The Shifting Landscape of Hotel F&B: Beyond the Breakfast Room

We can see these days many comments on hotel F&B being broken or just typical clichés, as the traditional hotel F&B model is heavily reliant on the breakfast room, but no deep solutions are provided.

Over the last 15 years, most hospitality groups and Hotel F&B have shifted and enhanced their food and beverage (F&B) offerings, with improved design, but the complexity remains. 

We're seeing a clear trend towards hotels needing to operate F&B as standalone dining destinations rather than mere amenities. This isn't just a tweak; it demands a significant mental shift and a comprehensive reevaluation of organizational structure.

For asset management, leading out is not always the best solution. There are viable alternatives that can transform underperforming food and beverage (F&B) assets.

Successfully transitioning requires impeccable execution. It means:

• Elevating the culinary experience to compete with independent restaurants and not just looking at the food cost

• Creating Service touchpoints and engagement

• Creating distinct concepts that attract both hotel guests and local patrons.

• Optimizing operational efficiency to ensure profitability.

• Owning the marketing activation vs using one social media account for the entire hotel 

For some, adopting a successful franchise model could be the answer, leveraging established brands and operational expertise to enhance the hotel's offering. Alternatively, exploring a third-party management approach as a white label solution could provide specialized F&B management without the need for extensive in-house restructuring.

F+B consulting made this happen for one hotel, transforming an underperforming asset into a new concept with a quick payback, while also managing the restaurant as a third-party operation without reporting to the hotel's line. This demonstrates that, with the right strategy and expertise, hotels can unlock significant value from their food and beverage (F&B) operations.

The future of hotel F&B lies in innovation and adaptation. Are hotels ready to make the leap?

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