Presence Is The New Luxury
Opinion

Presence Is The New Luxury

Hospitality has always been about how people feel, but over the last decade or so, the industry tried to improve that feeling through structure alone. Better systems. Better standards. Better efficiency. The assumption was that if everything worked ...

Franck Desplechin
Franck Desplechin
CEO Founder | Author | Expert Mindset Coach | Hospitality Task Force Provider | Industry Connector | F&B Expert
Cheffranck.com
More in this category
Consumer Trends
More in this category
Food and beverage
More in this category
Guest Experience
More like this
Franck Desplechin
by Franck Desplechin
5 February 2026Cheffranck.comConsumer Trends
Presence Is The New Luxury
Why Chefs Leave? What a Global Survey Reveals About the Kitchen Retention Crisis
Opinion

Why Chefs Leave? What a Global Survey Reveals About the Kitchen Retention Crisis

Hospitality has never pretended to be easy. Work in professional kitchens is defined by fast pace, pressure, precision, professionalism, and pride. Yet a growing body of evidence suggests that the chef shortage is no longer simply a recruitment chal...

Dr. Charalampos (Babis) Giousmpasoglou
Dr. Charalampos (Babis) Giousmpasoglou
Principal Academic in HRM at Bournemouth University Business School
Bournemouth University
More in this category
Human Resources
More in this category
Culinary Arts
More in this category
Food and beverage
More like this
Dr. Charalampos (Babis) Giousmpasoglou
by Dr. Charalampos (Babis) Giousmpasoglou and Dr. Evangelia (Lia) Marinakou
3 February 2026Bournemouth UniversityHuman Resources
Why Chefs Leave? What a Global Survey Reveals About the Kitchen Retention Crisis
Mastering mobile ordering: 10 best practices to drive ancillary revenue and free up staff time
Opinion

Mastering mobile ordering: 10 best practices to drive ancillary revenue and free up staff time

As hotels navigate continued pressure on rooms revenue, F&B has firmly stepped into the spotlight as one of the most powerful drivers of ancillary income. For F&B leaders, the opportunity to maximise spend while streamlining operations has never bee...

Kate Fuller
Kate Fuller
Senior Marketing Manager, IRIS Software Systems
IRIS Software Systems
More in this category
Guestroom Technology
More in this category
Lodging Industry
More in this category
Food and beverage
More in this category
Guest Experience
More like this
Kate Fuller
by Kate Fuller
28 January 2026IRIS Software SystemsGuestroom Technology
Mastering mobile ordering: 10 best practices to drive ancillary revenue and free up staff time
Opinion

Why is Food Waste Hotel Owners’ Next Big Thing

While food waste in hotels is often brought up to hotel operators, financial data shows us that owners are actually those paying the (high) price of this multi-dimensional issue. When we say “high”, we mean 2 to 6 bps of their GOP margin.This observ...

Benjamin Lephilibert
Benjamin Lephilibert
Founder & CEO, LightBlue Environmental Consulting
ESSEC IMHI
More in this category
Environment & Sustainability
More in this category
Food & Beverage
More like this
Benjamin Lephilibert
by Benjamin Lephilibert and Johanna Wagner
5 December 2025ESSEC IMHIEnvironment & Sustainability
ESSEC Business School
Opinion

A New Analytic for Hotel Restaurant Real Estate: Transitioning Square Footage into Signature Experiences

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.

Trip Schneck
Trip Schneck
Managing Partner
Colicchio Consulting
More in this category
Lodging Industry
More in this category
Real Estate & Investment
More in this category
Food and beverage
More like this
Trip Schneck
by Trip Schneck
21 November 2025Colicchio ConsultingLodging Industry
Colicchio Consulting
More Than a Hotel Restaurant: Takeaways from Hilton Anaheim’s Culinary Reinvention
Opinion

More Than a Hotel Restaurant: Takeaways from Hilton Anaheim’s Culinary Reinvention

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 fundamen...

Prabeen Prathapan
Prabeen Prathapan
Executive Chef at Hilton Anaheim
Hilton
More in this category
Food and beverage
More like this
Prabeen Prathapan
by Prabeen Prathapan
21 November 2025HiltonFood and beverage
More Than a Hotel Restaurant: Takeaways from Hilton Anaheim’s Culinary Reinvention