O nce a footnote in the broader hotel a convenience, today’s hotel kitchens do more than feed; they tell stories, foster community, and shape memories. From luxury ballrooms to rooftop tasting menus, F&B has evolved into a complex, creative engine that fuels not just guests, but entire business strategies. “A hotel is built just once—the rooms look the same, the lobby is pretty much the same, the carpets are the same—so there’s nothing new that’s happening on a daily basis,” says Chef Ashfer Biju (Baccarat Hotel New York), “but with F&B you have so many opportunities to innovate and showcase that the hotel is a living organism.” Let’s take a closer look at how the modern hotel is reimagining the culinary experience, and what operators and caterers alike can learn from the shift because, “food and beverage is one of the most authentic ways we can express a hotel's personality and connect guests to the local destination,” says Tom Walters (Hilton). experience, food and beverage (F&B) has emerged as a driving force behind guest satisfaction, brand differentiation, and bottom-line success. No longer just From lackluster to luxury Hotel F&B (which encompasses both restaurants and catering) has long been synonymous with consistency, not quality—often viewed as an obligatory amenity focused on familiar menus, a predictable design, and a service model that mirrors the overall guest experience. Travelers knew what to expect, and this formulaic approach was the backbone of hotel dining, designed to cater to guests who valued reliability over excitement. But times are changing, and so are consumer expectations. (Top row left to right) Seafood Cappelleti from Luce featuring basil egg pasta, seafood chorizo, dungeness crab, corn, basil sabayon, squid ink gastrique, and smoked trout roe. Photo courtesy InterContinental San Francisco Hotel; The American Gator Club in Ponte Vedra Beach, FL. Photo courtesy Sawgrass Marriott Golf Resort & Spa; The “Taste of Seattle” banquet menu has a "Seattle Sweets" option featuring the region’s favorite treats including a Starbucks latte panna cotta with chocolate crumble. Photo coutesy Hyatt Regency Lake Washington (Bottom row, left to right) Bar Tilda at Sofitel Sydney Wentworth offers a tableside martini experience. Photo courtesy Jason Loucas; The MacCallum House focuses on using only the highest- quality foods from local farms. Photo courtesy Nikola Zvolensky Photography; Rose Tavern’s Pan Roasted Salmon, JB’s Focaccia, and Creamy Cajun Shrimp. Photo courtesy The Lake House on Canandaigua
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SUMMER 2025 ■ CATERSOURCE
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