The hospitality industry continues to make economic strides and is expected to reach $40 billion in foodservice sales by the end of 2017 with an occupancy growth rate of 0.5%. Although hotel operators are responding to overarching consumer demands, such as offering organic or local ingredients, certain operators have expanded offerings to include small and sharable plates that can be sampled with friends and family. For example, the Kimpton Aertson Hotel in Nashville has Henley, an adjacent restaurant, that offers up small dishes and shareables with local influences. Exclusive local partnerships with businesses, such as breweries, have given hotel operators the opportunity to offer drinks and services that guests can’t receive from competitors, thus making their operation stand out from the crowd.
Hotels haven’t simply changed foodservice to attract new clientele. Guest loyalty programs have given hotel proprietors the ability to learn the likes and dislikes of each guests. This background research on each guest has also moved past simple food allergies or room preferences. Certain luxury hotel chains, such as St. Regis Hotels, are instructing staff to search social media and the internet, prior to a guest’s arrival, so that they can better understand them and help predict their needs and desires.
Tag line: Entegra Procurement Services regularly publishes blog posts on food trends and innovations in food services. Entegra is more than a group purchasing organization (GPO): Our team of procurement specialists implement strategic sourcing to bring the most value to your business. We help our clients, in many segments ranging from the healthcare supply chain to restaurant supply, to cut costs and consolidate their portfolios.