As hotels reopen and begin to resume business, the effects Covid has had on the Food & Beverage world present new challenges. Hotels are working to balance product shortages, price increases and unpredictable deliveries while remaining committed to delivering a consistent, quality guest experience. Successfully adapting to these changes requires creativity, planning, flexibility and stronger interdepartmental collaboration. READ MORE

With greater flexibility in working remotely, people are creating their own work-life balance and extending vacations to blend work, exploration, and leisure. Slower travel, opportunities for nature and cultural immersion, and experiences built around hobbies and interests are in high demand. How can designers leverage hybrid hotel concepts to resonate with today's travelers and hotel branded residence buyers? READ MORE

Before the pandemic, the lines between restaurant, grocery, and Consumer Packaged Goods (CPG) were blurring, and COVID further accelerated this trend, changing how they shopped, cooked, and even ate. Stefan Read from Jackman offers insight into how consumer needs and expectations have changed, and what restaurants can do to successfully embrace growing trends in the food industry. READ MORE

Hospitality went from a crisis of near business destruction due to the pandemic to a new crisis of chronic understaffing and record numbers of guests. Ask anyone why we cannot take care of these guests, and they answer we just do not have enough people. I have a different view of our problem. While we may not have as many people as we would like, we are not understaffed! READ MORE

Hotel lawyer Guy Maisnik discusses how hotels can create high-quality food and beverage programs while maintaining profitability. He explores the challenges hotel owners face when determining a food and beverage strategy, the legal and business issues that should guide management in navigating the post-pandemic marketplace, and whether a third party should be engaged to handle F&B. READ MORE