Creating a desirable destination is the name of the game in the world of hotel food and beverage.
The food and drink have to be on point, it has to be trend aware with the high-quality service expected of a hotel stay; and it needs to have the draw to pull in both overnight guests and local residents alike.
The days of identikit restaurants serving the same food day in day out for breakfast, lunch and dinner are over. The high street has moved on, and so hotels have to as well.
“During the last 20 years, there was this massive shift away from really good-quality restaurants that have their own personality within hotels,” says Euan McGlashan, co-founder and managing partner of hotel management group Valor Hospitality Europe.
Read the full article here in Hotel F&B Magazine!