Disney is giving away free dining plans to fill resort rooms this summer and fall. If you're competing for the same tourist dollar within 50 miles of Kissimmee, that's not a promotion... it's a price signal you can't afford to ignore.
Florida's "operations charge" law requires every automatic fee in your F&B operation to be disclosed by amount, purpose, and line item on every receipt, menu, and contract. If you're running banquets, catering, or any restaurant outlet in the state, you have 90 days to rebuild how you communicate charges to guests... or explain to your lawyers why you didn't.
Booking Holdings gets a bump from OpenTable's "most innovative" recognition, but the award is for AI-powered dining tech that most hotel F&B operations will never touch. The gap between what platforms celebrate and what your restaurant team actually needs at 7 PM on a Saturday keeps getting wider.
AC Hotel Belfast is riding a celebrity chef's TV appearance into a full F&B marketing push. The real question isn't whether the press hits come... it's whether the kitchen can deliver when the reservations spike and the line cook called out sick.
Everyone's suddenly rediscovering that hotel F&B can make money. The truth is it always could... if you stopped treating the kitchen like a checkbox and started running it like a business.
A $185 million, 200-room Curio Collection hotel just opened in downtown San Antonio at nearly a million dollars per key. The architecture is stunning. The chef pedigree is real. The math? That's where it gets interesting.
