Benchmark Hospitality has released its top 10 beverage trends for 2010. I'm sad about #1 (I like my chardonnay a bit oaky, not fruity), have begun to notice #5 (a resurgence in sangria) on menus lately, and lament #6's apparent staying power (rendering traditional martinis, mojitos, and margaritas into unrecognizable, almost always way-too-sweet echoes of what they're supposed to be. I'm not opposed to making up new drinks, just don't call something made out of chocolate liqueur, creme de cacao, vodka, and half-and-half a martini. Really. Whew, didn't realize I felt so strongly about that!).
And I'm all for finding interesting ways to serve, but wine popsicles (#7)?
Speaking of food and beverage, the International Association of Conference Centers just released the results of its roundtable discussions held earlier this year to determine what customers want in a complete meeting package. Number 1 is "Customize menus for special dietary requirements."