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.
The Omni Grove Park Inn hosts its 34th National Gingerbread House Competition on Nov. 16, 2025, drawing entries from 26 states and over 20,000 annual visitors to Asheville.
PolyU researchers analyzed 500,000+ Yelp reviews across 3,000 Boston restaurants, finding that review variance and Elite reviewer ratings are stronger predictors of survival than average star ratings.
Winnow acquires Singapore-based Lumitics, gaining deployments across 20+ countries in Asia-Pacific and the Middle East, and access to deeper regional hospitality relationships with Accor, Hyatt, Marriott and Four Seasons.
Issue 49 covers chef interviews with Luke Nguyen, Angela Hartnett, and Michael White, restaurant reviews across Madrid, London, and Cape Town, plus a dedicated F&B design studio launch.
Shiji's Infrasys POS is deployed across The Capitol Kempinski Hotel Singapore's F&B outlets, providing cloud-based order processing, real-time sales visibility, and offline-ready functionality for luxury dining.
IRIS outlines 10 operational and revenue warning signs that indicate a hotel's F&B setup needs mobile ordering, from order errors and slow service to multi-property brand inconsistency.
OpenTable's 2026 Top 100 Hotel Restaurants list coincides with data showing hotel restaurant bookings by travelers up 13% YoY, plus an upgraded AI Concierge tool now live on its homepage.
Shiji's Infrasys POS integrates with FPG's CheckMax to deliver AI-driven coaching and real-time analytics, targeting a 5–15% increase in incremental revenue per guest for hotel dining outlets.