The Modern-Day Polaroid
Polaroid’s new PoGo is brilliant (with a capital B). An instant digital camera – so it prints the photos you want straight from the camera using ZINK (Zero Ink Printing Technology). We have no idea what that is but it does sound super-fab.
This is something we desperately want and could find a reason to need. Absolutely justifiable.
Meat is Hot!
We tweeted a while ago about the fact that butcheries are hot. In fact they are so hot that they are receiving stacks of attention and serious makeovers the world over.
The butcheries of your childhood have been replaced by something a whole lot cooler; and the coolest kid on the block has to be the Victor Churchill Butcher in Sydney.
We are unashamedly unabashedly in love!
A Wealth of Health
While overseas we noticed more and more restaurants offering healthy menu alternatives for their under-12 patrons. Picture tasty dishes sans the moment-on-the-lips-lifetime-on-the-hips deep-frying.
It’s great to see restaurants committing to balanced, nutritious and inventive kids menus instead of falling into the twice-fried chicken nugget and french fry rut.
There may be hope for us restaurateurs yet.
Smoked Ricotta is Righteous
Ricotta fans have known about it for a while but Smoked Ricotta has only recently exploded on the food scene.
Used in breakfasts, tarts and as a filler in pastas this low fat cheese – now with extra oomph – is set to put all other cheeses to shame in the upcoming culinary year.
Multi-destination vacations have replaced the one-country-one-hotel holiday. Travellers are now looking to experience more during their travel adventures than ever before.
Taking Room Service to the Next Level
Nothing says holiday escape like room service. Not having to venture out to enjoy sublime cuisine is, in our books, a definite vacation perk.
This year you can expect to see far more synergy between a hotel’s in-house restaurant and their in-room dining options.
Local is in definitely lekker with locally grown ingredients being given prime position on the best in-room dining menus. There is also a big return to comfort food, which totally makes that night-in feel a bit more homely; and our favourite room service trend is the fact that desserts are getting the precedence they deserve.
We are just so excited that hotels are saying hasta-la-vista-baby to second-rate room service menus … finally!
So hot right now …
Salad is the hot green of the moment.
Say goodbye to the disappointing restaurant salad bars of yesteryear and hello to an entirely salad-focussed offering courtesy of salad only bars which – as luck would have it – are popping up around the world. Picture modern salads with all the toppings you can imagine. It is quick, healthy, delicious and super waistline friendly. Yum-O!
I, for one, am a huge fan of this crunchy-licious trend.
Are we on a first name basis with you?
Being on a first name basis with your guests is set to be a hot trend in the luxury category this year. The aim of this switch is to make the experience more personal for the guest but it doesn’t work for everyone.
I quite like the change. I think titles and surnames are very 1950’s, and when you throw a Mrs. in front of my surname I can’t help but feel 30 years older than I am.
Bookings are so 2010 …
A huge trend this year – in restaurants around the world – is the implementation of a no bookings policy. Yip no need to call ahead just pitch up and queue with the rest of lunch or dinner crew. This trend is spreading like wildfire abroad and – from the looks of things – it is working. People don’t seem to mind waiting for a table as much you’d think they would.
We’ve been in love with the no reservations concept for years! When we opened The Common Room we implemented this exact trend and we quickly discovered that – although it’s a cool idea – it’s not a concept South Africa is ready for … at least not yet. Maybe we should try again a year from now?
So often restaurants remember to factor in everything except the acoustics.
It doesn’t matter how good the food and décor are if you can’t have a conversation, during your meal, it ruins the experience. You should be able to enjoy the cuisine and the company without ever having to raise your voice, or climb over the table to hear what your companion is saying.
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Bookings at LQF