Page 3 : Exploring Food & Beverage Trends in Hospitality

Spotlight

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.

Beverage Programs

•

19/08/2026

How chocolate spoons can elevate hotel beverage programs and guest spend

How to use chocolate spoons as a strategic upsell in hotel beverage programs: pricing benchmarks, menu engineering, guest rituals, and operational tips for F&B leaders.

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

F&B Business Models

•

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.

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

Sustainability & Sourcing

•

13/08/2026

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

Strategic guide to wagyu beef vs angus for hotel F&B leaders, covering marbling, flavour, pricing, sustainability, and sourcing for premium beef menus.

Strategic salami cheese partnerships for high margin hotel charcuterie programs

F&B Suppliers & Partners

•

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.

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

Beverage Programs

•

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.

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

Beverage Programs

•

07/08/2026

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

Learn how the 1945 Romanée-Conti $558,000 Sotheby’s record and other top auction results (Leroy, Screaming Eagle, Cheval Blanc) can guide hotel beverage directors in pricing, storytelling, and risk management for luxury wine programs.

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

How chocolate spoons can elevate hotel beverage programs and guest spend

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

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

Strategic salami cheese partnerships for high margin hotel charcuterie programs

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

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

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

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

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

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

Turning hot coppa into a strategic profit driver for modern hospitality menus

How spicy salami can become a strategic innovation driver in modern hospitality F&B

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

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

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

Dry salami as a strategic lever for modern hospitality menus

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

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

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

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

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

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

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

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

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

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

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

How albacore tuna poke can elevate modern hotel seafood programs