Grab-and-go food for on-the-go guests

Providing a quality breakfast is a focus for hotels, but sometimes guests are uninterested or unable to take the time to sit down for a traditional meal, or even to quickly hit the buffet. In those instances, providing a solution for on-the-go travelers is not only a must—it’s smart business.

The Hampton Inn & Suites Memphis Beale Street in Tennessee offers a free bag of pre-selected breakfast food for all guests staying at the property, consisting of an apple, bottle of water, a muffin, a breakfast bar and mints.

“If anyone asks for more, we can put it together,” said Craig Marshall, GM of the property. “Time constraints are the main factors. Some guests have early meetings and have to get on the road, and the bags help them start the day off with a full stomach.”

Virtual Event

Hotel Optimization Part 3 | Available On Demand

With 2020 behind us and widespread vaccine distribution on the horizon, the second half of the new year is looking up, but for Q1 (and most likely well into Q2) we’re very much still in the thick of what has undeniably been the lowest point of the pandemic. What can you be doing now to power through and set yourself up for a prosperous 2021 and beyond? Join us at Part 3 of Hotel Optimization – A Virtual Event, now available on demand, for expert panels focused on getting you back to profitability.


Even without a free option, quick service “market-style” eateries are gaining popularity in hotels. The Hyatt Regency Minneapolis, Minn., has a Starbucks located in its market (pictured), which is able to bring in additional customers from a nearby parking garage not owned by the hotel.

“I don’t see a market where [grab-and-go] options wouldn’t work,” said Jeff Johnson, director of F&B of the hotel. In mid 2012, the property completed a renovation that expanded its small food station to an expanded market, where the addition of hot food options at breakfast managed to triple revenues for the space. “We were originally opened [in that area] from 6 a.m. to 8 p.m.; now we are open until 10 p.m. and are considering keeping it open later.”

“Our Barista grab-and-go sees constant use,” said Danny Williams, GM of the Wyndham Grand Rio Mar Beach Resort and Spa in Puerto Rico. “The best thing to focus on, regardless of what you are serving, is to cut down on preparation time. Try to use items that take as little as two steps to prepare for the guest; make it as efficient as possible.”