Industry Debate Sparks After Snapdeal Co-Founder Comments on Hotel Guests Using Delivery Apps

Comments made by a prominent technology entrepreneur about hotel guests opting for food delivery apps over traditional on-site dining have sparked discussion within hospitality and food and beverage circles.

The remarks, focusing on a shift in traveller behaviour, highlight how digital convenience is reshaping guest expectations, particularly in urban and transient hotel segments. As hotels invest heavily in restaurant, bar and room service offerings, the rising use of third-party delivery platforms presents both competitive and strategic challenges.

Industry leaders note that the trend is especially visible among domestic and international travelers seeking quick, personalized food options without leaving their rooms. This behavioural shift can affect average spend per guest, restaurant revenue and the role of curated F&B experiences in driving overall hotel profitability.

For hotels, on-site dining has traditionally been a cornerstone of both guest satisfaction and ancillary revenue generation. The increase in third-party food orders during stays raises questions about how operators should balance investment in in-house culinary offerings with evolving preferences for convenience, variety and digital choice.

Some hospitality executives argue that rather than viewing delivery apps solely as competition, there may be opportunities to integrate digital convenience into service strategies. This includes partnerships with delivery platforms, enhanced in-room dining technology, or hybrid F&B models that strengthen guest engagement while capturing incremental revenue.

The discussion also touches on broader operational considerations, such as labour allocation in kitchens and dining outlets, menu engineering to better align with guest preferences, and loyalty programme incentives that encourage direct engagement with hotel restaurants.

As post-pandemic travel patterns continue to evolve, blending digital convenience with curated hospitality experiences is becoming a focal point for food and beverage leadership teams. The ongoing industry conversation suggests that adaptive service models may be key to addressing both guest expectations and long-term revenue objectives.

Hotel operators and consultants are watching these behavioural trends closely, recognising that guest choices in food and beverage impact not just revenue per available room (RevPAR) but also brand perception, loyalty and repeat business.