{"success":true,"data":{"pressRelease":{"id":"161313","rtpr_id":"nPNAFChhMa-20261006","ticker":"MAR","exchange":"NASDAQ","all_tickers":["MAR"],"title":"THE RISE OF PLACE: MARRIOTT INTERNATIONAL REVEALS ASIA PACIFIC'S FUTURE OF FOOD","author":"PR Newswire","published_at":"2026-10-06T08:00:05.080Z","article_body":"THE RISE OF PLACE: MARRIOTT INTERNATIONAL REVEALS ASIA PACIFIC'S FUTURE OF\nFOOD\nPR Newswire\n\nSINGAPORE, Oct. 6, 2026\n\nLocal cuisine emerges as the region's strongest dining force, as traditional\nrestaurant settings give way to fluid, social spaces\n\nSINGAPORE, Oct. 6, 2026 /PRNewswire/ -- Marriott International has unveiled\nFuture of Food 2027, its latest report exploring food and beverage trends\nacross Asia Pacific excluding China. Drawing on conversations with leading\nchefs, hospitality experts and regional influencers, alongside insights from\nMarriott International properties across the region, the report reveals a\npivotal transformation: the rise of place. As dining breaks free from\ntraditional restaurant boundaries into fluid, social formats, diners\nincreasingly seek experiences that are hyper-local, authentic and deeply\nconnected to their destination.\n\n\nAcross Asia Pacific excluding China, diners are increasingly seeking\nauthenticity and connection. Demand for authentic local signature dishes is\nsurging, with 95% of surveyed properties identifying this as the biggest trend\nin their market. At the same time, dining is no longer confined to the\ntraditional restaurant setting. Guests are gathering across bars, lounges,\ncounters and flexible spaces, turning hotels into social and cultural hubs\nwhere guests move fluidly throughout the day. The result is a new era of\ndining where the story behind what people eat and where they eat matters more\nthan ever.\n\n\"Across Asia Pacific, we're witnessing a shift toward intimate, locally-rooted\nexperiences, where smaller, intentional spaces replace traditional formal\ndining models,\" said Petr Raba, Vice President of Food & Beverage, Marriott\nInternational, Asia Pacific excluding China. \"Hotels are becoming cultural\nstorytellers, embedding regional talent, locally sourced ingredients and\nauthentic connection into every aspect of the dining experience to create\nspaces that feel distinctly of their place.\"\n\nKey Trends Shaping the Future of Food\n1. The Spatial Shift\nDining is moving beyond the traditional restaurant model as guests\nincreasingly lean toward more flexible, social and experience-led spaces.\nAcross Asia Pacific excluding China, nearly half of the surveyed properties\nreport a growing demand for casual venues such as lounges, bars and outdoor\nsettings, while emerging concepts are embracing intimate 40 to 60-seat\nfootprints with distinct identities. In Vietnam, 71% of surveyed properties\nreport growth in bar and lounge dining, reflecting the growing appeal of more\nfluid dining experiences. An invisible layer of technology is supporting this\nshift, with AI enhancing everything from menu development and marketing to\nstaffing and guest insights, allowing teams to focus on delivering more\npersonalized hospitality. 100% of restaurants and bars surveyed in Thailand\nare already using AI in their operations.\n\n\n2. The Local Advantage\nLocal cuisine has become the defining force shaping dining decisions across\nthe region. Demand for authentic local signature dishes is now the strongest\ntrend identified by 95% of the surveyed properties and outweighing value for\nmoney when guests choose where to dine. Hotels are responding by building\nmenus around ingredients and stories rooted in their destinations. At Hearth\nat The Ritz-Carlton, Perth, for example, a signature dish featuring local\nWagin duck showcases Western Australia's produce while reflecting the\nrestaurant's seasonal, locally driven philosophy. Over the past year, four in\nfive properties have introduced new local ingredients from Kyoto vegetables in\nJapan to Kampot sea salt in Cambodia-inspired menus and indigenous spices\nacross Southeast Asia, while nearly three-quarters report local ingredients\nappearing more frequently in beverage menus. This trend is particularly\npronounced in India and Indonesia, where demand for local signature cuisine\nreaches 71% and 67% respectively, highlighting a growing desire for dining\nexperiences that tell the story of a destination.\n\n\n3. 99-Minute Fine Dining\nFine dining is undergoing a temporal revolution with up to five memorable\ncourses delivered in under two hours, replacing four-hour tasting menus with\nten-plus courses. Across the region, 58% of properties report that the average\nfine dining experiences last between 1.5 and 2 hours. Singapore has emerged as\none of the region's fastest-paced fine dining markets with 85% of restaurants\nreporting an average time of 1.5 hours. Restaurants are adapting by\nsimplifying menus, introducing more a la carte options and focusing on\nstandout moments over the number of courses. In South Korea, one in five\nestablishments have already reduced the number of courses served, while 30% of\nfine-dining restaurants in the Philippines have introduced a la carte menus.\nAustralia sees both fewer courses and shorter service times, with the\nconversation shifting toward \"wow moments\" rather than course quantity.\nAdditional Report Highlights:\n* Eat Well, Eating Your Age: Wellness has become a core dining consideration,\nwith ingredients rooted in Asia Pacific's rich food traditions finding renewed\nrelevance among modern travelers. Today, 97% of surveyed Marriott\nInternational properties in Asia Pacific excluding China serve dishes\nassociated with health and longevity, while wellness increasingly extends\nbeyond the plate to healthier mini-bars and wellness-focused turndown\nexperiences.\n* The Modern Menu: Across Asia Pacific, menus are becoming more expressive and\nmulti-sensory, with texture rising alongside flavor as a defining element of\nthe dining experience. At the same time, plant-forward dining is accelerating,\nprompting Marriott International to introduce its APEC Plant-Forward Program\nacross the region in 2027, making it one of the first major global hotel\ngroups to integrate plant-forward dining into its operational foundation\npermanently.\n* Alcohol Alternatives: The low- and no-alcohol movement has evolved from\nniche trend to hospitality mainstay, with 42% of Marriott International\nrestaurants and bars surveyed in Asia Pacific excluding China reporting\nincreased sales of non-alcoholic beverages. From premium spirits to\nalcohol-free pairings, guests are increasingly seeking sophisticated\nalternatives without compromise.\nLooking Ahead\n\nAsia Pacific's F&B landscape is fundamentally shifting toward authenticity and\nintentionality. Hotels and restaurants thriving in 2027 are those that\nunderstand their place deeply - its ingredients, culture, people and design\nexperiences around that foundation. They are creating smaller, more\ndistinctive spaces where technology elevates genuine hospitality, while\ntelling stories that connect guests emotionally to destination and cuisine.\nThe result is a regional dining scene that feels less like a global template\nadaptation and more like a collection of distinctive, culturally rooted\nexperiences.\n\nAbout Marriott International\n\nMarriott International, Inc. (Nasdaq: MAR) is based in Bethesda, Maryland,\nUSA, and encompasses a portfolio of compelling brands across luxury, premium,\nselect, midscale, extended stay, and all-inclusive, with over 10,000\nproperties in 148 countries and territories, as of June 30, 2026. Marriott\nfranchises, operates, and licenses hotel, residential, timeshare, yacht,\noutdoor, and other lodging products all around the world. The company offers\nMarriott Bonvoy®, its highly awarded travel platform. For more information,\nplease visit our website at www.marriott.com, and for the latest company news,\nvisit www.marriottnewscenter.com. In addition, connect with us on Facebook and\n@MarriottIntl on X and Instagram.\n\nDownload the full Future of Food 2027 reporthere\n(https://news.marriott.com/static-assets/component-resources/newscenter/news/2026/10/06/2027-marriott-future-of-food-report.pdf)\nto explore the complete trends shaping Asia Pacific's culinary future.\n\nAccess high-resolution images and media assets here\n(https://marrstar.box.com/s/ift9698log0i77zoqsoovp4iwexee54q).\n\n\nView original content to download\nmultimedia:https://www.prnewswire.com/apac/news-releases/the-rise-of-place-marriott-international-reveals-asia-pacifics-future-of-food-302898089.html\n\nSOURCE Marriott International\n\n\n\nPhoto: \nhttps://mmx.prnewswire.com/media/MS2002123/20261004231444EDT_image_1.jpg?id=OA2986297\nhttps://mmx.prnewswire.com/media/MS1793435/Marriott-International-Logo-Logo.jpg?id=OA2986428\n\nCopyright (c) 2026 PR Newswire Association,LLC. All Rights Reserved.","article_body_html":"","raw_payload":{"data":{"id":"nPNAFChhMa-20261006","title":"THE RISE OF PLACE: MARRIOTT INTERNATIONAL REVEALS ASIA PACIFIC'S FUTURE OF FOOD","author":"PR Newswire","ticker":"MAR","created":"2026-10-06T08:00:05.080Z","tickers":["MAR"],"exchange":"NASDAQ","article_body":"THE RISE OF PLACE: MARRIOTT INTERNATIONAL REVEALS ASIA PACIFIC'S FUTURE OF\nFOOD\nPR Newswire\n\nSINGAPORE, Oct. 6, 2026\n\nLocal cuisine emerges as the region's strongest dining force, as traditional\nrestaurant settings give way to fluid, social spaces\n\nSINGAPORE, Oct. 6, 2026 /PRNewswire/ -- Marriott International has unveiled\nFuture of Food 2027, its latest report exploring food and beverage trends\nacross Asia Pacific excluding China. Drawing on conversations with leading\nchefs, hospitality experts and regional influencers, alongside insights from\nMarriott International properties across the region, the report reveals a\npivotal transformation: the rise of place. As dining breaks free from\ntraditional restaurant boundaries into fluid, social formats, diners\nincreasingly seek experiences that are hyper-local, authentic and deeply\nconnected to their destination.\n\n\nAcross Asia Pacific excluding China, diners are increasingly seeking\nauthenticity and connection. Demand for authentic local signature dishes is\nsurging, with 95% of surveyed properties identifying this as the biggest trend\nin their market. At the same time, dining is no longer confined to the\ntraditional restaurant setting. Guests are gathering across bars, lounges,\ncounters and flexible spaces, turning hotels into social and cultural hubs\nwhere guests move fluidly throughout the day. The result is a new era of\ndining where the story behind what people eat and where they eat matters more\nthan ever.\n\n\"Across Asia Pacific, we're witnessing a shift toward intimate, locally-rooted\nexperiences, where smaller, intentional spaces replace traditional formal\ndining models,\" said Petr Raba, Vice President of Food & Beverage, Marriott\nInternational, Asia Pacific excluding China. \"Hotels are becoming cultural\nstorytellers, embedding regional talent, locally sourced ingredients and\nauthentic connection into every aspect of the dining experience to create\nspaces that feel distinctly of their place.\"\n\nKey Trends Shaping the Future of Food\n1. The Spatial Shift\nDining is moving beyond the traditional restaurant model as guests\nincreasingly lean toward more flexible, social and experience-led spaces.\nAcross Asia Pacific excluding China, nearly half of the surveyed properties\nreport a growing demand for casual venues such as lounges, bars and outdoor\nsettings, while emerging concepts are embracing intimate 40 to 60-seat\nfootprints with distinct identities. In Vietnam, 71% of surveyed properties\nreport growth in bar and lounge dining, reflecting the growing appeal of more\nfluid dining experiences. An invisible layer of technology is supporting this\nshift, with AI enhancing everything from menu development and marketing to\nstaffing and guest insights, allowing teams to focus on delivering more\npersonalized hospitality. 100% of restaurants and bars surveyed in Thailand\nare already using AI in their operations.\n\n\n2. The Local Advantage\nLocal cuisine has become the defining force shaping dining decisions across\nthe region. Demand for authentic local signature dishes is now the strongest\ntrend identified by 95% of the surveyed properties and outweighing value for\nmoney when guests choose where to dine. Hotels are responding by building\nmenus around ingredients and stories rooted in their destinations. At Hearth\nat The Ritz-Carlton, Perth, for example, a signature dish featuring local\nWagin duck showcases Western Australia's produce while reflecting the\nrestaurant's seasonal, locally driven philosophy. Over the past year, four in\nfive properties have introduced new local ingredients from Kyoto vegetables in\nJapan to Kampot sea salt in Cambodia-inspired menus and indigenous spices\nacross Southeast Asia, while nearly three-quarters report local ingredients\nappearing more frequently in beverage menus. This trend is particularly\npronounced in India and Indonesia, where demand for local signature cuisine\nreaches 71% and 67% respectively, highlighting a growing desire for dining\nexperiences that tell the story of a destination.\n\n\n3. 99-Minute Fine Dining\nFine dining is undergoing a temporal revolution with up to five memorable\ncourses delivered in under two hours, replacing four-hour tasting menus with\nten-plus courses. Across the region, 58% of properties report that the average\nfine dining experiences last between 1.5 and 2 hours. Singapore has emerged as\none of the region's fastest-paced fine dining markets with 85% of restaurants\nreporting an average time of 1.5 hours. Restaurants are adapting by\nsimplifying menus, introducing more a la carte options and focusing on\nstandout moments over the number of courses. In South Korea, one in five\nestablishments have already reduced the number of courses served, while 30% of\nfine-dining restaurants in the Philippines have introduced a la carte menus.\nAustralia sees both fewer courses and shorter service times, with the\nconversation shifting toward \"wow moments\" rather than course quantity.\nAdditional Report Highlights:\n* Eat Well, Eating Your Age: Wellness has become a core dining consideration,\nwith ingredients rooted in Asia Pacific's rich food traditions finding renewed\nrelevance among modern travelers. Today, 97% of surveyed Marriott\nInternational properties in Asia Pacific excluding China serve dishes\nassociated with health and longevity, while wellness increasingly extends\nbeyond the plate to healthier mini-bars and wellness-focused turndown\nexperiences.\n* The Modern Menu: Across Asia Pacific, menus are becoming more expressive and\nmulti-sensory, with texture rising alongside flavor as a defining element of\nthe dining experience. At the same time, plant-forward dining is accelerating,\nprompting Marriott International to introduce its APEC Plant-Forward Program\nacross the region in 2027, making it one of the first major global hotel\ngroups to integrate plant-forward dining into its operational foundation\npermanently.\n* Alcohol Alternatives: The low- and no-alcohol movement has evolved from\nniche trend to hospitality mainstay, with 42% of Marriott International\nrestaurants and bars surveyed in Asia Pacific excluding China reporting\nincreased sales of non-alcoholic beverages. From premium spirits to\nalcohol-free pairings, guests are increasingly seeking sophisticated\nalternatives without compromise.\nLooking Ahead\n\nAsia Pacific's F&B landscape is fundamentally shifting toward authenticity and\nintentionality. Hotels and restaurants thriving in 2027 are those that\nunderstand their place deeply - its ingredients, culture, people and design\nexperiences around that foundation. They are creating smaller, more\ndistinctive spaces where technology elevates genuine hospitality, while\ntelling stories that connect guests emotionally to destination and cuisine.\nThe result is a regional dining scene that feels less like a global template\nadaptation and more like a collection of distinctive, culturally rooted\nexperiences.\n\nAbout Marriott International\n\nMarriott International, Inc. (Nasdaq: MAR) is based in Bethesda, Maryland,\nUSA, and encompasses a portfolio of compelling brands across luxury, premium,\nselect, midscale, extended stay, and all-inclusive, with over 10,000\nproperties in 148 countries and territories, as of June 30, 2026. Marriott\nfranchises, operates, and licenses hotel, residential, timeshare, yacht,\noutdoor, and other lodging products all around the world. The company offers\nMarriott Bonvoy®, its highly awarded travel platform. For more information,\nplease visit our website at www.marriott.com, and for the latest company news,\nvisit www.marriottnewscenter.com. In addition, connect with us on Facebook and\n@MarriottIntl on X and Instagram.\n\nDownload the full Future of Food 2027 reporthere\n(https://news.marriott.com/static-assets/component-resources/newscenter/news/2026/10/06/2027-marriott-future-of-food-report.pdf)\nto explore the complete trends shaping Asia Pacific's culinary future.\n\nAccess high-resolution images and media assets here\n(https://marrstar.box.com/s/ift9698log0i77zoqsoovp4iwexee54q).\n\n\nView original content to download\nmultimedia:https://www.prnewswire.com/apac/news-releases/the-rise-of-place-marriott-international-reveals-asia-pacifics-future-of-food-302898089.html\n\nSOURCE Marriott International\n\n\n\nPhoto: \nhttps://mmx.prnewswire.com/media/MS2002123/20261004231444EDT_image_1.jpg?id=OA2986297\nhttps://mmx.prnewswire.com/media/MS1793435/Marriott-International-Logo-Logo.jpg?id=OA2986428\n\nCopyright (c) 2026 PR Newswire Association,LLC. All Rights Reserved."},"type":"article","timestamp":"2026-10-06T08:00:05.133234016Z","server_sent_at_ms":1791273605133},"received_at":"2026-10-06T08:00:05.186Z","source_url":null},"analysis":null,"durationMs":null,"modelName":null}}