The Hospitality Newsletter
· RoleHospitality industry news curated for f&b directors — filtered for what matters to the role: menu innovation, food cost percentages, delivery platform margins, staffing challenges, dietary trends, and event catering revenue.
What we filter for: Menu innovation, food cost percentages, delivery platform margins, staffing challenges, dietary trends, and event catering revenue.
Hotel F&B departments are deploying automated procurement, mobile POS, and internal culinary academies to defend margins against rising labor costs.
Procurement Tech ·Aramark, Avendra, and PurchasePlus rolled out AI spend-management platforms to curb year-end purchasing errors and automate recipe costing.
↑Mobile Ordering ·Hotels adopting app-free digital ordering and Cloudbeds mobile POS lift on-property dining revenue by over 30% against third-party delivery services.
↑Labor Training ·The Belfry and Radisson launched dedicated academies to train thousands of internal culinary workers amid mandated 4% minimum wage hikes.
◉Event Infrastructure ·Homestead Midway Utah opened an 17,636-square-foot event barn, capitalizing on rising group banquet spend and destination wedding bookings.
↑Outlook
Wage increases taking effect will force operators to accelerate automated back-of-house procurement tools before Q2 budget reviews.
Year-end purchasing surges expose hotels to invoice discrepancies, overcharges, and duplicate billing that quietly erode profit margins.
The government is set to introduce a 4% minimum wage increase while slowing the rate of wage growth for workers under the age of 21.
Cloudbeds has unveiled Cloudbeds POS, a unified mobile point-of-sale system that integrates hotel food, beverage, and retail operations directly into its core platform.
Aramark and Avendra International are introducing AI-powered procurement platforms and culinary consulting tools to help hoteliers combat labor shortages and rising food costs.
Carriers are partnering with celebrity chefs to upgrade premium cabin dining, offering a fast alternative to costly cabin retrofits.
Hoteliers are shifting focus from simply filling room blocks to unlocking incremental revenue across entire group stays and underutilized property spaces.
Accor has named Mews as the first partner in its new F&B Technology Program, expanding Mews POS across its economy, midscale, and premium properties.
Celebrity chef Vikas Khanna emphasized at the Skift Global Forum that unique culinary experiences drive travel decisions more effectively than standard hotel amenities.
Carnival Cruise Line is redesigning dining formats to meet changing guest schedules and moving to an AI-assisted agent model after fully automated service fell short.
Concord Hospitality's VP of F&B explains how hoteliers can turn on-site restaurants into profitable standalone destinations by tapping local demand, chef collaborations, and zero-proof…
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…
Hospitality leaders are eyeing key fall trends following a strong summer, driven by luxury segment investments, brand conversions, and dining-led bookings.
Accor's Novotel brand is launching 'Longevity Everyday,' an operational framework designed to bring accessible wellness to midscale travelers.
Hospitality brands are shifting from isolated spa retreats toward hybrid models that embed fitness, nutrition, and social wellness across the entire guest stay.
Mews has expanded its integrated point-of-sale system to the United States and Canada, unifying PMS, F&B operations, and payments on a single platform.
IHG's Kimpton Claret Hotel has appointed Certified Sommelier Marley Brown as Director of Food & Beverage to lead its culinary and beverage outlets.
Hotel de la Coupole Sapa – MGallery Collection is launching a month-long art exhibition and four-hands culinary event to align with the regional rice harvest season.
Novotel has unveiled an annual 'Longevity Week' campaign featuring daily wellness rituals, digital masterclasses, and F&B loyalty incentives across its global portfolio.
SABA Hospitality argues that treating table reservations as general bookable activities rather than siloed POS features unlocks significant cross-selling and reduces double-bookings.
Michelin-starred SingleThread is expanding globally by adapting its core service culture to local markets rather than replicating its original concept.
Hotel F&B leaders should treat annual budgeting as an operational roadmap for revenue growth and margin protection rather than a simple cost-cutting exercise.
A study of 7.4 million hotel QR code scans reveals that digital dining menus outperform all other touchpoints, including Wi-Fi access and check-in.
CAMO Hospitality has secured $4 million in seed funding to expand its white-label, zero-CapEx in-room dining platform across major U.S. hotel portfolios.
Hotels and restaurants are integrating AI food tracking, IoT energy systems, and circular design to lower operating costs and reduce environmental impact.
Third-party delivery platforms are siphoning hotel F&B revenue and guest data through high commission fees and in-room orders.
Northumberland's five-star Matfen Hall has completed a comprehensive six-year, £50 million transformation, expanding guest rooms, dining spaces, and wellness facilities.
The Karnataka Food Safety Administration inspected 26 luxury hotels in Bengaluru following public complaints, seizing hundreds of kilograms of expired meat, produce, and dairy.
TPG Hotels & Resorts has appointed Jens Baake as senior vice president of food and beverage to reintroduce culinary experiences as a core driver of guest satisfaction.
As quick-service restaurants elevate their beverage programs, hotels are forced to upgrade their coffee offerings to meet heightened guest expectations.
Agilysys has debuted its Intelligent Guest Profile, a real-time shared record that uses AI to surface guest insights and sentiment throughout hotel systems.
F&B directors can prevent margin erosion through rigorous receiving verification, price variance checks, and AP automation. Year-end purchasing volume creates invoice discrepancies, duplicate billing, and supplier overcharges. Implementing automated back-of-house invoice checks stops these financial errors directly before invoices receive final payment approval.
Aramark and Avendra International are deploying AI-powered procurement platforms and culinary consulting tools like Culinary Co-Pilot and Sourcient. These systems automate back-of-house tasks, streamline menu planning, verify supplier sustainability data, and supply procurement intelligence to counter elevated food costs and persistent kitchen labor shortages.
Cloudbeds POS integrates food, beverage, spa, and retail transactions directly into its core hotel PMS. It offers mobile ordering, direct guest folio posting, offline order processing, and consolidated financial reporting, allowing outlets to run mobile checkouts and unify property-wide operational revenue without third-party integrations.
Hotel groups are building direct training pipelines to cultivate kitchen and service staff. In India, Radisson Hotel Group launched the R.A.H.I. program to train 3,000 youth across F&B, housekeeping, and front office roles with an 80 percent placement rate. In the UK, The Belfry Hotel & Resort operates an In-House Chef Academy.
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