For UK hotels amid a cost-of-living crisis, the idea of launching or expanding dining propositions may seem a risky one. Yes, consumers up and down the country are tightening purse strings, with travel costs and longer hotel stays much less of an automatic go-ahead with finances under the spotlight.
So, with the primary aim of getting beds filled arguably challenge enough at the moment; why should hotels double up with added food and drink components?
Put simply: food can play a huge role in compelling customers to spend money within a hotel environment. Indeed, in its most successful form, hotel dining is a perfect synergy of hospitality concepts, and not unnecessarily complicated. Money is a challenge for many, but a considered food & drink hotel component, established with value and a sense of destination as the bedrock, can be a game changer for independents and groups alike.
Here at Insights Lab
, we help hotel operators isolate best routes for all types of menus and wider food propositions, using our deep knowledge of macro trend trajectories and key consumer drivers to establish dining components with clear value and inherent longevity.
Last month, our very own Kateline Porritt
delivered exclusive insight into UK hotel dining trends as a guest speaker at the 2023 Annual Hotel Conference (AHC)
in Manchester, with our Head of Trends spotlighting and defining a number of ways in which operators can harness current consumer needs to create successful dining concepts and elevate overall hotel experiences.
For those of you who missed the event, we're showcasing three of Kateline's hotel dining talking points below, building out with real-life examples. And if you're interested in viewing her full AHC presentation on how to prepare your hotel food offer for the future, click here to get in touch