Trends for Foodservice Lodging Operators

Welcome to the Nestlé Professional™ page just for foodservice operators in the lodging industry. Check here often to find the latest news and information on foodservice trends plus profiles on some of the most successful properties and their F&B operations. Plus you’ll find updates on Nestlé Professional products and promotions.

Delight Travelers with Sandwiches

Travelers love the convenience of sandwiches. So do F&B managers. It's amazing what some interesting bread, a tasty filling, and an unusual condiment can become—a fast, tasty meal that can be served around the clock. Learn what sandwich trends are hot in hotels this month »

Ethnic Food Trend Resonates with Travelers
Travelers are sophisticated eaters. Cater to their cosmopolitan tastes by adding more international, exotic, and ethnic dishes to your menu. We've got the top trends and recipes. Now start cooking globally! »

Grab Your Share of Meetings, Banquets, and Group Events
As the economy recovers, so does the meetings business. Find out what lodging foodservice operators are doing to capture their share. Read More »

2011 Food Trends for Hotel Foodservice Operators
High-profile local chefs, all-day service in public areas, power breakfasts, B&B-style packages in big hotels, and wellness initiatives are among 2011's trends for the lodging industry. Read More »

Soup Is Right at Home in Hotel Dining
Soup. Even the word conjures up comfort, warmth, familiarity, and flavor. And soup also conjures up sales. In fact, according to Technomic data, average check size increases 15% or more when soup is added to the menu, and more than 35% of all appetizer innovation in the foodservice industry comes from soup. Read More »

Make Room for Holiday Plans
What images does the holiday season conjure up: glowing faces and delicious food, or frantic employees and missed opportunities? Read on for some ideas on gearing up for the holiday season ahead, without putting a lot of additional strain on your operation. Read more »

More Stories
Desserts That Offer All the Comforts of Home
Travelers Welcome Healthy Menu Options
Carts Add Dining Room Drama, and Sales
Off Hours Hotel Dining Is Here to Stay

Find out how operators just like you succeed:

Richard Smith, Spotlight 29 Casino The director of food and beverage for Spotlight 29 Casino, a tribal-owned casino in Coachella, CA, presides over...
Find out how they succeed »

Holiday Inn Chicago Mart Plaza Hotel The hotel’s 15th floor Cityscape Bar, with its sleek décor and stunning downtown views, has become a prime destination for drinks and sophisticated bar snacks.
Find out how they succeed »

Sheraton Birmingham Hotel With 325,000 sq. ft. of banquet space, the 757-room hotel has the largest facilities in Alabama, and it’s not uncommon for Rigot and his team of 10 to serve several different functions of 1,000 or more guests in a single day.
Find out how they succeed »

Segment Trends

• College & University »
• Healthcare »
• Restaurant »
• Lodging & Recreation »

Menu Inspirations

• Great Kids’ Menus
  Are Child’s Play
• Make Your Mark with
  Signature Sauces
• Get Creative All Around
  the Menu for Profits
• Breakfast Is Hot All Day Long
• Read More »

Stirrings

• Innovative Beverages
  are Liquid Assets
• Beverage Promotions
  Score Big Profits
• Pour More Profits with
  Signature Beverages
• Read More »

Operational Insights

• Part 3 - Social Media: Embracing Social Media - Engaging with Your Audience
• Part 2 - Social Media: Tactics to Get the Conversation Started
• First in a Three-Part Series:
  Social Media for the
  Foodservice Industry
• Master the Art of
  Menu Engineering
• Read More »

Consumer Insights

• Consumer Confidence: Three Ways to Earn it
• Kids: How to Please the New Savvy Diner
• Fresh Ways to Generate Demand and Build Customer Loyalty
• Read More »

Resources