How to adapt to the changing hospitality landscape

Top 3 Insights from Our Latest Episode with Nikita Zoulis! 1. Transforming Travel with Culinary Excellence: - Understand how food can create memorable travel experiences that resonate with guests. 2. The Importance of Training in the Hospitality Industry: - Investing in staff training ensures quality and consistency in service. 3. Creating Personal Connections Through Food: - Engage with guests to provide tailored dining experiences. 👉Listen now and share with a colleague! #Spotify https://lnkd.in/dST-4V4s #ApplePodcasts https://lnkd.in/d2CndaHp

Even in hospitality’s toughest weeks, the teams who keep calm, stay creative, and deliver value win. With the recent government shutdown and broader consumer pull-back tightening margins and traffic, full-service restaurants are facing real headwinds. Value-focused offers, smarter bundling, and maintaining guest experience matter now more than ever. This piece from eMarketer highlights how chains are already feeling the slowdown—and why being agile, team-driven and guest-centric isn’t just nice to have, it’s essential. Worth a quick read for anyone in the F&B space. https://lnkd.in/emkCmaR9

We’re thrilled to give you an exclusive look at the Independent Hotel Show in London, where we officially launched our 2025 Food & Beverage Report! 🍽️✨ Discover the key insights shaping the future of hotel dining and hospitality, and hear directly from industry leaders who are redefining F&B experiences. 📘 Download the full report. Link in Comments.

Food and beverage can be one of the most overlooked opportunities in hospitality. In our recent sit-down, David Crone, Vice President of Food & Beverage, shares how the right F&B strategy strengthens hotel performance for owners. From concept development to operations and community connection, his insights show why restaurants and bars are more than amenities; they are revenue drivers and guest loyalty engines. Read the full conversation here: https://lnkd.in/eB7JXhJ9 #HospitalityManagement #HotelOwners #FoodAndBeverageStrategy #HotelPerformance #GuestExperience #HospitalityLeadership #RevenueGrowth #HotelDevelopment

22% more in profits. No new dishes. Just smarter strategy. A beautiful restaurant doesn’t guarantee profit. In luxury hotels, I’ve seen too many F&B outlets look full… but bleed cash, because the basics of revenue optimisation are not implemented. Menu Engineering and Menu Design (done right) are the real keys to success. One of our clients saw 22% higher average checks in just one quarter. No new dishes. No new ingredients. Just smarter strategy — and a menu designed to perform, which took the guest onto a culinary journey. F&B and commercial teams thinking together, magic happens. Share this with your network. Feel free to reach out to Judith Cartwright CRME, CHBA, ISHC and sign up to our newsletter https://lnkd.in/eK5cgCsr

Hospitality isn’t about service. It is about judgment That’s something most people in this industry get wrong. We celebrate warmth, smiles, and speed but the real test of hospitality isn’t how quickly you say yes. It’s knowing when not to. I’ve spent 25 years in F&B, from running packed restaurants to setting up cocktail bars like Oxymorons, to building brands through Half a Bawa. And if there’s one thing these years have taught me, it’s this: anyone can learn recipes, SOPs, and service standards. But very few people learn judgment, the ability to read a room, sense a guest’s mood, and make a call that protects both the experience and the brand. Hospitality is a business of decisions disguised as moments. Every time you decide what to serve, what to refuse, what to tweak, you’re shaping your brand’s identity. That’s what I’ll be talking about here, the business of hospitality. The systems, the instincts, and the decisions that separate good brands from great ones. If you’re building a bar, restaurant, or hospitality brand, or simply curious about how this industry really works, follow along. There’s a lot to unpack. #hospitality #foodandbeverage #alcobev

Giving a warm greeting, making eye-contact, guiding guests through the menu instead of being an order-taker...none of this genuine hospitality happens unless you're in front of the guest. That's why I would argue that speed of service is more important in full-service dining than it is in fast-food. Because in fast-food, systems are set for speed, and it's always top-of-mind. However, full-service operators tend to sleep on speed of service, because they focus so much of their time on the guest experience. But this is what they miss: Your staff can't manage the guest experience when they're constantly battling inefficient processes, and can't get back to their tables quickly--so they can engage with guests. So if you want your staff doing more genuine hospitality, give them the systems, tools, and equipment that buys back their time so they can. #bars #restaurants #cocktails

More than 8 in 10 Singapore diners say loyalty programs could get them to visit restaurants more often — though half admit it depends on the offer. Singapore’s dining habits are changing and so are diners’ priorities. Swipe for some key takeaways and download the full report for more insights. https://okt.to/uKFZUa

Innovation in food and beverage means reshaping dining with healthier, sustainable choices. From plant-based menus to alcohol-free options like mocktails and low-ABV drinks, we’re meeting guests' evolving preferences. Discover how we’re embracing healthier food habits, supporting mental well-being, and creating a more sustainable dining culture. See more in our report "Inside the Experiential Dining Boom: The Power of Food and Drink in Hospitality" presented by Skift x Accor Group: https://lnkd.in/eFa-YTYa Novotel Hotels Hotel Belmont Vancouver MGallery Fairmont Orchid, Hawaii

Margins are tight, costs are up, and yet one of the biggest opportunities for #hotels might be right in the lobby — the bar and restaurant. I connected with Aaron Olson and Chris Manley of Crestline Hotels & Resorts to talk about how they’re using food and beverage as a profit engine rather than a cost center — and why now is the time for operators to get creative. We break it all down on #NoVacancyNews, from mocktail menus to lighting, sound, service training, and Instagram-worthy presentation. Because even small improvements — 1 to 2 points of margin — add up fast when done across a portfolio. 👋 Special thanks to Entegra for powering this conversation. If you’re feeling the squeeze on pricing, get into the power of group purchasing at EntegraPS.com. Key Insights 🍽️ Why Crestline launched its first dedicated food & beverage division 💡 How “back to basics” — lighting, music, and service — drive real ROI 🍹 The rise of mocktails and zero-proof beverage programs 📸 Creating Instagrammable moments that drive social buzz 🤝 Engaging local micro-influencers to increase traffic and awareness 🏨 How F&B enhances ADR and occupancy, not just revenue 🚀 Lifestyle hotels are leading the charge in creative dining The message is clear: great food and beverage isn’t just a guest amenity — it’s a business strategy. How are you using F&B to grow profitability at your hotels?