Tracking the Evolution of Room Service
We've been reporting on the evolution of guest preferences and hotel offerings in the room service realm for several years now and will continue to do so. Another interesting, creative program will get a look in our October/November issue.
I read an interesting news story recently that, among other things, echoes a sub-trend of room service we're seeing. Here is a telling excerpt:
Hoteliers say they are responding to travelers who crave an experience that resembles their home life. The popularity of cooking competition shows has also made many people enjoy the art of making their own meals.
A survey from Hawthorn Suites found that 66% of Americans believe being able to cook in their hotel room would make them feel more at home while traveling. Millennials — those travelers in their 20s and early 30s — were more likely to want to cook, according the survey.
“Our Millennial travelers are really excited about cooking and they like to cook in their normal lives,” says Diane Mayer, vice president and global brand leader of Residence Inn. “Growing up, they’ve been watching cooking competitions and they are into celebrity chefs. They view cooking as a form of relaxation and a form of entertainment.”
While luxury properties continue to offer the kind of pampering that traditional room service affords, the growing trends toward grocery delivery services, F&B pantries, and guests cooking for themselves are becoming a good fit for certain brands. These offerings meet the desires of certain guests while trimming a substantial amount of cost for hotels. Look for a profile of another brand focusing on this demo with aplomb in an upcoming issue of Hotel F&B. We'll continue to bring you in-depth looks at the nuts and bolts of how successful room service programs work--from upscale, on-trend offerings to lower-cost, guest-involved programs.