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Lodging_Tyson

Beverage

Marriott evolves its food and beverage program in step with the times

Top trends that emerged over the last year continue to drive menu innovation and service at the hotel chain.

Consumer Trends

Delta variant keeps more business travelers out of restaurants

A key source of sales for expense-account-dependent operations of all types, corporate customers are canceling trips and cutting back their plans.

A majority of consumers—75%—have at least one snack per day, and typical eating behavior is shifting away from the standard “three meals a day.”

The operator of six restaurant concepts has added 20 lodging properties to his holdings in a $211 million deal.

Foods like pasta, pizza and soup are all comfort foods—and were consumed on a regular basis throughout the pandemic.

21 of top 25 hotel markets in depression or recession, reports the American Hotel & Lodging Association.

By learning all about these trends, as well as maintaining a deep understanding of consumer demands and habits, operators can be well-prepared for whatever comes next.

After hotels had time and motivation to rethink service, space and menus over the last year, some operational changes are becoming permanent in hotels big and small.

A new spinoff called GR Kitchen & Taps will be paired with a hotel.

A Unite Here local says the money will further enrich owners and operators without necessarily trickling down to workers. It's pressing for direct aid to unemployed members.

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