MULTI CLIENT STUDY—
Lodging
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Rising costs, labor shortages, supply chain disruptions and shifting travel patterns are forcing hotel operators to rethink their food and beverage strategies. At the same time, evolving guest expectations around health, wellness, sustainability and experiential dining present significant opportunities for properties that can adapt. The 2026 Lodging Multi Client Study delivers intelligence you need to navigate challenges and capitalize on emerging trends, providing actionable insights into consumer behaviors, operator strategies and market dynamics across luxury, upscale, midscale and economy properties.
For lodging operators looking to optimize their food and beverage programs, identify high-growth service areas or understand what drives guest satisfaction and revenue, this research will equip you with the data to make confident, strategic decisions. For food and beverage manufacturers and suppliers, this study will help you navigate the large, rapidly evolving lodging landscape and optimize your strategies to help lodging clients succeed.
Use this study to:
- Understand how rising costs, labor shortages, supply chain challenges and shifting travel patterns are reshaping lodging F&B operations and menu strategies across property tiers
- Explore evolving guest behaviors and preferences for business, leisure and "bleisure" travel, as well as how on-property dining is adapting to competition from off-premise alternatives and vacation rentals
- Identify emerging service models like micromarkets, lobby kiosks and grab-and-go concepts, and discover new daypart trends and alcohol program innovations
- Understand the growing role of technology, sustainability, health and wellness in shaping both operator decisions and guest dining preferences
- Gain actionable market insights, from total F&B revenue to growth forecasts, and identify opportunities across lodging property tiers and service areas
SEGMENT SCOPE
Property Tiers
- Luxury
- Upscale
- Midscale
- Economy
SERVICE AREAS
- Full-service restaurants
- Limited-service restaurants
- Banquets and catering
- Bars and lounges
- Room service
- Breakfast areas
- Markets and micromarkets
- Lobby kiosks/pantries
- Pool bars
- Minibars
- Preferred guest dining
- Employee feeding
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