Benchmark has released its list of top dining trends for 2020 as observed by executive chefs and culinary experts at the global hospitality company’s 80 luxury hotels, resorts and restaurants, including Garden of the Gods Resort and Club in Colorado Springs and Tivoli Lodge in Vail as well as the very recent addition of Manor Vail Lodge.

No. 1 Cannabidiol (CBD)

Coffee shops and restaurants in many American cities now have an array of CBD oil-infused menu offerings that are aimed at attracting customers interested in trying new eco-friendly, plant-based ingredients. CBD is a naturally occurring, non-psychoactive compound found in the resinous flower of cannabis and is known to reduce pain, stress and anxiety. CBD-infused drinks are also quickly gaining momentum.

No. 2 Plant Ecosystem

Some individuals are making a dietary switch into the plant-based ecosystem and seeking plant-based food alternatives meat and dairy. The art of cooking and food invention are recreating meat and dairy flavors from non-meat and non-dairy products like soy, peas, cashews and almonds.

No. 3 Healthy Snacks

There are new products on the snack food market providing healthier alternatives to chips, with ingredients like chickpeas, beets, quinoa and kale.

No. 4 Jackfruit

The newest go-to meat substitute is jackfruit. Already being used as an alternative for barbecue pulled pork, jackfruit is a southeast Asian fruit that is a great source of iron, calcium and B vitamins.

No. 5 Fruit Forward

Unique fruit flavors, such as cactus, are taking mixology by storm … more specifically, spiny cactus fruits such as prickly pear and dragon fruit. Consumers also are exploring unique fruit flavor varieties, including bergamot orange, yuzu, calamansi, citron, makrut lime, pomelo, Meyer lemon, blood orange and ugli fruit.

No. 6 Oat Milk

Oat milk has emerged as the golden child of alternative milks. It’s terrific in coffees, and companies are launching other oat milk products as alternatives to dairy.

No. 7 Sparkling Water

Sparkling water demand continues to be driven by consumers who are concerned about sugar but still looking to satisfy cravings for carbonation. Consider offering sparkling water beverages that feature unique flavors and low alcohol (or no alcohol).

No. 8 Bright & Bold

In terms of flavors and colors, consumers are looking for bright, bold, appealing hues. Color generates emotional appeal with food, and it may be as important as taste.

No. 9 Traceability

Consumers are demanding sustainability in all forms. Whether it’s swapping out Styrofoam and plastic for paper or bamboo or buying ingredients from local sustainable sources, sustainability is a big focus.

No. 10 Ugly Produce

Consumers are finally accepting misshapen, bruised and ugly foods as totally edible. How can hotels and restaurants follow suit?

San Antonio wholesale grocer Edward Franz Melcher opened Hotel Havana in 1914 as a guest house for his customers. Melcher infused the building with a tropical allure through the use of Mediterranean Revival architecture. The property is listed on the National Register of Historic Places and is located on the River Walk. In 2010, it came under the ownership of the hospitality organization Bunkhouse.

 

Highline, a 116-room modern mountain resort, opened its doors in west Vail just in time for the 2019/2020 ski season. An elevated cabin-in-the woods aesthetic flows throughout the property, from the A-frame communal lobby and restaurant to cozy guest rooms and spacious loft suites. The interior features weathered woods, slate and leather accents in a palette of soothing neutrals and region- ally inspired art and fixtures.

 

Getting to Utah’s capital city will be even faster, easier and sleeker with the opening of the first phase of the new Salt Lake City International Airport (SLC) in September, the first new hub airport to be built in the United States in the 21st century. The $3.6 billion project has two phases, with the South Concourse opening in 2020 and the North Concourse set to launch in 2024.