
BITAC Food & Beverage 2025: The Evolution of Dining
By Gavin Fraser | January 30, 2025
At a recent BITAC Food & Beverage event, industry experts gathered to discuss the evolving landscape of dining experiences, focusing on sustainability, sourcing practices, and changing guest expectations. The panel featured diverse perspectives from Tom Haines, Vice President of Operations at Mainsail Lodging; Allen Susser, Founder and Executive Chef at Chef Allen’s Consulting; Christof Syre, Executive Chef at Preston Trail Golf Club; and Rusty Burleigh, Director of Business Development at YourGreen2Go.
Sustainable Sourcing: From Farm to Table
The discussion began with a deep dive into sustainable sourcing and its growing role in contemporary dining. Tom Haines, drawing from his extensive experience in hotel food and beverage management, highlighted how trends like “farm to table” have shifted over the years. While the farm-to-table movement gained popularity a decade ago, many operators realized the logistical and economic challenges of sustaining it long-term. Nonetheless, working with local farmers and sourcing responsibly remains a priority. Hotels and restaurants are now held to higher standards when it comes to sustainability, and clients increasingly demand proof of these efforts, such as sustainability reports or certifications.
Allen Susser, with his extensive background in sustainable seafood sourcing, emphasized the complexities of sourcing seafood responsibly. Overfishing remains a significant concern, and while seafood farming (such as farmed salmon) is often criticized, it’s essential to consider the sustainability of these practices. Sustainable seafood farming practices, including low-hormone and antibiotic-free environments, are critical, as is ensuring that fish species are caught responsibly to prevent depleting populations.
Christof Syre, Executive Chef at Preston Trail Golf Club, shared his approach to working with local suppliers. At the club, fresh produce and meats are sourced from Texas-based farms, reducing the carbon footprint and supporting local agriculture. However, Christof noted that there is still a lack of transparency in sourcing, making it difficult to track sustainability standards for many products. Despite these challenges, chefs must rely on trusted purveyors to ensure the integrity of their ingredients.
Rusty Burleigh, representing YourGreen2Go, spoke from the perspective of sustainable packaging. The demand for eco-friendly packaging has risen dramatically, but it is essential that these materials perform just as well as traditional options. Packaging, especially in takeout and delivery services, must be functional and reliable. Rusty explained that innovations such as fiber-based packaging with secure, patented tabs have made it possible to offer both sustainability and durability, meeting the needs of the industry without compromising on quality.
The Evolving Guest Dining Experience
The conversation then shifted to how guest expectations have evolved, particularly regarding the dining experience. Tom discussed how hotels have traditionally struggled to attract local customers to their restaurants, but this has changed. More and more, hotels are focusing on catering to the tastes of local communities rather than just hotel guests. By designing F&B offerings that resonate with the local culture and dining preferences, hotels can create dining destinations that attract both travelers and locals.
As dining trends shift, guests now seek unique experiences, not just a place to eat. This evolution has prompted operators to rethink their approach to dining, focusing on the experience as a whole. The days of catering solely to hotel guests are over, with many hotel restaurants now striving to create an ambiance and menu that attracts locals who are looking for something special. This approach has become especially important in the context of lifestyle hotels, where experiences are often marketed as the main draw.
Allen noted that people no longer just want to dine; they want an immersive experience. Guests are looking for authenticity and connection, whether it’s through a dish’s backstory or the chef’s personal touch. Creating an experience that tells a story and transports guests is now a central element of fine dining. While guests’ requests for personalized dishes can sometimes challenge chefs, the focus remains on delivering an experience that balances creativity with consistency.
Christof’s experience at Preston Trail Golf Club highlights the importance of personal interaction with guests. As a smaller operation, the ability to connect with members directly allows Christof to tailor dining experiences more effectively. This personalized touch has become a significant factor in guest satisfaction. Christof also emphasized the growing demand for healthier options, noting how club members are increasingly requesting lighter, more health-conscious meals. He has responded by offering alternatives like avocado and coconut oil in place of traditional cooking oils, reflecting a broader shift toward healthier dining practices.
Rusty’s perspective from the packaging industry also aligns with the growing emphasis on the guest experience. Guests now expect convenience without compromising sustainability, especially when it comes to takeout or delivery. When guests take home their meals, they prefer eco-friendly packaging that still maintains the high-quality experience they enjoyed at the restaurant. Packaging that performs well, such as sustainable boxes that keep food intact, contributes to an overall positive guest experience, reinforcing the restaurant’s commitment to environmental responsibility.
Innovation and Adaptability in the F&B Industry
The panelists discussed the need for innovation and adaptability in the food and beverage sector. Rusty, in particular, emphasized that innovation in sustainable packaging is not just about creating green alternatives, but also ensuring those alternatives perform at the same high standard as traditional packaging. As the industry faces challenges such as supply chain disruptions and the limitations of compostable materials, companies like YourGreen2Go are developing new solutions that combine sustainability with practicality.
For chefs, this means constantly adapting to new trends and guest preferences. Christof, for example, has responded to the growing demand for healthier food by integrating lighter cooking techniques and alternative ingredients into his menu. The shift toward healthier options, such as using different oils and offering more plant-based choices, is reflective of a larger trend toward wellness in the food industry.
Tom also highlighted how the F&B industry, particularly in hotels, must be flexible and creative in meeting guest expectations. While hotel restaurants were once considered an afterthought, today they are integral to a hotel’s success. Delivering an exceptional dining experience requires hotels to engage deeply with local dining culture and trends, while also focusing on creating spaces that offer more than just food—they provide memorable experiences.
The Future of Dining: Sustainability Meets Experience
Looking ahead, the panelists agreed that the future of dining will continue to be shaped by the dual forces of sustainability and the desire for unique, personalized experiences. Sustainability in sourcing and packaging will remain at the forefront of the industry’s evolution, with consumers demanding greater transparency and accountability from both restaurants and suppliers.
At the same time, the dining experience itself is undergoing a transformation. Guests are no longer satisfied with simply a good meal; they seek a deeper connection with the food they eat and the places they dine. This shift is prompting chefs and operators to rethink their approach to both food and service, creating environments that are immersive, interactive, and authentic.
As sustainability continues to be a key driver in the industry, operators, chefs, and suppliers will need to innovate and adapt to meet the changing needs of consumers. From sourcing to packaging to dining, the future of the food and beverage industry lies in the ability to deliver high-quality, sustainable, and experience-driven offerings that resonate with today’s conscious and discerning guests.
Get involved!
Comments