Resources.
Rethinking Hotel F&B
Hotel F&B remains one of the most complex and misunderstood parts of the hospitality business. Hotel F&B Insights 2026 draws on candid conversations with industry leaders to unpack what’s holding it back — and how more thoughtful strategy, collaboration and design can unlock its potential.
Contributors:
CHRIS MILLER: CEO OF WHITE RABBIT PROJECTS
“Hotels are realising they can make a lot of money from F&B if they do it right.”
HELERI RANDE: STRATEGY CONSULTANT AND PARTNER AT THINK HOSPITALITY
“You can build something beautiful — but if the local market can’t afford it, it won’t work.”
JAMIE KERR: VICE PRESIDENT OF RESTAURANTS & BARS, PPHE HOTEL GROUP. PARK PLAZA, ART’OTEL
“If you try to be everything to everyone, you end up being average to everyone.”
CLAIRE SCULLION: THE MENU SCIENTIST
“People think they want choice, but they don’t. They want confidence.”
TED SCHAMA: FOUNDER OF ADVISORY FIRM ONE VOICE HOSPITALITY AND A LONG-TIME BROKER/ADVISOR IN UK HOSPITALITY
“The lines are blurring. People expect to be looked after in one place.”
MICHAEL BUTLER: FOUNDER OF CAPTIVATE CONSULTANTS
“Sustainability works best when it’s collective — when it’s part of the hotel’s DNA.”