Panellists confirmed that hotel F&B operations do not necessarily have to be loss-making, although sometimes they might not make much money when they are supporting other, more profitable operations within a hotel, such as guest-rooms.

Ways to improve profitability and thereby to drive a hotel’s value ranged from focusing on local residents’ requirements to granular data analysis, and from outsourcing to even experimenting with closing a restaurant down, although how much of that panellist’s tongue was in his cheek we might never know.

Access a recording of the webinar and to download a copy of the slides which our presenters used.