Excerpt from CoStar
Hotels’ food-and-beverage selections have evolved from the days of housing a three-meal restaurant trying to be all things to all people.
The dreaded “hotel restaurant” has given way to food-and-beverage offerings more in line with the expectations of today’s guests, with many establishments going above and beyond to offer unique and exciting culinary experiences. Changing consumer demands have necessitated an evolution in hotel food and beverage.
Wellness continues to drive guest choices in many hotels. As travelers continue to focus on their health when on the road, it is critically important that hotels offer healthy meal options in conjunction with those healthy lifestyles.
Chef Andre Natera, author and Host of the Chef's PSA and Run the Pass Podcast put it this way: “Let's face it, wellness is no longer just a luxury — it's an expectation. Hotels that don't recognize this shift are falling behind those that do. Guests are increasingly health-conscious and expect their travel experiences to align with their wellness goals. Hotels need to step up their game and realize this is not going away or risk being left behind in the competitive hospitality industry."
Plant-based and vegan options also have gained popularity in recent years. The increased demand for meatless items is driven not only by health benefits but also for ethical and environmental reasons. Some hotels are even going a step further and offering entirely plant-based menus. For example, the Hilton London Bankside provides a vegan afternoon tea. This trend has not only helped hotels to reduce their impact on the environment, but it also has allowed them to offer fresher, healthier and more flavorful food to guests.
One example of a hotel that has embraced this trend is the Fairmont Pacific Rim in Vancouver, which offers a range of plant-based options at its Botanist restaurant. The restaurant's "Forager's Feast" menu features a range of plant-based dishes made with locally sourced ingredients, such as roasted squash with hazelnut dukkah and cauliflower steak with almond yogurt.
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