Food & Beverage Trends
With a hotel as large as Gaylord Opryland, the Culinary Team is hyper-focused on making sure every dining experience—whether for 10 or 10,000—is excellent. With summer underway, here are the trends they are seeing:
- It’s not all about food. Beyond the food itself, the goal is to keep attendees engaged—whether through “build your own” experiences or progressive dining through the resort’s plethora of restaurants.
- Small but fierce! Smaller portions packed with flavor are big, and food stations offering a multitude of different options in smaller sizes keep guests’ taste buds entertained.
- Post the plate.More customers are utilizing social media walls to increase engagement, and guests are quick to whip out their phones to post pictures of what they’re eating or drinking. Recipe requests are on the rise, along with hashtag requests.
- Residential vibe and hunger for knowledge. Long gone are the days of bulky chaffing dishes and foodservice bulk. Today it’s all about home-like and market-style presentations that help guests understand the story behind the food—where’s it from and what’s in it.
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Combining the magnificence of our spectacular resorts with an unrivaled personal touch guarantees the increased flexibility and efficiency you need to create your perfect meeting. It's a philosophy every bit as unique as our properties themselves, and an experience you'll only find at Gaylord Hotels — where higher standards plus superior value make the difference between just another good meeting and the best meeting you've ever had.
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