F&B Trends Aren’t All About Food

By Bill Kohl, Principal, Greenwood Hospitality Group

A big part of maximizing food-and-beverage revenue at your hotel comes down to identifying and investing in trends that have staying power. Staying ahead of the curve when it comes to dining and drinking trends gives your restaurant relevance as a neighborhood destination, not just a choice for guests.

“Relevance changes as tastes change, and your restaurant has to be relevant,” advised Bill Kohl, principal at Greenwood Hospitality Group. “Just in the last five years we’ve seen a more knowledgeable diner, someone who wants to know the story of their food — where it’s grown and by whom. As the operators, we have to provide these things and train our staff.”

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