In the years following the Great Recession, the hospitality market was confronted with a more cost conscious consumer where full-service restaurants and in-room dining were no longer prized amenities when seeking accommodations. For hotels, room service had long been a money losing proposition, but the convergence of economic factors made it where the operational costs associated with room service were just too high for a service that too few took advantage of. Many hotels responded to the market shift by forgoing formal dining and converting their lobbies into casual cafes and mini markets with fresh, grab-and-go meals at a lower price point that also gave guests more flexibility around when they dined. "It used to be where food and beverage was a loss-leader, and it was okay, because it was perceived that you needed to have it to attract leisure and business travelers," said Robert Mandelbaum, director of research information services, PKF Hospitality Research. "The success of limited-service hotels has negated that theory." Get the full story at Inc.com