An Appetite for Innovation in the Hotel Industry
By Charlotte Robertson
On-site dining is back, and as guests return, hotel owners are eager to serve up extraordinary culinary experiences.
Two years of closures and restrictions have taken a toll on the industry. Consumer expectations are evolving, and hotels must adapt to meet new demands. In the meantime, the labor market and supplies make it increasingly challenging for hotels to elevate the food and beverage experience while maintaining operating performance.
Striking a Balance
During the pandemic, most hotel restaurants opted to reduce F&B offerings, cutting back to grab-and-go options or limiting hours. Today, as interest in on-site dining grows, many have yet to return to business as usual. Labor shortages are partly to blame. According to the U.S. Bureau of Labor Statistics, almost 2 million jobs remain unfilled in the leisure and hospitality sector — a figure close to mid-pandemic peaks. In areas of the country that are particularly affected, costs are only rising.
This is reflected across other verticals, too. Department stores that made their names through bespoke customer service and a curated selection of products have lost their elevated edge. For on-site dining to survive, we must find ways to manage expectations on the front end.
