Hosted by Eloise Hanson, editor, IHM
[sponsored by Operto Guest Technologies and Bizzon]
Food and beverage sales have provided ancillary revenue whilst occupancies are low, with many operators pivoting to an online and/or delivery model to support business. This webinar will explore what the future holds for on and off-site hotel dining.
You will learn:
• The systems and processes developed to support delivery and takeaway services. How long will these be kept in place?
• How to retain relevance and a competitive edge on the F&B scene
• Demand for digital services vs the value of eating out. What are the projected forecasts for F&B departments
• Will on-property kitchens be fundamental in the next three years?
Trailblazers joining the discussion will be:
Dominic Child, VP sales, Bizzon
Robert Thompson, CEO, Angevin & Co
Mark Greenaway, chef patron, Grazing by Mark Greenaway
Ben Purton, executive chef, Thyme and Plaice
