From the Editor: Seated for Success
You may have noticed something happening over the course of the first two issues of Hotel F&B this year. Since the start of 2017, we’ve made a few tweaks to the look of our publication, but the May/June issue you hold in your hands is our first issue that’s fully redesigned by Art Director Lindsey Lawson. She’s done a terrific job of giving Hotel F&B a fresh, engaging feel—just in time for our Restaurant Issue. We hope it enhances your reading experience.
Along with our new print look, we’ve also retooled our website, www.HotelFandB.com. It’s now more user-friendly, to give you better access to content we hope will enrich your operations.
Speaking of restaurants, what other piece of the hotel F&B puzzle has the power to be a magnet for your guests and local community or, conversely, be a completely squandered opportunity to attract people? The right restaurant concept can give a hotel identity and personality; a dynamic of multiple, smart venues can give that personality depth. A misguided concept can be a revenue sinkhole. Are you capitalizing on your own restaurant opportunities? Are you studying what works and what doesn’t within your concepts, to steer them toward success?
Our Restaurant Issue digs into, among other topics, the macro and micro view of several hotel restaurant concepts. If you’re reading this while attending the National Restaurant Association Show in Chicago, we hope you’ll find inspiration not just from our pages but from the education and resources you find there.