Restaurant Trends: Food and Drink for Hotel Guests
How can hotels cater to the individual needs of their guests when it comes to food and drink (F&B)? To meet the specific needs of each guest, hotels must adapt to current trends in hospitality and food services.
Enjoy a new level of room service.
Before and during the pandemic, room service became increasingly unreliable and obsolete compared to food delivery apps. Hotel restaurants compete with a wide range of food outlets that offer convenient, contactless digital ordering and delivery. Room service is rising again, thanks to new technologies and innovative solutions. You can join in!
There are endless ways to serve food to travelers. Your imagination is the only thing that limits you. You can create a themed room service to provide an “Instagrammable experience” for your guests. Some hotels have used disposable bamboo cutlery and plates instead of traditional silverware with a dome over a tablecloth. They also add linens that resemble an outdoor picnic.
Room service can be convenient and mess-free if you prioritize menu items that are easy to eat, such as sandwiches, fries, burgers, and muffins.
Ensure guests can order as quickly as possible via SMS, QR code, or mobile app. A QR code system, for example, can allow guests to access menus from anywhere on your property, including allergens and nutritional data. They can also submit mobile orders using your hotel’s messaging or app. This digitalization of services provides guests the convenience they desire and are increasingly expecting.
The Sustainability of the Economy
Travelers today want to spend their money and time supporting environmentally-friendly business practices. Hoteliers can participate in this solution to reduce costs, increase revenues, and satisfy consumer demand. The availability of vegan and vegetarian choices will attract the growing number of travelers following these diets.
Consider implementing a program that turns food scraps into dishes in your kitchen, like the one developed by IKEA. One way to reduce food waste is by collecting surplus food from food producers, suppliers, and farmers and turning them into specialty meals and desserts, like Chef Giselle Góncalves.
Buying local ingredients or growing your product will help support the local economy and foster relationships with your community. It will also give your guests an authentic “farm-to-table” experience.
Remember to use sustainable packaging when you grab and go!
Experience the local culture.
Traveling as a local rather than a visitor is a trend in all demographics and regions. People are more interested in the local culture and gathering experiences than trinkets. Local foods and drinks reflect the identity and history of a culture, so offering them to guests will help you provide an authentic experience.
Eat for Health and Wellness
Many resources can help you maintain your diet on the go. Instead of leaving it to guests to be creative and buy food elsewhere, boost your property’s bottom line by offering healthy options.
Also, it is essential to provide healthy options for guests with food allergies or dietary restrictions. They are frequently overlooked and are left with few options that could be more nutritious. Take cross-contamination and clear food labels seriously. This will ensure guests can eat at your restaurant, breakfast bar, or vending machine.
Digitalized service is the future of hospitality because automation reduces human error and saves time for both staff and customers. For example, online reservations or guest self-check-in. It’s also the case for hotel F&B. Ordering apps, QR codes, and mobile POS can all be used to streamline the payment and ordering process. We discussed mobile ordering for room service above, but the same solution can be used in restaurants.
Integrating your property management system with your restaurant point-of-sale system will ensure a seamless experience for guests. This allows meals to be automatically charged to the guest’s room. This integration reduces billing errors and provides for a more personal experience.
The relationship between two automated systems can be described as follows:
- The staff can charge the bill directly to the guest’s room within the POS (rather than collecting payment at the restaurant).
- The POS system sends the purchase information to the PMS to verify the guest status, the room number, and the credit limit.
- If approved, the POS system will post the charge in real-time to the guest’s folio. Staff are notified immediately and can request an alternative payment method if the guest declines.