HOTEL BUSINESS REVIEW

August FOCUS: Food & Beverage

 
August, 2022

Food & Beverage: Remarkably Resilient


In the wake of the devastation that disrupted every aspect of their operations, the hotel food & beverage industry is proceeding with cautious optimism and a measure of hope as it re-emerges from the pandemic's darker days. It is also bringing forward all the lessons learned from the challenges that were faced, and integrating them into their current, day-to-day operations. For example, new digital interfaces that minimize physical contact, including tableside ordering systems and QR code menus. Here to stay are also features such as packaged room service meals and cocktails; on-property, quick-service food options; a greater emphasis on outdoor dining and pop-up restaurants; gourmet home meal kits; live-streamed cooking classes; and virtual wine-tastings. Still, some challenges remain, such as coping with a persistent labor shortage and maintaining scrupulous sanitation standards. The August issue of the Hotel Business Review will report on what some leading hotels are doing to integrate these changes into their F&B operations as they rebound with a remarkable resiliency.



This month's feature articles...

Chris Martha

From COVID-19 to tense foreign affairs communities and industries across the globe are reeling as we emerge from prevailing crisis. In the food and beverage industry, owners have navigated shutdowns that, in some cases, completely halted business. Drawing from global partners and a dedicated food and beverage team, our team at Valor has identified key learnings while navigating the labor shortage. READ MORE

Gerald Fernandez, Sr.

Rebuilding with resilience includes committing to developing Cultural Intelligence. I resist the notion that it's "nice to have." Our employees and our guests have had two years for deep reflection. They are basing decisions on personal values and are not putting up with environments where they feel excluded or misunderstood. Cultural Intelligence in hospitality is a new core competency. READ MORE

Eric Matsui

Hotel food and beverage teams are taking several lessons with them to usher in a new era of service following the pandemic: the need to address strong demand for personalized dining services, the staying power of in-room dining amenities, the importance and desire for guest-staff interactions, and the value in supporting local producers. READ MORE

David Stange

Five-star service is no longer the exclusive domain of luxury properties. Today's traveler expects exceptional service without excuses and without compromise. Resorts must take advantage of modern mobile F&B POS solutions that breathe new life into legacy systems and reach the guest wherever they want to be on property. Improved service at your most coveted outdoor venues – the pool, the beach, the golf course and your outdoor event spaces – not only grows your revenue, but it can also help you retain your most talented staff members as your guests' delight results in higher tips for your team. READ MORE

Jorgan Von Stiening

President Jorgan von Stiening of Palisociety, one of the leading boutique hospitality brands in the country, shares how they embraced the pandemic-forced pivots that impacted their F&B business and used them to move into a new chapter of growth, stability, and forward-thinking momentum with a keen eye on the experience for guests, employees, and the brand as a whole. READ MORE

Steve Turk

The food and beverage industry has endured an unprecedented couple of years, and "new normal" seems to be an ever-evolving term. However, through staffing best practices and new technologies, many hospitality companies have learned to navigate these changes and enjoy success. READ MORE

Rece Hogerheide

Daxton Hotel's Executive Chef Rece Hogerheide shares his insight on some of the challenges for hotels and restaurants coming out of the COVID-19 pandemic. He touches upon the supply chain and food shortages; the ongoing labor shortage across the industry; and how we as an industry can reintroduce our guests back to the experience that is dining out. READ MORE

Gloria Murillo

The COVID-19 pandemic of the past few years was an exceedingly challenging time for food and beverage programs in the hotel industry - especially for brand-new properties like The Clancy in San Francisco's SoMa neighborhood. But the innovative hotel managed to find creative ways to survive - and thrive - during this unusual era. READ MORE

Nikole  Halaka

While Margaritaville Hotel Nashville has always provided a paradise-like experience, the COVID-19 pandemic compelled us to become even more of an urban oasis for our guests. Our staff has found creative ways to customize meetings and events, bounce back from shortages by utilizing local food vendors and stay flexible according to the changing needs of our clients and guests. READ MORE

Steve Smith

At Eat.Drink.Sleep., careful consideration of the guest's perspective provides new answers to Food & Beverage challenges. Today's Hotel F&B operators must understand and respond to guest expectations, both systematically and in the moment, to successfully balance expectations with operational realities. Great hospitality is provided by individuals and supported by technology. READ MORE

Richard Garcia

The pandemic has led to massive changes for hotel food and beverage spaces, from new protocols to a shift in expectations from guests, hoteliers have been left to create quick and innovative solutions. Over the last year-plus, F&B leaders have developed new menu offerings, better beverage programs, and have developed ways to circumvent hiring shortages. READ MORE

Jeff Dover

Food service operators have always been resilient, and hotel food and beverage service is no exception. The COVID-19 pandemic was one of the greatest challenges for food service operations in living memory for hotel and food service operators, adapted their practices accordingly. As the recovery is underway, which pandemic food and beverage service practices should remain, and which should be discontinued? READ MORE

Adam Haverland

With sustainability as a popular topic in the food and beverage industry, seed-to-table dining initiatives are on the rise. Seed-to-table dining means a food and beverage program utilizes an on-site or nearby garden to source their ingredients. Led by Executive Chef Adam Haverland, the JW Marriott, Anaheim Resort's food and beverage program utilizes their onsite garden for ingredients in their F&B program. READ MORE

Court Williams

Hospitality has taken a severe beating over the past couple of years. Now, as we get deeper into the post-pandemic era, travel and tourism facilities are discovering new ways to implement the learnings from COVID-19. Outsourcing and the adoption of new technology in food and beverage (F&B) operations are two methods by which hotels and restaurants can overcome some of the challenges facing them, while also achieving significant savings and profitability. READ MORE

Robert  O'Halloran

Hotel food and beverage (F&B), like all of lodging, adjusted to the changes in operations over the last several years. Hotel F&B outlets have closed, or modified their menus and operating hours, adjusted their staffing and or dealt with labor shortages and increasing prices for F&B supplies. F&B outlets have adopted take out and sometimes participated in delivery options. The emphasis across the board also appears to be focused on casual settings and much fewer fine dining options. This article will discuss adaptations and changes in hotel food and beverage and new options and innovations in food service. READ MORE

Coming up in September 2022...

Hotel Group Meetings: The Great Outdoors


There is some welcome good news in the Hotel Group Meetings sector. There seems to be a resurgence in activity - across all sectors and all sizes - from small board meetings to large in-person groups. However, hotels must remain flexible and proactive, as they seek to provide venues and programs that are productive, comfortable, and safe to all parties. One major development is the expansion of outdoor meeting activities. This trend not only serves to meet regulatory health standards, but it also promotes an environment of well-being. According to a recent study from WorldHealth.net, spending just 29 minutes outdoors can result in a 45% increase in productivity; and 63% of employees reportedly felt invigorated after being in fresh air. Combined with guided physical activities and healthy food and beverage offerings, a sense of wellness and productivity are established. The September Hotel Business Review will report on what some hotels are doing to accommodate the revitalization of group meeting business in their operations.