A decade of hotel catering and conventions, shadows included
Ten years is plenty of time for hotel catering and conventions to shift. Per the review published by Hospitality Net, the good side is obvious: custom menus, tech tools that tidy up the operation and a food and beverage offer that is no longer the ugly duckling of the hotel. The sector has raised its game, and you can feel it.
The ugly side has a name too. Hidden fees, staffing shortages and F&B contracts with small print are still with us, and smaller groups take the hit, the ones without volume to negotiate. It bugs me that after a decade of talk about transparency we still see charges the client only discovers at the end.
My read is half positive. Whoever builds a clear events offer, no surprises and an in-house team, has a real goldmine ahead. Personalisation and tech are no longer a luxury, they are the lever to compete without depending on size.
Quick questions
What has changed in hotel catering over the last decade?
What problems remain unsolved in hotel conventions?
Why do smaller groups get the worst deal?
Is it worth investing in hotel events today?
What should a hotel review in its F&B event contract?
Was this article useful?
The daily brief
Notitur in your inbox
One sharp travel-industry brief a day. Free.
Editorial content by Notitur. It may contain errors. Verify anything important with the original source.
This article may mention third-party products, companies or services for informational purposes. Notitur does not endorse them and is not responsible for them or for what they offer. Editorial content curated by the Notitur team.