Rewriting the Rules of Hotel F&B | Founder of Award-Winning Auden Hospitality | Podcast Host | Keynote Speaker
The myths of great F&B; 1. Breakfast is your biggest concern 2. In-House guests are your bread and butter 3. Process and red tape keeps things tight 4. Restaurant, Bar, Lounge [Repeat] 5. We're a hotel, we can charge more 6. We've always done it this way The truths of great F&B; 1. Every service, in every outlet, has its own importance - what's your strategy for each? 2. The local community should be your core revenue stream, creating fans who rave about you. 3. Always be innovating (and not just food) 4. What does your local community want or need? 5. Benchmark the independents down the street, that's where your guests are! 6. Think differently, Grow differently -------------------- Agree with me? ♻️ Repost & Share Like the truths and want to know more, reach out by DM and let's have a chat!
Well said Scot, have a strategy! A lot of hotels stick to "all day dinning" with a menu that tries to cover all bases whilst satisfying none. How many hotels have you visited that have fish & chips, burgers, pizza, a few salads and a chicken makani... thats never going to rock anyones boat....
Very informative
Commenting to spread the post
Absolutely the truest thought ive ever read. Great insight and great inspiration for those aspring manager and for those manager/director at present.
interesting points. community vibes and innovation really matter. what's your fave truth?
I agree
Love it and so true
Point number 2- Local affinity. I agree with you Scot Turner
Rewriting the Rules of Hotel F&B | Founder of Award-Winning Auden Hospitality | Podcast Host | Keynote Speaker
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