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

MICHELIN Guide Lands in Minneapolis: What the Expansion Means for Secondary Market Hotels

Hotel F&B Strategy

•

27/04/2026

MICHELIN Guide Lands in Minneapolis: What the Expansion Means for Secondary Market Hotels

How Michelin’s move into Minneapolis reshapes the economics of hotel restaurants in secondary markets, with data on capex, talent premiums and ADR/RevPAR impact for Michelin starred hotel dining.

In-Room Tablets Are Lifting Average Check by 20 Percent: The Numbers Behind the Pivot

Hotel F&B Strategy

•

28/04/2026

In-Room Tablets Are Lifting Average Check by 20 Percent: The Numbers Behind the Pivot

F&B@Sea 2026 Debrief: What Cruise Line Bar Programs Can Teach Hotel Operators

Hotel F&B Strategy

•

23/04/2026

F&B@Sea 2026 Debrief: What Cruise Line Bar Programs Can Teach Hotel Operators

The No Low Alcohol Bar Program That Actually Makes Money: Pricing, Pour Cost, Positioning

Hotel F&B Strategy

•

24/04/2026

The No Low Alcohol Bar Program That Actually Makes Money: Pricing, Pour Cost, Positioning

Summer Season Prep: Turning the Hotel Restaurant into a Neighborhood Magnet Before Peak Traffic

Trends & Consumer Expectations

•

21/04/2026

Summer Season Prep: Turning the Hotel Restaurant into a Neighborhood Magnet Before Peak Traffic

Spotlight

Why orzo mac n cheese belongs on modern hotel and resort menus

Hotel F&B Strategy

•

17/03/2026

Why orzo mac n cheese belongs on modern hotel and resort menus

How orzo mac n cheese can elevate hotel and resort menus, with scalable recipes, cost control, and guest appeal for F&B directors, chefs, and investors.

Grilled black cod recipe strategies for high impact hotel and restaurant menus

Kitchen Operations

•

16/03/2026

Grilled black cod recipe strategies for high impact hotel and restaurant menus

How F&B leaders can turn a grilled black cod recipe into a scalable, profitable, and sustainable hero dish across hotel and restaurant portfolios.

Designing nut free sign systems that protect guests and elevate F&B operations

Kitchen Operations

•

15/03/2026

Designing nut free sign systems that protect guests and elevate F&B operations

How hospitality leaders can design nut free sign systems that protect guests with allergies, strengthen F&B operations, and support commercial performance.

Why pinto bean hummus deserves a place on modern hotel menus

Hotel F&B Strategy

•

14/03/2026

Why pinto bean hummus deserves a place on modern hotel menus

How pinto bean hummus can elevate hotel and resort menus, from bar snacks to banquets, with scalable recipes, gluten free appeal, and strong cost control.

From farm to fresh glass: elevating milk in the glass for modern hospitality

Beverage Programs

•

13/03/2026

From farm to fresh glass: elevating milk in the glass for modern hospitality

How hospitality leaders can turn milk in the glass into a strategic lever for sourcing, pricing, sustainability, and guest experience across hotel F&B programs.

Kitchen Operations

•

12/03/2026

How a flavors of España logo strategy can elevate Spanish style F&B branding

How a flavors of España logo strategy can elevate Spanish style F&B branding, connect culinary heritage with operations, and strengthen digital and on-property performance.

Pasta pescatore as a strategic signature dish for modern hotel F&B programs

Hotel F&B Strategy

•

10/03/2026

Pasta pescatore as a strategic signature dish for modern hotel F&B programs

How pasta pescatore can become a strategic, profitable signature seafood pasta for hotel and resort F&B leaders, balancing heritage, cost control, and guest value.

How caramel corn with peanuts can become a strategic profit driver in hospitality F&B

Kitchen Operations

•

09/03/2026

How caramel corn with peanuts can become a strategic profit driver in hospitality F&B

How caramel corn with peanuts can evolve from simple snack to high-margin, brand-building asset for hotels, bars, and resorts, with operational and menu strategies.

How a grape crush cocktail program can elevate hotel bar profitability

Kitchen Operations

•

08/03/2026

How a grape crush cocktail program can elevate hotel bar profitability

How a grape crush cocktail program can elevate hotel bar profitability, strengthen brand identity and drive F&B performance across hospitality outlets.

Refined recipes for wax beans that elevate hotel and restaurant menus

Kitchen Operations

•

07/03/2026

Refined recipes for wax beans that elevate hotel and restaurant menus

How refined recipes for wax beans can elevate hotel and restaurant menus, from low carb sides to vegan mains, while improving operations and guest satisfaction.

How albacore tuna poke can elevate modern hotel seafood programs

Hotel F&B Strategy

•

06/03/2026

How albacore tuna poke can elevate modern hotel seafood programs

How albacore tuna poke can strengthen hotel seafood strategy, from sourcing and safety to menu engineering, wellness positioning, and scalable innovation.

Why elevated crab scampi belongs on every high performing hotel menu

Hotel F&B Strategy

•

05/03/2026

Why elevated crab scampi belongs on every high performing hotel menu

How elevated crab scampi can anchor profitable, guest pleasing seafood programs in hotels, from menu engineering and operations to storytelling and innovation.

Black bean fritters as a strategic plant based hero for hotel and resort menus

Hotel F&B Strategy

•

04/03/2026

Black bean fritters as a strategic plant based hero for hotel and resort menus

How hospitality leaders can turn black bean fritters into a plant based profit center, optimising texture, nutrition, and operations across hotel and resort menus.

Why salted caramel budino belongs on every high performing hotel dessert menu

Hotel F&B Strategy

•

02/03/2026

Why salted caramel budino belongs on every high performing hotel dessert menu

How salted caramel budino can become a high-margin, signature dessert for hotels and resorts, balancing guest appeal, operational ease and brand storytelling.

Rethinking chocolate milk in bag formats for modern hotel F&B programs

Hotel F&B Strategy

•

01/03/2026

Rethinking chocolate milk in bag formats for modern hotel F&B programs

How chocolate milk in bag formats can optimise hotel F&B operations, from kids menus to grab-and-go, while balancing taste, margin, and sustainability.

Basque chorizo as a profit driver in modern hotel gastronomy

Hotel F&B Strategy

•

28/02/2026

Basque chorizo as a profit driver in modern hotel gastronomy

How basque chorizo, from heritage farms to hotel kitchens, can drive profitability, storytelling, and operational excellence for hospitality F&B leaders.

How commercial kitchen equipment news is reshaping strategic F&B decisions

Kitchen Operations

•

27/02/2026

How commercial kitchen equipment news is reshaping strategic F&B decisions

How commercial kitchen equipment news is reshaping strategy, energy, AI adoption and investment decisions for F&B leaders across hotels, restaurants and foodservice.

How pizza with asiago cheese is reshaping premium hotel menus

Hotel F&B Strategy

•

26/02/2026

How pizza with asiago cheese is reshaping premium hotel menus

How pizza with asiago cheese is becoming a strategic, profitable pillar for hotel F&B leaders, from crust engineering to guest experiences and procurement.

Hotel F&B Strategy

•

25/02/2026

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

A deep dive into what is in crab imperial and how this classic seafood dish can enhance hotel and resort F&B strategy, operations, and guest experience.

How the southwest chicken sandwich became a strategic profit driver for hotel F&B programs

Hotel F&B Strategy

•

25/02/2026

How the southwest chicken sandwich became a strategic profit driver for hotel F&B programs

How the southwest chicken sandwich became a high-margin, flexible menu asset for hotel F&B leaders, from flavor engineering to nutrition, pricing, and operations.

MICHELIN Guide Lands in Minneapolis: What the Expansion Means for Secondary Market Hotels

Hotel F&B Strategy

•

28/04/2026

In-Room Tablets Are Lifting Average Check by 20 Percent: The Numbers Behind the Pivot

Hotel F&B Strategy

•

23/04/2026

F&B@Sea 2026 Debrief: What Cruise Line Bar Programs Can Teach Hotel Operators

Hotel F&B Strategy

•

24/04/2026

The No Low Alcohol Bar Program That Actually Makes Money: Pricing, Pour Cost, Positioning

Trends & Consumer Expectations

•

21/04/2026

Summer Season Prep: Turning the Hotel Restaurant into a Neighborhood Magnet Before Peak Traffic

Delano Miami Beach Reopens: What Its Art Deco Reinvention Signals for F&B-Led Hotel Resets

Hotel F&B Strategy

•

20/04/2026

Delano Miami Beach Reopens: What Its Art Deco Reinvention Signals for F&B-Led Hotel Resets

The Third Space Restaurant: Why Hotel F&B Is Becoming Placemaking Infrastructure

Hotel F&B Strategy

•

22/04/2026

The Third Space Restaurant: Why Hotel F&B Is Becoming Placemaking Infrastructure

How strategic restaurant accounting services transform hospitality F&B performance

Expert Insights

•

13/04/2026

How strategic restaurant accounting services transform hospitality F&B performance

Turning healthcare food service week 2025 into a strategic playbook for hospitality F&B leaders

Kitchen Operations

•

11/04/2026

Turning healthcare food service week 2025 into a strategic playbook for hospitality F&B leaders

How advanced disinfectant sprayers are reshaping hygiene standards in hotel food and beverage operations

Kitchen Operations

•

11/04/2026

How advanced disinfectant sprayers are reshaping hygiene standards in hotel food and beverage operations

How a food truck in Florida that went to school in Jacksonville is reshaping inclusive culinary education

Kitchen Operations

•

10/04/2026

How a food truck in Florida that went to school in Jacksonville is reshaping inclusive culinary education

Cin cin menu strategies for elevating multi‑concept restaurant portfolios

Trends & Consumer Expectations

•

10/04/2026

Cin cin menu strategies for elevating multi‑concept restaurant portfolios

How mustard relish can elevate hotel menus and guest satisfaction

Hotel F&B Strategy

•

09/04/2026

How mustard relish can elevate hotel menus and guest satisfaction

How chinese food in Lafayette, LA is reshaping hotel and restaurant F&B strategy

Hotel F&B Strategy

•

08/04/2026

How chinese food in Lafayette, LA is reshaping hotel and restaurant F&B strategy

How robotics orange juice vending machines are redefining hotel beverage strategy

Hotel F&B Strategy

•

19/03/2026

How robotics orange juice vending machines are redefining hotel beverage strategy

How oxtail osso buco can redefine comfort dining in modern hotels

Hotel F&B Strategy

•

18/03/2026

How oxtail osso buco can redefine comfort dining in modern hotels

F&B Strategy & Concepts

How ribbon cane syrup can elevate hotel menus and F&B profitability

Hotel F&B Strategy

•

24/02/2026

How ribbon cane syrup can elevate hotel menus and F&B profitability

How ribbon cane syrup can help F&B leaders elevate menus, margins, and storytelling while supporting local sugar cane farmers and premium guest experiences.

Blackberry bread as a strategic quick bread for hotel breakfast and tea service

Hotel F&B Strategy

•

20/02/2026

Blackberry bread as a strategic quick bread for hotel breakfast and tea service

How blackberry bread can become a strategic quick bread for hotel F&B, optimizing prep time, cost, and guest experience across breakfast, tea, and grab-and-go.

Operations & Kitchen Management

Hotel F&B Strategy

•

24/02/2026

How ribbon cane syrup can elevate hotel menus and F&B profitability

How ribbon cane syrup can help F&B leaders elevate menus, margins, and storytelling while supporting local sugar cane farmers and premium guest experiences.

When military special vodka meets hospitality: elevating bar programs with purpose and precision

Kitchen Operations

•

22/02/2026

When military special vodka meets hospitality: elevating bar programs with purpose and precision

How military special vodka can elevate hotel and resort bar programs, align with veteran support, and create profitable, purpose driven beverage strategies.

Culinary & Innovation

Kitchen Operations

•

22/02/2026

When military special vodka meets hospitality: elevating bar programs with purpose and precision

Kitchen Operations

•

20/02/2026

An elevated blackberry bread recipe for hotel breakfast and tea service

Kitchen Operations

•

19/02/2026

How mocha milkshakes can elevate coffee programs and dessert profitability in hospitality

Elevating menus with lean cuts of pork: strategies for modern hospitality F&B leaders

Trends & Consumer Expectations

•

04/02/2026

Elevating menus with lean cuts of pork: strategies for modern hospitality F&B leaders

Sales, Marketing & Experience

How strategic foodservice advertising is reshaping hospitality F&B performance

Trends & Consumer Expectations

•

18/02/2026

How strategic foodservice advertising is reshaping hospitality F&B performance

How strategic foodservice advertising, data, and inclusive storytelling are reshaping hospitality F&B performance for hotel groups, independents, and investors.

Is gluten free pasta low carb for hotel menus and guest diets

Kitchen Operations

•

16/02/2026

Is gluten free pasta low carb for hotel menus and guest diets

For F&B leaders, clarify if gluten free pasta is low carb, compare it with regular pasta, and design guest centric menus that respect carb, keto, and wellness needs.

Ecosystem & Investment

How a restaurant finance and development conference reshapes F&B strategy for hospitality leaders

Kitchen Operations

•

17/02/2026

How a restaurant finance and development conference reshapes F&B strategy for hospitality leaders

How the Restaurant Finance & Development Conference in Las Vegas helps hospitality F&B leaders align capital, growth, and operations for stronger restaurant business results.