The Evolution of Hotel Snacking: Latest Trends and Innovations

Nourishing Body and Soul: Crowne Plaza Ahmedabad's Healthy Food Options

Pradeep Sharma, Director of Operation, Crowne Plaza Ahmedabad City Centre.

“We at Crowne Plaza Ahmedabad are aware that the tourist of today is more health-oriented with food—though on the move. Whether it is a business representative hurrying from one meeting to the next or a tourist on a vacation, our visitors simply adore healthy food that will not compromise on taste.

Sensitive to this change, we've added a carefully curated selection of healthy snack foods in our restaurants and in-room menu items. From protein-packed quinoa salads and vegetable wraps prepared to order to cold-pressed juices and nut blends, we're dedicated to providing food that nourishes the body and soul.

Amongst our own personal favorites is the Millet & Seed Energy Bar, gluten-free, locally made, and full of natural goodness. These speedy but wholesome morsels have driven our guests wild. Fresh fruit platters, Greek yogurt parfaits, and air-fried bites have also become popular, all of which are in keeping with our wellness-focused philosophy.

Behind every one of these initiatives is the conviction that hospitality must adapt to changing lifestyles from our visitors. By providing healthier options, we're not only exceeding expectations—we're raising the bar.”

The Art of Snack Personalisation: Araiya Palampur's Thoughtful Approach

Arun Kumar, Executive Chef, Araiya Palampur

"In today's hospitality landscape, the snack experience is no longer just about quick bites—it’s about thoughtful indulgence, wellness, and personal connection. At Araiya Palampur, nestled in the lap of the Dhauladhar range, we’ve embraced the philosophy that every detail—from the welcome treat to the in-room snack menu—is an opportunity to delight our guests and reflect our ethos of warmth, health, and sustainability."

"Guest preferences have evolved. Today’s traveller is more aware, health-conscious, and curious. Whether it’s the guest who requests gluten-free Himachali buckwheat crackers or the one who enjoys spiced foxnuts after yoga, their choices tell us stories—and it’s our responsibility to listen."

"We use a combination of structured data and human interaction to guide our snack personalisation. Pre-arrival forms, digital preference logs, in-person feedback, and even repeat behaviour patterns on previous visits allow us to curate intuitive and special micro-moments. For instance, guests travelling with children are welcomed with fresh fruit leather and millet cookies, while honeymooners are offered locally-sourced chocolate truffles with Himalayan herbs."

"One of the biggest lessons we've learned is the power of real-time responsiveness. When a guest praises a particular snack at turndown, our system logs it for future preferences. If someone expresses a dietary concern, our kitchen updates their profile for the next meal. This level of customisation isn’t just about hospitality—it’s about creating emotional equity with our guests."

"As chefs, we now wear the hat of a data interpreter. But that doesn’t take away from the artistry—it enhances it. Personalisation, when done right, brings a sense of belonging. And in a place like Araiya Palampur, where nature, nutrition, and nurturing come together, snack personalisation is just another way we say: we see you, we value you, and we’ve made this just for you."

Delighting Guests through Thoughtful Snacking: Novotel Kolkata's Approach

Akash Bansal, Director of Operations, Novotel Kolkata Hotel & Residences

Latest trends and incorporation into snack offerings.

At Novotel Kolkata Hotel & Residences, we’ve noticed that snacking has transformed from a quick bite to a curated experience. Today’s guests seek options that are not only tasty but also mindful—locally inspired, and sustainably sourced. At Café Joy, our talented culinary team has embraced this trend by offering snacks like local onion & brinjal crisps, local jhalmuri, seasonal fruit cups, and handcrafted shakes and salads. These choices balance indulgence with wellness, while also reflecting regional flavours and freshness.

Customization is another rising trend. Guests enjoy the flexibility to choose their own combinations—be it dips, toppings, or portion sizes—and we’ve integrated that into both our in-room dining and buffet setups at The Square-All Day Dining. Sustainability plays a big role too. We prioritize local sourcing, zero plastic, and

eco-friendly serving solutions as part of our commitment to responsible hospitality.

For us, snacking is no longer just a break between meals—it’s a chance to delight our guests with thoughtful, flavourful offerings that enhance their overall experience.

Healthy Snack Options: Providing healthier options and popular choices.

At Novotel Kolkata Hotel & Residences, we recognize the growing demand for healthier snacking. Guests today want options that are light, nourishing, and full of flavour—and we’re proud to offer just that. Our menu at Café Joy and breakfast at The Square-All Day Dining, features a variety of wholesome choices such as fresh fruit bowls, vegetable chips, millet-based snacks, and low-fat yogurt options. We also offer salads with lean proteins, and herbal detox drinks that cater to wellness-focused preferences at Café Joy. Many of our snacks are plant-based, low in sugar, and gluten-free, ensuring there’s something for everyone. We also make a conscious effort to source ingredients locally for better freshness and sustainability. Whether our guests are looking for a quick energy boost or a guilt-free treat, we aim to deliver healthy options that don’t compromise on taste.

Delicious snacking is more than a trend—it’s an essential part of the modern hospitality experience, and we’re proud to make it a priority.

Reducing food waste and promoting sustainable practices.

At Novotel Kolkata Hotel & Residences, we are a Green Key certified hotel, and sustainability is a core focus, even in our snack offerings. We’ve implemented strategies to minimize food waste by offering smaller portions and preparing snacks on-demand, ensuring freshness while reducing excess. Leftover ingredients are creatively repurposed into new items, supporting both innovation and waste reduction.

Our Café Joy snacks feature locally sourced and seasonal ingredients, which not only enhance flavour, but also reduce our environmental impact. We prioritize eco-friendly packaging for grab-and-go items, zero tolerance towards single-use plastics. Additionally, our snack menu includes plant-based options and sustainable grains like millet and quinoa, which are not only healthy but also better for the planet.

By promoting conscious snacking, we’re committed to offering choices that are both delicious and environmentally responsible, while encouraging our guests to make mindful decisions during their stay.

Technology and Snack Delivery: Changing delivery models and benefits/challenges.

At Novotel Kolkata Hotel & Residences, we’re leveraging technology to revolutionize snacking, making it more convenient and efficient for our guests.

Through smart room service platforms, guests can easily order snacks via mobile apps, ensuring a seamless, contactless experience. This allows for faster service and greater convenience, especially during busy times. Our reservation and order taking management systems help us streamline orders, ensuring snacks are delivered promptly and maintaining quality. Whether guests are enjoying a snack in their room or by the pool, we prioritize quick and efficient delivery.

While the benefits of technology are clear—such as reduced wait times and enhanced guest satisfaction—there are challenges, particularly in ensuring that snacks are delivered at the right temperature and maintaining the personalized touch that our guests value. As we continue to innovate, we focus on blending the efficiency of technology with the warmth of traditional hospitality, making snacking both convenient and enjoyable for our guests.

Snack Packaging and Waste Reduction: Minimizing environmental impact.

A: At Novotel Kolkata Hotel & Residences, sustainability drives our snack packaging approach. As a Green Key Certified hotel, we are committed to using eco-friendly materials like biodegradable packaging and recycled content to reduce waste and minimize environmental impact. To further reduce packaging waste, we focus on portion control and offer customizable snack options, ensuring that guests only receive what they need. We’ve also introduced in-house bottle filling stations to ensuring ZERO single-use plastic bottles and encourage the use of refillable containers.

In addition, by sourcing snacks from local suppliers, we reduce transportation emissions and support the regional economy, all while maintaining quality and authenticity. Our commitment to sustainable practices ensures that our guests can enjoy snacks guilt-free, knowing we’re working to minimize our environmental footprint.

Guest Preferences and Snack Personalization: Using data and feedback to enhance guest experience.

A: At Novotel Kolkata Hotel & Residences, we use guest data and feedback to personalize snack offerings and enhance the overall experience. By analysing preferences through digital platforms and guest interactions, we can offer tailored snacks that meet individual tastes and dietary needs. For instance, if a guest regularly requests healthier or gluten-free options, we ensure these are available. We also highlight local delicacies or seasonal items based on past preferences, adding a personalized touch to their stay. Through continuous feedback loops, we refine our menu to ensure each guest enjoys snacks that align with their choices—whether it’s plant-based, low-sugar, or indulgent options.

Personalization is key to making each guest’s experience more memorable, and we’re committed to providing snacks that reflect their unique tastes.

Snacking with Intention: Sayaji Hotels' Strategic Touchpoint

Anish Srivastava, General Manager- Operations,Sayaji Group of Hotels 

Snacking in hospitality is no longer an afterthought, it’s a strategic touchpoint that reflects evolving guest preferences, health consciousness, and regional identity. At Sayaji Hotels, we’ve built a dedicated approach to snack curation, led by our Product Manager, which is rare in hotel domain, who analyses food trends, guest feedback, and conducts sample studies across our properties.

In our city hotels, where time is tight and convenience is key, our snack offerings have revolved around smart, functional, and portable options, think roasted seeds, low-carb granola bars, and locally inspired munchies with a twist. These are not just light bites; they’re designed for energy, speed, and satisfaction.

At our resorts, where guests seek rejuvenation, the curation leans into mindful indulgence and crafted fruit leather, mix trail mixes, and small-batch regional snacks with wellness at the core. Sustainability also plays a key role, with locally sourced ingredients and low-waste packaging choices are there for vendor preferences. 

With rotating seasonal menus, we’re personalizing snack experiences in real time. A guest discovering a snack that aligns with their lifestyle or nostalgia isn’t just delighted, they feel cared for. Snacking may seem small, but when it’s done with intention and intelligence, it leaves a big impression. At Sayaji, we’re making every bite thoughtful, personal, and purposeful.

The Evolution of Hotel Snacking: Trends and Innovations

Shakti Singh, General Manager, DoubleTree Suites by Hilton Bengaluru Outer Ring Road

Over the years, hotel snacking has evolved far beyond the standard minibar fare of packaged chips and chocolates. Today’s travelers are seeking variety, health-conscious options, and locally inspired flavors, pushing hotels to rethink how and what they offer between meals.

Here are the top 4 latest trends and how they are being incorporated into hotel snack offerings:

1. Health-Conscious Choices Take Center Stage

A recent NielsenIQ report indicates that nearly 63% of Indian consumers opt for innovative and healthy snacking options, with around 50% reading ingredient labels to check nutritional value. This shift is evident in hotel minibars, where traditional snacks are being replaced with nutritious options like protein bars, roasted seeds, dried fruits, and low-sugar beverages .

2. Embracing Local and Artisanal Flavors

Travelers increasingly desire authentic experiences that reflect the culture of their destinations. Hotels are responding by partnering with local vendors to offer regional specialties such as spiced nuts, indigenous sweets, and baked goods made using traditional recipes. This approach not only enhances the guest experience but also supports local economies and promotes sustainability .

3. The Rise of Plant-Based Snacks

Plant-based snacks are gaining popularity, appealing not only to vegans but also to flexitarians seeking lighter, sustainable choices. Snacks made from chickpeas, lentils, or alternative grains are making their way into minibars and lounges, aligning with the growing demand for plant-based options .

4. Sustainability in Packaging

In addition to offering healthier snack options, hotels are now focusing on sustainable packaging as a key part of their snack offerings. Many are moving away from single-use plastic and switching to eco-friendly alternatives such as compostable wrappers, glass jars, or paper-based materials. This aligns with the broader push toward sustainability in the hospitality industry, as guests increasingly prefer brands that reduce waste and promote environmental responsibility

Ultimately, snack offerings are becoming a small but significant way for hotels to showcase thoughtfulness and innovation. As guest expectations evolve, so too must the seemingly simple snack, transforming it from a convenience into a curated experience that reflects both global trends and local charm.

Personalized Snacking: A New Standard in Hotel Hospitality

Syamjith Venugopal, Director – Food & Beverages, Kochi Marriott Hotel

Today’s hotel guests crave more than just comfort—they expect personalization at every touchpoint, including in-room snacks, amenities & Minibar.  At Kochi Marriott Hotel, we’re seeing a clear shift toward curated snacking experiences that reflect guest preferences, lifestyles, and even mood.

By leveraging guest feedback, stay history, and dietary preferences, we’ve introduced personalized snack baskets in our premium rooms. From gluten-free granola bars and vegan bites to artisanal local snacks like banana chips and jackfruit crisps, the idea is to offer not just variety, but relevance. A returning guest who previously enjoyed dark chocolate almonds, for example, will find them thoughtfully placed during their next stay.

Tech-driven guest preference mapping through pre-arrival communication and loyalty program data helps us fine-tune these offerings even further. For families, we include fun, healthy treats for kids; for business travelers, we provide energy-boosting snacks.

This attention to detail not only enhances the guest experience but also builds brand loyalty. It transforms a standard minibar offering into a personalized, memorable touchpoint.

Personalized snacking is no longer a luxury—it’s becoming an expectation. And when done right, it becomes a subtle but powerful way to show guests that we care.

The Rise of Healthy Snacking: Trends and Opportunities

Chef Vipin Vijayan, Executive Chef – Port Muziris Tribute Portfolio, Marriott International

I vouch for healthy alternatives that don’t sacrifice taste, enjoyment, affordability, or the availability of ingredients. These options offer both physical and emotional benefits—such as satisfying hunger, boosting energy, providing comfort, and relieving stress.

The snacking market is experiencing significant growth, particularly in segments that emphasize natural ingredients, low-calorie options, and positive nutrition claims focused on fiber and protein. Additionally, there is steady growth in snacks made with inherently healthy ingredients like popcorn, nuts, and seeds.

This trend is reflected in the rising number of product launches featuring natural and clean labels, low-calorie content, and nutritional benefits.

On-trend boosters include protein, prebiotics, and specific health benefits, such as immune support. Sugar-free claims are also performing well, indicating a growing consumer interest in reducing sugar intake.

Snack choices are continuing to evolve, with health taking center stage. As consumer priorities shift, brands that can adapt to these changing demands with innovative, nutritious, and sustainable offerings will be best positioned for long-term success.

Redefining Hotel Snacking: Courtyard by Marriott Ranchi's Innovative Approach

Chandan Roy, Food & Beverage Manager - Courtyard by Marriott Ranchi

⁠Trends in Hotel Snacking: Latest trends and incorporation into snack offerings. At Courtyard by Marriott Ranchi, we’re redefining hotel snacking by blending local flavours, wellness, sustainability, and innovation. Our snack offerings feature wholesome, locally sourced options like madua (finger millet) crisps, lotus seeds (makhana), summer dried fruits, and homemade energy balls crafted from dates, nuts, and oats—all curated with health and taste in mind.

⁠Healthy Snack Options: Providing healthier options and popular choices And ⁠Sustainable Snacking: Reducing food waste and promoting sustainable practices.

We’ve embraced a seasonal menu approach to support local economies and showcase the richness of regional ingredients. In line with our commitment to sustainability, we use biodegradable packaging, cutlery, and crockery, reducing environmental impact while enhancing guest experience.

Snack Packaging and Wa-ste Reduction: Minimizing environmental impact.

To meet modern expectations, we’re integrating new technology and delivery models that bring snacks directly to guests with greater speed and personalisation. While maintaining quality and security presents challenges, our focus remains on convenience, efficiency, and guest satisfaction.

Guest Preferences and Snack Personalization: Using data and feedback to enhance guest experience. Personalisation is key. By leveraging guest feedback and data insights, we tailor our snack options to meet individual preferences and dietary needs. This data-driven approach allows us to continuously improve and exceed expectations, making every stay more memorable.

At Courtyard by Marriott Ranchi, snacking is more than just a bite—it’s a thoughtful experience rooted in local culture, conscious choices, and exceptional hospitality.

Savoring Mumbai's Flavors: ITC Grand Central's Local Love and Indulgent Snacks

Chef Anshul Dhyani, Executive Chef, ITC Grand Central Mumbai 

At ITC Grand Central, Mumbai, local love meets indulgent flavors with iconic snacks like the spicy vada pav, flavorful misal pav, zesty Bombay sandwich, crunchy bhakarwadi and the delightful Bombay falooda. These beloved treats, steeped in tradition, elevate snacking into a soulful celebration of Mumbai’s vibrant culinary heritage.

Healthy Snack Options: Providing healthier options and popular choices.

At ITC Grand Central, Mumbai, health meets heritage with thoughtfully curated snacks made from wholesome ingredients like ragi and millet such as ragi idli, ragi dosa , millet salads and more by Replacing refined wheat, these nutrient-rich alternatives offer a guilt-free twist to traditional favorites—delivering both wellness and taste for guests seeking balanced, flavorful and satisfying snacking experiences.

Sustainable Snacking: Reducing food waste and promoting sustainable practices

ITC Grand Central, Mumbai redefines snacking with its sustainable and delightful “One Bite Wonders” and mindful “Alert Meets” menus. These elegantly portioned delights minimize food waste while maximizing flavor. Thoughtfully curated and beautifully presented, each bite reflects the hotel’s commitment to eco-conscious luxury and celebrates responsible indulgence with every taste. Complementing this vision, our biodegradable and recyclable packaging further reinforces the hotel’s dedication to sustainability, ensuring that every detail supports a greener future.

⁠Technology and Snack Delivery: Changing delivery models and benefits/challenges.

ITC Grand Central, Mumbai elevates snacking with its tech-enabled Gourmet Couch, delivering chef-crafted delights like Dum Pukht Biryani and Pudina Paneer Tikka to your doorstep. This seamless, hygienic model blends culinary finesse with modern convenience—offering a luxurious at-home dining experience while embracing innovation and overcoming delivery and packaging challenges.

Snack Packaging and Waste Reduction: Minimizing environmental impact.

At ITC Grand Central, Mumbai, every snack is a step toward sustainability. Packaged in recyclable and eco-friendly paper, our offerings eliminate plastic use—seamlessly combining style with environmental care. Each element is crafted to reduce waste, offering guests a refined, conscious snacking experience that’s as kind to the planet as it is delicious.

Guest Preferences and Snack Personalization: Using data and feedback to enhance guest experience.

At ITC Grand Central, Mumbai, we enhance the snacking experience by tailoring flavors to each guest’s specific preferences. We tailor spice levels and ingredients with care, ensuring each dish suits personal tastes and allergies if any, offering a safe and satisfying experience. Our dedication to remembering and fulfilling these preferences ensures a memorable, personalized dining experience.

The Evolution of Hotel Snacking in India: A Story of Local Flavors and Sustainability

Pawan Chahar, General Manager at Jim Corbett Marriott Resort & Spa

In 2025, the way we think about hotel snacks in India is changing—fast. Guests aren’t just grabbing whatever’s in the minibar anymore. They're looking for something more meaningful, more local, and a whole lot healthier. The focus now is on snacks that tell a story—about the place, the people, and the ingredients.

One of the most exciting trends I’ve seen is the rise of traditional ingredients like ragi, millet, and even herbs like ashwagandha and turmeric. These ancient staples are being given a modern twist—showing up in everything from energy bars to savory bites designed for health-conscious travelers.

Uttarakhand, in particular, is really stepping into the spotlight. Hotels here are doing a fantastic job of incorporating local flavors in thoughtful, creative ways. You’ll find things like Mandua crackers served with Bhaang ki Chutney, or snacks made with forest berries, seeds, and nuts from the region. Even traditional sweets like Singhori, Bal Mithai are being reimagined into elegant, bite-sized versions that show up on welcome trays or in curated minibar collections.

What’s even better is the shift toward sustainability. Many hotels are partnering with local farmers and women’s cooperatives, which adds a real sense of purpose to every snack. Guests feel that connection—and it stays with them.

Honestly, it’s not just about feeding people anymore. It’s about offering a taste of the region in a way that feels thoughtful, rooted, and memorable.

Wellness-Driven Choices: The Evolution of Snacks and Beverages in 2025

Prerna Sangal, Marketing Head of ZigZag Vodka & Simba Beer

In the realm of snacks, there's a notable trend towards items that are low in sugar, high in protein, and made from natural ingredients. Functional snacks, such as probiotic granola bars and collagen-infused cookies, are gaining popularity for their added health benefits. Innovations like protein-rich popcorn and aged cheeses like Parmigiano Reggiano are being embraced as satisfying yet nutritious options.

Simultaneously, beverage preferences are evolving. There is a growing inclination toward drinks with less calories, reflecting a broader trend of mindful consumption. Vodka, in particular, has emerged as a preferred choice among health-conscious consumers. With approximately 97 calories per 1.5-ounce serving and zero grams of sugar, vodka offers a lower-calorie alternative to many other spirits. When mixed with soda water and a splash of citrus, it becomes a refreshing, low-calorie cocktail option.

This holistic approach to wellness is reshaping snacking and drinking preferences. Establishments that adapt to these changing habits by offering healthier snack options and mindful beverage choices will be better positioned to meet the demands of the modern consumer. By prioritizing transparency, nutritional value, and flavor, the industry can cater to a clientele that values both health and indulgence.''

Nourishing Body and Soul: Niraamaya Retreats' Culinary Approach to Wellness

Umesh Kumar S.S, Executive Chef, Niraamaya Wellness Retreat

At Niraamaya Retreats, wellness is a way of life that extends beyond therapies and spa rituals—it’s deeply rooted in our culinary philosophy. Our chefs are passionate about curating nourishing snack options that support our guests’ holistic wellness journey.

Our menu features a thoughtfully crafted range of healthy, flavour-rich snacks using locally sourced and organic ingredients. Guests can savour innovative options like Vaazhapoo Grilled Tikki, Broccoli Tikki, and Toaseed Grilled Mushrooms, each packed with nutrients and local flavours. We also offer light bites such as Poha Rolls, Buckwheat Rolls, and the vibrant Dragon Sweet Potatoes—perfect for those seeking plant-based alternatives.

In response to the growing preference for clean and high-protein eating, our menu includes exciting additions like Salt & Pepper Tofu and seasonal delights featuring artichokes. These options reflect our commitment to blending global wellness trends with local, mindful ingredients.

Every snack at Niraamaya is more than a treat—it’s a testament to our belief in balanced living and conscious indulgence.

Food for Thought: How Radisson Blu Greater Noida is Boosting Event Productivity with Healthy Menus

Anirban Sarkar, General Manager, Radisson Blu Greater Noida

At Radisson Blu Greater Noida, the team, led by Mr. Anirban Sarkar, and the culinary team under the expert guidance of Chef Anuj Kapoor, have recognized this issue and are pioneering a solution. Chef Kapoor, with his extensive experience in corporate kitchens, including his tenure at Compass Group, understands the pivotal role that food plays in enhancing event productivity. He notes that traditional heavy meals, such as chole bhature and lassi or dishes with extra cream or cheese, can induce drowsiness even in well-rested individuals, which is counterproductive for events like sales meets and townhalls where attendees need to be attentive throughout.

To address this challenge, Chef Kapoor and his team curate healthy menus specifically designed to keep attendees focused and energized. These menus are crafted with a deep understanding of the event flow and the diverse needs of participants, who often hail from across the nation. Radisson Blu Greater Noida is proud to announce an innovative initiative aimed at transforming the corporate dining experience. The hotel has curated personalized healthy menus tailored specifically for corporate clients hosting their annual meets, conferences, and business gatherings.

Moreover, the hotel takes pride in catering to events with specific cultural and dietary requirements. Whether it's hosting Korean and Japanese companies or preparing kosher meals for the Jewish community, Radisson Blu Greater Noida demonstrates its commitment to inclusivity and attention to detail. This ability to adapt and cater to diverse needs sets the hotel apart as a premier venue for events that require both cultural sensitivity and culinary expertise