HOTEL F&B: beyond the new normal is an actionable guide to support the hotel industry in getting back on its feet. Rebuilding businesses will take careful consideration and to help navigate this new, post-Covid-19 reality, Délifrance, in partnership with Bidfood, has launched a hotel task force. Using their expertise, as well as industry insight and specially commissioned research, they aim to support hoteliers by helping them to anticipate and prepare for the future. From insights into what travellers will expect when it comes to breakfast to practical advice on how to offer the best experience to guests while remaining safe and compliant, they have got it covered. Head over to the Delifrance site to download the report in full. Alternatively, carry on scrolling to see some of the key highlights.
CUSTOMERS CONCERNS FOR THE FUTURE
Hygiene and cleanliness of hotel rooms in the future
Hygiene and cleanliness in public areas
Social distancing in dining rooms
There is no doubt that the global health crisis has impacted what consumers will expect from businesses in terms of hygiene, health and safety. While these expectations will include extra cleaning measures and reassurances from operators, they will also involve social distancing measures, which could mean spaced-out tables in the dining room or staggered sittings.
OPERATORS CONCERNS FOR THE FUTURE
The past few months have been tough for operators and some 57% of those we spoke to feel the government could be doing more to help them safely reopen.
Now the time has come to welcome back guests, there are several common themes in the way hoteliers expect to conduct business. Delifrance's survey shows that most operators (81%) are not planning to increase room rates. This should please the 31% of consumers surveyed who say this is one of their concerns.
As expected, operators foresee a focus on domestic tourists, which correlates with 88% of our consumer respondents saying they are likely to travel more for leisure in the future. As the doors reopen, more than two-thirds of hoteliers (67%) say generating revenue from F&B is a concern. This is second only to apprehensions around profitably running a hotel while safely implementing social distancing in front of house.
“PPE for staff is the most universal measure being taken by hotels (88%), but not all guests want to see this in the breakfast room (only 25%). This means operators will need to strike a careful balance to keep staff and guests safe without ‘scaring’ consumers.
With labour costs expected to be the biggest outlay, according to 70% of our respondents, suppliers will need to consider less labour-intensive products and use more versatile ingredients.
ON THE PLATE
Breakfast is, of course, a big deal for hotel guests. Délifrance's research shows that it is the benchmark for one in 10 consumers, while almost a quarter (22%) say that breakfast quality is one of their top three priorities when choosing a hotel. As we come through the coronavirus pandemic, the most important meal of the day will need some extra thought.
Of the 76% of consumers who currently use the breakfast room, 37% want to continue to use it. However, around a third (32%) would prefer to avoid other hotel guests and just over a quarter (27%) would rather avoid the breakfast buffet altogether. In fact, Delifrances research shows that almost half (45%) of guests would be willing to pre-book a dining time slot for breakfast or use more tech during the ordering process - for example, a click-and-collect service.
While the logistics of breakfast are set to evolve, so are the choices. Just over half of respondents (51%) say their breakfast buffet selections are likely to change, with half of those consumers shunning the buffet altogether. Elsewhere, the key requirements call for individually wrapped products, better coverings and for the buffet to not be self-service. On the flip side, just under half of the consumers (49%) don’t think their buffet choice will change. Within that number, three-quarters don’t want the choice to be limited, while 42% want to be able to choose their own portion sizes.
BREAD & VIENOISERIE
Bread and viennoiserie are firm breakfast favourites and, according to Délifrance research, a massive 97% of guests, who have breakfast in hotels, have a bakery item, with around half (49%) opting for pastries, while 48% enjoy bread and expect a decent range. Their research shows that while white toasting bread is popular, it is closely followed by a whole range of speciality bread.
49% OPT FOR PASTRIES
of consumers still want sweet croissants to be available
of those surveyed want to have savoury pastries available
would opt for individually wrapped pastries
want to see a selection of mini pastries
48% ENJOY BREAD
of consumers want to have white toasting bread
of those surveyed would like to see rustic/artisanal bread
opting for baskets of pre-sliced bread
plumping for wrapped options
As guests return to the hotel, operators can take several measures to ensure customers are happy. Extra reassurances around hygiene and cleanliness will go a long way, not just in bedrooms but in the breakfast room, too. Staggered breakfast service times will help to maintain social distancing measures, while individually wrapped items will offer peace of mind. If your operation allows, staff service, click-and-collect breakfasts and room service may also appeal. Breakfast is an integral part of the hotel experience and a decent, well thought out offer will go a long way with tomorrow’s consumers.
DIn order to provide greater flexibility and better cost-management, consider Delifrance's frozen and easy-to-prepare products that support on-demand cooking and waste reduction. They offer a wide range of bread including crafted, artisan-inspired and rustic products; a wide range of classic French style viennoiserie & pâtisserie, as well as international bestsellers; and puff pasty savoury products. Click the button below to find out more about their products aimed specifically at the hospitality sector.