Tired of the breakfast buffet battle? Vagabond Wineguy from www.angelescityconnect.com & www.International Hospitality Academy of Philippines & www,Palawanperfection.com asks: Is it time hotels FINALLY fixed F&B?
Pragmatic Insights and a Call for Your Expert Opinions.
Vagabond Wineguy, a seasoned voice from www.angelescityconnect.com (Angeles City Connect) and the [International Hospitality Academy of Philippines www.International Hospitality Academy of Philippines, ignites a critical discussion for anyone shaping the future of hotel food and beverage (F&B). This isn’t just another article; it’s an invitation to share your valuable experiences and strong opinions on how hotels can strategically evolve their dining concepts for long-term success. While I’ll offer my own perspectives rooted in pragmatism, profitability, local relevance, and adaptability, the true value lies in the collective wisdom we can unlock in the comments below. There are no definitive “right” or “wrong” answers, and a one-size-fits-all approach simply doesn’t exist in the diverse world of hospitality.
The Evolution of Hotel F&B: From Amenity to Profit Center (and its Challenges)
Having connected with numerous talented F&B professionals over the years, I understand the constant push and pull of creating thriving hotel dining experiences. My personal philosophy centers on building sustainable models that deliver tangible results without requiring endless ramp-up time or facing rapid obsolescence. This article specifically addresses the complexities of full-service hotels, particularly those in the 4 and 5-star categories, where guest expectations and investment levels demand a more sophisticated approach than select-service brands like Moxy or Hyatt Place (though the desire for their cost-effectiveness is often a reality for owners seeking premium ADRs and F&B revenue).
Pre-pandemic, the trend leaned heavily towards establishing “destination dining” venues within hotels – spaces designed to attract both in-house guests and the local community. The elusive “independent-minded” restaurant or bar manager was often sought after, with the clear ambition of transforming F&B from a mere guest amenity into a significant profit driver. While some hotel groups achieved remarkable F&B revenue and profit growth through this strategy, a fundamental challenge persisted: breakfast capacity.
Despite creating appealing atmospheres and focusing on profitability, many hotel restaurants, if not designed with sufficient scale, struggled to accommodate breakfast demand once occupancy rates climbed, especially with increasing average guests per room. This often left dedicated F&B teams and General Managers in a difficult position, forced to implement suboptimal solutions like splitting breakfast service across different areas, which often resulted in a diminished guest experience. This breakfast conundrum remains a significant hurdle for many hotels.
The Shifting Landscape: Independent Agility vs. Hotel Legacy Models
The current landscape presents new dynamics. A growing number of hotel guests are opting for the convenience of delivery platforms or venturing out to local restaurants and bars, highlighting the increased agility of independent operators. These establishments are characterized by lower pre-opening investments, simpler menus and service models requiring fewer staff, and strategic supplier partnerships that streamline operations. Their lean approach allows them to thrive on efficient table turns and adapt rapidly to changing trends, often refreshing their entire concept within 18-24 months – a stark contrast to the often slower pace of hotel F&B evolution. Unlike hotels with a broader business to absorb losses, these independents operate with the constant pressure of profitability.
Meanwhile, many hotels remain tethered to legacy models characterized by high initial investments and the persistent challenge of breakfast. This begs the crucial question: Is there a more intelligent and adaptable way forward for hotel F&B?
Exploring Flexible and Interconnected F&B Spaces
Perhaps the answer lies in embracing flexible, interconnected spaces within hotels. Imagine F&B areas that can seamlessly scale up or down based on fluctuating demand. What if spatial planning prioritized F&B, envisioning shared central kitchens and bars supporting distinct dining and drinking venues with varied food, beverage, and service styles, creating truly unique and authentic guest experiences? This modular approach could potentially accommodate varying cover counts throughout the day – from a bustling lunch for 80 to a vibrant dinner for 120, without the burden of underutilized, museum-like dining rooms during off-peak times. Crucially, such a design could also be engineered to handle the morning rush of 600-750 breakfast covers efficiently.
Achieving this vision requires well-managed booking channels and sophisticated digital marketing strategies to mitigate peak and trough periods. However, this modular approach to space planning offers a promising path towards a more resilient and profitable F&B model. Furthermore, strategically leveraging club lounges and front desk upselling can further alleviate breakfast pressures.
Don’t Overlook the Fundamentals: Guest Experience Matters
Beyond structural considerations, many hotels still neglect the foundational elements of guest experience: thoughtful lighting control, curated music selections, and high-quality sound systems. These often-overlooked details significantly impact the overall ambiance and guest satisfaction within F&B spaces. Any reimagined F&B strategy must prioritize these sensory elements, ensuring a cohesive and enjoyable experience across all interconnected areas.
A Direct Call to Action: What Should Hotels Actually Do?
Despite the buzz around “innovation,” many hotels continue to rely on outdated thinking, often layering on third-party operators without fundamentally rethinking their core F&B strategy with a long-term, agile, and technology-driven perspective.
So, here’s the core question I pose to you, the influencers and opinion leaders in hotel F&B: What concrete steps should hotels be taking right now to revolutionize their food and beverage operations? I am genuinely eager to learn from your expertise.
How can we finally conquer the “breakfast beast”? How can we create F&B experiences that truly resonate with modern guests while maintaining commercial viability? Is the future of hotel F&B rooted in flexibility, modularity, smarter design, and forward-thinking strategy?
Please share your valuable insights, ideas, and experiences in the comments below. Let’s collaborate and shape the future of hotel food and beverage together.
Share your hilarious/horror stories & smart solutions!
