Today’s business traveler is, well, busy. Life on-the-road is jam-packed will meetings, presentations, more meetings, and squeezing in normal work when a few, fleeting, free minutes permit. Needless to say, with all the multi-tasking and working late, it’s a wonder that business travelers even have a minute eat. Which brings us to our point. They don’t. The problem for emerging travelers today, is that they barely have a second to sit down, let alone sit down and enjoy a table service meal. As a result, the business traveler will run across the street to the closest mini-mart or Starbucks and grab something quick and easy to settle the hunger pangs.
With the resurgence of business travel, hotels have seen an increase in demand for more convenient dining options. Thus, the grab-and-go concept has emerged as perfect alternative to traditional dinning. Not only does this concept drive sales by providing guests with flexibility, efficiency, and control; it allows hotels to create menus and pricing that cater to the demands of each location’s target demographic.
Grab-and-go options meet the flexibility needs of the business traveler. With so many appointments, time constraints, and hours spent working late, it is virtually impossible for any traveler to adhere to any semblance of a normal eating schedule. Instead of trying to rearrange work in order to get to the hotel restaurant before close, the grab-and-go provides a cost-efficient alternative that allows guests to purchase meals when it is convenient for them.
Additionally, the grab-and-go’s give greater control to the guest. By offering a variety of nourishing foods, with better ingredients, and gluten-free, vegetarian, and vegan options, the guests have complete control over which foods align with their specific dietary needs, and are able to fuel their bodies appropriately. The grab-and-go concept can be extremely successful for any hotel, as long as it is understands what the guest wants, and can provide the food options that meet the guest’s needs.
It is important for hotels to consider expanding to grab-and-go options. Not only does the grab-and-go provide guests with convenient, healthy, and cost-efficient options, it is a revenue generating opportunity for the hotel and ensures that guest money spent on food and beverage is kept in-house.