Last week, commercial design mag, Conract, published an interesting article on the evolution of the hotel dining experience. The money quotes:
"If there is a trend in hotel design, it is toward a greater recognition of the importance of the restaurant and food and beverage experience in defining its competitive position. The restaurant needs to stand on its own as a real restaurant, and increasingly the hotel is highlighting the restaurant as a standard bearer for design, cuisine, and brand expression."
"It used to be conventional wisdom that hotels need a specialty restaurant for fine dining, a three-meal restaurant for basic all-day service and a lobby bar to activate the lobby," he says. "We're seeing a shift toward consolidation to create a more flexible food and beverage venue with greater draw."
Both quotes are from Patrick O'Hare, AIA, IIDA, a California-based interior architect.
While I'm sure this won't hit hotels at every part of the spectrum - it's doubtful that the low-to-mid-range hotels are about to say goodbye to their limp-bacon-and-gross-eggs buffets anytime son - but it's still encouraging. And certainly a reminder of just how much of a priority food has become.