Between tight margins and high guest expectations, hotel food and beverage is a tough department to operate. LODGING Back of the House checked in with several F&B leaders to learn about top strategies for maximizing profitability, particularly amid heightened labor and supply costs.  1) Rethink the Menu There’s no silver bullet for mitigating the higher costs of doing business, but rather a multitude of smaller measures that can add up to significant savings, according to […]

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