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The Most Profitable Menus Are Designed, Not Discovered Ask any experienced hotel food and beverage leader where profitability begins, and most will point to purchasing, labor costs...
A broad strategy guide covering ambiance, menu design, technology, upselling, loyalty programs, and sustainability to help hotels grow F&B revenues.
Holiday menus should prioritize operational simplicity and profitability over culinary complexity, according to expert David Scott Peters in “How to Build a Holiday Menu That Actua...
I’m refreshing my café’s printed menu and need a designer who can merge solid menu-engineering principles with a clean, modern-minimalist look. The finished piece will span roughly...
A strategic framework for designing hotel cocktail menus around consumption occasions, pricing psychology, and sequencing to maximize per-guest contribution rather than per-item pr...
By MRM Staff Menu upgrades with the best ROI are the ones that feel substantial to the guest, but require minimal BOH labor such as premium sauces, spreads, and toppings, according...
Welcome to the Chilled Lounge, where bartenders share the techniques that define great cocktails. In this session, we explore how to create a cocktail menu that sells, from designi...
Welcome to the Chilled Lounge, where bartenders share the techniques that define great cocktails. In this session, we explore how to create a cocktail menu that sells, from designi...
IRIS outlines seven mobile ordering strategies hotels can budget for in 2027 to convert F&B from a guest amenity into a profit centre, citing 20-40% increases in average transa...
Hotels have invested heavily in digital guest experiences. But simply putting a menu or guest directory online isn’t enough. Here, IRIS, the global market
DU Hospitality founded by Dhaval Udeshi is reducing menu prices by 10 15 per cent across its Mumbai restaurants Sweeney Scarlett House GIGI and Soraia aiming to make premium dining...
Rising labor costs, brand fees, and price-sensitive guests are squeezing margins at economy and select-service hotels, forcing operators to rethink service levels to survive.
Hotel F&B programs require a multitude of interconnected signals that move together like a Broadway show, said Zach Wendel, Corporate Director of Food & Beverage at Concord...
An intern at GRACE La Margna, St. Moritz examines whether commission-based upselling incentives motivate genuine service or just sales, and how to design systems that reward both.
Platform data across thousands of locations shows that accurate hours, complete profiles and well-structured menus drive up to 5x more guest actions, but many operators' attention...
The strongest 2027 budgets will do more than control costs; they will give hotel F&B leaders a roadmap for growing revenue, protecting margins
Why Great Hotels Never Leave Stock Control to Chance Walk through any successful hotel, restaurant, resort, or hospitality operation and you’ll see guests enjoying seamless service...
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.
Plus tsukemen ramen and a cocktail inspired by a Parisian courtesan.
Plus a cocktail inspired by a black & white cookie.
Exely outlines pre-peak revenue checks covering channel strategy, price parity, direct booking conversion, upselling, and loyalty to protect hotel margins during high-demand period...
In an industry where margins are under constant pressure and guest expectations are higher than ever, the right operational foundation isn’t just a luxury –... The post Efficiency...
Ask any hotel owner or operator what’s keeping them up at night, and profitability is likely near the top of the list. Food and beverage costs are projected to increase by 3 percen...
Food and beverage remains an integral component of both hotel operations and the guest experience. Travelers continue to prove that they’re willing to pay more for exemplary, genui...
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