Catering in hotels, what has changed?

Until recently, hotel restaurants were a place where only guests, mostly business travellers, seeking comfort rather than quality, sat.

For many years, hotel catering was limited to breakfast and the evening meal, unfortunately generating insufficient workflows to be economically viable. Many hotels experienced a marked reduction in restaurant occupancy rates mainly due to the proliferation of alternative offerings that guaranteed quick service, low prices and a varied and often good quality offer.

Today, the scenario is completely different: more and more hotels are investing significant sums in catering, calling in illustrious chefs to run their kitchens, creating innovative new spaces, playing with events and opening their doors to the territory.

There is therefore a growing space for fresh catering, attentive to the local area, the seasonality of products and aimed at enhancing local raw materials with a service that attracts and does not drive away customers.

So in the presence of increasingly food-conscious, educated and eager to eat well (if 'local' even better), hotels are also establishing themselves as places of 'good eating'. Aiming at the quality of their gastronomic offer has become for hotels an element of strong appeal also to local customers.

A fact that has thrown the doors of hotels wide open to unexpected local guests, the curious, residents or lodgers who until yesterday were by no means 'perfectly welcome'. Today's hotel restaurant must also attract business tourists and gourmet travellers because in Italy there are hotels with restaurants that have gained reputation and credibility, fame and honours, as never before and are capitalising on the glory of their service.

One example is the gastronomic proposal of the ME Milan The Duke which offers an innovative, quality restaurant that is now a destination for many travellers as well as many Milanese.

These are STK a lounge restaurant  in New York style with a refined ambience for dinner, but also for aperitifs and evenings of dancing and music. The result is an enthralling experience with a high level of design, enhanced by a menu that offers a reinterpretation of the great American classics.

And in this direction the new INNSIDE Torre Galfa, which will open its doors in Milan next year and will boast an innovative and quality restaurant proposal, which will promote and spread not only the name of the hotel, but the gastronomic location itself.