Fewer staff, higher expectations, and the redesign of hotel F&B in Europe
A 10% workforce shortage across European hotels is driving adoption of mobile POS systems to maintain F&B service standards with fewer staff.
News
Turning Plates into Profit: Reclaiming the Power of Hotel F&B
Newport Hospitality Group executive argues hotel F&B outlets need strategic management focus to drive guest preference and measurable revenue performance.
By Wayne West III, President, Newport Hospitality Group
Hilton President & CEO Chris Nassetta explores global destinations through local dishes rooted in history, starting with a classic Moroccan tagine at Conrad Rabat Arzana
Hilton's CEO launches a video series learning traditional dishes from hotel chefs, starting with Moroccan tagine at Conrad Rabat Arzana.
Marc & Rose Hospitality partners with IRIS to grow F&B revenue and reduce labour demand with mobile ordering
Marc Rose Hospitality achieved 15% F&B revenue growth at two resorts using IRIS mobile ordering, now expanding to three more properties.
You stayed too long...
The piece explores the subtle signs that indicate when a hospitality professional may have outgrown their current role despite operational success.
By Franck Desplechin, CEO Founder | F&B Expert, Cheffranck.com
Enhancing the Dining Experience in Hotels
The guide covers 12 strategies including technology integration, seasonal menus, loyalty programs, and sustainable practices to boost hotel dining revenues.
By Nasir Zahir
Food Service Supply Chain: Manage Complexity to Protect Performance
Rising regulatory demands, globalization, and efficiency-driven models are making food service procurement a strategic risk that directly impacts hotel and restaurant profitability.
By Paulina Schmidt, Food and Beverage Copywriting Specialist, EHL
Loews Hotel & Co Introduces “Alchemy by Loews Hotels”
The hotel chain launches a brand-wide cocktail program featuring house-made tinctures, tableside presentations, and local ingredients across participating properties.
The Anchor Effect - Hotels Used to Compete on Rooms. Now They Compete on Restaurants.
Hotels with culturally relevant dining see 18.6% RevPAR growth as F&B transforms from cost center to the primary differentiator driving bookings and community.
By Andrew El-Bayeh, CEO, Example
Baristas behind millions of cups of coffee compete globally
Julius Meinl announces its 2026 international barista competition across 17 countries, with national champions advancing to Vienna finals in September.
World Cup Readiness Starts in the Back of House. Why Mobility Is Reshaping Hotel F&B
American Liberty Hospitality achieved 10-15% F&B revenue growth across five properties by deploying mobile POS systems that eliminate staff trips to fixed terminals.
When a Word Salad Becomes the Most Delicious Special of the Day!
The article contrasts two servers at a Japanese-Korean fusion restaurant to illustrate how product knowledge and storytelling elevate dining experiences.
By Roberta Nedry, President, Hospitality Excellence, Inc.
Aloft New York LaGuardia Airport strengthens F&B revenue and reduces operational strain with IRIS Mobile Dining
The 148-room hotel deployed IRIS Mobile Dining to compete with third-party delivery apps and reduce phone-based ordering strain on limited staff.
Hozpitality Group Unveils "Hozpitality's Best 30 F&B Leaders in the Middle East 2026" Powerlist
The 2026 powerlist recognizes 30 F&B leaders across hotels and restaurants in the Middle East, with winners to be celebrated at Dubai gala in March.
Dusit highlights rare convergence of Michelin recognition across hotels, dining, and the culinary talent it has trained
Dusit's hotels earned three Michelin Keys while its culinary school alumni received six Michelin distinctions, including stars for AKKEE and GOAT Bangkok.
From Hotel Outlet to F&B Destination – 5 Strategies to Boost your F&B Concept
Article outlines five strategic approaches to transform hotel restaurants from basic outlets into profitable standalone destinations.
Mastering mobile ordering: 10 best practices to drive ancillary revenue and free up staff time
IRIS shares 10 strategies for hotels to maximize F&B revenue through mobile ordering, from strategic QR code placement to staff training and data analytics.
By Kate Fuller, Head of Marketing, IRIS
When Hospitality Goes Overboard
Restaurants rely on satisfied customers for repeat visits, leading many to continuously raise their service standards to meet and exceed customers’ expectations. However, service quality that is too high can backfire, with behaviours such as kneeling and excessive politeness arousing suspicion and discomfort in diners. Filling a research gap and providing practical guidance for restaurant managers and operators, Dr Yuchen Xu and Professor Catherine Cheung of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University (PolyU), working with two co-authors, offer a novel theoretical lens for examining how customers respond to such “over-service” in restaurants.
Colicchio Consulting Releases 2026 Food Hall Report Highlighting Rapid Expansion, as the Segment Grows Nearly 25% Over Two Years
The report tracks 458 operating food halls with 114 more in development, showing Florida leading with 17 planned projects.
The Landmark London partners with IRIS to elevate room service efficiency and boost order volumes
IRIS Mobile Ordering helped the luxury hotel handle 100+ orders per shift while improving accuracy and guest confidence for international visitors.