A former Texas hotel GM argues that serving kosher and halal dietary needs gave his property a 500%+ RevPAR advantage over competitors on low-demand weekends, and outlines how other hotels can replicate this strategy.
The Omni Grove Park Inn hosts its 34th National Gingerbread House Competition on Nov. 16, 2025, drawing entries from 26 states and over 20,000 annual visitors to Asheville.
PolyU researchers analyzed 500,000+ Yelp reviews across 3,000 Boston restaurants, finding that review variance and Elite reviewer ratings are stronger predictors of survival than average star ratings.
OpenTable's 2026 Top 100 Hotel Restaurants list coincides with data showing hotel restaurant bookings by travelers up 13% YoY, plus an upgraded AI Concierge tool now live on its homepage.
Shiji's Infrasys POS integrates with FPG's CheckMax to deliver AI-driven coaching and real-time analytics, targeting a 5–15% increase in incremental revenue per guest for hotel dining outlets.
NIQ and AHLA's Hotel Beverage Study 2026, based on 5,000 U.S. hotel visitors, finds soft drinks lead purchase intent at 47%, with domestic travel growth expanding supplier opportunities.
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.