248 | Recipe for Success: Hotel F&B gets a redo

About 25 years ago, as the number of limited service hotels in the U.S. began to grow, hotel franchisers began to add perceived value to their brands by offering guests a free breakfast.

Today, the lines are blurring between limited and full service as hotels add a variety of paid and free food and beverage options no matter the chain-scale classification or price segment.

During the Americas Lodging Investment Summit in Los Angeles last week, Lodging Leaders interviewed hoteliers, restaurateurs and brand designers who are remaking existing F&B programs or introducing new dining concepts in hotels.

In today’s episode we feature Danica Boyd, global head of Wyndham Garden; Steve Palmer, restaurateur and managing partner of Indigo Road Hospitality Group, and Larry Spelts, president of its new hotel division; Tom Horwitz and Adrianne Korczynski of NELSON Worldwide, a hotel design and branding company; and Matthew J. Stone, associate professor of recreation, hospitality and parks management at California State University, Chico, and one of the researchers of the newly released report on culinary travel trends from the World Food Travel Association.

Resources and Links

• Danica Boyd of Wyndham Garden at Wyndham Hotels & Resorts
• Steve Palmer of Indigo Road Hospitality Group
• Larry Spelts of Indigo Road Hospitality Group
• Tom Horwitz of NELSON Worldwide
• Adrianne Korczynski of NELSON Worldwide
• Matthew J. Stone of California State University, Chico
• World Food Travel Association