How do you make Hotel Catering a local meal for local people?
Despite the increasing popularity of no-frills/budget hotels during the recession, catering continues to be an important element of the stay for many consumers. Just over 27m people stating that they’ve eaten breakfast in a hotel in the last three years.
Almost 13m people like the convenience of eating where they’re staying: these consumers tend to be third agers, who are generally attracted to menus with simple, traditional dishes.
Hotel restaurants are seen as overpriced. Mintel found that 16m people think this. Venues need to focus on promoting points of difference and justifying any price premiums. The recession has provided a prime opportunity for hotel restaurants to adjust menu pricing structures both as part of a long-term brand strategy as well as through short-term price promotions.
Despite a global property crash the holiday home dream remains undiminished but consumers are now far more risk-averse. A quarter are concerned about being ‘ripped off’ or about possible legal problems and belief in the investment value of owning a home abroad has also halved over the past two years.
Following years of exponential growth the overseas property market must now pick itself up, dust off
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Almost 13m people like the convenience of eating where they’re staying: these consumers tend to be third agers, who are generally attracted to menus with simple, traditional dishes.
