Hotel Foodservice Trends in the U.S.
The hotel foodservice industry is in the midst of reinventing itself. Emerging from a recession that drained almost 18% in foodservice revenue in just two years, the hotel industry is experimenting en masse with new menu, design and technology concepts that are reshaping how hotel guests experience hotel food and beverage offerings. When executed well, these concepts are bringing music to hotel operators’ ears, according to Packaged Facts’ Hotel Foodservice Trends in the U.S. (July 2011).
Going forward, Packaged Facts expects hotel foodservice sales to rise approximately 4.8% in 2011 and 2.8% in 2012, driven by higher hotel occupancy rates and related travel expenditures. As guests arrive, they will find that hotels have worked aggressively to meet consumers’ evolving expectations and needs, which is reflected in our analysis of key hotel food and beverage trends such as restaurant and hotel design, daypart strategies, balancing indulgence, health and convenience, and price and value. Sustainability is also a core expectation—which has not been lost on hoteliers rolling out everything from rooftop gardens to farmers’ markets to sustainable menu items.
But technological advancement provides some of the newest and most promising changes. The report assesses hotel industry players providing technology leadership by harnessing technology trends to transform the industry while driving growth; it illustrates how hotels can empower their foodservice offerings by tying them into the powerful Facebook social networking platform, Twitter concierge services, and even creating their own social networking experiences for guests. Hotel Foodservice Trends in the U.S. covers the U.S. hotel foodservice industry, which provides restaurant, bar, café, catering and room service foodservice options to its guests. In addition to detailed trend analysis, the report provides thorough marketing and forecasting metrics, hotel foodservice growth factor analysis, and thorough analysis of leading hotel foodservice operations (including foodservice strategies by company and brand; brand characteristics, and food-driven trend adaption). The report provides the insight hotel foodservice participants need to understand these needs and frame their strategies accordingly.
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