operationseHotelier··1 min·For: GM, F&B, Revenue, Owner
Hotel Catering Faces Labor Gaps and Surging Costs
Over the past decade, hotel catering has shifted toward tech-driven personalization and sustainable menus, yet persistent labor shortages and rising costs continue to squeeze margins and client relationships.
Key Takeaways
- 1Industry data shows 65% of U.S. hotels remain understaffed, driving thinner banquet service ratios and simplified menus.
- 2F&B wage increases of roughly 20% since 2019 and persistent inflation have pushed per-person event pricing significantly higher.
- 3Adoption of digital BEOs, AI-driven inventory tracking, and narrative-driven menus are helping properties secure repeat event business.
Source: eHotelier
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