The article applies French military doctrine "commandement par intention" to hotel F&B operations, arguing that defining intent over instruction gives managers autonomy to adapt during high-pressure, resource-constrained service periods.
Wyndham Garden Phuket Kamala has deployed Shiji's Infrasys cloud POS across 3 F&B outlets, centralizing menu management and transaction processing at the Kamala Beach resort.
Barrel Aged Management's Ami Alexander shares how hotels can build iconic F&B concepts by leading with narrative, design intentionality, and destination-driven dining that earns guest loyalty.
Explores how AI can address kitchen bottlenecks in restaurants without replacing human staff, balancing automation with the human element central to hospitality.
HVS Southern Europe analyzes how F&B drives revenue and brand value in Italy's luxury hotel sector, with case studies from Rome Cavalieri, Da Vittorio, and others showing F&B at 25–40% of total revenue.
Shiji's Infrasys POS is deployed across The Capitol Kempinski Hotel Singapore's F&B outlets, providing cloud-based order processing, real-time sales visibility, and offline-ready functionality for luxury dining.
Inspired by an AWS and Shiji whitepaper, the roadmap outlines five key F&B trends and six technology strategies, including cloud POS, mobile ordering, and real-time analytics, to help hotels improve margins and guest satisfaction.
Six Senses joins the UNEP and UN Tourism Recipe of Change initiative, committing to halve food waste by 2030 across all 27 properties through operational programs, on-site farming, and guest education.