(Left) Teatime in Wonderland is a multi-sensory culinary experience at Caesars Palace. Photo courtesy Electric Playhouse; (Right) T&T Innovation Kitchen offers an ever-changing five-course tasting menu for private events. Photo courtesy JW Marriott Desert Springs Resort
From show kitchens to pop-up tasting menus and chef collaborations to pool-side cooking, hotels are becoming magnets for both travelers and locals. Community- focused programming—like farmers' market brunches, local beer pairings, and cooking classes—help properties integrate into the fabric of their neighborhoods. In fact, one in five people will travel specifically to seek out new restaurants or culinary experiences, according to the Hilton trends study. “Food is a thing that people are going to remember,” says Scharlatt. “Food is something that is going to stick in the mind of people for good reason and get them to come back. Food can be a differentiator when it comes to the guest experience.” This idea of food tourism is also driving events. According to Eventbrite, 49% of fourth space seekers (gatherings that transform online interests into meaningful real- world connections and self-discovery opportunities, not to be mistaken with third places) want to come together through food and drink events. Whether it’s mastering a culinary skill through baking and cooking classes (63%) or transforming dinner into a social sensory adventure through themed dinner experiences (39%), these gatherings become opportunities for creativity and connection. “Plus, having an onsite restaurant that is highly ranked helps in selling private events; it leans into our goal to market weddings and social events as entire weekends versus just a few hours,” says Acosta. “For social events, having our restaurants available for a rehearsal dinner or late-night gathering after an event is appealing to clients and assists us with landing many sales.”
Trends like hyper-local sourcing, zero-waste kitchens, and global fusion cuisine are all playing out within hotel F&B, making them vibrant contributors to regional food scenes. It’s often these extras that turn a meal into a memory. Hotels are investing in immersive, experiential dining elements that go beyond the plate: chef’s tables offer a behind-the-scenes look at the kitchen; onsite gardens and apiaries double as both supply and storytelling; and curated tasting dinners provide guests with rare, personalized experiences. “Twenty-some years ago you wouldn’t see chefs in the room talking to groups,” says Ed DiAntonio (Walt Disney World Swan and Dolphin Resorts). “But today, chefs are in the room introducing every entrée; our chefs are coming out and looking forward to talking about the menu.” These experiences show travelers that hotels are putting great emphasis on food and beverage and serving one-of-a-kind opportunities they will remember and seek out in future trips. These finishing touches don’t just wow diners—they deepen brand loyalty and justify premium pricing. They’re also social media gold, providing valuable organic marketing and a digital footprint for the property’s culinary credibility. In a day when exclusive access and intimate experiences are heralded over material goods, a meal prepared by world-class chefs in a spectacular setting is something luxury consumers are willing to travel for. Don’t miss the Fall Issue of Catersource for Part 2 where we’ll take a look at the role of the executive chef within hotels and how they don’t just lead a kitchen, they lead a culture, setting the tone for every outlet, event, and bite served under the hotel's roof.
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SUMMER 2025 ■ CATERSOURCE
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