6 Technologies That Boost F&B Revenue

With hotels focused on increasing revenue per available room (RevPAR), food and beverage (F&B) revenue is often an overlooked source of financial opportunity for properties.

Rohith Kori

Senior Vice President, Product Strategy, F&B, at Agilysys

Agilysys

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Property Technology

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Boutique & Lifestyle

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Food and beverage

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Guest Experience

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Opinion

Serving Up Success: The Strategic Impact of Advanced Revenue Management Technology in Dining

Whether it’s a Friday evening flight, a hotel during the holidays, or a taxi ride in a downpour, we have all been burned by higher-than-normal prices due to excess demand. Raising costs when businesses are busiest is the norm across the travel indus...

Joe Vargas

SVP & General Manager, Infor Hospitality

Infor

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Information Technology

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Lodging Industry

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Innovation

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Food and beverage

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Opinion

Address F&B profitability before it takes you under

F&B is increasingly a cost centre for hotels, steadily losing profitability since 2018. But there’s hope! Hoteliers should look beyond just the menu and decor to create a compelling F&B offering. Profitability in food and beverage (F&B) dropped by o...

Cameron Thomas

Senior Account Executive

Guestline

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Sales & Marketing

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Information Technology

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Lodging Industry

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Food and beverage

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Opinion

In what ways will AI affect restaurant operations?

A new wave of industrial revolution is here --- AI (artificial intelligence) will change everything we do. Undoubtedly, AI can improve restaurant operations.

Linchi Kwok

Professor at The Collins College of Hospitality Management, Cal Poly Pomona

CAL Poly Pomona

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Sales & Marketing

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Information Technology

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Food and beverage

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Chatbots, Robotics & AI

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Opinion

1893: Where bistronomy meets restaurant sustainability

In the heart of EHL Lausanne Campus resides a culinary gem – the 1893, a pedagogical, retro-modern bistronomic restaurant that captures the perfect fusion of fine dining and sustainable practices. This establishment is not just a pedagogical restaur...

Morgane Dumollard

Marketing Manager EHL School of Practical Arts

EHL

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Environment & Sustainability

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Hotelschools | Universities

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Food and beverage

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Opinion

Besides helping the environment, what other benefits can restaurants see from green food packages?

Restaurant curbside pickup evolved from the old-fashioned takeout service and has gained momentum since COVID. Restaurateurs embrace the concept, and consumers want it. Curbside pickup will remain an essential restaurant distribution method even aft...

Linchi Kwok

Professor at The Collins College of Hospitality Management, Cal Poly Pomona

CAL Poly Pomona

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Environment & Sustainability

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Corporate Social Responsibility (CSR)

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Food and beverage

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Guest Experience

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Opinion

It’s Time to Digitize Your Hotel Restaurant’s Food Safety Management

In the dynamic world of hospitality, one thing remains constant and non-negotiable: food safety. As a hotel restaurant manager, you fully recognize the paramount importance of food safety in safeguarding the well-being of our cherished customers and...

Garrett Peppelman

Head of Growth at Xenia

Xenia

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Property Technology

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Lodging Industry

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Food and beverage

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Opinion

The Dining Experience of the Future

The future of the restaurant industry has so many compelling challenges and opportunities facing it.

Alan Someck

Full Service Hospitality Consultant

Cayuga Hospitality Consultants

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Food and beverage

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Opinion

Going lean – how hospitality can overcome the challenges of food price inflation and record energy bills

Hospitality has been a driving force for the UK and European economies for years, employing 3.2 million people before the pandemic and generating £38 billion in tax revenue for the UK government. Providing job opportunities for young people and stud...

Sam Martin

Co-founder and CEO of Peckwater Brands (PWB)

Peckwater Brands

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Food and beverage

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Opinion

Are Americans on the tipping point of tipping?

In the old times, Americans typically tip 15 – 20% of the pre-tax bill in sit-down restaurants with wait staff. For hotel room service, tipping 10% is expected if gratuity is already included; otherwise, 20% or more should be added.

Linchi Kwok

Professor at The Collins College of Hospitality Management, Cal Poly Pomona

CAL Poly Pomona

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Human Resources

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Revenue Management

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Food and beverage

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Guest Experience

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