The Trends Reshaping How We Eat and Drink in 2026
CEO of Concrete Hospitality Group predicts 2026 F&B trends will emphasize bar culture revival, smaller curated menus, Southeast Asian flavors, and theatrical desserts.
Opinion Articles
The Debut of Appellation as an Immersive Culinary Hotel Brand
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.
By Adam Mogelonsky and Larry Mogelonsky
Florida Jury Awards $5.6 MM For Alcohol-Fueled Pool Party Injury
A Florida jury awards $5.6 million for a spinal cord injury sustained during an alcohol-fueled pool party at the Retreat in Gainesville. According to the Complaint, the Defendant, Retreat at Gainesville, LLC, hosted a St. Patrick’s Day event and provided free beer at the Retreat on March 17, 2017. Promotional materials for the event encouraged attendees to bring their beer and did not mention any age restrictions.
By Preston Rideout, CEO of Rideout Hospitality, Founder of The Dram Shop Experts and Nightclub and Bar Consultant, Cayuga Hospitality Consultants
The Value of Great Servers Straight from a Michelin Server Captain
The onsite restaurant is a hallmark of nearly any great hotel, with customer sentiments towards the former entity reflecting back onto property reviews and, ultimately, guestroom bookings. Within the F&B silo, we glorify the cuisine, the beverage selection, the wine cellar, the décor, the location and the executive chef, but rarely do the servers get their moment in the spotlight. And yet, like a triage nurse who first attends to a desperately ill patient entering the emergency room and is the lifesaving determinant ahead of any doctor’s intervention, server teams are the frontline for success in any hotel’s F&B operation.
By Adam Mogelonsky and Larry Mogelonsky
Is your California alcoholic beverage outlet ready for new August 1, 2022 ABC certification of all alcoholic beverage servers and managers?
A new law that many of the affected people have never heard about becomes effective July 1, 2022. It all involves liquor licenses from the California Department of Alcoholic Beverage Control (“ABC”) and persons employed by such licensees to serve alcohol to patrons.
By Jim Butler, Partner & Co-Chair Hospitality Practice, Blank Rome LLP, Blank Rome
Epicurean Ventures For The Travel Recovery
We’ve always espoused the mantra that the core of any property’s success is their F&B. Some golf, some are into wellness, but everyone eats. As demonstrated by a property we acted on as asset manager a few year’s ago, a property can even overcome deficiencies in their rooms’ product through a focus on exceptional dining.
By Adam Mogelonsky and Larry Mogelonsky
America's Great Restaurant Rebound
The pandemic has hit America’s food and beverage industry hard, with restaurants and cafes bearing the full brunt of social gathering restrictions. Many were forced to offer takeaway only during the lockdowns. When they reopened, they had to adhere to capacity restrictions. While some were able to endure the difficult period by securing funds through the Paycheck Protection Program, other establishments were not so lucky and closed permanently. It is clear, however, that Americans are eager to return to their favorite restaurants and bars, and the sector is poised to make a formidable comeback this summer. The U.S. restaurant industry continues to evolve and innovate, and there are several important trends to keep an eye on.
By Rodney Clough, President - HVS Americas, Denver, HVS
How Small Wine Producers Can Crisis-Proof Their Business Model
As ambassadors of Peter Michael Winery, we have asked ourselves about the reasons of the success of the company during such a global crisis. How has the company been so successful during this tough period?
By Stella Enriquez and Nicolas Velin
Hotel Buffets Are Out. Here’s What’s In.
Hotel food and beverage operations have radically changed in the wake of the pandemic. From breakfast buffets to banquet dinners, service has drastically altered to keep guests safe and as stopgap against weaker demand. Several of the adjustments made due to immediate needs are likely to remain in place for the foreseeable future, according to some F&B authorities.
By Rayna Katz, Writer, HotStats
What It Takes To Evolve A Beverage Program
The national beverage program for Omni Hotels & Resorts is rolled out on a bi-annual basis, with the same menu and mandates across all properties. As the chain has grown to include larger and more unique properties, they wanted to evolve the existing beverage program to include more unique and specialized offerings that are regionally- and property-specific.
By Kim Haasarud, Consultant, Strategic Solution Partners
Carving a Foodie Destination from a Mountaintop Resort
When one thinks of visiting Vancouver Island, the typical trip includes a day or two in the bohemian provincial capital, Victoria, followed by a trek north into perpetually verdant British Columbian wilderness or hugging the craggy, wind-swept western coast with most roads ending in Tofino. Along the way are picturesque mountain ranges, hiking trails and some truly incredible people of all walks of life.
By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited
How Changes in Hotel Revenues Suggest Changes in Guest Preferences
From the high-tech preferences of Generation Z, to the experiential fondness of Millennials, to the health and wellness realities facing Baby Boomers, hotels continually adjust the amenities and services they offer to satisfy their guests. These adjustments are based on extensive consumer research, much of which has been published in the lodging industry trade publications.
By Robert Mandelbaum, Director of Research Information Services, CBRE Hotels
Seven Ways To Maximize Holiday Banquet Sales Now
You may be relieved that the holidays are over, but now is the best time to set yourself up for a successful holiday season in 2018! Typically, the month of December is the highest grossing financial period of the year, so you want to take advantage of every opportunity. Below are seven ideas to help you create a program for private holiday parties that you can start selling right now.
By Beth Goodell, Senior Director, Product Management, Infor
Cutting Through the Clutter to Brand your F&B in 2017
Now that 2016 is behind us, we can look back at food and dining achievements in the US and acknowledge a number of interesting trends we all enjoyed and appreciated. Restaurants and servers began to more effectively respect diners with food sensitivities and allergies, for example. The rising number of food delivery methods (thank you, Uber eats) and apps are notable. We also, thankfully, witnessed fast food and fast casual/quick service restaurants 'cleanse' their ingredients of antibiotics, GMOs and hormones. Chefs and restaurateurs paid close attention to their patrons' needs and ambitious food and beverage executives even gleaned social media sources to stay on top of forthcoming trends to keep ahead of the curve. Adaptation to respond to what the masses crave makes for a forward-thinking chef and restaurant proprietor, resulting in successful dining experiences for guests.
By Allyson Rung and Leora Halpern Lanz
Redefining Modern American Cuisine
When it comes to food, the United States of America has 50 states and 320 million people with clam chowder in New England, burritos in the Southwest, fried chicken in the South, deep dish pizza in Chicago and so much in between. How are we supposed to summarize the culinary habits of this gigantic nation under the banner of 'Modern American Cuisine' let alone 'American Cuisine' when there is so much diversity?
By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited
4 Building Blocks for Reputation Management
Restaurant industry is a very competitive industry where harsh reviews and quick judgments have become a part of the trade. With the advent of social media and explosion of mobile devices, and ghost reviews etc. the whole issue has been complicated. But customers' increasing say is the reason why restaurants need to jump the bandwagon and steer it to its' advantage. After all, misuse of it is a common side effect and this whole process is what is called Reputation Management.
By Seshu Madabushi, Founder & CEO, FoodKonnekt
Seven Steps to Food Cost Control
After I returned from Viet Nam in 1971 I completed my senior year of college at the hotel school of Florida State University. The Chair of the department was Peter Dukas who taught a class on food & beverage management which used a text book he had authored called, "How To Operate A Restaurant". Long ago, I loaned the book out and never got it back so I can't quote him exactly.
By Kirby D. Payne, Founder and President, HVS
Delivering Food To The Front Door: A New, Or Very Old, Convenience?
Abstract: A century of commercial competitive conflict between the grocery (food at home or "FAH") and restaurant (food away from home or "FAFH") distribution channels is now being fought on an unexpected but previously contested battlefield: who will own the "convenience" of delivery in the consumer's mind.
By Chris Muller, Professor of the Practice, Hospitality, Boston University School of Hospitality Administration
When The Glass Runneth Over
The folks behind Katsuya, the successful group of Japanese restaurants developed by Sam Nazarian's SBE group, do a great job at training their staff. A repeat guest at their restaurants is more than likely guaranteed good, informed service. Personally, I have always wondered how the servers get the orders right most of the time in spite of the loud music and the accompanying "authentic" shouted greetings of the sushi chefs.
By Benoit Gateau-Cumin, Chief Recruiting Officer, The Boutique Search Firm
Hotel F&B - To Lease or Not to Lease?
Hotel F&B should be leased, is a mantra I hear. People claim hotels should include F&B because it can be profitable. I feel the profit motive should be secondary. The primary role of F&B is to enhance the potential Room Revenues of a hotel.
By Kirby D. Payne, Founder and President, HVS