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.
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.
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 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.
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.
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.
Organized by EHL Hospitality Business School and the Harvard Data Science Initiative, the second iteration of the Vine to Mind conference took place on EHL’s iconic Lausanne campus in June 2025. Discussions centered on the role that data science plays in the wine industry. Drawing participants from over 20 countries, the conference featured presentations rooted in academics, data science and in-the-vineyards insights. The conference put forward a clear and informed message: the evolution of the wine industry now depends as much on advances in data science as on traditional expertise in viticulture, winemaking, and business.
For centuries, industries such as beer, wine and whiskey have been built on foundations of heritage and craftsmanship. Over time, these products have become precious, cultural artifacts, deeply tied to regional identity. The botti used for ageing Barolo wine in Piedmont, the ancient recipes used to produce beer in Germany, or the oak used for aging whiskey all carry symbolic meaning beyond their technical purpose. Entrepreneurs entering these fields quickly learn that innovation often means challenging industry traditions that entire regions have held sacred for generations. The price of novelty can be high: reputational risk, resistance from loyal consumers, even rejection from local communities who see innovation as an attack on authenticity. Inspired by research on the Swiss beer industry, this article proposes strategic ways of weaving centuries of tradition into new interpretations.