In the wake of the devastation that disrupted all operations aspects, the hotel food & beverage industry proceeds with cautious optimism as it re-emerges from the pandemic's darker days, bringing lessons learned from challenges faced and integrating them into current operations. Challenges remain, including persistent labor shortages, scrupulous sanitation standards and recent global food shortages caused by the Russia-Ukraine war. READ MORE

EOS Hospitality's Vice President of Food & Beverage, Albert Rothman, shines a light on the need for thoughtful design in hospitality workplaces. He examines how physical challenges to the workplace create hardship for employees and how the industry would be better served to prioritize them in the design phase. Rothman champions the idea of considering the employee experience, from day one. READ MORE

Live! Casino & Hotel Maryland, like much of the hospitality industry, faced unprecedented challenges in 2020 due to the pandemic. As the F&B Director for the top tourist destination in the state, Brian Fountain worked with his team, across the property's departments, and with Team Members and guests to navigate the changing landscape. Now, two years later, he shares lessons learned and innovations implemented. READ MORE

Before the pandemic, hotel pantries and marketplaces offered F&B flexibility and convenience for guests. Due to the current labor challenges in the hospitality industry, in addition to the increased demands of consumer travel, these self-serve marketplaces provide ongoing F&B opportunities for hoteliers. From small to large properties, guest facing F&B pantries and marketplaces bring convenience and personal touches, enhancing the customer experience. READ MORE

With the immediate crisis of the COVID-19 pandemic in our rear-view mirror, the hospitality industry is adapting to a new normal. While many of pandemic-era industry best practices have dwindled, some have proven valuable and continue to remain as common procedures; however, through the last two years, the one constant throughout the hospitality industry has undeniably been the remarkable resiliency. READ MORE