Meal Ticket: Concocting concepts to boost F&B returns

Up and down hotel chain scales, food and beverage, and the operations thereof, continue to evolve and be redefined. No matter the type of hotel, F&B offerings have moved from an afterthought to the forefront as guest tastes, wants and demands have sharpened. 

In an effort to underscore the importance that F&B has on a hotel's bottom line, we dove deep for an in-depth look of where hotel F&B currently sits—from how the brands are leading the charge to the particular concepts being implemented at the property level. It's food for thought like never before!

Download your free copy of this report so you, too, can take a bite into the conversation. 

FREE DAILY NEWSLETTER

Like this story? Subscribe to Operations & Technology!

Hospitality professionals turn to Operations & Technology as their go-to source for breaking news on guestrooms, food & beverage, hospitality and technology trends, management and more. Sign up today to get news and updates delivered to your inbox daily and read on the go.

Suggested Articles

The company promoted Randy Taormina, former area managing director of the Dream hotels in New York City.

Celebrating the hotel company’s 45th year and his 80th on the planet, the owner/operator—and philanthropist—embodies a "hospitality heart."

The Hyatt Centric Reykjavík will not only be the first Hyatt-branded hotel in Iceland, but will be the company's debut the Nordic region as a whole.