Christine Killion

Today’s hotel teams are often stretched thin, juggling multiple responsibilities. Advancements in automation technology present a compelling opportunity to streamline operations and free staff from performing certain time-consuming, rote tasks. It’s a promising solution to an ongoing problem, but the reality of implementing automation in hotel operations isn’t quite so simple.

The idea of sitting down to a heavy breakfast early in the morning may not appeal to a certain kind of traveler with a fast-paced lifestyle. These guests often want to grab fresh and convenient food on the go.

In recent years, hoteliers have found creative ways to streamline their operations and control costs, particularly in their food and beverage departments. A recent CBRE analysis for LODGING noted that rising wages, heightened supply costs, and ongoing labor challenges have prompted hoteliers to increasingly scale back restaurant hours and menu offerings, reduce their in-room dining and minibar service, and adopt self-serve kiosks and grab-and-go market models.