Food service in the hotel industry has come a long way from fancy eats and bland room service. As the world sees more opportunities for foodservice, so does the hotel scene. With more casual dining options, free breakfasts and even local partnerships, hotels are taking a page out of the attraction handbook and making the experience an opportunity to upsell. For Hotel operators searching for a new means to increase revenue, expanding foodservice offerings is an inexpensive method to drive more sales and gain more customers.
How does AutoFry and MultiChef Fit in?
Hotels no longer have to be over the top fancy to get dining guests. In fact, research shows that customers actually prefer unique and innovative foodservice locations over five star dining. That opens up a perfect opportunity for hotels to expand into more casual dining options. Fast casual dining has exploded in recent years, showing stead growth year after year. The benefit to hotels with fast casual options is that they are easier to operate and manage. With less overhead and less service needed you can focus your energies on other areas needing attention.
When approaching fast casual concepts, AutoFry and MultiChef shine with low startup costs and high return on investments. The easiest, most cost-effective way to start a lucrative food program is with the ventless kitchen technology the AutoFry and MultiChef delivers. From French fries to full pizza pies you can serve up fresh food fast and keep your guests happy and coming back for more.
Because both of our innovative machines are self contained and ventless, you don’t need to spend money on costly renovations to add hoods or venting in your kitchen. Instead, all you need is counter or floor space and a plug and you’re ready to go. Plus, with our rebate partnerships, you’ll get over $3,000 in food rebates to help start up your food program, helping to offset your initial cost to purchase the equipment. Assuming you sell ten orders of chicken fingers and fries each day, you will have made back your initial equipment investment in less than three months. What other product on the market can offer that kind of return?
Notes & Quotes from Satisfied Equipment Users:
Holtze Executive Suites & Hotel
AutoFry has greatly improved the quality of food that we serve at our complimentary breakfast and dinner buffet. Not only is the food better, but we’re able to expand the offerings to include a much greater variety for our guests. None of this would be possible in our limited kitchen space without AutoFry. We love it!” – Skip Iveson, Holtze Executive Suites & Hotel, Overland Park, KS
“I am happy to claim using the oldest AutoFry MTI-10 known by the manufacture, 20 years!! Everything has to come to an end, we are growing with still no vent hood system, so we are replacing it with an AutoFry MTI-40E. I wish all my other equipment had such a life span.” – Michel Baudouin, Creperie Bouchon, Asheville, NC
Sample Hotel Food Menu:
Cordon Bleu Slider ($3.78 cost / $5.22 profit)
Three mini cordon bleu on buns, includes fried chicken, ham and baby Swiss on a toasted bun $9.00
Savory Sriracha Chicken Lettuce Wraps ($3.34 cost / $5.66 profit)
Four crisp lettuce cups filled with juicy sriracha chicken, mushrooms, onions and water chestnuts $9.00
Fish n Chips ($3.05 cost / $11.95 profit)
7oz Fillet of Haddock, beer battered, served with a side of fries $15.00
Flatbread Spinach and Artichoke Pizza ($ 3.20 cost / $8.80 profit)
Delicious flatbread pizza coated in a creamy white pizza sauce, mozzarella, spinach & artichoke $12.00
Baked Monterrey Chicken with Roasted Veggies ($5.56 cost / $12.44 profit)
Succulent chicken coated in a Monterrey ranch sauce served with a side of roasted seasonal veggies $18.00