This week, we’ve been busy talking to hospitality experts for our upcoming feature on hotel food and beverage trends. Simultaneously, our featured hotel, Capella Washington D.C., Georgetown, has been preparing their own F&B offerings.
Capella’s soon-to-be-announced restaurant won’t feature a celebrity chef (like their neighbor The Four Seasons, with its Michael Mina restaurant) but it will draw on a major trend in the restaurant world: local cuisine. Much of the hotel’s produce will be sourced from local farms. Guy Rigby, Four Seasons Americas vice president of food and beverage, says that local foods are more than just a passing trend – the use of local foods and high-quality ingredients has become an expectation of the discerning diner.
Trends do play an important role in menu development, however, as shown by the craft beer selections being considered for the restaurant. Hospitality expert Steven Kamali told us that the beer market is nowhere near its saturation point, and, in Washington, beer bars have made waves in the community in recent years, including the opening of the District’s first brewery, DC Brau.
Speaking to the local community will also be a critical part of opening this new restaurant. Located along the city’s scenic C&O Canal, hotel managing partner Bruce Bradley expressed his desire to showcase the restaurant as a place welcoming to the local community as well as hotel guests. Kamali and Rigby also spoke to the importance of this marketing segment, stating that hotels must carefully consider the local market when developing their restaurant concepts.
We look forward to bringing you a larger feature – just in time for Thanksgiving. Stay tuned.
In the meantime, catch up on all of your “Birth of a Hotel” coverage here.
[Image Credits: Capella Washington D.C.]