F&B Coping Strategies: 5 Approaches to Saving Time, Labor, and Costs
Several F&B leaders recently shared how they have risen to meet major challenges including labor shortages, higher food and labor costs, and the need to consider the environment as well as the bottom line. Their comments generally boil down to turning a critical eye to many time-honored hotel F&B practices and adopting more cost-effective and efficient solutions. This often means rethinking the traditional hotel restaurant model with its three meals daily, something-for-everyone menu, and large […]
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Driftwood Hospitality Management promotes three
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