In China, hotels aren’t bothering to revive the dead room service scene. Instead, they’re evolving past it.

‍John Lin recently shared how his go-to hotel in Shanghai has quietly phased out the old model. Instead of overpriced menu items, guests order from Meituan (which delivers 60 million meals a day).

The hotel then provides either a secure locker or a pick-up table for drivers to drop off food.No awkward lobby handoffs.

No small fortune transactions. Just dinner, sorted.

It’s a brilliant case of meeting guests where they already are.

Why maintain an in-house kitchen when the guest has the entire city’s food scene in their pocket?

Hotels in other countries might want to take notes, especially those still clinging to QR code menus and $25 burgers.