“Food and beverage is one of the most authentic ways we express a hotel's personality and connect guests to the local destination." —Tom Walters food, wellness, and health, all available to them in one location. “Today, hotel chefs and F&B professionals try to break the stigma of typical hotel food and offer something just as tasty and creative as the restaurant across the street and show guests that hotel food does not have to be boring,” says Aja Owens (Sawgrass Marriott Golf Resort & Spa). It’s no surprise, then, that savvy hotels are capitalizing on the idea of “food tourism” by positioning themselves not just as places to stay, but as places to taste. For foodies, the local cuisine isn’t just part of the travel experience; it’s the main event. Consider this: 50% of global travelers book restaurant reservations before they even book their flights, according to the annual trends report from Hilton, and 60% of luxury travelers prioritize staying at hotels with great restaurants. “Hotel restaurants are increasingly becoming community hubs. Guests are seeking places that offer not only great food but also ambiance, storytelling, and authenticity. This evolution is encouraging hotels to innovate across all F&B touchpoints and to blur the lines between local and traveler experiences,” says Walters. “The primary challenge is shifting guest and local perceptions— moving beyond the traditional view of hotel restaurants as secondary to the local dining scene.”
(Left) The Michelin-starred Capa Steakhouse offers fresh Florida seafood, small plates, and expertly grilled cuts. Photo courtesy Four Seasons Resort Orlando; (Above) The reopened Waldorf Astoria New York has partnered with acclaimed mixologist Jeff Bell to craft bespoke cocktails for Peacock Alley and Lex Yard. Photo courtesy Hilton
CATERSOURCE ■ SUMMER 2025
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