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In house or not: Is it time to outsource your hotel restaurants and bars?

16 Oct 2023
Hotel Business Stage
Experiences , Vision / Strategy

Join this panel as they dissect the advantages and considerations surrounding the outsourcing of hotel's food and beverage offerings. From culinary creativity and cost-effectiveness to operational efficiency and guest satisfaction, our expert panelists will share insights, success stories, and potential pitfalls to help you navigate this intriguing shift in the hospitality landscape.

Click here to submit your questions now and make sure they get answered live at the show!

Eloise Hanson, Editor - Boutique Hotel News
Heleri Rande, Partner - THINK Hospitality
Megan Zutter, F&B Director - NoMad London
Jordan Kiziuk, Head of Experience - edyn
Timothy Griffin, Principal - Wellbrook Hospitality & LEVEN Hotels