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COVID-19 Presents Unique Challenges For Hotel F&B Operations


August 31, 2021

Chicken street taco in bento box

Hotel occupancy and revenue plummeted to all-time lows in 2020. But in spite of this downturn, the industry has been quick to develop other revenue streams, particularly in food and beverage (F&B) — from online food delivery to grab-and-go programs to contactless room service.

Although many hotel restaurants and bars have re-opened indoor dining-rooms in recent months, it’s likely that alternative options will be here to stay post-pandemic. Preparing for this hybrid trend, hotel F&B departments are refining service once again to provide memorable experiences for guests.

For many chefs and food-and-beverage directors in the hotel space, four key ingredients are important considerations for any winning F&B strategy: critical attention to food safety, hygiene and packaging; promoting at-home dining experiences; and leveraging social media.

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