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.
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.
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.
A hotel executive's insight reframes how hoteliers should think about non-room spaces as untapped revenue drivers.
The article examines how hotels can transform dining from basic amenity to brand differentiator through approachable menus, local partnerships, and integrated guest experiences.
IRIS argues that hotel groups using fragmented, POS-tied mobile ordering platforms risk inconsistent guest experiences and hidden costs, and outlines five criteria for selecting a unified, scalable solution.
Rising sobriety trends and Gen Z preferences are pushing luxury hotel bars to build premium mocktail programs, with margins of 65–75% making them more profitable than traditional cocktails.
A contributed piece for Hotel Yearbook 2026 explores seven ancestral superfoods across six Asian countries as a framework for building sustainable, health-focused F&B menus in Asian hospitality.
Hotels in 2026 are transforming wine programs into immersive, story-driven experiences, with real examples from Four Seasons, Kimpton, and Virgin Hotels showcasing sommelier-led tastings, regional terroir pairings, and tech-enhanced service.
Hotel F&B operations face margin pressure from food inflation and labor costs while guest expectations rise, but new technology and data-driven strategies offer opportunities for profitable differentiation.
Hotels lose hundreds of thousands annually to buffet overproduction, with AI-driven tracking showing potential waste reductions up to 90%.
The article argues that culinary creativity occurs through cross-modal sensory alignment before food arrives, rather than through constant dish innovation on the plate.
Newport Hospitality Group executive argues hotel F&B outlets need strategic management focus to drive guest preference and measurable revenue performance.
The piece explores the subtle signs that indicate when a hospitality professional may have outgrown their current role despite operational success.
The guide covers 12 strategies including technology integration, seasonal menus, loyalty programs, and sustainable practices to boost hotel dining revenues.
Rising regulatory demands, globalization, and efficiency-driven models are making food service procurement a strategic risk that directly impacts hotel and restaurant profitability.
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.
The article contrasts two servers at a Japanese-Korean fusion restaurant to illustrate how product knowledge and storytelling elevate dining experiences.