• The Necessity of Evolving F&B from Communal to Transactional
• By Thomas B. Meier, Senior Vice President Hotel Operations - Asia, Minor Hotel Group

Having a solid foundation in place helped Avani, a Minor Hotel Group brand, to quickly roll out a range of enhanced safety and hygiene measures when the pandemic hit. Many months on, it has launched a number of new initiatives, while many of its hotels are re-imaging traditional hotel experiences altogether. READ MORE

• How Hotel Foodservice is Evolving
• By Erik Wolf, Executive Director, World Food Travel Association

The pandemic has forced changes in many areas of our lives, including how we experience travel and hospitality. Hoteliers and other hospitality providers have had to pivot and innovate, just to be able to survive. While introduced during adverse circumstances, these changes that include greater use of technology and a more concerted effort to focus on the well-being of the human workforce, are actually contributing to the betterment of our industry. READ MORE

• The Covid19 Impact: Keeping Dining Experiences Memorable, Affordable and Profitable
• By Clifton Clark, General Manager, Palace Hotel

As hotels reopen and begin to resume business, the effects Covid has had on the Food & Beverage world present new challenges. Hotels are working to balance product shortages, price increases and unpredictable deliveries while remaining committed to delivering a consistent, quality guest experience. Successfully adapting to these changes requires creativity, planning, flexibility and stronger interdepartmental collaboration. READ MORE

• How Restaurants are Using Consumer Packaged Goods to Further Their Brands
• By Stefan Read, SVP, Engagement Advisory & Strategy Practice Lead, Jackman

Before the pandemic, the lines between restaurant, grocery, and Consumer Packaged Goods (CPG) were blurring, and COVID further accelerated this trend, changing how they shopped, cooked, and even ate. Stefan Read from Jackman offers insight into how consumer needs and expectations have changed, and what restaurants can do to successfully embrace growing trends in the food industry. READ MORE

• The Recipe for Hotel Food and Beverage Profitability
• By Guy Maisnik, Partner, Vice Chair, Global Hospitality Group®, Jeffer Mangels Butler & Mitchell LLP

Hotel lawyer Guy Maisnik discusses how hotels can create high-quality food and beverage programs while maintaining profitability. He explores the challenges hotel owners face when determining a food and beverage strategy, the legal and business issues that should guide management in navigating the post-pandemic marketplace, and whether a third party should be engaged to handle F&B. READ MORE