Hotel rooms that are modeled after Godiva gift boxes, feature Coca Cola shower stalls, and even include a caramel popcorn-filled bathtub are popping up internationally.
According to an article on Today.com, food-themed hotels are entering the marketplace, filling a growing niche in the hospitality industry.
Among that growing number is the Adelphi, a dessert-themed boutique hotel located in Melbourne, Australia, where some rooms look like they were modeled after Godiva gift boxes, and the minibar is restocked daily with candies, Today reported.
There’s also Food Hotel in Neuwied, Germany, which sports a supermarket motif, touting Coca Cola shower stalls, furniture resembling beer crates, and cushions that look like biscuits, Today reported.
Three Ways House, a hotel in Gloucestershire, England, is host to the Pudding Club, and its guests have the option of staying in a Pudding Room or a Chocolate Suite—where they’re surrounded by delectable images of syrup sponge, Today reported.
There are also hotels that don’t revolve entirely around food but have a soft spot for taste buds. Toronto’s Gladstone hotel, for instance, has 37 artist-designed rooms, one of which was created by Food Network host Bob Blumer and features Fruit Loops wallpaper and a Swiss-cheese canopy, Today reported.
“We find that the most popular traveler types for these hotels are couples, both mature and young in age,” said Joseph Moscone, senior manager of public relations for the Americas at Booking.com, adding that food-themed hotels are typically comparable in cost to other hotels in their respective areas, Today reported.
In March 2012, Mischief PR devised the Tate & Lyle Sugars Cake Hotel—a literally edible hotel that was erected in London for one night only. Ravenous guests ate their way through the walls, which were home to eight tasting rooms, including a caramel popcorn-filled bathtub, a tower of doughnuts, a mud cake statue and many more sugary creations. The project took 2,000 hours to bake and 900 hours to decorate, Today reported.
Mischief PR’s creative director Damon Statt says that since presenting the edible cake hotel, which was meant to show what each of the eight sugars in the Tate & Lyle range can do, the agency has seen an increase in edible installations and events, and is planning more, Today reported.