The pandemic impacted many aspects of the hotel industry and the food and beverage sector was not immune. As hotels re-open and look forward to the future, new trends have emerged surrounding health and wellness, supporting local businesses and communities and utilizing new technologies for both customer-facing and back-of-house solutions that will be game changers for the hotel industry as a whole. READ MORE

As the industry moves toward recovery, food & beverage programs at hotels have the opportunity to lean in to innovation, reinvention and shifting consumer behaviors to creatively capture increasing demand. Here, Marriott identifies new opportunities to ensure dining and drink remains at the heart of travel and the hotel experience for years to come. READ MORE

How can the hotel industry respond to guests' patterns of desired change to make lodging less daunting for travelers? Chef Greg Vassos sheds light on the future of the F&B industry and how hotel owners and operators can respond to new health and safety standards while still providing guests with the most enjoyable experience possible. READ MORE

Gut Instinct!! Are hotels' immune systems at work? Talk about gut instinct – perhaps its more than we think. Should hotel owners, managers, and staff care? Peer reviewed science journals connect gut-brain immunity. Your hotel is a safe haven. A bit edgy? How to build immunity? Serve tasty healthful meals. Make exercise fun and readily available to all, staff included. Encourage everyone to practice yoga, sleep well and meditate. READ MORE

The Covid-19 pandemic exposed many of the struggles of the hospitality industry and perhaps particularly in the hotel F&B sector. Many restaurants, in general, pivoted quickly to survive and some that did not, may not open again. F&B in lodging seems to have always had an image problem and in some cases struggled with their F&B outlets. This article will discuss best practices for the F&B industry including the lodging sector and their applications planning for the future. READ MORE

The U.S. labor shortage is a serious challenge affecting the hospitality industry's COVID-19 recovery. In this article, First Hospitality Vice President of Food & Beverage Danny Py explores several factors that have led to the shortage and how restaurants can be more proactive in meeting these issues head on. From health and safety, to employee burn out and technological advancements, navigating the recovery period is no easy feat for food and beverage operators READ MORE

In-room dining remains on the chopping block. Along with the pandemic came a barrage of attacks on in-room dining in the form of delivery apps that could deliver on a promise of temperature controlled eats from the city's hottest kitchens to your hotel room door. Has the pandemic opened the door to a better way, or can the time-honored tradition of "room service" live to see another day? READ MORE

Coming out of the COVID pandemic requires hotel and restaurant operators to carefully scrutinize their financial position as it stands currently. After the extreme upheaval from COVID, it might be all-to-easy to overlook standard financial measures. However, hoteliers should quickly get back into the habit of monitoring standard ratios, and create plans to bring current, post-COVID readings back to the "normal" range as quickly as possible. READ MORE

Restaurants are an irreplaceable pillar of a great guest experience. From Michelin star dining to quaint B&Bs, hoteliers would struggle without in-house restaurant services. Tech-empowered solutions-supply chain management, sanitation, and personalized dining-will help restaurants take back their rightful role in hospitality 2.0. READ MORE

The COVID-19 pandemic impacted the food and beverage industry significantly, no more so than in hotels. As hotel occupancies grow and food and beverage operations ramp up, an opportunity presents itself to make the Food and Beverage Department more of a profit centre than ever before. We will examine how hoteliers can use the lessons from the pandemic to re-image their Food and Beverage Departments. READ MORE

For many hotels, the pandemic led to the sterilization of the hospitality experience. With hotels serving as an escape from reality, did these changes burst the bubble that travel creates, hurting recovery in the long run? Sergio Maclean of Mac&Lo Hospitality explores how optimizing guest experience does not have to mean compromising safety, and will ultimately help set the tone for building back to business as usual. READ MORE

Hospitality has only begun to scratch the surface of reducing food waste, but there are steps that can be taken now that will provide a backbone for the industry. The Rubens at the Palace hotel in London has implemented new strategies with The Red Carnation Hotel Collection to act on this issue, by installing AI technology in their kitchens and offering a new collection of sustainable food experiences for guests. READ MORE

Having a solid foundation in place helped Avani, a Minor Hotel Group brand, to quickly roll out a range of enhanced safety and hygiene measures when the pandemic hit. Many months on, it has launched a number of new initiatives, while many of its hotels are re-imaging traditional hotel experiences altogether. READ MORE

The pandemic has forced changes in many areas of our lives, including how we experience travel and hospitality. Hoteliers and other hospitality providers have had to pivot and innovate, just to be able to survive. While introduced during adverse circumstances, these changes that include greater use of technology and a more concerted effort to focus on the well-being of the human workforce, are actually contributing to the betterment of our industry. READ MORE

As hotels reopen and begin to resume business, the effects Covid has had on the Food & Beverage world present new challenges. Hotels are working to balance product shortages, price increases and unpredictable deliveries while remaining committed to delivering a consistent, quality guest experience. Successfully adapting to these changes requires creativity, planning, flexibility and stronger interdepartmental collaboration. READ MORE