Using road trip metaphors, an F&B professional shares insights on managing restaurant operations, team coordination, and maintaining service flow during busy periods.
The first global foodservice study reveals operators struggle with integration despite progress in innovation, sustainability, and digital tools across 1,207 businesses worldwide.
CEO of Concrete Hospitality Group predicts 2026 F&B trends will emphasize bar culture revival, smaller curated menus, Southeast Asian flavors, and theatrical desserts.
The two-day Dallas summit focused on menu profitability, procurement cost savings, and team development for F&B leaders across Davidson's hotel portfolio.
Colicchio Consulting led the $75 million F&B transformation introducing seven new dining concepts including brands from James Beard winner Shawn McClain and Top Chef's Fabio Viviani.
The article argues hotel F&B success depends on investing in people through career development, ongoing training, and technology that enhances rather than replaces human connection.
Hotel food and beverage isn’t simply a service line—it’s the second-largest revenue engine in the building (1) and, increasingly, the brand’s cultural calling card.
When I stepped into my role as Executive Chef at Hilton Anaheim, it coincided with the largest renovation in the hotel’s 40-year history. But this wasn’t just a chance to update dining spaces or reimagine menus; it was a rare opportunity to fundamentally rethink how hotel food and beverage can engage today’s guests, drive revenue, and foster long-term loyalty.
Kimpton’s hotly anticipated annual Culinary + Cocktail Trend Forecast returns this year to unveil the unique dining styles, bold ingredients and expert techniques set to shape the global hospitality scene in 2026. From heritage and third-culture cuisine to fruity milk alternatives, Kimpton’s global chef and bartending community are setting trends that will define food and beverages in the year ahead.
Influence Society, the design-driven digital agency specializing in luxury hospitality, has expanded its collaboration with Altamarea Group to support the online performance of Ai Fiori, the group’s flagship Midtown Manhattan restaurant. Following the launch of a refined, brand-centric website for Marea Beverly Hills, the partnership now turns its focus to enhancing visibility and strengthening the digital foundation for Ai Fiori—a restaurant synonymous with elegance and culinary precision.
The Galt House Hotel, a Wyndham Grand Hotel and the largest hotel in Louisville, Kentucky with over 1,300 rooms, has partnered with IRIS, the global leader in mobile ordering and guest experience platforms, to revolutionize its food and beverage operations.
This year’s “Vine to Mind” Symposium was hosted at EHL Hospitality Business School. The international event brought together statisticians, neurologists and winemakers to explore a topic that continues to spark debate across cultural and policy circles: wine and health. The discussions revealed a complex interplay between tradition and technology, with special focus on the algorithms that are increasingly shaping our perceptions of what is supposedly ‘good’ for us. This article unpacks the myths surrounding wine and health, and how today’s ambiguous digital narratives are redefining our relationship with wine.
The US-based hotel management company White Lodging today announces the strengthening of its collaboration with the global market leader in digital F&B, guest directory and concierge ordering, IRIS, to accelerate its digital ordering proposition across its robust portfolio of hotels.
Agilysys, Inc. (Nasdaq: AGYS), a leading global provider of hospitality software solutions and services, today released the findings of its 2025 Foodservice Management Industry Impact Study: Balancing Operational Excellence with Experience Innovation.
Marriott International has unveiled its latest report, The Future of Food 2026, which explores how dining habits and preferences are changing across the Asia Pacific region. The comprehensive study spotlights major trends reshaping the culinary landscape, including a shift away from traditional fine dining toward casual luxury, comfort-driven menus, immersive dining experiences and a renewed reverence for local flavors. Diners are increasingly prioritizing relaxed, personalized encounters where storytelling, entertainment, and thoughtful design are just as important as the food itself.
The UN Tourism Global Conference on Wine Tourism took place in Plovdiv, Bulgaria, on 6–7 October 2025. Under the theme “The Art of Wine Tourism”, the event explored the synergies between wine tourism, art, and culture, showcasing its role as a catalyst for innovation, job creation, and regional development.
The Hospitality Sector Council, in partnership with corporate innovation leader L Marks and the Department for Business and Trade, has announced the launch of the first sector-wide Hospitality Innovation Lab. The initiative is designed to accelerate innovations that support workforce excellence and strengthen the sector’s future.
Hospitality is built on execution. Every detail—from the greeting at check-in to the follow-up after checkout—either reinforces your brand promise or erodes it.
As hotels prepare their budgets for 2026, leaders are under pressure to maximise returns on every investment. Today’s operators are looking for solutions that don’t just cut costs - they drive measurable revenue, streamline operations, and elevate the guest experience.
Accor, the largest hotel operator in Australia and New Zealand, has announced the launch of Table For – a new in-house food and beverage group designed to set new standards in culinary experience, creativity and commercial performance. Its first restaurant, Flaminia, will open at Pullman Quay Grand Sydney Harbour this Summer, with exciting new concepts set to follow.