Hotel Foodservice Traveling a Higher Road

Looking ahead, trends to watch in the hotel and lodging foodservice segments include an increased focus on local, sustainable and eco-friendly practices; menus with healthier options; and an increase in rooftop bars and courtyards, Technomic predicts.

Key Equipment:

  • Convection oven
  • Combi oven
  • Range
  • Grill
  • Griddle
  • Tilt skillet
  • Fryer
  • Reach-ins
  • Walk-ins

 

E&S Considerations

  • Durability: In many instances, hotel restaurant equipment is utilized for big banquet events or is in constant use, such as with 24/7 room service. For this reason, units must withstand the rigors of ongoing and high-volume production.  
  • Energy Efficiency: Today, many hotels emphasize environmentally friendly operations, which extends to their foodservice operations. This means that Energy Star-rated equipment or units with green features are more often sought out.
  • Flexibility: Because hotel restaurants may offer separate menus for restaurants, room service and catering operations, equipment with the versatility to handle a variety of production tasks is ideal.

Hotel Foodservice Traveling a Higher Road

Case Study: Clio Restaurant at the Eliot Hotel, Boston

Q&A: William Bradley, Chef Addison at The Grand Del Mar, San Diego

 

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