Over the last five years, experiential dining has changed dramatically. It used to be a term for a themed restaurant, or a chef’s table that had a little flair. But now it means much more. It is now about the emotional journey of the evening, a sense of place and the careful layering of sensory detail that transform a meal into an experience.
They are looking for more than just a good meal. They want to feel something—they want to walk away with a story they can share. This expectation has changed the way hotels approach their food and beverage strategies, especially those who curate festive or seasonal events. This is no longer a case of standing out with spectacle but instead connecting through substance and story.
Chef Israel Calderon, a fellow F&B Industry Expert for Strategic Solution Partners, echoes this shift, noting that while food remains central, it is the personalized touches that transform a meal into an experience:
“Excellent and personalized service is number one for me—when the server goes beyond expectations with their customer service and hospitality to make the customer feel special; when contemporary aspects are introduced into the experience, like molecular cuisine, creative mixology; and, one I have seen more frequently, letting the customer participate by making the meal interactive.”
Advertisements
Let your senses lead
While food and décor are obvious starting points, what often gets overlooked are the subtle sensory cues that shape the guest experience just as powerfully. Sound can change the game. A well-curated playlist or music performed live at the correct volume can create a mood that a centerpiece cannot.
The scent is also a powerful trigger that can evoke nostalgia, appetite and seasonality. The warm scent of mulled spices or the earthy smell of pine can instantly transport your guests. Lighting should be adapted to the mood and rhythm of the event: softer for desserts, warmer as the evening progresses. Even tactile elements can affect how guests perceive the experience.
It is very easy for hotels, despite their best intentions, to make mistakes during the festive season. A common mistake is to rely too heavily on tradition and ignore originality. It can be stale to repeat the same menu every year. Poor scalability is another issue. When operational logistics aren’t aligned with the concept, it can lead to inconsistent service and overworked employees.
Planning should begin with the guest experience in mind. What are those moments of surprise for the guests? Where is the emotional peak? What does it feel like from beginning to end, and not just on paper?
Detail Design Matters
Creativity is not enough to drive success. Budgets and staffing are still important factors. Design is the key. Hotels can instead focus on small-scale touches, such as a cocktail at the table, an amuse-bouche themed with a story, or a short greeting by the chef. These small details can have a big impact without adding a lot of cost or staff.
The importance of cross-departmental cooperation is not to be underestimated. When the culinary, service, marketing and operations departments are aligned early, they can achieve a smoother execution, and an overall better experience. cohesive guest experience. By leveraging freelancers, seasonal specialists or other creatives to generate new ideas and energy without having to commit long-term resources, you can get a fresh perspective.
Another powerful tool is to collaborate with local communities. Local farmers, musicians, and artisans add a unique sense of place. Locally sourced food paired with ceramics made by local artists or handmade ceramics makes an experience feel grounded and real. Guests pick up on that sincerity, and so do locals, who are increasingly important to hotel F&B revenue.
Chef Calderon confirms this by adding:
Hire local talent for ambience, music and art to give our guests a memorable experience. Buying from local farmers not only results in top-quality ingredients, but it is also cost-effective. The best way to achieve this balance is by purchasing in season, and negotiating with the providers for better prices.
Craft Intimacy
This approach is just as relevant—and often more impactful—in smaller or limited-service hotels. Due to their limited resources, smaller hotels tend to be more intimate, which is an asset. Handwritten menus or a chef greeting each table can create a sense of intimacy that is difficult to achieve in large venues.
Elevate Team Behind the Table
Recognize that teams can struggle to maintain this level of attention during busy seasons. To maintain a strong service-oriented culture, you must take care of those who deliver the service. Maintaining motivation and morale in your team is important.
- Empower Idea Sharing Team members should feel ownership.
- Rotate roles Reduce fatigue and increase creativity.
- Celebrate small wins during long shifts. Public recognition can go a long way.
When a team is motivated, guests can sense it. Leadership that demonstrates empathy, flexibility and a clear focus is the first step in achieving high-touch hospitality.
As well, guest expectations are evolving. Health, sustainabilityMeet and exceed them by: You can meet or exceed your goals by:
- Offering customizable dishes All your dietary requirements.
- Highlighting Sources of ethical sourcing Menus with ingredient stories
- Using Digital or labeled Menus Enhance transparency
Last but not least, agility is crucial. Be adaptable In the face of inflation, supply chain challenges and:
- Design Flexible and seasonal menus Based on local availability.
- The frame of substitutions Enjoy the latest in freshness, not compromises.
- Changes should be communicated clearly So that guests feel respected and informed.
Experiential dining isn’t about size or extravagance. It is about the soul. The same principles apply whether you are in a city hotel and restaurant or a country inn that has a small restaurant. You need to know your guests and tell them a compelling tale.
