Hotel companies face big challenges - bringing the best possible value to their guests while competing with increasingly similar products from brand to brand. Hoteliers spend large amounts of time and energy focusing on how to do this through care, comfort and amenities, but often end up with properties that have few if any distinctive features. One method for achieving differentiation is to institute a seamless culinary theme throughout all hotel food and beverage departments.

Driving food and beverage profit is essential to any hotel property, as it is the hotel's second most important revenue producer, upward of a 40 percent margin in any full-service property. As we know, hotels need to capture revenue through every possible source. When a guest has a positive food or beverage service experience at a property, it often gives them the confidence to try other sources within the property. When that same customer sees a thread of familiarity from menu to menu it encourages further experimentation if the first experience was satisfactory.

How to Create Smart Menus

Hotel restaurants have had to work hard to find ways to overcome the historical stigma of less than appetizing menus and drab d'ecor. Industry innovators have turned that perception around ...