I am working on a feature about grab-and-go food trends for hotel dining and gift shops in the United States, Mexico, Canada, and other locales in North America. The interviewee can be a hotel F&B manager, chef, general manager, or gift shop manager. Other experts on this topic working with hospitality clients are also welcome. Please feel free to answer any applicable questions: Which major trends—such as high-nutrition or functional food, eco-friendly packaging, globally influenced options, or chef-driven offerings—has your property embraced in the past year for grab-and-go? Which items from the past have been phased out and why? Has customer feedback informed what items were added or phased out? If so, how? What role did your hotel chefs or flagship restaurants play in updating your grab-and-go offerings? Is your property shifting from Starbucks partnerships to local partners? If so, how does this strengthen ties with the local business community? Are you incorporating seasonality or farm-to-table concepts into grab-and-go? What has been done to make grab-and-go fare more sustainable, both in packaging and food preparation?