by Bruce Myint | November 01, 2004

Although the Atkins and South Beach diets have devoured headlines in recent years, the no-carb craze is losing flavor among attendees. That’s the finding of Woodlands, Texas-based Benchmark Hospitality International, which compiled the top F&B preferences at its 25 resorts, hotels and conference centers worldwide and uncovered these five trends.
1. Interest in the Atkins Diet is waning in favor of balanced meals.
2. Diners want European-style dishes in moderate portions.
3. People increasingly hope to be pampered in restaurants.
4. At breaks, attendees favor energizing snacks over processed fare. 
5. Culinary team-building exercises are jalapeño-hot.

Source: Benchmark Hospitality International’s Top Dining Trends for the Future, September 2004