Hoteliers are getting more creative in their approach to food and beverage. Some operators are creating smaller dishes to meet the demand for lighter portions while others are looking for new products and flavors so they can give their guests something different.
Whatever the trend, purchasing or procurement solutions can assist operators in accessing fresh ideas and ordering the products travelers today want.
An article on the Hotel F&B website describes how JW Marriott Chicago recognized the opportunity to capitalize on unique pairings for in-room dining options. Chef Michael Reich explains how the move to upscale concepts in the hotel’s room service offerings directly targeted clientele.
“Part of our brand is to cater to the three greatest passions of the sophisticated traveler — culinary, culture and personal well-being — and these in-room dining options allow us to meet these passion points,” he says.
Among the appealing options:
- A daily-changing menu of savory and sweet bites assembled using the freshest ingredients
- Three dishes and a monthly wine selection with a coordinated presentation
- A pairing of craft beer with a locally produced cheese or specialty item (wings, pizza, gumbo)
- A cupcake flight with fanciful flavors
The “wow” factor has extended beyond the hotel’s guest rooms. Meeting planners are always on the hunt for exceptional tasting options for their groups.
A current trend for hotels is to include wine, beer and cheese tastings at events. Offering a wine tasting is an opportunity in disguise — it’s a great way for operators to freshen up their offerings without going to the expense of a buffet. With carefully orchestrated purchasing or procurement solutions, hotels are able to generate additional revenue.
Some operators are also offering convenience with their pantry concepts and vending choices in their hotels. These concepts offer guests a quick meal that they can eat on the go or in their room while catching up on the business demands of the day.
More operators are remodeling their kitchen facilities to accommodate these new trends. For smaller hotels, this may mean changing both the equipment and food selections to include the items customers have the greatest likelihood to buy – maybe hot foods, or a selection of salads and ready-to-go-sandwiches.
Many hotels are redefining their breakfast by increasing their selection of breakfast products to include hot foods. For hotels with limited staff, this requires the benefit of experience to assign the right resources. Where offerings once ranged from cold cereal and pastries to cookies and coffee in the lobby, these operators now schedule staff to prepare eggs, set up lunch options and clean up while containing expenses.
Doubletree is known for the warm chocolate chip cookies awaiting guests on their arrival. Those cookies have clearly identified the chain’s brand message and appeals to guests. That’s proof positive that with the right purchasing or procurement solutions, new ideas can be very successful.
Are you ready for support in the area of purchasing or procurement solutions to give your hotel a memorable feature that will have your guests talking?