"What Goes Around Comes Around": Hilton’s DoubleTree Hotels Reignite Full-Service Dining with the Comfort of Piebird

 

If warm cookies in the lobby say “Welcome,” then a made-from-scratch chicken pot pie says “Stay awhile.” As travel rebounds and guest expectations evolve, DoubleTree by Hilton is launching Piebird, a full-service, three-daypart restaurant concept designed to bring hotel dining back to its roots—with flavor, comfort, and care.

Opening first in Nanuet, New York, by late 2025 and Asheville, North Carolina, in early 2026, Piebird is the latest culinary creation from Hilton’s Stir Creative Collection, a team reshaping what hotel food and beverage can be—not just for convenience, but for connection.

Why Full Service is Making a Comeback

“For years, hotel dining leaned on speed—buffets, grab-and-go coolers, lobby coffee bars,” says Grocerant Guru® Steven Johnson, a leading voice in foodservice evolution. “But travelers today want food that feels personal and memorable. They don’t want to microwave a sandwich. They want to settle in, be served, and feel something real.”

Here’s why that shift is resonating:

·       61% of U.S. travelers now say dining is a top reason for choosing a hotel, up from just 42% a decade ago, according to the Global Hotel Guest Preferences Survey.

·       Over 78% of guests traveling for leisure say they would rather enjoy one “great” meal onsite than several quick bites, signaling a return to food-first decision making.

·       ‘Comfort food with a twist’ is the fastest-growing restaurant menu category, up 24% in the past three years according to Datassential, reflecting diners’ desire for familiarity paired with creativity.

The Flavor of Home, The Ease of a Stay

Piebird is deeply rooted in comfort. Think chicken and waffles with a honey-thyme drizzle, Sunday pot roast with root vegetables, and slow-baked macaroni and cheese—not to mention a rotating seasonal pie menu. Signature dessert? A silky chocolate custard pie crowned with chocolate malt balls.

“Piebird builds on the emotional warmth of DoubleTree’s famous cookie,” says Adam Crocini, Hilton’s global head of wellness, design, and F&B. “It’s that same hospitality, just taken to the table.”

A Hospitality Revival: What Goes Around Comes Around

Johnson notes that hotel food trends have come full circle:

1.       Mid-Century Dining Rooms (1950s–1970s) – Elegant full-service meals were once a highlight of travel. Menus were local, portions generous, and every table had a story.

2.       Buffet Boom (1980s–2000s) – With rising travel volumes, hotels turned to buffets and breakfast bars. Quantity took priority over quality.

3.       Grab-and-Go Era (2010s–2022) – Speed ruled. Guests were offered packaged meals and mini-marts—efficient, but impersonal.

4.       The Full-Service Revival (Now) – Stir is bringing back the heart of hospitality with concepts like Poppy’s, Haley and Bear, and now Piebird, where meals aren’t just served—they’re remembered.

Designed for Travelers, Built for Memories

Each Piebird location is turn-key for hotel owners, but rich in detail for guests. Stir delivers not just recipes and rituals, but curated music, lighting, uniforms, and mood—all to ensure that the meal matches the memory.

“We’re not just opening restaurants,” Crocini says. “We’re creating moments that become part of the journey.”

Whether it’s a hearty breakfast before hiking the Blue Ridge Mountains or a slice of pie after a long business trip, Piebird is more than a meal—it’s a feeling.

As Johnson puts it: “The grocerant revolution taught us that food can be fast and fresh. But when time allows, we don’t just want food—we want comfort, care, and community. That’s what’s coming back, and that’s why Piebird matters.”

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