Marriott International is offering ambitious Shanghai entrepreneurs a chance-of-a-lifetime to make their dream F&B concept come true.
The primary role of the F&B department is to enhance the overall profits of a hotel. Many claim hotels with F&B should maximize the department’s profit or lease income. Instead, maybe the departmental profit motive should be secondary.
Small groups are eating up the majority of F&B spending, and sources said this growing trend is the new normal.
Consultants Baum+Whiteman, New York City, say that concepts of luxury thread through top dining trends: tasting menus running US$1,000 for two; haute chicken priced like steak; upscale food halls; bespoke spices.
As guests’ breakfast tastes and expectations change, hotels face higher costs and new challenges, several owners and operators said.
Banquets/catering generates the highest percentage of revenue at 44.1%, followed by outlets (such as restaurants) with 27.4% and service charges with 11.6%.
With larger chains beginning to take a grip of the sector with the emergence of so-called lifestyle brands, how can independent boutiques stand out in an increasingly crowded segment?
Celebrity chefs are not just making the rounds of television shows and cookbook tours anymore. Increasingly, they are setting up shop at the helm of prominent hotel restaurants.
This is part of its eighth annual forecast of key trends that will drive or significantly impact consumer mindset and behavior in the year to come.
When it comes to F&B, Andrew Freeman & Co. expects everything from potatoes to ice cream to catch fire in 2012. Here is a list of 20 of the firm’s F&B trends and predictions。
When it comes to F&B, Andrew Freeman & Co. expects everything from potatoes to ice cream to catch fire in 2012. Here is a list of 20 of the firm’s F&B trends and predictions。
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