“Hotel food has dramatically evolved, shifting from basic, uninspired offerings to highly curated, creative menus,” says Danielle Minninger (Le Meridien St. Louis Clayton). Driven by a mix of guest expectations, increased competition, and the global foodie movement, hotel brands have invested in elevated dining experiences. Think Michelin- starred concepts in major cities, celebrity chef partnerships, and hyper-local menus that double as cultural immersion. Even limited-service properties are rethinking the breakfast buffet and snack bars, embracing healthier options and regional flair. What was once a revenue sideline has become a core pillar of brand identity—and a serious draw for both leisure and business travelers. “From our perspective, quality food and beverage offerings are more than just an amenity we offer,” says Chef Paul Acosta (Four Points by Sheraton Norwood, and the 2025 DICED champion), “It’s part of our brand identity. We want people to look at us as more than just a place to sleep, but a place to have a great dining experience, whether that is just a fantastic full breakfast buffet with made-to-order waffles and omelets, a corporate lunch at our conference center, or a relaxing dinner at our restaurant.” Food tourism at its finest Once upon a time, hotel restaurants catered exclusively to the guests sleeping in the bedrooms above them, and everything tended to be cookie cutter across the board. “Everybody had a Chicken Caesar Salad, a bland burger, and steak frites,” says Kenneth Scharlatt (Savage Orchid Hospitality). “But where's the partnership with local farms and produce providers? Where's the chef that has not lost his passion for cooking? Why are we not bringing them into our hotels? “Why are we okay being stagnant and just being good enough? Why are we doing bland? Why are we doing boring? There is so much more on the table.” Now, the modern traveler’s view of luxury extends beyond plush pillows and high thread-count sheets. They desire rich experiences at every touchpoint, including
(Right) Minami Japanese Restaurant at the Unexpected Ibiza Hotel. Photo courtesy Palladium Hotel Group; (Below) Chicken fricassee empanadas. Photo courtesy La Concha Key West
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SUMMER 2025 ■ CATERSOURCE
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