Tourism News Africa magazine's Q&A with Trevor Boyd, Operations General Manager of Food & Beverage at City Lodge Hotels, highlights how culinary innovation is reshaping hospitality. By blending gourmet dining with affordability and sustainability, City Lodge is redefining what it means to dine with heritage in mind, catering to the growing “bleisure” and staycation markets.

Read the first Q&A here, and click on the link below for the full article.

Q: Can you walk us through the evolution of City Lodge Hotels’ food and beverage offerings across your four brands - Courtyard Hotel, City Lodge Hotel, Town Lodge, and Road Lodge - and what inspired the shift from breakfast-only at Town Lodge and Road Lodge to full dining experiences?

A: Our guests inspired our decision to introduce the full food and beverage transformation across all four brands, especially the significant changes in the Town Lodge and Road Lodge brands. The evolution has been dramatic for both our staff and our guests. A strategic plan was put in place in 2021, and we carefully considered how to implement our plans across all our brands – Courtyard Hotel, City Lodge Hotel, Town Lodge, and Road Lodge.

Our priority was to get the Road Lodge and Town Lodge brands offering breakfast, lunch, and dinner using the available staff and infrastructure. This turned out to be a very successful operation and even boosted occupancies. The introduction of food and beverage into Town Lodges, in particular, boosted the brand’s identity.

The City Lodge Hotel and Courtyard Hotel brands were also great redevelopments. We introduced smart ovens into these hotels, allowing us to add menu items that would otherwise not have been possible. Our guests can now order from a concise yet varied menu, and we believe we offer a greater variety of options overall.

Read the full article here: https://issuu.com/tourismnewsafrica.com/docs/tourism_news_africa_september_magazine