Pleasing the palate of hotel guests is no easy task. Their expectations and demands are always shifting, keeping hotel managers on their toes at all times. Not keeping pace can spell trouble and result in decreased revenue streams due to lost opportunities. Recent trends in hotel food and beverage indicate positive growth opportunities for hotel managers, so it’s time you develop a strategy.
3 Reasons to Focus on Your Hotel’s Food & Beverage Strategy
1. Grab-n-Go Concept Growth
In a recent report from Avendra, a group purchasing organization for hospitality, the changing climate of hotel food and beverage strategies are highlighted. Included is the growth of the hotel pantry concept, where guests have quick and easy access to snack and beverage products.
The concept is an alternative to vending machines, which can sometimes be troublesome and aren’t as visually appealing as a small, well-designed convenience market. Chip McIntyre, VP of marketing for Avendra, says “limited-service hotels are seeing outsized volume growth from grab-n-go type occasions. This lodging segment is seeing a larger share of the 2 percent industry supply growth.”
2. Higher Standards Expected From Guests
When it comes to a food and beverage strategy for your hotel, guests are setting the standards. To remain competitive, hotel managers need to keep up. What are the new standards?
- Local options
- Creative cocktails
- Housemade meals
These three elements combined create a fully unique experience, one they can’t get from a chain restaurant in a hotel. As Fernando Salazar, SVP of food and beverages at Interstate Hotels & Resorts says, “I hate hotel restaurants. I like restaurants that happen to be in a hotel, that have their own concept.”
For luxury and independent hotels in particular, a unique food and beverage experience is easier to accomplish as they are not beholden to any corporate or brand requirements.
3. Demand for Fresh Foods
It’s nothing new that consumers are increasingly health-conscious about their food. That’s why many of the pantry and market concepts offer fresh products for guests. As the Avendra study reports:
“Just over half of the sample of hotel industry participants are selling fresh/refrigerated foods in convenience or a market format today. We expect this segment to see further growth as about one-third of those who do not offer fresh foods in a market concept are planning to do so within the next year. On average, about 45 percent of hotel sites that offer fresh foods within on-site convenience stores are seeing better-than-expected revenue growth.”
While sweet and savory treats are always nice to have, a lot of travelers want healthier options. The proof is there.
So whether you’re a luxury, select-service, or limited-service hotel, there’s a food and beverage strategy for you to implement.