Hotel Catering - UK - April 2013
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“Over a quarter of consumers think that hotel restaurants are too formal and that they lack character/atmosphere. The onus is therefore on operators to inject fun and personality into their brand positioning and venue design.”
– Helena Spicer, Senior Foodservice Analyst
Some questions answered in this report include:
The budget hotel sector has benefited from the weakness of the UK economy, but operators in the rest of the hotel market have been forced to re-evaluate their brand position and the services they provide. Some have tried to move away from the dangerous middle ground, and have either become more streamlined and budget-oriented, or have re-emphasised their luxury positions.
This has had a knock-on effect on the hotel catering market with contrasting trends such as a more casual coffee shop culture versus design-led destination bars. Hotels have also changed the way in which they cater for their guests in their rooms. Arguably, the trend towards the removal of minibars can be seen as further evidence of hotel catering having to move towards more defined and targeted positionings.
This report provides an overview of the hotel catering market. It details the overall size of the market and outlines the economic and social trends that affect companies in this market. Mintel’s exclusive consumer research examines people’s attitudes towards the hotel catering sector.
This report focuses on catering provision in UK hotels. The range of catering provision includes:
Mintel has produced estimates of hotel catering sales for this report based on limited published data, individual company annual reports and accounts, as well as interviews conducted with major hotel groups.
Please note that the market sizes presented exclude the following types of accommodation:
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