f&b

All three metrics must work together at the same time to get the best view of the potential profitability of your food sales

As F&B revenue continues to climb, hotels will need to be watchful of the bottom line, balancing increase in revenue with the growth in costs associated

Breaking away from the traditional hoteliers’ approach and a mindset shift will help steer hotel F&B closer to its former glory

In this discussion we look at an F&B design case study which increased guest experience, improved value proposition and impacted revenue generation and cost

For hotels who can provide Food and Beverage in-house, the creative control gives you the possibility to add additional revenue streams

With favourable margins and a shift in customer consumption, Food and Beverage can become an essential lever to increase hotel revenue

Here is a collection of tips from seasoned hotel professionals which address four major departments that will be crucial during rebound phase

The hotel industry will have to rethink every aspect of F&B operations, from floor layouts to menu offering; we’re in for a challenging ride

Hoteliers are now forced to decide how best to run their hotel F&B operation, or if running it makes sense. Based on these findings, it’s food for thought

How do you make people notice these incredible places on a hotel website designed for booking hotel rooms? Solution: Give the space its own unique branding and a microsite of its very own.