How are dining behaviors evolving in luxury restaurants and hotels?

During the latest salon SuccessFood, three issues facing restaurants today were laid out before industry experts. Let’s consider the issue of “round-the-clock dining.”

Here’s a well-established offering in luxury hotels. One should be able to eat whenever one feels like it. Open bars in the lobbies will likely be the priority dining sites during the day, not to mention one’s hotel room, where the room service offerings allow clients to eat at any hour of the day. In response to changes in daily rhythms of living, meal times have become fragmented over the course of the day, thereby adapting to available times and creating new opportunities for business.

Here, too, hotels must adapt and remain flexible. The client experience should not be compromised in the slightest. It is not a punishment to lunch at 3 in the afternoon. It should not be perceived as such, and may we avoid seeing the pursed smiles of servers who clearly show no desire to serve their clients. I recall one time when I was obliged to ask for a dish at the bar, where, reasoning that there was room service in the room, I asked if the barman could offer me one of the dishes from the menu. This presented an inconvenience to him, since it meant he would have to go to the kitchen, which was far from the bar, and he was alone at his post. In other words, a 5-star hotel that couldn’t provide the means for its staff to satisfy the needs of its clients.

Laurent Delporte, expert de l'hôtellerie de luxe
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Laurent Delporte, an editor and conference speaker, is a strategic expert in the sector of hotels. A visionary, he brings his unique look on hotels in service to the decision-makers in the industry, whether to enhance the development of new projects or strategic visions.

Laurent has visited and audited over 350 hotels across the world and also participates in mystery visits to provide quality control for the world’s finest hotels.

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