Inside the Experiential Dining Boom: The Power of Food and Drink in Hospitality

Inside the Experiential Dining Boom: The Power of Food and Drink in Hospitality

It’s no secret that today’s consumers prefer to splurge on experiences rather than accumulate things. The allure of indulging in culture through dining has led to a sharp rise in culinary tourism. To catch the updraft of this trend, hotel brands must craft every element of their food and beverage (F&B) programs with care and attention.

Food is a unifying part of the human experience, and in today’s world, more and more people are becoming conscious about how their diets impact their bodies and the planet. Consumers are increasingly interested in developing healthy and sustainable lifestyles, both at home and while they travel the world. 

That’s why investing in world-class F&B programs is a smart business move for hotels across the board. By designing delicious and beautiful culinary experiences, addressing sustainability and animal welfare issues, and seeking creative approaches to new dining styles, travel and hospitality brands will be well-positioned to deliver the experiences travelers of all kinds expect today.

SkiftX interviewed several key leaders at Accor and its many brands and entities, such as Ennismore, to explore the power of food and drink in hospitality. 

In this report:

• The rise of global culinary tourism: Most consumers say authentic F&B experiences influence their trip planning.
• Beyond the dining room: Accor leaders demonstrate how to extend F&B experiences into local neighborhoods and communities.
• Good design enhances F&B success: See how Accor aligns breathtaking dining spaces with cultural concepts to bring the food on the plate to life.
• Sustainable dining experiences: Learn how Accor leverages advanced technology and human creativity to reduce environmental impact.
• Health-conscious travel: Accor’s health-first F&B programs are designed to satisfy guests looking for plant-based and alcohol-free alternatives.
• Spotlight on mental health: Industry leaders discuss the long-neglected importance of nurturing well-being among bar and kitchen staff.