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Reinvention of hotel foodservice industry creates new culinary experiences for guests
Today's Restaurant Internet Exclusive
Wednesday, 28 September 2011 07:55

Hotel_FoodSvc_HomepageNew York, NY - Few industries were hit as hard by the recession as the hotel foodservice market, which saw revenues bottom out in 2009 as consumers and businesses cut back on travel and travel-related expenditures such as foodservice and entertainment. However, the hotel foodservice industry continues to reinvent itself post-recession to offer guests new culinary experiences, according to "Hotel Foodservice Trends in the U.S." by market research publisher Packaged Facts, such that the moderate market growth experienced in 2010 is expected to continue through 2012.

As part of this reinvention, the hotel industry is experimenting en masse with new menu, design and technology concepts that are reshaping how hotel guests experience hotel food and beverage offerings. According to the report, many of the food and beverage trends shaping hotel foodservice post-recession are driven by "changing consumer expectations and needs."

"These trends shape not only how consumers rank the importance of various hotel food and beverage services, but also how the services build on and borrow from each other to integrate into a unique hotel experience that clients will remember and want to come back for," says David Sprinkle, publisher of Packaged Facts.

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