Exploring Food & Beverage Trends in Hospitality

FNBTravel - Savory Trends, Memorable Experience

Practical F&B insight for hospitality leaders

FNBTravel is an editorial resource for operators, ownership groups, and brand teams who need F&B decisions that perform at scale. We connect market trends with the realities of kitchens, service, and guest experience.

Our focus is measurable ROI, faster execution, and stronger concepts, supported by operational discipline and commercial thinking.

From concept positioning to kitchen workflows and revenue-driving experience design, we help you turn ideas into repeatable results.

What you will get from FNBTravel

Strategy frameworks for concepts, positioning, and portfolio coherence
Operational playbooks to improve labor efficiency and kitchen throughput
Innovation signals translated into actionable menu and product decisions
Commercial tactics for sales, marketing, and guest experience uplift
Market perspective on partnerships, assets, and investment dynamics

Explore insights

Current trends

Interview

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17/08/2026

Interview with Satyajeet Mondal from Taj Hotels: Culinary Excellence and the Guest Experience in Luxury Hospitality

Chef Satyajeet, as Cluster Executive Chef for Taj Hotels Bhutan, how would you describe the signature culinary and stay experience that guests encounter across the three Taj properties, and what makes this expression of luxury hospitality uniquely Bhutanese yet distinctly...

Hotel F&B Strategy

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07/09/2026

Sleep-Friendly Room Service: Designing Evening Menus That Support Rest and Drive Loyalty

QR-Code Room Dining Two Years In: What the Data Says About Adoption, Average Check, and Satisfaction

Hotel F&B Strategy

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03/09/2026

QR-Code Room Dining Two Years In: What the Data Says About Adoption, Average Check, and Satisfaction

Why Hotel F&B Directors Should Report to Marketing, Not Operations

Hotel F&B Strategy

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04/09/2026

Why Hotel F&B Directors Should Report to Marketing, Not Operations

The Hotel Sommelier Comeback: Why Wine Programs Are the Untapped Margin Opportunity

Hotel F&B Strategy

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26/08/2026

The Hotel Sommelier Comeback: Why Wine Programs Are the Untapped Margin Opportunity

Spotlight

Hotel F&B Lease vs. Operate: When to Bring In an Outside Operator and When to Keep the Kitchen

Hotel F&B Strategy

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06/09/2026

Hotel F&B Lease vs. Operate: When to Bring In an Outside Operator and When to Keep the Kitchen

How hotel owners should choose between leasing or operating F&B. Analysis of margins, guest experience, hybrid models and segment specific hotel restaurant trends.

Private Dining as a Hotel Revenue Center: The Chef's Table, the Buyout, and the Recurring Supper Club

Hotel F&B Strategy

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21/08/2026

Private Dining as a Hotel Revenue Center: The Chef's Table, the Buyout, and the Recurring Supper Club

How hotel F&B leaders turn private dining rooms into high-yield revenue centers with chef's tables, buyouts and recurring supper clubs, plus pricing and ops tactics.

F&B Budget Season 2027: What to Fight For, What to Cut, and Which Pilots Deserve a Full Year

Profitability Frameworks

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17/08/2026

F&B Budget Season 2027: What to Fight For, What to Cut, and Which Pilots Deserve a Full Year

Learn how hotel F&B leaders can use cost control, AI-assisted budgeting, and 90-day pilots to protect margins, improve guest satisfaction, and turn food and beverage operations into a strategic advantage.

F&B Labor Scheduling That Works: Split Shifts, Cross-Training, and Demand Forecasting for Hotel Kitchens

Kitchen Operations

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14/08/2026

F&B Labor Scheduling That Works: Split Shifts, Cross-Training, and Demand Forecasting for Hotel Kitchens

How hotel F&B leaders use split shifts, cross-training, and demand forecasting to cut labor cost by 5 %, protect food cost, and lift margins without hurting service.

Middle Eastern Ingredients in Hotel Kitchens: Za'atar, Harissa, and the Pantry Shift Reshaping Menus

Hotel F&B Strategy

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10/08/2026

Middle Eastern Ingredients in Hotel Kitchens: Za'atar, Harissa, and the Pantry Shift Reshaping Menus

How Middle Eastern ingredients like za’atar and harissa are reshaping hotel restaurant trends, boosting guest experience, and improving F&B margins across hotel outlets.

The Hotel Grab-and-Go Market: How Lobby Concepts Are Quietly Outselling Traditional Restaurants

Hotel F&B Strategy

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07/08/2026

The Hotel Grab-and-Go Market: How Lobby Concepts Are Quietly Outselling Traditional Restaurants

Lobby markets are reshaping hotel restaurant trends, delivering higher revenue per square metre, stronger margins and better late night guest experiences. See data, case examples, and where grab-and-go concepts work best—and where they do not.

$Wine by the Glass in Hotel Dining: Coravin, Kegging, and the Margin Math Behind Premium Pours$

Hotel F&B Strategy

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31/07/2026

Wine by the Glass in Hotel Dining: Coravin, Kegging, and the Margin Math Behind Premium Pours

How hotel bar concepts can use Coravin, nitrogen and keg wine to build premium by-the-glass programs, lift margins to 70–85 %, and turn lobbies into profit centers.

From Kitchen to Community: Why Hotel Food Recovery Is Becoming an Operational Standard

Hotel F&B Strategy

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27/07/2026

From Kitchen to Community: Why Hotel Food Recovery Is Becoming an Operational Standard

Food recovery is becoming a core operating standard in sustainable hotel F&B. Learn how leading hotels use AI, tax incentives and structured donation programmes to cut food waste, protect margins and meet ESG expectations.

How to Design a Late-Night Room Dining Program That Pays for Itself

Hotel F&B Strategy

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03/08/2026

How to Design a Late-Night Room Dining Program That Pays for Itself

How to design a late-night room dining program that pays for itself with lean staffing, smart menus, and tech-driven room service innovation for hotels.

What HITEC 2026 Means for Hotel F&B Tech: From Standalone Tools to Connected Platforms

Hotel F&B Strategy

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20/07/2026

What HITEC 2026 Means for Hotel F&B Tech: From Standalone Tools to Connected Platforms

HITEC 2026 showed how connected hotel F&B technology ecosystems, AI in procurement, and integrated platforms are reshaping vendor strategy, operations, and guest experience.

Wellness on the Plate: Designing Hotel Dining Programs for the Health-Conscious Corporate Traveler

Hotel F&B Strategy

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08/07/2026

Wellness on the Plate: Designing Hotel Dining Programs for the Health-Conscious Corporate Traveler

Learn how to turn wellness-focused hotel F&B management into a measurable revenue strategy for corporate travel, from allergen control and functional ingredients to minibar, breakfast and RFP performance.

Tariff-Proofing the Hotel Kitchen: Why Procurement Strategy Is the New Competitive Advantage

Cost Control & Margins

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06/07/2026

Tariff-Proofing the Hotel Kitchen: Why Procurement Strategy Is the New Competitive Advantage

Discover how tariffs, supply chain disruption and technology are reshaping hotel F&B cost control. Learn procurement strategies, local sourcing tactics and waste KPIs that protect food and beverage margins across your portfolio.

Measuring What Experiential Dining Actually Returns: An ROI Framework for Hotel F&B Experiences

Hotel F&B Strategy

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03/07/2026

Measuring What Experiential Dining Actually Returns: An ROI Framework for Hotel F&B Experiences

Learn how experiential dining is reshaping hotel restaurant trends, from measurement frameworks and pricing strategy to cost allocation, attribution, and ROI benchmarks that turn experiences into repeatable revenue.

Measuring Sustainability in Hotel F&B: From Kitchen Waste Tracking to Booking Score Impact

Sustainability & Sourcing

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10/07/2026

Measuring Sustainability in Hotel F&B: From Kitchen Waste Tracking to Booking Score Impact

Learn how sustainable F&B hospitality, food waste tracking, and kitchen IoT improve guest satisfaction, booking scores, RevPAR, and asset value in hotels, with cited benchmarks from WRAP, Champions 12.3, and real portfolio case studies.

How local cookie decorating classes turn hotel F&B into neighborhood magnets

On-Property & Local Traffic

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08/09/2026

How local cookie decorating classes turn hotel F&B into neighborhood magnets

How hotels can turn “cookie decorating class near me” searches into profitable, high‑margin F&B experiences with seasonal workshops, clear formats, and strong operations.

The 39 Percent Problem: Why Guests Don't Trust Hotel Tech the Way Operators Do

Hotel F&B Strategy

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26/06/2026

The 39 Percent Problem: Why Guests Don't Trust Hotel Tech the Way Operators Do

Hotel F&B technology can boost margins yet still feel cold to guests. Explore the 39 percent problem, where AI ordering belongs, and a human-first framework to deploy invisible AI that improves hospitality, guest satisfaction, and profitability.

Heritage Spirits and Global Flavors: Repositioning the Hotel Bar With Arak, Rakija, and Raicilla

Hotel F&B Strategy

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24/06/2026

Heritage Spirits and Global Flavors: Repositioning the Hotel Bar With Arak, Rakija, and Raicilla

Learn how heritage spirits like arak, rakija, and raicilla can transform hotel bars into high-performing revenue engines through smart design, menu engineering, staff training, and snack pairings.

Room Service Menu Optimization: Cutting the Card in Half to Double the Margin

Hotel F&B Strategy

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01/07/2026

Room Service Menu Optimization: Cutting the Card in Half to Double the Margin

How smaller, digitally driven room service menus help hotels double profit margin, speed up delivery, and improve guest satisfaction through menu engineering, smart logistics, and guest data.

Hotel F&B Strategy

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16/06/2026

Summer F&B Strategy 2026: Turning Seasonal Volume Into Year-Round Dining Loyalty

How GMs and F&B leaders can turn summer hotel restaurant trends into loyal local diners, with programming, menu, staffing and KPI strategies for year-round revenue.

Contribution Margin Is the Only Menu Metric That Matters: A Case Against Food Cost Percentage

Menu Engineering

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12/06/2026

Contribution Margin Is the Only Menu Metric That Matters: A Case Against Food Cost Percentage

Why hotel F&B leaders must stop managing by food cost percentage and put contribution margin, labor and menu engineering at the centre of cost control.

Rooftop, Poolside, Pop-Up: Engineering the Summer Hotel Bar for Maximum Revenue per Square Foot

Mastering the art of ordering room service for an exceptional hotel stay

Hotel F&B Strategy

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22/01/2026

Mastering the art of ordering room service for an exceptional hotel stay

F&B as Placemaking: Why the Hotel Restaurant That Draws Locals Is the One That Fills Rooms

Hotel F&B Strategy

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05/06/2026

F&B as Placemaking: Why the Hotel Restaurant That Draws Locals Is the One That Fills Rooms

Elevating guest experiences: vegan friendly...

Trends & Consumer Expectations

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17/01/2026

Elevating guest experiences: vegan friendly hotels in Europe for the modern F&B leader

Beyond the Honor Bar: Hotel Minibar Strategies That Generate Real RevPAR Uplift

Hotel F&B Strategy

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17/06/2026

Beyond the Honor Bar: Hotel Minibar Strategies That Generate Real RevPAR Uplift

Elevating operational excellence through food and beverage procurement services in hospitality

Trends & Consumer Expectations

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29/01/2026

Elevating operational excellence through food and beverage procurement services in hospitality

Why Hotel Restaurants Are Back on the P&L: Making F&B the Real Revenue Center

Hotel F&B Strategy

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08/05/2026

Why Hotel Restaurants Are Back on the P&L: Making F&B the Real Revenue Center

Hotel F&B Strategy

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25/02/2026

What is in crab imperial and how this classic seafood dish can elevate hotel F&B strategy

Culinary Branding Without the Celebrity Chef: How Independent Hotels Build a Food Reputation

Branding & Concepts

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19/06/2026

Culinary Branding Without the Celebrity Chef: How Independent Hotels Build a Food Reputation

The MICHELIN Hotel Restaurant: How a Star or a Key Reshapes a Property's Revenue Model

Hotel F&B Strategy

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22/06/2026

The MICHELIN Hotel Restaurant: How a Star or a Key Reshapes a Property's Revenue Model

Hotel F&B Cost Control 2026: A 34 Percent Food Cost Playbook for Flat Margin Years

Cost Control & Margins

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03/05/2026

Hotel F&B Cost Control 2026: A 34 Percent Food Cost Playbook for Flat Margin Years

Marriott's 'Across the Table' Returns: What the Third Luxury Dining Series Signals for Culinary Programming

Hotel F&B Strategy

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22/07/2026

Marriott's 'Across the Table' Returns: What the Third Luxury Dining Series Signals for Culinary Programming

HITEC 2026 San Antonio Preview: The F&B Technology Bets Worth Watching

Hotel F&B Strategy

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03/06/2026

HITEC 2026 San Antonio Preview: The F&B Technology Bets Worth Watching

The Zero-Waste Hotel Kitchen: Sustainable Practices That Cut Food Cost by 3 to 5 Percent

Cost Control & Margins

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29/05/2026

The Zero-Waste Hotel Kitchen: Sustainable Practices That Cut Food Cost by 3 to 5 Percent

Hotel Breakfast in 2026: How the Morning Meal Became the Booking Differentiator

Hotel F&B Strategy

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22/05/2026

Hotel Breakfast in 2026: How the Morning Meal Became the Booking Differentiator

How albacore tuna poke can elevate modern hotel seafood programs

Hotel F&B Strategy

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06/03/2026

How albacore tuna poke can elevate modern hotel seafood programs

F&B Strategy & Concepts

What you really pay for when you bring a private chef into your hotel or residence

F&B Business Models

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19/07/2026

What you really pay for when you bring a private chef into your hotel or residence

Data-led guide for hotels and luxury residences on how much a private chef costs, with Chefpost benchmarks, key cost drivers, pricing formats, and strategies to turn personal chef services into a profitable, full-service F&B asset.

The Chef Residency Model: How 8-Week Takeovers Fill Weekday Covers and Generate Press

F&B Business Models

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12/06/2026

The Chef Residency Model: How 8-Week Takeovers Fill Weekday Covers and Generate Press

How 8-week chef residencies can lift weekday covers, strengthen hotel culinary branding, and turn temporary takeovers into lasting F&B revenue and brand equity.

Operations & Kitchen Management

Turning crab stuffed portobello mushrooms into a high‑margin signature for hotel menus

Menu Engineering

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30/07/2026

Turning crab stuffed portobello mushrooms into a high‑margin signature for hotel menus

How to turn crab stuffed portobello mushrooms into a high-margin hotel signature dish, with workflow benchmarks, menu engineering tips, and scalable preparation methods for room service, banquets, and restaurant outlets.

Fewer Plates, Fatter Margins: The Hotel Restaurant Menu Shrink That Lifts Profit

Hotel F&B Strategy

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20/05/2026

Fewer Plates, Fatter Margins: The Hotel Restaurant Menu Shrink That Lifts Profit

Discover how smaller, data-driven menus help hotel restaurants control F&B costs, reduce waste and labor, and improve profit margins without sacrificing guest satisfaction.

Culinary & Innovation

Beverage Programs

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19/08/2026

How chocolate spoons can elevate hotel beverage programs and guest spend

Wagyu beef vs angus: how hotel F&B leaders should rethink premium beef sourcing

Sustainability & Sourcing

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13/08/2026

Wagyu beef vs angus: how hotel F&B leaders should rethink premium beef sourcing

How record breaking bottles reshape the answer to what is the most expensive wine in the world

Beverage Programs

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07/08/2026

How record breaking bottles reshape the answer to what is the most expensive wine in the world

Beverage Programs

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04/08/2026

How sweet red wines for beginners can elevate modern hotel beverage programs

Sales, Marketing & Experience

How strategic food tours in San Juan, Puerto Rico turn hotels into culinary magnets

On-Property & Local Traffic

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16/07/2026

How strategic food tours in San Juan, Puerto Rico turn hotels into culinary magnets

How hotels in San Juan, Puerto Rico can use food tours and culinary walks to drive on-property revenue, strengthen F&B positioning, and build a scalable upsell ecosystem.

Guest Dining Experience

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09/07/2026

How to design high‑yield foodie vacations that elevate the guest dining experience

Learn how hotels and resorts can design high-performing foodie vacations that drive culinary travel demand, increase F&B revenue, and boost guest loyalty through food tours, cooking classes, wine experiences, and data-driven programming.

Ecosystem & Investment

Strategic salami cheese partnerships for high margin hotel charcuterie programs

F&B Suppliers & Partners

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10/08/2026

Strategic salami cheese partnerships for high margin hotel charcuterie programs

How hotel F&B teams can use salami cheese to streamline charcuterie programs, improve margins, and enhance guest experience, with insights on pricing, sourcing, and omnichannel merchandising.

How Portuguese crockery elevates hotel F&B concepts and supplier strategies

F&B Suppliers & Partners

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17/07/2026

How Portuguese crockery elevates hotel F&B concepts and supplier strategies

Discover how Portuguese crockery and ceramics from brands like Vista Alegre, Costa Nova, Bordallo Pinheiro, and Coimbra artisans can elevate hotel F&B strategy, improve total cost of ownership, support ESG goals, and generate retail revenue.