Folio and meez integrate their procurement and recipe platforms to give hotel F&B operators real-time visibility into food costs, recipe margins, and purchasing decisions in a single workflow.
FPG's CheckMax uses AI coaching and e-learning to train hotel restaurant servers in suggestive selling, targeting 5–15% revenue-per-guest increases with integrations for Oracle Micros, Toast, and Square.
Marc Rose Hospitality achieved 15% F&B revenue growth at two resorts using IRIS mobile ordering, now expanding to three more properties.
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 148-room hotel deployed IRIS Mobile Dining to compete with third-party delivery apps and reduce phone-based ordering strain on limited staff.
The report tracks 458 operating food halls with 114 more in development, showing Florida leading with 17 planned projects.
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 two-day Dallas summit focused on menu profitability, procurement cost savings, and team development for F&B leaders across Davidson's hotel portfolio.
Colicchio Consulting led the $75 million F&B transformation introducing seven new dining concepts including brands from James Beard winner Shawn McClain and Top Chef's Fabio Viviani.
The Hotel Monroe, a hotel within Hilton’s Tapestry Collection, has officially been recognized as the first full-service hotel in the US by the Gluten-Free Food Program (GFFP) as 100% gluten-free. This certification also is endorsed by the National Celiac Association (NCA).
In a bold move to elevate every stay with an exceptional coffee experience, Holiday Inn Express by IHG and The Coca-Cola Company’s Costa Coffee, have announced an exclusive partnership that will bring Costa’s freshly ground and brewed coffee to every Holiday Inn Express hotel across the United States.
Hotel restaurants are no longer just convenient pit stops for weary travelers—they've become destinations in their own right. New insights from OpenTable and KAYAK cement a growing cultural shift: travelers are choosing where to go and stay based on what they want to eat. Nearly half of Americans (47%) say they have specifically booked a trip to visit a restaurant1, and KAYAK data shows a 51% year-over-year increase in the use of KAYAK's "restaurant" hotel filter, highlighting how travel and dining are becoming increasingly connected.2
For hotel brands near the top of the chain-scale, the requirement for creating meaningful experiences that embrace ‘sense of place’ becomes essential. In the constant pursuit of business growth, offering incredible and ‘peak’ experiences becomes essential for driving ADR and ancillary spend. This is what we call the ‘reason to visit’, inspiring word-of-mouth, boosting occupancy rating, and enhancing overall value in various ways.
In 2024, U.S. hotels are seeing notable trends across their food and beverage (F&B) departments, driven by regional variations, corporate group demand, and strategic responses to inflation. Despite some uneven performance, particularly across regions, a clear recovery is taking shape, with the Southern United States emerging as a stronghold for revenue flow-through and profitability. Here’s a closer look at how the industry is adapting to shifting guest demands, inflationary pressures, and evolving revenue sources.
The Shay, part of Destination by Hyatt, is thrilled to welcome José Andrés Group (JAG) as the exclusive food and beverage operations manager for the property, effective September 1, 2024. In this role, JAG will manage all aspects of the food and beverage experience at The Shay, including two new restaurants, in-room dining, the lobby bar, meetings and events.
First Hospitality, a national hotel operating, management, and development company, assumed management and operations of Hotel Ardent, Dayton, OH, Lively Hotel, Oklahoma City, OK, and opened Tempo by Hilton Louisville Downtown NuLu (May 1, 2024) bringing the number of lifestyle properties to 25+ in its overall portfolio of 70 hotels. First Hospitality is set to open and has assumed management of seven new restaurants, bringing the total number to 30+ restaurants in the portfolio, including its first international property, Carnivale Bahamas located on Paradise Island.
The Craddock Terry Hotel, an award winning boutique hotel located in the heart of Lynchburg, is thrilled to announce that their signature restaurant, Shoemaker’s American Grille, has been honored with the esteemed DiRōNA Award of Excellence, further solidifying its reputation as one of Virginia's premier dining destinations.
The Omni Grove Park Inn held its highly anticipated Annual National Gingerbread House Competition™, yesterday which included 200 entries from over 22 states and Guatemala. Contestants spanned across adult, teen, youth and children categories all competing for a chance to win a piece of more than $40,000 in cash and prizes.This year’s winners, the Difficult Dessert Devotees were a niece and aunt baking duo from North Carolina, and it was their third year competing and first time winning the competition. The furthest traveled competitor was Beatriz Mejia who traveled 4,234 miles from Guatemala to participate in this year’s competition.
The Culinary Institute of America (CIA) named three new trustees to its board during its October annual meeting: Arash Azarbarzin, Kyle Connaughton, and Adam Crocini.
Elizabeth Fauerso, long time Pearl and Potluck Hospitality executive, is pleased to announce her new development and experiential design practice, EBF Development and Design Studio. After 11 years with Pearl and more than 25 years in the strategic practice of creating brands and places that matter, Fauerso is stepping out on her own to work with a diverse range of clients and projects in San Antonio and beyond.