Hotel Food & Drink Trends 26/27
As food becomes a central pillar of travel planning, hotels are transforming into culinary destinations, offering guests immersive gastronomic spectacles, providing intimate secret imbibing spots and experiential in-room dining. Alongside this, hotels are working to reduce the environmental impact of their foodservice offerings via enticing waste-free menus and ethical ingredient sourcing.
Recalibrating Edible Experiences
In-Room Dining Evolves
Feeding Guests Sustainably
With food factoring into travellers’ plans more than ever, offering guests unique, immersive dining experiences unavailable elsewhere are providing hotels with a huge pull factor. Whether this be throwing elaborate dinner parties for guests or creating exclusive drinking spaces for in-the-know patrons, hotels are cementing their status as food and drink destinations.
With food factoring into travellers’ plans more than ever, offering guests unique, immersive dining experiences unavailable elsewhere are providing hotels with a huge pull factor. Whether this be throwing elaborate dinner parties for guests or creating exclusive drinking spaces for in-the-know patrons, hotels are cementing their status as food and drink destinations.
Summary
Recalibrating Edible Experiences | With food factoring into travellers’ plans more than ever, offering guests unique, immersive dining experiences unavailable elsewhere are providing hotels with a huge pull factor. Whether this be throwing elaborate dinner parties for guests or creating exclusive drinking spaces for in-the-know patrons, hotels are cementing their status as food and drink destinations. |
In-Room Dining Evolves | Whilst in-room dining, including room service and mini bar offerings, is struggling to survive in the budget- and mid-priced hotel sectors as travellers either choose to eat out or order in from local restaurants, luxury hotels are providing premium dishes with an experiential edge. |
Feeding Guests Sustainably | Food waste continues to be a huge issue for the hotel industry, accounting for 3% of all food discarded globally each year (World Sustainability Alliance, 2024). In response, chefs are devising creative menu workarounds utilising upcycled trimmings and more considered breakfast buffet options using responsibly sourced ingredients. |
Hotel Food & Drink Trends 26/27
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