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From Cost Centre to Profit Driver: Rethinking Hotel F&B in Challenging Times
Hotel food & beverage operations have always walked a fine line between enhancing the guest experience and straining the bottom line. With rising food inflation, soaring staffing costs, and increasingly complex consumer expectations, many hoteliers see F&B as a necessary offering, but not a profitable one. In this candid session, we confront the tough realities of making F&B work in the current climate. Should F&B performance be treated as a key KPI? And what operational, strategic, or experiential shifts are needed to drive profitability without sacrificing quality?
Panelist
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