Find the Right Food and Beverage Outlet and Stir Up a Recipe for Success
You might find as many studies proclaiming the benefits of running your own F&B operations as those touting the reasons to outsource. For independent and franchise hotel owners and managers alike, the decision has to be made-and sometimes re-made-based on the venue’s clientele, location, budget, staff, and realistic knowledge of its strengths and limitations.
Some hotel operators consider the restaurants they run as a necessary evil that doesn’t contribute much to their profits. Therefore some have turned to outside restaurateurs and third-party vendors and managers. The majority lease space to restaurateurs, while others retain ownership of their restaurants but hire restaurateurs as consultants. Still others enter into partnerships with restaurant companies. Some do all of the above and then some.