Rethinking the F&B Model: Profit-enhancing strategies from the front lines
While thoroughly satisfying guests remains paramount for hoteliers, particularly in the case of high-end boutique properties, many hotel owners are rethinking the traditional food and beverage model with an eye on scaling back their offerings in an effort to increase profitability. A handful of F&B leaders recently acknowledged that they’ve made strategic decisions about staffing, food selection, choice of venues, hours of operation, etc., that can potentially add up to gain for owners without pain […]
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