F&B: What’s Making Money Now?

By Bill Kohl, Principal, Greenwood Hospitality Group

To boost F&B profitability in a period when culinary trends can seem daunting and expensive (custom ice, farm-to-table sourcing and top-shelf bourbon programs come to mind), hoteliers are putting in the work to make F&B margins better. For four trends to watch and to read the full article in Hotel News Now Click Here.

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