiar
feature of the restaurant is that ingredients are all from the
local markets of wherever the restaurants are located with the
use of Japanese sauces. It was rated as the Number One
restaurant ion the main magazines of the world in year 2000.
Another striking feature if the restaurant is the food and wine
knowledge of the service staff. The staff is very well informed
about the wines, the history of the restaurant and they have an
in-depth understanding and knowledge of food. The staff is
smart, friendly and casual.
Some of the dishes on the Menu are:
Oyester with onion salsa
Hot miso soup
Cod with miso.
And the partners of the restaurant chain are the Actor Robert De
Nero, Chef Nobuyuki Matushisa, and Trebecca Gill.
ASIA DE CUBA : A brightly lit restaurant in New York, it
offers a fusion of Cuban food with Asian spices and herbs. The
restaurant has been planned to a great detail. All the hostesses
are of the same height and the drinks order, which they take
upon seating a guest, are executed very fast. One feature of
this restaurant is the use of community tables. Concept of
community tables is drawn from the hostel and army mess where
there are big tables for people to sit and have their meals etc.
The same is done in a refined way and has caught on well.
Other features of this restaurant are:
Live bands on weekends
Use of sideboards, which can be neatly folded and carried by the
waiters. Some of these concepts have been incorporated in the
Taj group e.g. in Taj
Calcutta there is a
community table in a restaurant. As on enters the restaurant,
there is a bar on the left hand side and a big community table
on the right
It is of paramount importance that there is proper fusion of
food and other ingredients to make a successful restaurant.
As the saying goes ‘If not done well FUSION is
"We will keep you updated on various
trends in the hospitality industry through various articles to