298 | Ready to Order: Ghost kitchen concepts may save the restaurant industry

The coronavirus pandemic has forced restaurants to close or scale back in-house dining operations in response to government mandates and residents sheltering in place. The crisis is accelerating the emerging trend of “ghost kitchens,” restaurants that cook up delivery-only menus and depend on third-party delivery services such as DoorDash and Uber Eats to serve their customers. Adding a tech-driven delivery model to any restaurant, whether it’s stand-alone or inside a hotel, could generate new streams of revenue and save businesses and jobs. Long Live Lodging explores the ghost kitchen concept and how meal delivery has permanently changed the hospitality industry. This is part of our ongoing coverage of the coronavirus crisis and its impact on the hospitality industry.

February 1st week 2020

Recipe for Success: Hotel F&B gets a redo

Food and beverage can make or break a guest’s positive view of your hotel. But the industry is still searching for the pièce de résistance as travelers’ tastes, needs and expectations continue to evolve. Full-service is altering its F&B design and delivery methods while limited service is expanding beyond free breakfast to include more throughout the day. We interviewed several experts in F&B design and programming and share the latest finds of a newly released culinary travel study.

248 | Recipe for Success: Hotel F&B gets a redo

About 25 years ago, as the number of limited service hotels in the U.S. began to grow, hotel franchisers began to add perceived value to their brands by offering guests a free breakfast. Today, the lines are blurring between limited and full service as hotels add a variety of paid and free food and beverage read more