Looking ahead, trends to watch in the hotel and lodging foodservice segments include an increased focus on local, sustainable and eco-friendly practices; menus with healthier options; and an increase in rooftop bars and courtyards, Technomic predicts.

Key Equipment:

• Convection oven
• Combi oven
• Range
• Grill
• Griddle
• Tilt skillet
• Fryer
• Reach-ins
• Walk-ins

E&S Considerations

• Durability: In many instances, hotel restaurant equipment is utilized for big banquet events or is in constant use, such as with 24/7 room service. For this reason, units must withstand the rigors of ongoing and high-volume production.  
• Energy Efficiency: Today, many hotels emphasize environmentally friendly operations, which extends to their foodservice operations. This means that Energy Star-rated equipment or units with green features are more often sought out.
• Flexibility: Because hotel restaurants may offer separate menus for restaurants, room service and catering operations, equipment with the versatility to handle a variety of production tasks is ideal.

Hotel Foodservice Traveling a Higher Road

Case Study: Clio Restaurant at the Eliot Hotel, Boston

Q&A: William Bradley, Chef Addison at The Grand Del Mar, San Diego