Feeding Profits

Food and beverage is driving revenues in hospitality in novel ways as hotels innovate with new-age experiences.

- BINDU GOPAL RAO

An intrinsic aspect of hospitality is food and beverage (F&B) and hotels are reinventing the kind of experiences they offer guests that are not just resulting in customer satisfaction but are also bolstering the bottom line.

THE OFFERINGS

Hotels generate F&B revenue through a variety of innovative strategies. Key methods include offering unique in-house restaurants and bars, 24/7 room service, and hosting banquets and corporate events. They also provide off-site catering, pop-up events, and special promotions. Loyalty programs and memberships offer exclusive benefits, while collaborations with celebrity chefs and local suppliers add appeal.

Glen Dsouza, General Manager, Hyatt Centric Ballygunge Kolkata, says, "Hotels are embracing new trends and innovative methods to boost their F&B revenue. Key trends include sustainability with farm-to-table and zero-waste practices, health-focused menus featuring plant-based and functional foods, and integrating technology for contactless ordering and personalized experiences. Experiential dining, like interactive and themed meals, as well as chef's table events are gaining popularity. Seasonal pop-ups, rotating kitchens, and collaborations with celebrity chefs and local artisans keep offerings fresh. Enhanced beverage programs, digital marketing with influencer collaborations, and customizable menus attract a diverse clientele."

DIFFERENTIATED EXPERIENCES

Hoteliers are in the driving seat as they remain at the forefront of evolving consumer preferences by adopting innovative trends and strategies in F&B revenue generation. Going beyond the dining table, hotels today look to host a range of special events, from liquor and liqueur tasting evenings to themed grill dinners, that bring guests and locals together in celebration of good food and innovative concepts.