The 2020 COVID-influenced lodging industry recession resulted in some noticeable changes to the way hotels provide food and beverage (F&B) service.
- Social distancing regulations forced operators to be creative in the way they served food and beverages to guests.
- Rising wage rates and sharp increases in the cost of food and beverage products compelled hotel managers to find ways to control costs.
- The inability of hotels to attract employees to fill the positions eliminated during the recession required creative solutions to improve productivity and offer more with less.
These factors resulted in the following hotel food and beverage trends during the subsequent recovery period:
