There’s an open secret amongst hoteliers: They love the ‘B’ in F&B. The ‘F’? Well, there’s another word that starts with an F they often used to describe it. That’s because making money on food can be a difficult proposition for some. Unlike alcohol, there are many associated costs, spoilage, breakage—you name it. But as hotel operators have taken better control over the hotel P&L, with brands assisting by making cost-saving concessions, food and beverage has gone from a pejorative to a positive.
