Dear Sonja, keyword guest of the future: What needs and demands, what understanding of luxury and what requirements will guests have in the future?
The Complete Camtasia
The gap is widening in all areas, including the catering industry. On the one hand, we live in fast-moving times with many uncertainties. Many people are turning to system catering either because of time constraints or a lack of understanding. On the other hand, we see in our business that our guests particularly appreciate being called by name, being recognised personally and being approached by a person. This social interaction is more in demand than ever before. Our product is not just food and drink, it is the whole package with human interaction. Traditional stereotypes are also disappearing. We increasingly have lunch guests who simply come to us because they both work and the woman no longer does the cooking, while at the same time men are becoming more and more interested in cooking. We see this strongly in the participants of our cookery courses. It is also noticeable that the appreciation of our staff is constantly growing among our guests. This is also the reason why we train our employees intensively in this area.
Guests who can afford culinary experiences like the ones we offer naturally have a certain expectation; although they have become more aware of value for money in recent times, they treat themselves to luxury, less extravagantly than in the past, but all the more consciously and tastefully.
Digital Aids in Future
One thing is certain, a robot will not be able to taste my wine. The sensory properties of wine change every year, so it will be difficult. Where it makes sense is with the reservation system. We are also currently switching to a table reservation system to make our employees’ work easier so that they can concentrate even more on the guest instead of being distracted by the reservation process. Reservations are coming in at shorter notice, but you still expect immediate feedback. This is where digital tools make perfect sense. These programmes are also very advantageous for regular customer management. New employees can be informed about the preferences or intolerances of regular guests. In the luxury segment, taking time and human interaction are perceived as the real luxury. Mobile phones are also disappearing more and more from the tables, a return to reflection is taking place and the value of the digital detox is being recognised.
Food and nutrition trends play a very important role in our society. According to the motto ‘You are what you eat’, the way we eat determines our entire lifestyle. Which developments in nutrition do you think will be particularly important in the coming years? The range of non-alcoholic drinks on offer is constantly growing and is also becoming increasingly popular. A few years ago, we were still on our own, but now there are already a few winemakers offering alternatives. The feedback is consistently positive and you end the evening with a clear head. I myself also really appreciate the non-alcoholic alternatives, because even as a hostess you always find yourself in the situation of toasting with your guests.
To be fair, it has to be said that preparing these no- or low-alcohol products is often more time-consuming than simply opening a bottle of wine. What’s more, in the food pairing sector in particular, you have to take a very close look at the individual ingredients and drinks in order to develop the perfect combinations for the guest.
Regionality
Another interesting trend is braised dishes, or dishes that take longer to prepare. Many guests associate this with positive memories of the family, of their grandmother, so-called feel-good dishes. After a meal, you can feel that these dishes are good for you, freshly prepared from real products by real people. It is becoming increasingly important to be mindful of yourself and to do and eat things that are good for you.