Hotel F&B Strategy • 22/01/2026 Mastering the art of ordering room service for an exceptional hotel stay
Trends & Consumer Expectations • 29/01/2026 Elevating operational excellence through food and beverage procurement services in hospitality
Hotel F&B Strategy • 25/02/2026 What is in crab imperial and how this classic seafood dish can elevate hotel F&B strategy
Hotel F&B Strategy • 05/06/2026 F&B as Placemaking: Why the Hotel Restaurant That Draws Locals Is the One That Fills Rooms
Hotel F&B Strategy • 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.
Hotel F&B Strategy • 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.
Hotel F&B Strategy • 22/07/2026 Marriott's 'Across the Table' Returns: What the Third Luxury Dining Series Signals for Culinary Programming How Marriott’s Luxury Dining Series turns one-off culinary events into a scalable hotel branding system, with seven repeatable formats that drive guest loyalty, F&B revenue and portfolio-wide hospitality brand value.
F&B Business Models • 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.
Hotel F&B Strategy • 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.
Hotel F&B Strategy • 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.
Hotel F&B Strategy • 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.
Room Service Menu Optimization: Cutting the Card in Half to Double the Margin Hotel F&B Strategy • 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.
Rooftop, Poolside, Pop-Up: Engineering the Summer Hotel Bar for Maximum Revenue per Square Foot Hotel F&B Strategy • 29/06/2026 Rooftop, Poolside, Pop-Up: Engineering the Summer Hotel Bar for Maximum Revenue per Square Foot Learn how to turn rooftop bars, poolside lounges and summer pop ups into high-performing hotel bar concepts, with benchmarks for revenue per square metre, design checklists, beverage strategies and programming tactics that convert seasonal guests into year-round restaurant customers.
Hotel F&B Strategy • 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.
Hotel F&B Strategy • 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.
Hotel F&B Strategy • 22/06/2026 The MICHELIN Hotel Restaurant: How a Star or a Key Reshapes a Property's Revenue Model How MICHELIN stars and Keys transform hotel revenue models, from RevPAR and F&B margins to sustainability, risk management and secondary market strategy.
Hotel F&B Strategy • 17/06/2026 Beyond the Honor Bar: Hotel Minibar Strategies That Generate Real RevPAR Uplift How to turn hotel minibars from a margin drain into a profitable in-room retail channel. Explore formats, RTD cocktails, tech, benchmarks, and data-driven minibar strategy for higher RevPAR.
Hotel F&B Strategy • 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.
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.
Hotel F&B Strategy • 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.
Hotel F&B Strategy • 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.
Hotel F&B Strategy • 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.
Hotel F&B Strategy • 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.
Hotel F&B Strategy • 22/05/2026 Hotel Breakfast in 2026: How the Morning Meal Became the Booking Differentiator Discover how hotels are transforming breakfast from a generic buffet into a signature, revenue-driving experience with chef-led stations, digital menus, waste reduction tactics, and segment-specific strategies.
