For years, the traditional all-inclusive system has been a cornerstone of mass tourism. However, today’s evolving guest profile is increasingly drawn to more flexible, refined, and simplified service models. One concept that has emerged in response to this shift is the “Soft All Inclusive” model. Positioned as an alternative to the classic all-inclusive package, it is gaining popularity among both hotels looking to optimize costs and guests seeking a more conscious approach to consumption.

Soft All Inclusive typically includes the main meals and selected beverages but offers a more limited—and intentional—range of services compared to traditional packages. In most cases, breakfast, lunch, and dinner are served buffet-style, while snacks and premium drinks throughout the day may be excluded. This approach not only helps reduce operational costs but also minimizes waste.

Beyond cost management, this new model is also seen as a tool for strengthening a hotel’s brand identity. Especially among environmentally conscious and sustainability-driven properties, Soft All Inclusive is embraced as a more controlled form of consumption. Likewise, the higher-end guest segment is shifting its focus from unlimited food and drinks to curated menus made with local products and a more tranquil atmosphere.

This model has proven particularly effective in couples-only, adults-only, or wellness-focused hotels. It also appeals to guests who either don’t drink alcohol or prefer a limited range of beverages. Some properties are even evolving the concept further into “custom all-inclusive” models, allowing guests to tailor their experiences.

The growing appeal of Soft All Inclusive stems from both the hotels’ desire for more flexible operations and travelers’ increasing demand for a thoughtful, measured vacation experience. While traditional all-inclusive offerings still attract a large customer base, it’s clear that the future of tourism lies in more mindful, sustainable, and health-conscious service models.