F&B and the future of delivery


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

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