Restaurant operators have an opportunity to partner with hoteliers looking to improve their food and drink offer in response to consumer and high street trends, MCA analysis reveals.

Foodservice suppliers also have the chance to target hotel operators as they put greater emphasis on hotel restaurants, MCA’s inaugural UK Hotel Restaurants Market Report 2016 finds.

Hotel operators are looking to attract more leisure travellers and non-guests with an improved food and beverage offer in order to offset declining corporate travel.

Eating out in hotels was worth £8.5bn in 2016, with hotel restaurant turnover expected to outpace growth in the total eating out market in 2018-2019 as they improve their F&B and business travel picks up.

Healthier breakfast options, concessions, franchising and partnerships with leading chefs are all examples of this increased focus on F&B in hotels.

At Holiday Inn Brighton, InterContinental Hotels Group (IHG) has created standalone restaurant concept Stock Burger Co, an American style gourmet burger diner using artisan suppliers and serving craft beer and cocktails.

Moxy Hotels, Marriott’s economy lifestyle brand aimed at millennials, is offering grab and go breakfast options, which are set to be rolled out next year.

A premium drinks offers can be found at the Grand Hotel Birmingham with The Alchemist cocktail bar.

Travelodge has seen its breakfast sales grow by 13% after investing in its breakfast offer, with includes good value unlimited options.

MCA found there was a consistently higher spend in hotel restaurants than the wider eating out market – but that there was weak consumer perceptions of food quality in hotel restaurants, with better quality needed to justify the higher prices.

Offers such as afternoon tea were found to be the biggest single contributor to F&B growth, followed by dinner for non-residents and weekend special occasions.

Steve Gotham, director of insight at MCA, said: ”Our research reinforces how many hotels have valuable strengths in terms of the more aspirational environments they offer, and while these align well with burgeoning growth in the experiential economy, they still need to deliver on rising expectations around food taste and quality-led value for money. This has been an area of some neglect, but needs to be better prioritised.”

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