
How can something transition from being a necessary service in hotels offering a certain level of comfort to a source of revenues and even an engine to boost appeal? This is the challenge that hoteliers face in Food&Beverage. Still often considered a “necessary evil”, hotel catering is – was – above all characterized by its high costs and low profitability. But new combinations have appeared across all categories, to boost numbers at restaurants through clients who are hotel guests and also the local population looking for an original place to go. While budget hotels evolve towards take away and renewed conviviality, upscale hotels seek extravagant originality, a Chef’s signature and ethnic variations. As for the client, he benefits from more autonomy, increased freshness of local products, more affordable and more diversified propositions. A journey into F&B, a little known universe where consumer tastes are changing.
Asset light strategies have cost light on the importance of the profitability of every last square meter at any moment of the day, and particularly in public areas. The response, combined with the intervention of marketing teams and designers, was nearly a full remake of hotel lobbies. A different...
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