From the Editor: Eventful Tweaks
As we reported in our July/August issue, in April of this year, Hotel F&B conducted its first-ever State of the Industry Study. Our goal was to better understand the perceptions and overall state of the foodservice/hospitality industry among our subscribers. One of the less-than-surprising facts our study confirmed was that banquets and catered events came in a close second to bars and lounges as an F&B service offered by hotels, with 85% of hotels offering the former and 87% the latter. Events are an obvious and critical piece of the F&B profit potential for hotels.
Hotel F&B covers catering and event topics in each issue, but this time we include some pointers on tweaking offerings for that cash cow that is the holiday season, on page 8. And on page 35 we touch on wine service during events of varying size. Catering and events also figure heavily into renovations and F&B venue changes at the Charlotte Marriott City Center and the Cliff House in Maine. While we’re on the subject of catering, our old friend Norm Faiola offers his brand of detailed strategies for hot and cold holding of food and equipment for large affairs, in an expansion of his advice on the topic from a previous issue.
On another note, have you found yourself hitting a brick wall when trying to convince ownership of the importance of updating or improving your F&B offerings? On page 12, management company PM Hotel Group gives an inside view of how they make the case for just that, with success stories that make the F&B value proposition difficult to deny. You may want to cut this one out and take it to corporate. It’s our hope that each issue of Hotel F&B gives you a solid idea or two toward that end.