Solution by business

Hotels and catering

Equipment and supplies for hotels and catering services.

20-35%
of hotel revenue comes from food and beverage
+40%
growth of premium events in Mexico (2021-2024)
50.2M
international tourists hosted in Mexico (2024)
Hotel buffet with dessert station

Evaluation

What your business needs to evaluate.

Buffet and breakfast

Large display cases and floor machines for continuous guest service.

Events and banquets

Mobile and high-production equipment for weddings, congresses and celebrations.

Room service and bar

Ready-to-go frozen desserts for room delivery or pool bar complement.

Brand standard

Consistent flavor and presentation across multi-site properties.

Sector insight

F&B remains a key driver of hotel revenue

According to SECTUR and AMHM, food and beverage represents 20% to 35% of total revenue in full-service hotels in Mexico. Differentiated dessert and cold drink offerings are a key part of the guest and event experience.

Source: SECTUR / AMHM — Hotel indicators report, 2024

How it looks

Real-world scenarios for your business.

All-inclusive resort

All-inclusive resort

Multiple machines at the ice cream buffet + premium gelato station by the pool.

Wedding catering

Wedding catering

Mobile equipment + premium ingredients. Ice cream station as part of the menu.

Urban boutique hotel

Urban boutique hotel

Compact display + gelato batch freezer at the rooftop bar or restaurant.

Related catalog

Equipment to review with an advisor.

This is an initial catalog reference. The final recommendation is confirmed with Horeka according to the project.

Resources

Reads to decide better.

See all resources
Tendencias

El auge de los postres frios en negocios gastronomicos: tendencias que marcan 2026.

Por que los postres frios se consolidan como una de las categorias mas rentables.

Read article
Guia

Helado suave, gelato o frozen yogurt: como elegir el formato ideal.

Diferencias clave entre los tres formatos mas demandados.

Read article
Rentabilidad

Rentabilidad en el menu: por que los postres frios tienen los margenes mas altos.

Por que incorporar postres frios puede elevar el ticket promedio.

Read article

Next step

Ready to review your project?

A Horeka advisor reviews your business, space and volume to guide you on equipment and supplies.

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