Exploring Food & Beverage Trends in Hospitality

FNBTravel - Savory Trends, Memorable Experience

Practical F&B insight for hospitality leaders

FNBTravel is an editorial resource for operators, ownership groups, and brand teams who need F&B decisions that perform at scale. We connect market trends with the realities of kitchens, service, and guest experience.

Our focus is measurable ROI, faster execution, and stronger concepts, supported by operational discipline and commercial thinking.

From concept positioning to kitchen workflows and revenue-driving experience design, we help you turn ideas into repeatable results.

What you will get from FNBTravel

Strategy frameworks for concepts, positioning, and portfolio coherence
Operational playbooks to improve labor efficiency and kitchen throughput
Innovation signals translated into actionable menu and product decisions
Commercial tactics for sales, marketing, and guest experience uplift
Market perspective on partnerships, assets, and investment dynamics

Explore insights

Current trends

Contribution Margin Is the Only Menu Metric That Matters: A Case Against Food Cost Percentage

Menu Engineering

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12/06/2026

Contribution Margin Is the Only Menu Metric That Matters: A Case Against Food Cost Percentage

Why hotel F&B leaders must stop managing by food cost percentage and put contribution margin, labor and menu engineering at the centre of cost control.

The Chef Residency Model: How 8-Week Takeovers Fill Weekday Covers and Generate Press

F&B Business Models

Practical F&B insight for hospitality leaders

What you will get from FNBTravel

Contribution Margin Is the Only Menu Metric That Matters: A Case Against Food Cost Percentage

The Chef Residency Model: How 8-Week Takeovers Fill Weekday Covers and Generate Press

HITEC 2026 San Antonio Preview: The F&B Technology Bets Worth Watching

F&B as Placemaking: Why the Hotel Restaurant That Draws Locals Is the One That Fills Rooms

Adaptogens at the Bar: Building a Functional Cocktail Program That Moves Beyond the Gimmick

Why Hotel Restaurants Are Back on the P&L: Making F&B the Real Revenue Center

Half-Sized Cocktails and Tasting Flights: Raising Average Bar Spend Without Losing Guests

Soho House Tokyo Opens: Membership Dining and the Japan F&B Playbook

Kitchen IoT and Predictive Prep: The 20 to 35 Percent Waste Cut Most Hotels Are Missing

IHIF Berlin Preview: What F&B Deals Investors Are Actually Writing Checks For in 2026

MICHELINs Quiet Pivot to Authorship and Sustainability: What Hotel Culinary Brands Should Do Next

Sustainable F&B Hospitality: The Measurable Practices That Cut Cost and Move the Booking Score

MICHELIN Guide Lands in Minneapolis: What the Expansion Means for Secondary Market Hotels

In-Room Tablets Are Lifting Average Check by 20 Percent: The Numbers Behind the Pivot

F&B@Sea 2026 Debrief: What Cruise Line Bar Programs Can Teach Hotel Operators

Room Service Innovation in 2026: From Robots to Chef-Curated Trays, What Actually Drives Adoption

The No Low Alcohol Bar Program That Actually Makes Money: Pricing, Pour Cost, Positioning

Summer Season Prep: Turning the Hotel Restaurant into a Neighborhood Magnet Before Peak Traffic

Delano Miami Beach Reopens: What Its Art Deco Reinvention Signals for F&B-Led Hotel Resets

Hotel F&B Cost Control 2026: A 34 Percent Food Cost Playbook for Flat Margin Years

The Third Space Restaurant: Why Hotel F&B Is Becoming Placemaking Infrastructure

How strategic restaurant accounting services transform hospitality F&B performance

Turning healthcare food service week 2025 into a strategic playbook for hospitality F&B leaders

How advanced disinfectant sprayers are reshaping hygiene standards in hotel food and beverage operations

How a food truck in Florida that went to school in Jacksonville is reshaping inclusive culinary education

Contribution Margin Is the Only Menu Metric That Matters: A Case Against Food Cost Percentage

The Chef Residency Model: How 8-Week Takeovers Fill Weekday Covers and Generate Press

HITEC 2026 San Antonio Preview: The F&B Technology Bets Worth Watching

F&B as Placemaking: Why the Hotel Restaurant That Draws Locals Is the One That Fills Rooms

Adaptogens at the Bar: Building a Functional Cocktail Program That Moves Beyond the Gimmick

Hotel F&B Management in 2026: The Operating Playbook for Flat-Rate Revenue Years

Building the Hotel Room Service Tech Stack: Voice Ordering, Robot Delivery, and the Numbers Behind Each

The All-Day Dining Room Is Dead: Why Single-Concept Hotel Restaurants Win

Spirit Tariffs and Your Bar P&L: What the 58-Association USTR Filing Means for Hotel Beverage Programs

Fewer Plates, Fatter Margins: The Hotel Restaurant Menu Shrink That Lifts Profit

The Zero-Waste Hotel Kitchen: Sustainable Practices That Cut Food Cost by 3 to 5 Percent

Ready-to-Drink Cocktails as a Hotel Revenue Line: Pour Cost, Merchandising, Room Billing

Plated Room Service on the Patio: The Chef-Curated In-Room Experience Behind $85 Covers

Shochu, Shiso and Miso at the Bar: Japanese Ingredients in Hotel Cocktail Programs

Hotel Breakfast in 2026: How the Morning Meal Became the Booking Differentiator

Chef Pop-Ups as a Concept Strategy: How Residencies and Takeovers Fill Weekday Covers

Cin cin menu strategies for elevating multi‑concept restaurant portfolios

How mustard relish can elevate hotel menus and guest satisfaction

How mustard relish can elevate hotel menus and guest satisfaction

How chinese food in Lafayette, LA is reshaping hotel and restaurant F&B strategy

From farm to fresh glass: elevating milk in the glass for modern hospitality

How caramel corn with peanuts can become a strategic profit driver in hospitality F&B

How a grape crush cocktail program can elevate hotel bar profitability

Refined recipes for wax beans that elevate hotel and restaurant menus

How strategic foodservice advertising is reshaping hospitality F&B performance

Is gluten free pasta low carb for hotel menus and guest diets

From farm to fresh glass: elevating milk in the glass for modern hospitality

Rethinking chocolate milk in bag formats for modern hotel F&B programs