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

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.

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

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

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

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

Spotlight

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.

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.

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.

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.

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

How hotel F&B leaders can use AI-led kitchen management, mobile ordering and invisible back-office automation at HITEC 2026 to cut waste, optimise labour and elevate guest experience, with real data points and vendor evaluation tips.

Adaptogens at the Bar: Building a Functional Cocktail Program That Moves Beyond the Gimmick

Beverage Programs

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01/06/2026

Adaptogens at the Bar: Building a Functional Cocktail Program That Moves Beyond the Gimmick

How luxury hotels can turn functional cocktails, adaptogens, and non alcoholic spirits into profitable bar concepts by aligning ingredients, design, pricing, and training.

Hotel F&B Management in 2026: The Operating Playbook for Flat-Rate Revenue Years

Hotel F&B Strategy

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12/06/2026

Hotel F&B Management in 2026: The Operating Playbook for Flat-Rate Revenue Years

When room rates stall, hotel F&B must drive growth. A practical playbook for GMs to boost revenue, flow-through and guest satisfaction through smarter F&B management.

Building the Hotel Room Service Tech Stack: Voice Ordering, Robot Delivery, and the Numbers Behind Each

Hotel F&B Strategy

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27/05/2026

Building the Hotel Room Service Tech Stack: Voice Ordering, Robot Delivery, and the Numbers Behind Each

Discover how hotels are turning room service into a core profit engine with in-room tablets, voice assistants, delivery robots, and integrated tech stacks that boost guest satisfaction and F&B margins.

The All-Day Dining Room Is Dead: Why Single-Concept Hotel Restaurants Win

Hotel F&B Strategy

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25/05/2026

The All-Day Dining Room Is Dead: Why Single-Concept Hotel Restaurants Win

Why generic all-day dining rooms are losing relevance in modern hotels, and how focused, single-concept restaurants improve RevPAR, guest satisfaction, and F&B profitability.

Spirit Tariffs and Your Bar P&L: What the 58-Association USTR Filing Means for Hotel Beverage Programs

Hotel F&B Strategy

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18/05/2026

Spirit Tariffs and Your Bar P&L: What the 58-Association USTR Filing Means for Hotel Beverage Programs

How tariffs on imported spirits are reshaping hotel bar concepts, pour costs and P&L strategy, and how beverage directors can hedge risk with portfolio design, domestic sourcing and RTD cocktails.

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.

Dry salami as a strategic lever for modern hospitality menus

Product Innovation

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29/07/2026

Dry salami as a strategic lever for modern hospitality menus

How hotel and resort F&B teams can turn dry salami into a high‑margin profit center through menu architecture, sourcing discipline, flavor design, and guest communication.

Rethinking clams and mussels: sustainable sourcing strategies for hotel F&B leaders

Sustainability & Sourcing

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29/07/2026

Rethinking clams and mussels: sustainable sourcing strategies for hotel F&B leaders

How hotel F&B leaders can use clams and mussels to build sustainable menus, resilient supply chains, efficient kitchen systems, and profitable signature dishes while protecting marine ecosystems.

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

Discover how zero-waste hotel kitchens turn sustainable F&B into a hard business case, cutting food waste by up to 60%, protecting GOPPAR, and boosting guest satisfaction.

Rethinking high sugar fizz: how beverage leaders should answer the question of what fizzy drink has the most sugar

Beverage Programs

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26/07/2026

Rethinking high sugar fizz: how beverage leaders should answer the question of what fizzy drink has the most sugar

Discover which fizzy drink has the most sugar and how that insight should reshape hotel beverage programs, from menu engineering and portion control to brand positioning and guest communication.

How pork shank can become a strategic profit driver in modern hotel F&B

Executive Chef Insights

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25/07/2026

How pork shank can become a strategic profit driver in modern hotel F&B

Learn what a pork shank is in a hotel kitchen context, how to braise it for maximum yield and guest appeal, and how to manage cost, safety and standards across multi-outlet hospitality operations.

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

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

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

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

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

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

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

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

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 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

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

Blackberry bread as a strategic...

Hotel F&B Strategy

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20/02/2026

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

Elevating guest experiences with budget friendly hotel restaurants: strategies for value-driven F&B operations

Hotel F&B Strategy

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27/01/2026

Elevating guest experiences with budget friendly hotel restaurants: strategies for value-driven F&B operations

Hotel F&B Strategy

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16/06/2026

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

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.

Ready-to-Drink Cocktails as a Hotel Revenue Line: Pour Cost, Merchandising, Room Billing

Hotel F&B Strategy

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15/05/2026

Ready-to-Drink Cocktails as a Hotel Revenue Line: Pour Cost, Merchandising, Room Billing

How to turn the hotel minibar into a high-margin RTD profit center, from channel strategy and pricing to inventory, branding, and guest experience design.

Operations & Kitchen Management

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

Kitchen Operations

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11/04/2026

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

How healthcare food service week 2025 can inspire hospitality F&B leaders to elevate safety, care, staff engagement, and guest wellbeing across hotels and senior living.

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

Kitchen Operations

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11/04/2026

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

How advanced disinfectant sprayers, electrostatic systems, and green chemicals are redefining hygiene, sustainability, and ROI in hotel and restaurant F&B operations.

Culinary & Innovation

Beverage Programs

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25/07/2026

How hospitality leaders can leverage the best red wine from Trader Joe’s in modern beverage programs

How the most expensive scotch reshapes hotel beverage strategy and guest perception

Beverage Programs

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22/07/2026

How the most expensive scotch reshapes hotel beverage strategy and guest perception

How sweet sour shrimp can become a strategic profit driver in modern hotel F&B

Culinary Trends

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20/07/2026

How sweet sour shrimp can become a strategic profit driver in modern hotel F&B

Beverage Programs

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18/07/2026

How chamomile tea really tastes and how to leverage it in 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

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.

IHIF Berlin Preview: What F&B Deals Investors Are Actually Writing Checks For in 2026

Hotel F&B Strategy

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04/05/2026

IHIF Berlin Preview: What F&B Deals Investors Are Actually Writing Checks For in 2026

How hotel FB management became an investment thesis; seasonal menu, waste and deal strategies GMs need to protect margins and win F&B capital at IHIF.