Social Media Ideas for Food & Beverage Budget

Building a hotel Food & Beverage budget that performs

The strongest 2027 budgets will do more than control costs; they will give hotel F&B leaders a roadmap for growing revenue, protecting margins

Building a Hotel Food & Beverage Budget that Performs

An eight-step framework for hotel F&B leaders building 2027 budgets, covering revenue planning, labor deployment, food and beverage cost control, capital investment, and contin...

The Key Role of Food and Beverage in Luxury Hotels – Focus on Italy

HVS Southern Europe analyzes how F&B drives revenue and brand value in Italy's luxury hotel sector, with case studies from Rome Cavalieri, Da Vittorio, and others showing F&amp...

Beyond Beverage Cost: A More Effective Framework for Managing Beverage Performance

This opinion argues that beverage cost percentage is a control indicator, not a value metric, and proposes a five-dimension framework covering cost, contribution, mix, velocity and...

The €257 Room Service Gap: What 200,000 Orders Tell Us About Hotel F&B Revenue

Analysis of 200,000+ orders across 500+ European hotels finds top-quartile properties earn €257 per room per year from room service vs. €99 at the median, with execution the key di...

Foodservice Inflation Rises 1.8% as Cost Pressures Persist

Hospitality food and drink prices rose 1.8% month-on-month in June, the latest Foodservice Price Index from NIQ and Prestige Purchasing has revealed. The post Foodservice Inflation...

A more effective framework for managing beverage performance

Beverage cost protects operational integrity. It is not, however, sufficient either to measure commercial performance or to guide the value drivers of a hotel beverage portfolio.

TPG Hotels & Resorts’ Jens Baake Puts F&B Back at the Heart of Hospitality

TPG Hotels & Resorts announced the appointment of Jens Baake as senior vice president of food and beverage in May. The former president of Acme Hospitality will help guide TPG’...

Chapter 7 — Three Things at Breakfast

A case study from a 130-room Mid-Atlantic hotel shows how a new GM cut breakfast cost per occupied room by 21% in 90 days by addressing unauthorized access, chronic abusers, and un...

How to Plan a Corporate Buffet That Actually Works

A corporate buffet can look simple on paper. Pick the menu, count the guests, set up the tables, and let people eat. In practice, small planning choices can decide whether lunch fl...

National Restaurant Association: Beverages give brands daypart, sales boost

How Food Service Suppliers Support the Hospitality Industry

The hospitality industry depends on reliable access to quality ingredients to deliver consistent customer experiences. From restaurants and cafés to hotels, catering companies, and...

What Your Ingredients Are Really Costing You

Ingredient choices do far more than determine what ends up on the plate. They shape food cost, menu versatility, prep efficiency, and increasingly, the image a restaurant projects...

Foodservice Inflation Continues in July as Drought Concerns Mount

Food and drink prices in hospitality rose by 0.2% month-on-month in July, the latest Foodservice Price Index from NIQ and Prestige Purchasing reveals. While the... The post Foodser...

7 Day Meal Plan On A Budget Part 2

This is the second edition of my budget meal plan and this time I approached it differently. Instead of planning the meals first and then shopping, I started with the specials. I w...

How To Plan A Buffet For Your Guests Without Overspending

Planning a buffet always feels exciting at the start, but you quickly learn how quickly costs can add up. Between food choices, guest expectations, and service costs, what seems li...

CACFP Child Menu Creation

I need a full-week breakfast, lunch, and snack menu that meets every USDA CACFP meal-pattern rule for children aged 6 – 12. Each day must hit the correct food groups, portion sizes...

Beyond the Budget: Building a smarter business plan for 2027

It is that time of year when many of us in the hospitality industry begin formalizing our business plans for the coming year. While the budget is an important part

Digital marketing decoded: Budgeting 101

A downloadable guide for hotel marketers on building a 2027 digital marketing budget using cost of acquisition, ROAS benchmarks, and direct vs. OTA net revenue comparisons.

Tired of $300 vacation food days? Here’s how families are outsmarting 2026 prices

As restaurant prices continue to outpace grocery costs, families are discovering that the smartest travel upgrade in 2026 isn’t a bigger budget—it’s a better meal plan. It feels li...

M&A Deals in the UK Food and Drink Sector Jump 18% Year-on-Year

The number of M&A deals in the UK food and drink sector has jumped 18 per cent to 78 year-on-year, up from 67 the previous year, as buyers targeted fast-growing brands in healt...

Bidfood serves up its biggest festive deals programme in a decade to help customers plan ahead for Christmas

Bidfood is helping customers get ahead of the festive rush with the launch of its biggest Christmas deals programme in ten years, offering more than 400 seasonal deals to support m...

Navigating Sustainability in the Food and Beverage Industry

Sustainability is a key issue in the food and beverage industry, with consumers increasingly focused on production methods, company sustainability efforts, and packaging types. For...

Not All Food & Beverage ERPs Are Created Equal: A Report by Frost & Sullivan

Sponsored by Aptean When executives evaluate software for food and beverage, the stakes go well beyond the feature checklist. The right ERP platform determines how quickly you resp...