Dining Options Influence Hotel Selection More for U.K. Leisure Travellers Than for Business Travellers

CHICAGO, August 4, 2011 /PRNewswire/ --

When selecting a hotel, over two-fifths of U.K. leisure travellers say that having a variety of foodservice options onsite is an important factor as they decide where to stay, as compared to about a third of business travellers. Overnight leisure stays dominate all hotel occasions, and more women than men stay at hotels for leisure travel.

A new study from foodservice industry consultant Technomic finds that consumers are looking for multiple late-night dining options, for instance extended hours at an onsite casual restaurant or late-night room service. During other parts of the day they look for complimentary breakfast and an onsite coffee bar.

"Leisure guests are looking for hotels that feature welcoming foodservice options, like a complimentary breakfast, relaxing full-service restaurant, and an onsite bar or lounge," says Technomic Executive Vice President Darren Tristano. "Hotel operators who cater to travellers on holiday have an opportunity to drive traffic with these amenities, especially the complimentary breakfast, which is still not common in U.K. hotels."

The U.K. Hotel Food and Beverage Consumer Trend Report was developed by Technomic to assist foodservice and hotel executives in better understanding consumer preferences and need states associated with hotel foodservice.

Findings include:

• Although some consumers have not changed their travelling behaviour or are still cutting back, a substantial percentage of consumers are travelling more often today for business (35 percent) and leisure (28 percent) than they did a few years ago. Both increases are strongly driven by younger consumers, indicating that operators may want to target them by offering amenities and foodservice options that appeal to them.
• Room service is ordered more often by business travellers (27 percent during most recent overnight stay) than by leisure travellers (12 percent), and strongly driven by younger male consumers.
• Over two-fifths of consumers find local menu ingredients appealing, while 32 percent would like to see more organic offerings on hotel menus. More hotel operators are responding by putting eco-friendly practices and local and sustainable ingredients to the forefront of foodservice offerings.
• U.K. hotels are quickly adopting the newest tools in social media to connect to consumers.
• Bar lounges and lobbies are trending towards offering more Asian-inspired small plates to promote the lobby as a casual, social-gathering place.

The U.K. Hotel Food and Beverage Consumer Trend Report covers consumer attitudes towards hotel limited- and full-service restaurants, bars and lounges, room service and in-room and complimentary offerings; data on consumer travel behavior and hotel usage; and hotel menu and concept trends. The Menu, Marketing & Concept Trends section provides a comprehensive guide to trends shaping hotel foodservice. The Consumer Insights section examines hotel foodservice attitudes, preferences and purchasing behaviour for overnight stays and catered occasions based on survey results from 1,000 consumers. Additionally, appendices include detailed concept and menu profiles of 15 innovative restaurants and bars located within hotels.

This report is now available on Technomic's online Access platform, the industry's premier consumer research application for busy foodservice professionals.

To purchase or learn more about this report please visit Technomic.com or contact one of the individuals listed below.

Contacts
Press Inquiries: Darren Tristano, +1-312-506-3850, or dtristano@technomic.com
Purchasing Details: Kate Baumber, +44-(0)7831805111, or kbaumber@technomic.com
Report Details: Kelly Weikel, +1-312-506-3830, or kweikel@technomic.com

About Technomic

Technomic provides clients with the facts, insights and consulting support they need to enhance their business strategies, decisions and results. Its services include numerous publications and digital products, as well as proprietary studies and ongoing research on all aspects of the food industry.

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