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The Woodlands (Houston), TX—Low-carb and other diet fads have faded away among business travelers and meeting attendees, who instead now seek menus featuring  balanced meals, according to Five Top Dining Trends for 2006, recently announced by Benchmark Hospitality International, which manages 31 hotels, resorts, and conference centers.

“We are seeing the same trends from the corporate group market and business traveler alike,” said Bob Zappatelli, vice president, food & beverage. ”Part of this reason is due to the amount of travel required today and realizing that they want more than any other to experience great food, excellent service and someone in the kitchen who is in fact looking out for there best interest where healthful selections and techniques are involved.”

             The five trends are:

1) The Demise of Diets  “Today it’s about balanced alternatives instead of dieting.   Low trans fat, smaller plates for reduced portions, wise choices verses opting for no or low carbohydrates, selections of natural unprocessed food This is where healthy dining is headed.”

2) Not Your Grandmother’s Comfort Foods! “Hand tossed, pulled, kneaded and milled … preparation techniques that “say” home-prepared, homemade. Couple with the freshest organic ingredients, you have what is ultra current in healthy home-style dining.”

3)  Breakfast is Back And Way Over The Top! “Breakfast  dining is huge! With the demise of low & no carb diets, people are zealously returning to the meal. Flavors are fresh are preparations are creative, and the pay off is in the togetherness that breakfast promotes. Business travelers and groups come together to enjoy a dining experience while launching their day, whether they’re headed to the office, the meeting room, or exhibit hall. “

4) Courses Within A Course “Menus are moving toward total prix fixe dining that is rich in choice.  A three-course meal will have several appetizers, entrees and desserts for you to “build.” When guests order a course, a tasting is provided of the particular seasonal item ordered.”

            5)  Lite Fare Loaded With Vegetables. “The trend is for lighter fare loaded with flavor and the freshest vegetables, such as Rotisserie chicken with creamy white beans, spinach and fresh basil. Classic salads such as Panzanella, Salad Nicoise and the Brown Derby Chop Salad are now being transformed with fresh picked fruit and fresh baked, crusty breads.

                While the passing of low-carb and other diet fads may mean heartier and more delectable hotel, meeting, convention and conference meals, the demand for quality and fresh ingredients has heightened the time-demands of food service. “With the increase in travel time getting tighter, the kitchens and service staff needs to be programmed to get people in and out without tampering with the meal quality and integrity,” said Zappatelli. “When a chef plans a meal for service they need to be cognizant of how long it takes to get on the plate and in front of the guest.”