Delmonico's Hospitality Group has released its 2025 outlook on the food, beverage and hospitality industry.
The company, under the leadership of Managing Partner and Owner Dennis Turcinovic, operates the historic Delmonico’s restaurant and the new Italian restaurant Tucci, which opened last year.
Turcinovic; Max Tucci, third-generation brand partner of Delmonico’s; and Carin Sarafian, director of events for DHG, shared updates on key trends and forecasts for 2025
Moving Back Inside
The restaurant industry is witnessing a shift in consumer behavior on seating preference again. “In recent years, outdoor dining has become a staple offering for many restaurants,” shared Max Tucci. “While many [New York City] restaurants are removing their outdoor seating options due to updated regulations, many restaurants are also reevaluating this trend and are beginning to remove or limit their outdoor seating options.” Cost, seasonal challenges, restrictions, and customer experience and preference all influence this trend. “While there is a place for outdoor dining, moving back inside makes the dining experience more intimate again.”
Plant-Based Beyond the Salad
Offering vegan, vegetarian and healthier options on menus is nothing new, but Turcinovic noted a shift towards going beyond the salad or eggplant option. “We worked directly with a chef who specializes in plant-based cuisine,” Turcinovic said in a statement. “Chef Natalie Prhat helped our culinary team develop a plant-based version of Delmonico’s Chicken a la Keen – a classic dish that is special to Delmonico’s history.”
Traditionally made with a creamy sherry sauce, English peas, cherry tomatoes and asparagus, Delmonico's plant-based "chicken" a la keene is made with ingredients that imitate the taste and texture of the classic dish. The chicken is replaced with a lion's mane mushroom. “When properly seasoned and seared, lion mane's meaty texture makes it an ideal substitute for chicken and steak, plus it's packed with nutrients. The new dish is served over artisanal lentil pasta with miso beurre blanc sauce and topped with crispy lentils for added crunch.”
Personalized Events
“In a world where everything can be personalized to interest and taste, private event planning should be no different,” Sarafian said. “Last year we hosted several women-only events and proposed the idea of offering guests wine from women-owned vineyards. It was a smaller detail that had a big impact on the event.” Bookings for smaller parties have been increasing over larger-scale reservations at Delmonico’s and Tucci, Sarafian added.
“Smaller parties and events allow for an easier personalized experience,” Sarafian continued. Smaller events let the restaurant offer brand speakers and tours. "It's all about the experience! Experiential events, such as chef-led workshops, wine pairings and themed dinner series, are enriching the dining experience, allowing restaurants to forge deeper connections with customers and create lasting memories," Tucci said.
In 2024, both Delmonico’s and TUCCI also saw guests booking private events earlier in the day compared to evening events. While both options were popular, especially during the holiday season, there was an increase in interest for afternoon events compared to later in the day. “With many employees working hybrid schedules and working from home, we saw many companies opt for an afternoon lunch meeting or celebration so team members can head back home. Earlier start times may allow for more people to attend since many are not in the office and staying after work for a meeting.”