To harness the benefits from tourism opportunities, especially in developing destinations such as the Caribbean, better integration of accommodation facilities into local supply chains is imperative. Attributes such as location, accommodation types, business model, and amenities, among others, all contribute to the success of the property. Hotel management will arguably be considered vital to properties’ success, but service leadership appears to be of utmost importance. The extent to which appropriate this leadership is executed directly impacts the service outcomes and service quality. Judgments on the appropriateness of service leadership can only reasonably be made by employees and customers in a service oriented business model. This qualitative study investigated two hotel-local food supply chains based on a service-oriented framework. It was found that the hotel with a focus and emphasis on service throughout the supply chain – both forward towards the consumer and backward towards the supplier – had greater success in strengthening local food usage at the property.