A recent survey of corporate leaders reveals diverse snacking habits, with nuts emerging as a clear favorite.
- Rob Lynch (Shake Shack): Relies on a daily banana and a variety of nuts, particularly Jif creamy peanut butter.
- Adam Stewart (Sandals Resorts International): Prefers mixed berries and cashews, paired with Jamaican coffee.
- LeAnn Darland (Talea Beer): Keeps an assortment of snacks at the brewery, including honey roasted cashews, chocolate peanut butter pretzel balls, gummy rings, and Trader Joe's dried figs.
- Ryan Close (Bartesian): Indulges in Spicy Doritos, cheese, and dill pickle-flavored snacks.
- Meenakshi Lala (UrbanStems): Enjoys toasted coconut and dark chocolate chips, accompanied by homemade spiced chai with almond milk.
- Greg LaVecchia (Bloom Nutrition): Favors beef jerky, specifically Carnivore Snax.
- Nicolas Budzynski (La Petite Maison): Adores French pastries like pain au chocolat and croissants, and a ham and cheese sandwich. He Specifically enjoys the one at Everbean near his London location.
- Cristiano Rinaldi (Capella Hotel Group): Finds comfort in homemade sourdough croutons, reminiscent of his childhood in Rome.
The results show a mix of healthy and indulgent choices, highlighting the personal nature of snacking habits among top executives.
In the ever-evolving world of hospitality, hotel restaurants are embracing a fresh trend that’s turning dining into a more intimate, communal experience: the dinner party. Gone are the days of stiff, formal meals in cavernous dining rooms. Instead, hotels are reimagining their culinary offerings to feel like a gathering at a friend’s home—except with world-class chefs and impeccable service.
This shift comes as travelers increasingly seek authentic, memorable experiences over generic luxury. According to industry experts, the dinner-party concept taps into a growing desire for connection, especially after years of social distancing and digital overload. Hotels are now designing spaces and menus that encourage guests to linger, share stories, and break bread together, whether they’re solo travelers, couples, or groups.
Take, for example, boutique properties like The Standard in London, where communal tables are paired with family-style dishes—think platters of roasted meats or vibrant vegetable spreads—served with a casual, pass-the-plate vibe. Larger chains are jumping on board too. Marriott’s latest ventures include “host-led” dinners, where a charismatic staff member plays the role of a dinner-party host, guiding guests through a curated menu and sparking conversation.
The food itself is a draw, often leaning into local flavors and seasonal ingredients to create a sense of place. At a recent pop-up dinner at a Miami hotel, guests raved about a seafood paella cooked tableside, paired with stories from the chef about the dish’s Cuban roots. It’s not just about eating—it’s about storytelling, theater, and a touch of nostalgia.
Technology is also playing a subtle role. Some hotels use apps to let guests RSVP to these exclusive dinners, while others keep it low-tech with handwritten invites slipped under room doors. Either way, the goal is the same: make diners feel like insiders, not just customers.
For hoteliers, the trend is a win-win. It boosts restaurant revenue—often a weak spot compared to room bookings—while creating a buzz on social media as guests snap photos of artfully arranged tables and tag their locations. Analysts predict that by 2026, over a third of upscale hotels will offer some version of the dinner-party experience.
Of course, it’s not without challenges. Striking the right balance between curated and casual can be tricky, and not every guest wants to chat with strangers over dessert. But for those who do, the reward is a meal that feels less like a transaction and more like a memory. As one hotel manager put it, “We’re not just serving food—we’re hosting a party. And everyone’s invited.”