Guests don’t just expect a grab-and-go option and a hot morning coffee anymore. Hotel dining is all about the destination. Local food offerings, creative mixology programs and captivating atmospheres to dine are all the buzz.
Hyatt is paying attention, evolving its offerings that are sure to satisfy guests’ taste buds. In fact, two of its restaurants were recently awarded Michelin Stars: Valle in the Mission Pacific Hotel – JDV by Hyatt in Oceanside, CA, and Nari in Hotel Kabuki – JDV by Hyatt in San Francisco.
“We believe we have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served—that’s why we announced our global philosophy, ‘Food. Thoughtfully Sourced. Carefully Served,’ in 2021,” said Frank Giacomini, VP, restaurants, bars & events, Hyatt, Americas. “This philosophy is an effort to support the health of our guests, planet and the local community, which is at the core of every food and beverage decision made at Hyatt properties. We are evolving the way food is purchased and served. We believe it’s what our guests deserve.”
Many of Hyatt’s F&B concepts are what differentiates its hotels and positions them within their communities. And Hyatt’s not only incorporating local fare and experiences but accommodating requests with flexible options.
“We understand travelers are craving unique, authentic dining experiences from those who are sober-curious and interested in alcohol alternatives and mocktails, to guests who are looking to personally curate and host dynamic dinner parties to bring groups of people together in a unique and elevated atmosphere,” Giacomini said. “Diners now more than ever are placing increased importance on aesthetics and ambiance, in addition to food and service, and are prioritizing story and photo-worthy ‘vibes’ just as much as the other elements of a meal when they dine out.”
Some of these experiences include “Zero Proof, Zero Judgement,” a response to an increased focus on well-being and growing interest in alcohol alternatives. Another is the “Impression Makers Supper Club,” in collaboration with renowned chefs, which is a series of exclusive dinners available to guests on behalf of the Inclusive Collection, part of World of Hyatt.
“Hyatt’s Americas’ restaurants and bars adapted to the ‘new normal’ in creative ways to care for our guests and World of Hyatt members,” Giacomini said. “Today, there’s even more excitement to deliver inspired, locally driven and one-of-a-kind culinary experiences. While all industries continue to face staffing and supply and demand challenges, the fundamentals of food and beverage success in the industry and at Hyatt remains the same—creating inviting spaces designed for ambiance and connection; memorable, meaningful dishes; and thoughtful, personalized service. Flexibility is still key when it comes to evolving menus, and the common theme is prioritization of consistent product, quality and variety over familiarity.”
Post-COVID, Giacomini said, Hyatt is seeing food-driven travel rapidly growing in popularity as travelers prioritize dining experiences when they vacation. In response, Hyatt introduced the World of Hyatt FIND platform to allow members access to 300-plus experiences across the globe, including members-only, one-of-a-kind culinary offerings designed to power the body.
These experiences range from a fishing charter day trip at the Hyatt Centric Key West Resort & Spa, where visitors can search for local seafood and give their catch over to the hotel’s culinary team to prepare, to dinner under the stars at Zoëtry Aqua Punta Cana, where travelers can experience an intimate dining experience on the hotel’s beach.
Fine dining is also a part of Hyatt’s F&B repertoire, including its two aforementioned Michelin Star-awarded destinations.
“This recognition showcases our commitment to delivering exceptional dining offerings, agility and innovation— especially considering Valle and Nari are just a few years old,” Giacomini said. “It symbolizes Hyatt’s dedication to creating space for culinary talent to shine at the highest level.”
As F&B and dining experiences continue to evolve, the VP said, trends Hyatt’s noticing include communal dining; unique dining and ritual experiences; the continued use of local and sustainable ingredients; and reimagined cocktails. As a result, Hyatt has introduced programs like wine-pairing dinners, sunset salutations with light bites and low ABV drinks.
“Food. Thoughtfully Sourced. Carefully Served.” will continue to lead as Hyatt’s global philosophy in everything, Giacomini said, as Hyatt will remain focused on sourcing and providing food and beverage options that are good for Hyatt guests, the planet and local communities.
“We intend to supercharge our most successful restaurant and bar brands into multiple locations fueled by in-house creative and culinary talent and our growing operations and openings platforms, while continuing to constantly test and learn innovations in technology and unique food and beverage products,” he said.
