JULY-AUGUST 2025CONSTRUCTIONBUSINESSREVIEW.COM9Strategies for a Dynamic Dining LandscapeFood and beverage are integral to a hotel's identity, shaping both guest decisions and the property's overall personality. Post-COVID, with people watching cooking shows and exploring gourmet content, customer knowledge and interest in dining has surged. Owners and investors are increasingly recognizing this demand and are more open to dynamic concepts, including partnerships with standalone restaurant brands. These collaborations can leverage established customer bases and deliver distinct culinary experiences that elevate the hotel offering.Emerging trends like `bleisure' (blending business and leisure) have further amplified the need for diverse food and beverage options. Guests seek flexibility--from grab-and-go meals and room service to specialty dining that could even reach Michelin-star levels. Business travelers often appreciate robust dining options when schedules keep them onsite, while leisure guests prioritize memorable brunches and breakfast experiences.The landscape is evolving, and hotels must adapt by curating diverse, high-quality dining experiences to meet changing guest expectations.The Owner Mindset: Transforming Dining OperationsI believe mindset is the foundation of our approach, and we've cultivated this through what we call the `think-like-an-owner mentality. We empower general managers, food and beverage leaders and chefs to make strategic, commercially sound decisions that drive revenue, profitability and long-term success.Strong design principles anchor every concept--storytelling, brand narrative, lighting and décor must align seamlessly. Whether Italian, French or Mexican, the experience should feel intentional and cohesive. Guest expectations are evolving, with a growing demand for health-conscious dining and alcohol-free alternatives. We balance indulgence with wellness, ensuring menus reflect these shifts.We also maximize every dining space, assessing revenue potential per square foot and activating areas with pop-ups, private dining and curated events. I call this the resort mindset--continuous innovation to keep offerings fresh and relevant, whether in a resort or business hotel. A static program quickly becomes stale.Ultimately, food and beverage are more than just a service--it's an experience, a differentiator and a business driver. By thinking like owners, we ensure every aspect of our approach is intentional, impactful and built for long-term success.Local Sourcing Meets SustainabilityOur long-standing, sustainable food policies have evolved to anticipate growing demands for health-conscious dining and non-alcoholic cocktails. Led by our global sustainability team, we're integrating initiatives that drive smarter procurement, reduce waste and promote responsible sourcing.A key focus is balancing orders with real-time demand across restaurants, resorts and in-house dining to avoid overstocking and enhance efficiency. Our strategy includes menu engineering, strategic purchasing and partnerships with suppliers committed to sustainability--like Page Free Eggs. We also prioritize local sourcing, from Java coffee and Vietnamese chocolate to hydroponic farms in Dubai, reducing reliance on imports and out-of-season ingredients.This refined approach keeps us competitive while aligning with broader environmental and social responsibility goals. It's about making thoughtful choices that benefit our guests, partners and the planet.Seizing Opportunities Across Borders and BrandsHospitality offers endless opportunities for a dynamic, long-term career. With pathways across brands, roles and even borders, there's always room for growth and fresh experiences. Many general managers began as waiters or stewards at Ibis properties and advanced through brands like Sofitel, Pullman and Mövenpick, gaining exposure to diverse cultures and leadership styles.Food and beverage professionals enjoy an even more prosperous journey, exploring culinary landscapes across regions. The Middle East, Africa, Turkey and Asia are especially promising for young talent seeking adventure and growth. Right now, Africa stands out as a vibrant development market, alongside Turkey and Vietnam.If I were 18 again, I'd jump at the chance to build experience across these regions. The hospitality space still remains a thrilling space for those eager to learn, adapt and thrive. A static food and beverage concept is a missed opportunity--continuous innovation in the atmosphere, service and storytelling is key to staying relevant in the hospitality industry
< Page 8 | Page 10 >