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.
Sofitel's ten fruit-filled croissants will be available for three months at participating hotels worldwide, featuring flavors like Raspberry Kiss with basil and Mango Kiss with borage flowers.
A 10% workforce shortage across European hotels is driving adoption of mobile POS systems to maintain F&B service standards with fewer staff.
Newport Hospitality Group executive argues hotel F&B outlets need strategic management focus to drive guest preference and measurable revenue performance.
Hilton's CEO launches a video series learning traditional dishes from hotel chefs, starting with Moroccan tagine at Conrad Rabat Arzana.
Marc Rose Hospitality achieved 15% F&B revenue growth at two resorts using IRIS mobile ordering, now expanding to three more properties.
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.
The hotel chain launches a brand-wide cocktail program featuring house-made tinctures, tableside presentations, and local ingredients across participating properties.
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.
Julius Meinl announces its 2026 international barista competition across 17 countries, with national champions advancing to Vienna finals in September.
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.
The article contrasts two servers at a Japanese-Korean fusion restaurant to illustrate how product knowledge and storytelling elevate dining experiences.
The 148-room hotel deployed IRIS Mobile Dining to compete with third-party delivery apps and reduce phone-based ordering strain on limited staff.
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's hotels earned three Michelin Keys while its culinary school alumni received six Michelin distinctions, including stars for AKKEE and GOAT Bangkok.
Article outlines five strategic approaches to transform hotel restaurants from basic outlets into profitable standalone destinations.
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.