Hotel dining is having a moment.
Hotel restaurants used to have a stodgy, old-school reputation as “a three-meal-a-day café where you just get a club sandwich and a burger,” Ewart Wardhaugh, executive chef at the Epicurean Hotel Atlanta, tells FSR magazine. “But now, the food and beverage within a lot of hotels is just as good as a freestanding restaurant, if not better because they have better support.”
While many hotels’ F&B profits have struggled to rebound post-pandemic, the industry is seeing increases in F&B revenue per occupied room. The drivers: more in-room dining, menu price increases, and event revenue.
Working to boost your F&B in 2023? Look to these trends.
