Feeding a Soccer Team or a Snack Before Dinner: How Grab-and-Go Meals Have Endured at Hotels
Once a Pandemic Necessity, To-Go Dining Now Has Complementary Role
Grab-and-go food kept hotel food-and-beverage operations running through the worst of the pandemic, but as guests desire more traditional hotel dining options, the industry is working on finding the right space for this quick and easy offering.
Bagged or boxed food that guests can pick up and take with them out the door or back up to their rooms helped hoteliers keep their properties socially distanced while still offering some kind of meals. It was simple, prepared ahead of time and didn’t require a full staff to make, but the variety didn’t exactly wow guests.
For the most part, grab-and-go options have been gone from Crestline Hotels & Resorts’ properties for about 18 months, said Aaron Olson, executive vice president of operations. While it can still make sense at economy and some select-service hotels, it didn’t for Crestline’s upper-midscale and above hotels.
“That's just not where we operate, and our guests were telling us they were done with it, with the grab-and-go breakfast, nearly two years ago,” he said, adding that the quick pivot came as more people were leaving their houses, getting back on the road and seeking normal experiences.
That said, hoteliers believe grab-and-go meals can still have a place in hotels, depending on service levels and how they complement other dining options.
Olson said his family wants sit-down meals with table service on vacations. When traveling solo, he prefers to grab a coffee and breakfast sandwich and then head out on his day.
“It really depends a lot on the demographic,” he said. “Having it as an additional option is great for that business traveler who just wants to book out the door. And if you don't have it, they're going to hit the Starbucks on the next corner, right? So, it’s better to keep that revenue in house.”
