Case Study: Breaking Down Barriers Between A Hotel And Its F&B Franchise

Kelli Carucci | December 15, 2016

By Kelli Carucci When it comes to thinking broadly about food and beverage, hoteliers can either opt to supervise and operate their F&B programs internally or they can work with a partner who will manage the culinary branding. This decision can determine the type of consumer dining at the restaurant and greatly affect the bottom line. Recently, hotel executives are beginning to favor the latter option. The logic behind this shift drives right back to the greater potential for revenue from incorporating an experience restaurant group to operate the property's F&B in addition to the power that such an entity can have towards garne...