Sabine Glissman, food and beverage director for Halekulani Hotel in Honolulu, offers her insights and predictions for F&B in 2010.


HOTELS: What are the main trends in hotel F&B you see developing for 2010? Will the craze for small, tapas-like portions continue? What about the current interest in comfort food?

Glissman: For 2010, I see the trend continuing towards sustainable cuisine, with hotels and restaurants using locally sourced food whenever possible. For Halekulani, it does not make sense to buy organically grown mainland produce (which has to travel for days) when we have a number of excellent produce here in Hawaii, even if organic is not readily available. Personally, I believe that locally grown produce trumps organic—especially if it has to be shipped in or flown in, which leaves a carbon footprint.

In addition, I see a continued shift towards flavorful regional dishes that can be easily prepared. These dishes give guests a sense of place. It is this emotional connection when dining that evokes comfort. Food that remind us of our childhood—our mother's cooking or a special occasion—with a twist, of course. After all, it is 2010.



HOTELS: How is the economy influencing the inspiration for menu items and diners' preferences? What kinds of concepts are chefs trying out to control costs and still be creative?

Glissman: There is a newfound consciousness about spending money, whether it hits the expense account or the own pocket book. That is a healthy approach of living one's life, in my eyes. This is true for diners as well as operators. I believe that travelers will continue to look for one-of-a-kind memorable experiences, whereas they are not as inclined to spend on opulence and wastefulness. People still want to treat themselves. However, they seek not only quality but value above all else. Diners will pay for an experience, but they expect it to have value and be memorable. Chefs are charged to do more with less, like the rest of us.

HOTELS: There has been much talk in the mainstream media about the demise of luxury dining. So what is taking its place?

Glissman: Luxury dining has its place, but might be reduced more to special-occasion dining. As I stated, people are no longer inclined to spend on opulence and wastefulness. For example, guests think twice about splurging on a bottle of US$1,000 wine. Wines by the glass are the route many go. Diners are more conscious how to spend their money, and perceived value becomes more and more important. In order to bring that guest back, I strive to provide the best meal and the best service one can imagine. Mediocre dining experiences are no longer tolerated.


HOTELS: Is Gordon Ramsay's debacle an indicator of what's ahead for celebrity chefs? Who will be doing the cooking and who will be the star of your restaurants? Will the chef become the server as well?

Glissman: The guest's emotional connection with a restaurant trumps any celebrity chef involvement. Honesty and authenticity have become paramount within the industry, and as long as an establishment holds true to this belief, I am confident that there is room for all kinds of restaurants. A celebrity chef's name will no longer attract diners if consumers see through the brand and determine themselves that a chef has diluted the experience. This situation becomes increasingly evident as establishments are opening without the physical presence of the chef in the operation. Diners are leaning to authenticity, and a celebrity chef's name and the prices that go along with it cease to provide value if the name has been reduced to franchise status. It becomes a gimmick after awhile.



HOTELS: What will be the single biggest change you make for 2010?

Glissman: For 2010, I am looking to add more staff training to further improve on our service delivery and wow our guests. In addition, I will continue my commitment to protect the brand by not being all things to all people. Buck trends and be authentic!