{"id":2871,"date":"2022-01-25T09:53:05","date_gmt":"2022-01-25T09:53:05","guid":{"rendered":"https:\/\/hoteliersweb.com\/News\/?p=2871"},"modified":"2022-01-25T09:53:07","modified_gmt":"2022-01-25T09:53:07","slug":"raising-the-bar","status":"publish","type":"post","link":"https:\/\/hoteliersweb.com\/News\/articles\/2871","title":{"rendered":"Raising the Bar"},"content":{"rendered":"\n

Zero-waste, wellness-on-tap, & other top trends for 2022<\/em><\/p>\n\n\n\n

The ubiquitous bar counter can be found worldwide and while each one differs by design, locale, menu, and culture, its purpose is universal \u2013 the easy flow of drink and conversation. And it was brought to a shocking halt in 2020. Pandemic images of unfilled taps, empty glasses, and barstools collecting dust will forever be etched in the minds of those who work in hospitality, but so will the feeling of elation when they finally reopened for business.<\/p>\n\n\n\n

\u201cFor bars and restaurants around the world, the return of diners and drinkers in 2021 was a huge sigh of relief,\u201d says Alex Valencia, Manager of Global Upscale F&B Solutions for IHG Hotels & Resorts. \u201cBut these were not the same guests that walked through their doors before the pandemic. They had learned how to make a good old-fashioned at home; now they were looking for something better, something different.\u201d<\/p>\n\n\n\n

Beverage programs with a strong point of view and bars that embraced brands with a conscience were just some of what patrons were seeking. With greater expectations for menus, methods, and messaging, 2022 will see a revival of a social drinking culture that is more inclusive and mindful.<\/p>\n\n\n\n

Bitter, Sweet, & Sustainable<\/strong><\/p>\n\n\n\n

Bars are the social heartbeat of the restaurant world, and bartenders are the maestro. They are mixing drinks, making conversation, wiping spills, getting assistance for the over-indulged, and generally ensuring the atmosphere is optimal for human connection.<\/p>\n\n\n\n

When the whole planet hit pause two years ago, beverage company Pernod Ricard looked around at the bartending community and asked a simple question \u2013 when we return, how do we do so for the better? The answer was a multi-faceted first-of-its-kind education program centered around sustainability in the bar space dubbed \u201cBar World of Tomorrow.\u201d<\/p>\n\n\n\n

\u201cIn the spring of 2020, Pernod Ricard introduced the novel program to the spirits industry,\u201d says Amandine Robin, SVP of Communications and Sustainability for Pernod Ricard North America. \u201cThe initiative aims to democratize learning in the spirits industry, with a focus on sustainable and responsible bartending practices.\u201d <\/p>\n\n\n\n

In partnership with Pernod Ricard, Trash Tiki \u2013 an online community of bartenders committed to reducing waste \u2013 and the Sustainable Restaurant Association, IHG Hotels & Resorts has made the multi-language program available to all restaurants and bars across its premium and luxury collections. <\/p>\n\n\n\n

\u201cIt\u2019s a great way for us to embrace our company\u2019s Journey to Tomorrow<\/a> commitments in the F&B space,\u201d says Valencia. \u201cIt\u2019s also sparked creativity and reignited passion for an industry hit so hard in the last couple of years.\u201d <\/p>\n\n\n\n

\u201cBartenders and bar owners all over the world have really responded to the program, and it\u2019s inspired new ideas to reuse food waste and create new cocktail recipes,\u201d says Robin. <\/p>\n\n\n\n

The program also recognizes something environmentalists and scientists have been emphasizing for generations \u2013 we all have a role to play in protecting the planet. <\/p>\n\n\n\n

\u201cBar World of Tomorrow is a pivotal step in addressing sustainability and responsibility challenges in the bar industry,\u201d says Robin. \u201cBartenders and bar owners have a role to play in reducing their waste, promoting sustainable brands, and embarking their consumers on this journey.\u201dPrevious<\/p>\n\n\n\n

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Expect to see more drinks with dehydrated garnishes as bars work to reduce waste. Pictured: Cocktail from Henley at Kimpton Aertson in Nashville, Tenn. Photo Courtesy: Emily Hall <\/a><\/figcaption><\/figure>\n\n\n\n
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G\u00e9rard Bertrand, IHG Hotels & Resorts exclusive wine partner for all premium and luxury properties, is an ardent follower of biodynamic agriculture. (Photo Courtesy: G\u00e9rard Bertrand) <\/a><\/figcaption><\/figure>\n\n\n\n
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G\u00e9rard Bertrand, IHG Hotels & Resorts exclusive wine partner for all premium and luxury properties is an ardent follower of biodynamic agriculture. One of it\u2019s newest blends, an orange wine called Orange Gold, was created using this method.Expect to see more orange wines on restaurant menus during warmer months and summer travel. (Photo Courtesy: G\u00e9rard Bertrand) <\/a><\/figcaption><\/figure>\n\n\n\n

Next<\/p>\n\n\n\n

Orange Is the New White<\/strong><\/p>\n\n\n\n

Twenty years ago, third-generation French winemaker G\u00e9rard Bertrand<\/a> made a decision. The wines his family produced would never harm the land. Since then, G\u00e9rard Bertrand wines have utilized biodynamic agriculture to make some of the world\u2019s greatest wines.<\/p>\n\n\n\n

\u201cG\u00e9rard Bertand is convinced that when you drink wine, you should taste somewhere \u2013 not something, and biodynamic practices are the best way to produce wines that reflect all shades of the terroir it comes from,\u201d says V\u00e9ronique Braun, communications director for Gerard Bertrand. \u201cIt\u2019s also his belief that we have to respect the land and its biodiversity to produce the best tasting wines.\u201d<\/p>\n\n\n\n

Biodynamic agriculture has been around for several years. It espouses an unyielding commitment to using only natural processes and rejecting the use of anything that isn\u2019t organically found in the land to cultivate growth. \u201cWe also use the lunar calendar for every stage of growth, which is another crucial component,\u201d says Braun. \u201cDepending on the position of the stars, it\u2019s root day, flower day, leaves day.\u201d<\/p>\n\n\n\n

Braun says even the way they help the vine grow is done by preparing teas made with nettle from the vineyard mixed with pure water and sprayed on the vines. \u201cThere is an element of homeopathy to biodynamic agriculture,\u201d says Braun.<\/p>\n\n\n\n

In 2020, the label created its own version of an orange wine, which is made by crushing white grapes with the skin on. While there is a long history of orange wines \u2013 these sun-kissed pours are having a moment, and you can expect to see them on more bar menus, including ones at IHG properties, during the summer months.<\/p>\n\n\n\n

\u201cG\u00e9rard Bertrand loves tradition, which initially drew him to create an orange wine, but he also thought the terroir and land here in the south of France are perfect for developing an orange wine in a very modern, organic way,\u201d says Braun. \u201cThe result is this beautifully colored wine that\u2019s aromatic with a subtle bitter note at the end. This wine is perfect for food pairings too, and goes great with cheese, curries, and spices like saffron.\u201d  <\/p>\n\n\n\n

IHG Hotels & Resorts is the exclusive hospitality partner for G\u00e9rard Bertrand, and it\u2019s a wine partnership that is as harmonious as the wine maker\u2019s agricultural philosophy. \u201cIt was a conscious decision for us to partner with IHG because we share a lot of similar values,\u201d says Braun. \u201cTaking care of the people, of the land \u2013 we completely connected with that.\u201d<\/p>\n\n\n\n

She also sees a lot of parallels between the worlds of travel and wine. \u201cWine is created for happiness,\u201d says Braun. \u201cWhen you share a glass of wine with someone, something special happens. I think that is one of many reasons we are happy to have this hospitality partnership because it\u2019s about bringing people together, telling stories, and creating joy.\u201d<\/p>\n\n\n\n

Steeped in Wellness <\/strong><\/p>\n\n\n\n

IHG\u2019s boutique hotel brand, Hotel Indigo<\/a>, launched its tea partnership with Portland-based Steven Smith<\/a> in 2021. This year the partnership is expanding.<\/p>\n\n\n\n

\u201cWe\u2019re working on an exclusive tea blend just for Hotel Indigo,\u201d says Valencia. \u201cIt will be a unique mix of ingredients that promote a good night\u2019s sleep.\u201d<\/p>\n\n\n\n

\u201cThe Steven Smith brand is extremely knowledgeable about tea and wellness. They are dedicated to sourcing single-origin teas and herbs from local sources,\u201d says Valencia. \u201cThings like ashwagandha, cardamom, and ginger root are crafted into these rich blends and delivered in beautiful, sustainable packaging with tea sachets that are fully biodegradable.\u201d<\/p>\n\n\n\n

Steven Smith offers 70 unique teas, including seasonal varieties. \u201cThere is a lot of emphasis placed on coffee because that\u2019s what people want to start their day,\u201d says Valencia. \u201cBut industry research shows that as the day goes on, more people drink tea in the afternoons and evenings.\u201d <\/p>\n\n\n\n

Tea is the number one consumed beverage on the planet and has a starring role at many IHG properties. (Learn more about them here<\/a>.) The exclusive Steven Smith blend for Hotel Indigo is slated to launch by March. Till then, expect to see teas featured heavily in the bar space.<\/p>\n\n\n\n

\u201cTeas are really popular along with house made colas and syrups,\u201d says Jill Cockson, F&B partner for Anna\u2019s Place \u2013 a cocktail and premium spirits bar slated to open in early spring of 2022 at Hotel Indigo Omaha<\/a> Downtown.<\/p>\n\n\n\n

Cockson, a Kansas City based bar owner, says teas are used in both traditional cocktails and zero-proof cocktails, and she has seen a rise in people ordering non-alcoholic drinks \u2013 something she welcomes.<\/p>\n\n\n\n

\u201cI believe in creating environments where people have the capacity to make memories, not just drink or get drunk,\u201d says Cockson, but she also adds that both sobriety and sustainability involve recalibrating guest expectations. Striving to use local ingredients and repurposing as much as possible is one of the most impactful ways sustainable practices can be employed in the F&B space, but it\u2019s often easier said than done.<\/p>\n\n\n\n

\u201cWe\u2019ve had decades of indulgence in the food and beverage industry so now we have to retrain guests a little bit,\u201d says Cockson. \u201cFor example, lemons and limes don\u2019t grow in the Midwest, but getting consumers to dial back on that would be difficult.\u201d<\/p>\n\n\n\n

But the tide is shifting, and Cockson says the next 10 to 15 years has her excited for hospitality. \u201cIt\u2019s like a slight turn of the Titanic away from the iceberg. The next generation coming up \u2013 they care more about how and where they are spending their money.\u201d<\/p>\n\n\n\n

So, while it\u2019s not always feasible to make the most sustainable choices, incremental changes are possible and contribute to making a difference.<\/p>\n\n\n\n

\u201cWe have an opportunity to create interesting experiences around things that are more regionally available,\u201d says Cockson. \u201cFor Anna\u2019s Place, we sourced local lavender, aronia berries, honey, corn, apples, cherries and more as the seasons allow. We\u2019ll use sumac, [a spice] which is native to the Omaha region and played an important role in Native American diets. It opens the door to all kinds of conversations about how sustainable practices can help us recover the use of ingredients that are indigenous to this land and create even better products.\u201dPrevious<\/p>\n\n\n\n

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Steven Smith is an exclusive tea partner for all Hotel Indigo properties. This year, the renowned teamaker is creating a tea to help promote sleep, just for Hotel Indigo guests. (Photo Courtesy: Steven Smith) <\/a><\/figcaption><\/figure>\n\n\n\n
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The InterContinental Mark Hopkins in San Francisco is one of many IHG properties that go the extra mile when it comes to sustainability. The hotel\u2019s latest partnership is helping eliminate food waste and reducing energy use. <\/a><\/figcaption><\/figure>\n\n\n\n
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The InterContinental Mark Hopkins in San Francisco is one of many IHG properties that go the extra mile when it comes to sustainability. The hotel\u2019s latest partnership is helping eliminate food waste and reducing energy use. <\/a><\/figcaption><\/figure>\n\n\n\n

Next<\/p>\n\n\n\n

Waste Not, Want Not<\/strong><\/p>\n\n\n\n

The InterContinental Mark Hopkins<\/a> in San Francisco is a stunning, historic property, but one thing that General Manager Michael Pace did not want to remain historic was the technology in the kitchen.<\/p>\n\n\n\n

\u201cRestaurant kitchens hold thousands and thousands of dollars\u2019 worth of food in the refrigerators, and if it is left open or isn\u2019t closed properly \u2013 all that food has to be thrown out.\u201d And Pace knows that devastation firsthand because it happened at InterContinental Mark Hopkins in 2019.<\/p>\n\n\n\n

But now, the hotel has invested in technology that not only saves food waste but also cuts energy costs. The hotel uses technology from Phenium<\/a> to monitor the temperature and activity of the kitchen fridges and freezers.<\/p>\n\n\n\n

\u201cThere are sensors attached to the refrigerators so now several staff members, including our restaurant manager and chef, will get an alert on their phone if the temperature dips below a certain level or if a door isn\u2019t closed,\u201d says Pace. \u201cBefore, if something happened in the middle of the night \u2013 we wouldn\u2019t know until the morning.\u201d<\/p>\n\n\n\n

Food waste isn\u2019t the only sustainability initiative at InterContinental Mark Hopkins. Pace says the hotel is committed to eliminating single-use plastics and reducing paper usage by 50 percent.<\/p>\n\n\n\n

\u201cI\u2019m really passionate about our plastic elimination program \u2013 whether it\u2019s bottles and cups or small ketchup packets,\u201d says Pace. \u201cWe took our first step last year [2021], getting rid of all plastic water bottles and offering aluminum bottles that can be refilled.\u201d<\/p>\n\n\n\n

Pace says the next goal is a bit more ambitious, but it will reinvigorate a much-needed iconic hotel feature \u2013 the minibar. \u201cWhen we reintroduce minibars in 2022 \u2013 it will be plastic-free. Instead, there will only be aluminum or glass bottles and containers. We also plan to offer our own small-batch cocktails in the minibars.\u201d<\/p>\n\n\n\n

While the pandemic threw a massive wrench in the machinery, it also unblinded society. <\/p>\n\n\n\n

Pace says even the way the employee cafeteria operates has now changed. \u201cWe look at the number of staff working every shift and make individual hot plates for every employee. So, it\u2019s not only reduced waste, but the food is better. I think we were all getting used to certain habits that maybe weren\u2019t the best. Covid forced me and others in the industry to think \u2013 how do we serve even fresher and healthier food, and how do we reduce waste and energy use?”<\/p>\n\n\n\n

IHG\u2019s 10-year Journey to Tomorrow<\/a> commitments drive positive change for people, communities, and the planet. Through its partnerships and philanthropic efforts, IHG colleagues all over the world are showing how those values aren\u2019t only the right thing to do \u2013 it\u2019s also creating better experiences for hotels and its guests.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zero-waste, wellness-on-tap, & other top trends for 2022 The ubiquitous bar counter can be found worldwide and while each one differs by design, locale, menu, and culture, its purpose is universal \u2013 the easy flow of drink and conversation. And it was brought to a shocking halt in 2020. Pandemic images of unfilled taps, empty […]<\/p>\n","protected":false},"author":1,"featured_media":2872,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[34],"tags":[],"class_list":["post-2871","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-trends"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/Hotel-Indigo-Tallahassee-scaled.jpg","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/2871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/comments?post=2871"}],"version-history":[{"count":1,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/2871\/revisions"}],"predecessor-version":[{"id":2873,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/2871\/revisions\/2873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media\/2872"}],"wp:attachment":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media?parent=2871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/categories?post=2871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/tags?post=2871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}