Inside the food court at the ALMA Resort Cam Ranh in Vietnam
it is a natural gathering space . “ Grabbing a burrito out of the Air Stream fits the lifestyle brand ,” Goedde says . “ Focus on one thing and do that really well .”
That helps , Goedde says , with staffing and supply challenges , and it helps hotels which don ’ t have all meal periods covered . “ Really small , really efficient menus supplement the packaged grab and go offerings ,” she says . “ Sometimes , there ’ s a really big push to open up for all meal periods , and we ’ ve all learned that is not profitable .”
It ’ s a balance , Goedde says , between making things in-house and partnering with local restaurants and producers . “ If someone grabs a croissant , it ’ s made by a local vendor ,” she says .
Herb ’ N Kitchen grab and go market at the Hilton Chicago
BEVERAGES TO-GO Canned wine , canned cocktails and canned beer remain sellers , especially if they are priced right , but sales of hard seltzers are even stronger . “ Two and a half years ago , I would have said that two flavors of hard seltzers were more than enough , and I would have been dead wrong ,” Moore says . “ They are the hottest thing out there , and every time there is a new flavor , you have to have it .”
Hotels and resorts also must have a diverse selection of flavored waters , too , he says . “ Flavored waters are also very hot , and you have to stock ( several ), though not as many flavors as you do hard seltzers ,” Moore says .
Having a variety of waters is important , too , Wells adds . “ What we ’ re seeing is that people are more brand-focused with their waters .”
Enticing the locals with a window display at Herb ’ N Kitchen
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