A kiosk deployment at Hyatt Regency Savannah drove a 22% rise in marketplace orders and a 24% sales increase, while shifting 72% of transactions to self-service and freeing staff for higher-value guest interactions.
A strategic framework for designing hotel cocktail menus around consumption occasions, pricing psychology, and sequencing to maximize per-guest contribution rather than per-item profit.
An eight-step framework for hotel F&B leaders building 2027 budgets, covering revenue planning, labor deployment, food and beverage cost control, capital investment, and contingency planning.
Wyndham Garden Phuket Kamala has deployed Shiji's Infrasys cloud POS across 3 F&B outlets, centralizing menu management and transaction processing at the Kamala Beach resort.
A strategic framework for luxury hotel beverage directors on building bar lists by function rather than origin quota, balancing local authenticity, global benchmarks, and guest intent.
FSA data analysis shows UK hotels, B&Bs and guesthouses average a 4.79 food hygiene rating, with 95.5% scoring 4 or 5, outperforming restaurants and other food business types.
Part II of a strategic series on wine list engineering, detailing how to build a four-tier price ladder (accessible, core, premium, prestige) and activate it through sourcing, service language, and mix performance metrics.
A two-part framework arguing that wine lists should function as revenue systems using price laddering to create clear upgrade paths, shifting sales mix toward higher-contribution bottles.
Analysis of 200,000+ orders across 500+ European hotels finds top-quartile properties earn €257 per room per year from room service vs. €99 at the median, with execution the key differentiator.
Barrel Aged Management's Ami Alexander shares how hotels can build iconic F&B concepts by leading with narrative, design intentionality, and destination-driven dining that earns guest loyalty.
From zero-waste nose-to-tail menus to AI-assisted waste tracking, hotel chefs are emerging as key sustainability operators, cutting food costs while reducing carbon and landfill impact.
JLL data shows luxury hotels with prestige restaurants post 6.7pp higher occupancy and 18.6% more RevPAR, as 60% of luxury travelers now prioritize hotels with great dining.
Fairmont The Queen Elizabeth's Marché Artisans blends fast casual dining, 90% locally sourced retail, and Québec cultural storytelling into a ground-floor concept that drives revenue and deepens guest experience.
This opinion argues that beverage cost percentage is a control indicator, not a value metric, and proposes a five-dimension framework covering cost, contribution, mix, velocity and penetration to manage F&B performance.
The author argues that restaurant success depends less on originality and more on consistently delivering the concept promised to guests across every operational touchpoint.
EHL professors and industry experts explain how menu engineering should function as a system-level diagnostic tool, not just an item-by-item margin exercise, especially as guest spending behavior shifts.
Explores how AI can address kitchen bottlenecks in restaurants without replacing human staff, balancing automation with the human element central to hospitality.
HVS Southern Europe analyzes how F&B drives revenue and brand value in Italy's luxury hotel sector, with case studies from Rome Cavalieri, Da Vittorio, and others showing F&B at 25–40% of total revenue.
A former Texas hotel GM argues that serving kosher and halal dietary needs gave his property a 500%+ RevPAR advantage over competitors on low-demand weekends, and outlines how other hotels can replicate this strategy.
Hilton CEO Chris Nassetta visits Waldorf Astoria Shanghai Qiantan to prepare wontons with F&B Director Mandela Zhu, whose family has a three-generation connection to Hilton.