Increased technology use, the return of buffets and communal dining, and new strategies to retain and hire staff are among the main topics of conversation in the food-and-beverage world in 2023.
Here's a roundup of food-and-beverage topics covered by Hotel News Now this year.
The pandemic sidelined breakfast buffets in hotels temporarily, but they returned with a vengeance in 2023. Adam Crocini, senior vice president and global head, food and beverage, at Hilton, said buffets had to be reimagined, which led to more grab-and-go options and a greater reliance on technology such as QR codes.
Buffets now have revamped menus with more variety, and there’s a greater emphasis on utensil swapping, sanitation stations and pre-packaged items to make them cleaner and more efficient.
“[The pandemic was] a time to reset and reorganize buffets to make things easier for the staff,” said James Samson, president of consulting firm Samson Hospitality.
This summer presented an opportunity for hoteliers to refresh their food-and-beverage strategies to drive revenues in year with few COVID-19 restrictions.
Hotels used their rooftop spaces to put on programming such as concerts and yoga classes, but they also cashed in with rooftop bars. The Morrow Washington, D.C., Curio by Hilton hotel opened its Upstairs at The Morrow rooftop bar that included food prepared by a Michelin-starred chef and specialized cocktails.
Another summertime trend was a shift to offering small plates and handheld food items that are easy to eat and cheaper than a full meal.
"It’s important to recognize who our summer guests are and what they’re looking for during their visit. It’s easy to offer drink specials at the pool, but don’t forget those families with kids who are also looking for a quick, easy and not messy food option while splashing around," said Keith Ervin, director of food and beverage at the Hilton Garden Inn Downtown Dallas.
Communal dining, however, also saw a return to form for guests seeking a grander dining experience.
"We feel more guests are willing to pay a rental fee to have a private space to capitalize on the time together with their loved ones, after years of many of these special events being put on hold," Ervin said.
Tristan Pearman, vice president at Aimbridge Hospitality’s Taste & Theory group, said there’s been more of a push for hotel food-and-beverage spaces to look and feel like an independent restaurant.
“There has been a shift to more respectful dining, as people care where their food comes from and what the impact is on the environment,” he said. “Many guests are more conscientious about their choices and want farm to table, dock to table and products from local markets, and people are looking for their dining experiences to pay homage to the local culture.”
At the International Hospitality Investment Forum in May, Guy Heksch, a former chef and chief operating officer of Omnan Hospitality Group, said hotel kitchens have increased their use of technology for efficiency and environmental reasons.
“We’re mostly fitting out conversions, which have smaller kitchens and more technology to enhance operations. Smaller appliances need less energy, and this evidently is a good symmetry between operating expenditure and environmental, social and governance targets,” he said.
Staffing woes have plagued the food-and-beverage space over the past few years, but recent strategy shifts have aided its profitability.
Heksch said some operating ideas to curb issues stemming from staffing include reducing menu sizes and phasing out in-room dining. Torsten Richter, general manager of The Ritz-Carlton, Berlin, said his property rolled out a mobile initiative that allowed guests to order food to their room from their phone.
“This led to a 20% increase in [food-and-beverage] business, but with all things, what is important is the overall experience. Do not sacrifice this for a bump in revenue,” he said.
Richter said his hotel increased wages for food-and-beverage staffers by about 25%, which has helped to stabilize the team and bring in more applications.
“But it took 18 months to staff all the hotel’s restaurants, and that was before COVID-19. We’ve also increased the budget for staff meals,” he said.