Why grab-and-go snacks are becoming a hotel essential

Across hotels, motels and holiday parks, food and beverage offerings are being rethought as guest routines continue to shift. Late arrivals, early departures and flexible travel patterns are changing when, how and what guests choose to eat during their stay.

Research shows that snacking is on the rise as the traditional boundaries between meals and snacks continue to blur for the modern-day consumer. This shift is driving demand for better-for-you snack options, with guests seeking choices that feel more like a light meal and less like an indulgent treat. Eating patterns are also changing, with people consuming food more frequently at non-standard times, and snacks now accounting for more than half of eating occasions among younger generations.

Read the latest edition of AccomNews HERE

This change reflects broader shifts in daily routines. With more flexible work patterns and fewer commutes anchoring the start and end of the day, eating habits have become increasingly fragmented. As a result, travellers are now less likely to follow conventional breakfast, lunch and dinner schedules, instead opting for smaller, more frequent food choices throughout the day and night.

For accommodation providers, this shift has clear implications for food and beverage offerings. Grab-and-go snacks that are satisfying, portable and nutritionally balanced are filling the role once occupied by traditional meals, particularly for guests arriving late, departing early or moving between activities.

With this in mind, snack offerings are often judged by guests on quality, choice and relevance to different dietary preferences. Health-conscious options such as nuts, protein-rich snacks, low-sugar products and fresh or minimally processed items are sitting alongside more indulgent snacks, reflecting a desire for balance rather than restriction. Premium and locally sourced brands are also a popular choice, adding a sense of place and intentionality to grab-and-go selections.

Portability has become just as important as nutrition. Guests with full itineraries want snacks that are easy to take with them, consume quickly and store without fuss.

Related AccomNews story: Hungry for travel: How food is shaping holiday home stays in Asia Pacific

Technology is also playing a significant role in enabling these expectations. Smart vending machines and self-serve snack stations allow accommodation providers to offer consistent, round-the-clock access without the staffing costs associated with extended food service hours. Cashless payments, inventory tracking and remote monitoring help maintain availability while reducing waste and manual handling.

Micro-markets, in particular, are reshaping how guests interact with food offerings. Positioned in lobbies or high-traffic areas, these formats increase visibility and capture impulse purchases during late-night arrivals or early-morning departures.

Snacks as an ancillary revenue opportunity

Beyond boosting guest satisfaction, grab-and-go snacks present a clear opportunity to increase ancillary revenue. With relatively low operational overheads and constant availability, snack offerings can capture spend that might otherwise leave the property, especially in regional locations or destinations with limited after-hours dining.

However, product selection plays a critical role in revenue performance. Snacks that function as meal replacements, such as protein bars, tend to command higher price points than traditional confectionery. When paired with beverages or bundled into breakfast or late-night snack packs, they can further lift average transaction values.

Impulse behaviour also works strongly in favour of snack sales. Clear labelling, attractive presentation and convenient access increase the likelihood of purchase, particularly for time-poor guests. Design-led displays that align with a property’s overall aesthetic help elevate perception and encourage engagement, ensuring snacks feel like a considered part of the guest offering rather than an afterthought.

Read more Food and Beverage stories on AccomNews HERE

Inclusivity is another important factor. Health-focused snacks often align with a range of dietary requirements, including gluten-free, vegan and low-sugar preferences. By offering a mix that caters to different needs, accommodation providers can ensure more guests feel catered to.

As snacking continues to replace traditional meal patterns, accommodation providers that adapt their food and beverage strategies accordingly are better positioned to meet evolving guest expectations. By viewing snacks not as a ‘nice to have’, but as a core extension of the food and beverage offering, operators can better meet the needs of the modern-day guest while driving additional revenue.

A spokesman from PepsiCo shared his insights on evolving guest preferences and the growing role of grab-and-go snacks, in driving both satisfaction and revenue.

How can curated snack selections enhance the guest experience?

Curated snack selections add convenience, variety, and quality. By offering options that suit different guest profiles, such as better for you options, indulgent treats, or local specialties, a minibar or grab-and-go area can become a memorable part of the stay.

How important is it for hoteliers to offer 24/7 food options?

24/7 access is essential. Guests arrive at all hours, and having snacks available anytime enhances convenience, satisfaction, and overall perception of service. These are perfect “Gap fills” outside of meal occasions.

What should operators keep in mind when designing or refreshing a grab-and-go offering?

Focus on variety, clear presentation, regular stock rotation, guest preferences, and balancing popular items with those that drive satisfaction. Stocking market leading brands helps support turnover and profits.

Are there any emerging trends in guest snack preferences?

Guests are looking for variety. This can be an indulgent treat or better for you and functional options. Premium and local brands, more sustainable packaging, shareable packs, and convenient single-serve formats are also relevant.

This article first appeared in the Summer edition of AccomNews. Click below to explore.