Luxury Travel, Lifestyle and Marketing Trends

Airports selling local foods

Another variation on culinary tourism, a segment which continues to grow, seems to me to be eclipsing duty free….the busiest shop at Istanbul’s Ataturk International Airport was the one selling Turkish food products: from preserves, honeys, teas and coffee, to sweets and olive oil.

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The foodie craze

Food has always been a popular topic. Diet and cookbooks have topped best seller lists for decades. And the cultural moment of food consciousness continues to soar. Increasingly more TV channels are elbowing their way into the kitchen, often with edgier fare, a greater variety of ethnic cuisines, and are going to the cutting edge of what’s going on in the food world.

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Connecting through food

Creating emotional ties and helping people connect through food is going strong. Communal tables, small plates, food halls, farmers markets, bar dining (today’s bar food is on par with the best restaurant kitchens) and Yelp.com meet-ups have all play a role. Above all, sharing is a common link. Conversations and communities are created when people seek out others with similar tastes and outlooks on sourcing, cooking and serving food.

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Culinary tourism continues to expand

One of the hottest cultural travel segments, culinary tourism, is seriously in vogue. Previously regarded as an elite/special interest product in parts of Europe, wine and culinary tourism is going more mainstream and cashing in on the growing consumer trend of appreciating regional wine and food travel experiences.

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Latest restaurant gardens – rooftops

Urban roofscapes continue to be hot real estate and there’s a lot happening in the city skies. First it was rooftop pools and bars (NYC’s Gansevoort, Madrid’s Urban), then rooftop beehives (Fortnum & Mason, Fairmont Royal York) and rooftop pop-up hotels (Hotel Everland at Paris’ Palais de Tokyo museum). So how is the the restaurant industry getting on board?

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