Many full-service hotel operators in the United States are rethinking their costly food-and-beverage services in an attempt to drive efficiency and revenue. Options range from offering new concepts to monitoring costs more closely with sophisticated analytics tools to cutting once-standard F&B revenue drivers altogether.
via Hoteliers digest changes in F&B offerings.
DO YOU HAVE THE "WRITE" STUFF? If you’re ready to share your wisdom of experience, we’re ready to share it with our massive global audience – by giving you the opportunity to become a published Contributor on our award-winning Site with (your own byline). And who knows? – it may be your first step in discovering your “hidden Hemmingway”. LEARN MORE HERE