FOOD & BEVERAGE
Grab & Go :
MORE THAN AN AFTERTHOUGHT
IF THE PANDEMICTAUGHT F & B LEADERS ONE THING IT ’ S THAT CONVENIENCE AND TRENDING ITEMS ARE BIG SELLERS WITH HOTEL GUESTS AND CAN EVEN ATTRACT MORE LOCALS .
Contributed by JEANETTE HURT
Innovative grab and go programs are not only popular but profitable . However , there are tricks to make it successful and multiple F & B leaders chimed in with their advice and experiences .
Grab and go outlets grew during the pandemic , especially when hotels had very limited F & B distribution options , according to Bradley Moore , vice president of food and beverage for Aimbridge Hospitality . As a result , he says it opened eyes and operators started to concentrate more on what they were doing in the marketplaces .
But the strong sales that started during the heat of the pandemic have continued , nearly unabated . “ I would have said that once you started opening the food and beverage outlets in hotels the marketplace would have seen a solid decline in sales , but our sales are almost double pre-pandemic sales ,” Moore adds . “ The customers have changed the way they consume , and the trick is staying on trend , trying to stay in front of trends and being very mindful of each hotel and each brand so that the sales continue the way the sales are .”
Having well-stocked and diverse grab and go outlets is essential to increasing revenue , Moore says . “ It ’ s improved our sales per occupied room even with the outlets reopened so it ’ s a win-win for us , for our owners and especially for our guests .”
For guests at Crescent Hotels & Resorts properties , the grab and go experience needs to be easy and approachable and it can round out the guest experience by filling any gaps . It also must be palatable in price , according to Alfio Celia , vice president , Food & Beverage . “ These three things are in focus in any situation and environment , and it should be at the forefront for decision makers in this kind of business .”
Celia added that as a business , Crescent wants to ensure it is being creative in ways to elevate revenue , the guest experience and the team members ’ work environment . “ As it relates to grab and go , that means products that sell themselves and don ’ t need to be explained or sold , are truly a convenience , and a light labor model ,” she adds .
Overall , knowing and being communicative about what times the grab and go is additive , and when it ’ s the sole F & B source , is important for both staffing and stocking purposes , Celia adds . “ The number of airport hotels we have all walked into late at night – on an unexpected layover due to delays - and the grab and go has bare shelves – is indicative of how important it can be ,” she says .
LISTEN TO STAFF One successful program is Chill ’ s Snack & Bar at the ALMA Resort Cam Ranh in Vietnam , which opened earlier this year .
The concept for this intriguing outlet emerged during the height of the pandemic when the resort was forced to close for eight months , says Herbert Laubichler-Pichler , managing director of the