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The food and beverage department in hotels is already a key piece for any touristic accommodation. However, in many cases this department is neither well exploited, nor correctly managed. This is important since it is a source that can bring us many benefits, but if it is poorly planned, it can make us lose a lot of money.

Gastronomic offer in hotels is becoming more and more relevant, so it is necessary to differentiate yourself in a scenario with more and more competitors. In addition, gastronomy is an important factor in the holidays of many guests, and offering them quality cuisine in the hotel in which they are staying can be a decisive added value when choosing an accommodation. If you want to know more about the importance of food and beverage for hotels, the latest trends and ideas, keep reading!

The importance of food and beverage in hotels

The area of food and beverage in a hotel includes the management of everything related to the gastronomic offer within the hotel industry. It is the department responsible for designing a different offer from the breakfast service or vending machines to satisfy the increasingly demanding guests.

Hotel food and beverage is essential in the positioning of the hotel brand, it is an opportunity worth taking advantage of to encourage room reservations. Hotel gastronomy requires a lot of dynamism, adapting to the seasons, trends and the needs and demands of consumers. A good offer of food and beverage in a hotel can become a whole experience that will make your guests fall in love. An added value that goes far beyond the location of the hotel and the surroundings. Many guests may choose to stay at a hotel just for its offer of food and beverage, and that is undoubtedly an opportunity worth taking advantage of.

The professional profile of a responsible of Food and Beverage in a hotel

For this reason, the role of food and beverage manager acquires a more important and strategic role day by day. This professional profile has the challenge of optimizing the available resources, designing proposals that provide real added value for potential guests.

Its main tasks are the following:

  • Coordinate the different areas of a food and beverage department (kitchen, management, purchases, service…).
  • Develop a gastronomic offer adapted to the type of public, to the trends, the products of the seasons and the demand.
  • Organize shopping of the raw material and the necessary infrastructure for the correct development.
  • Control the budget.
  • Define the quality parameters.
  • Evaluate the consumer satisfaction and devise and implement improvement strategies.
  • Control and ensure compliance with safety and hygiene regulations, train the staff.
  • Manage the pricing policy and notice what the competitors do.

Beyond classic room service

When we talk about food and beverage in the hospitality industry, we refer to an area that goes far beyond the classic bed and breakfast and continental breakfast, from the reduced menu of the in room dining or from the vending machines at the reception. If you decide to reinforce the gastronomic offer of your hotel, you want to attract guests who are interested in the gastronomic experience, and not only in their stay.

Although the main attraction of the hotel is the accommodation itself, the room, the service received and the facilities, more and more hotels choose to enhance their department of food and beverage to stand out from the competitors.

Trends in food and beverage for hotels

As in other sectors, gastronomy is highly conditioned by current trends, especially by the demand of the most gourmet consumers.

For this department in our hotel to be as successful as you hope, it is crucial to be aware of the latest trends in gastronomy:

  • Sustainability. Local cuisine, seasonal food and circular economy are increasing their importance. Customers are now aware of sustainability practices and the health benefits of a balanced and more natural diet.
  • Personalized innovation. It is important to be innovative, but always maintaining the essence of our gastronomy, adapting to the environment.
  • Kitchen fusion. It seeks to provoke some emotion in the consumer, enhance the surprise effect, and reach combinations that are not expected.
  • Improve the sensory experience on the premises. Play with elements such as lighting, atmosphere, music, smells, decoration…
  • Constant adaptation. In the kitchen, change is the only constant, varying the menu and the general concept is important to maintain the interest and get our guests to recommend our hotel. 

The Department of food and beverage in the hospitality industry can become the main attraction of a hotel, but, even if you do not have that vision for your establishment, it is worth promoting it as a claim that differentiates you from the competitors. Keep in mind that this department can help you increase considerably the revenue of your hotel, so consider implementing it in a more professional way after studying in depth the profile of your clients to determine how to do it profitably.