Many organizations price bottled wine to meet specific cost percentage objectives. While it might be the easiest way to meet budget objectives, there are a number of problems with this approach. It used to be normal to double or triple the retail price of wine for restaurant menus.
Marriott Hotels has opened its M Beta at Charlotte Marriott City Center, an "innovation lab" that the company says functions as the world’s first hotel in “live beta," and F&B is an integral part of the concept.
The F&B STAR Report provides hoteliers the opportunity to benchmark their F&B operation across three high-focus revenue centers: Catering & Banquets, Venues, and In-Room Dining. Additional insights are gained with the report's hearty drill-down into food, beverage, and other revenue streams.
Celebrating its 25th year, MarkeTeam, Inc. is an award-winning agency for the hospitality industry, partnering with clients to deliver increased sales and profit by using a multi-level approach that includes strategy, solutions, and eCraft® (an online suite of technology products).
We spoke with Hotel Food and Beverage Leadership Association (HFAB) member Mark Southern, director, product innovation, F&B, at Hilton Worldwide, in light of his recent appointment as F&B Committee Chair of the American Hotel & Lodging Association (AH&LA), for his perspective on F&B leadership and the direction of the industry.
In the September 2017 issue,it's Hotel F&B's Meetings & Events issue, which features an oral history of Marriott's Innovation Lab as well the award winning wine program at the Walt Disney World's Swan and Dolphin Resort.